Best Jim Laheys Sullivan Street Bakery Pizza Bianca Recipes

JIM LAHEY'S NO KNEAD PIZZA DOUGH RECIPE

Steps:

• In a medium bowl, thoroughly blend flour, yeast, and salt. Add water and, with a wooden spoon or your hands, mix thoroughly.
• Cover bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature (about 72°F/22°C) for 18 hours or until it has more than doubled. It will take longer in a chilly room and less time in a very warm one.
• Flour a work surface and scrape out the dough. Divide it into 4 equal parts and shape them: For each portion, start with the right side of the dough and pull it toward the center; then do the same with the left, then the top, then the bottom. (The order doesn't actually matter; what you want is four folds.) Shape each portion into a round and turn seam side down. Mold dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour.
• If you don't intend to use the dough right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed.

JIM LAHEY'S PIZZA BIANCA ALLA ROMANA

Steps:

• Place dry ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low for 15 seconds to combine. Add water, and mix, increasing speed to medium-high. Beat for 5 minutes, or until dough pulls away from the bowl.
• Transfer dough to another bowl and let rise until doubled, about 3 hours.
• Place a baking stone in the oven and preheat to 450°F.
• Turn out the dough onto a well-floured work surface. Fold in half to form a half-circle shape. Cut into 2 quarter circles and fold the corners in, overlapping to shape the dough. Pick up and gently flip each dough ball onto a piece of parchment.
• Drizzle and spread about a teaspoon of olive oil on top. Sprinkle with kosher salt and top with rosemary leaves.
• Immediately prior to baking, use your fingers to press the dough down in spots to make a dimpled surface. Transfer to the baking stone using a pizza peel.
• Bake 15-18 minutes, or until puffed and browned.
• Cool on a wire rack.

JIM LAHEY'S (SULLIVAN STREET BAKERY) PIZZA BIANCA

Steps:

• Combine flour, 1/2 teaspoon salt, sugar, and yeast in the bowl of an electric mixer, and slowly add 1 cup cold water.
• With dough hook (or mix by hand) mix on low speed until ingredients begin to combine, increase speed to medium-high, and continue to mix for about 10 minutes until the dough is smooth, elastic, and cleanly pulls away from the sides of the mixing bowl.
• Place dough in an oiled bowl, and allow to rest for 2 to 4 hours until it has doubled in size.
• Split the dough into halves, and form each into a log.
• Place each log on a generously floured surface, and allow it to rest until the formed dough doubles in size again, at least 1 hour.
• Put dough on a lightly floured baker's peel.
• Dimple dough by pressing it down with your fingertips.
• Work the dough outward toward the edges of the peel until you reach your desired size and thickness, about 1/4 inch.
• Drizzle with remaining olive oil, rosemary and sprinkle with remaining salt.
• Place a baking stone, sometimes known as a pizza stone, in the oven.
• Set oven to broil, about 520 degrees (or in my case on high).
• Slide pizza onto the preheated baking stone with the baker's peel.
• Bake until the bubbles range from golden to deep brown in color, (Jim says 10 to 12 minutes but in my case it was about 5-6 minutes,l guess mine was pretty thin) . . . suggest moving rack to the bottom of the oven).
• Serve immediately!

PIZZA BIANCA BREAD

Steps:

• Combine flour, 1/2 teaspoon salt, sugar, and yeast in the bowl of an electric mixer, and slowly add 1 3/4 cups cold water. Mix on low speed until ingredients begin to combine, increase speed to medium-high, and continue to mix for about 10 minutes until the dough is smooth, elastic, and cleanly pulls away from the sides of the mixing bowl.
• Place dough in an oiled bowl, and allow to rest for 2 to 4 hours until it has doubled in size. Split the dough into halves, and form each into a log. Place each log on a generously floured surface, and allow it to rest until the formed dough doubles in size again, at least 1 hour.
• Put dough on a lightly floured baker's peel. Dimple dough by pressing it down with your fingertips. Work the dough outward toward the edges of the peel until you reach your desired size and thickness, about 1/4 inch. Drizzle with remaining olive oil, and sprinkle with remaining salt.
• Place a baking stone, sometimes known as a pizza stone, in the oven. Set oven to broil, about 520 degrees. Slide pizza onto baking stone with the baker's peel. Bake until the bubbles range from golden to deep brown in color, 10 to 12 minutes.

GARLIC-ROSEMARY PIZZA BIANCA

Steps:

• Preheat oven to 325 degrees. Place garlic and rosemary in a heatproof dish, and drizzle with oil. Cover, and roast until garlic has softened, about 40 minutes. Transfer garlic to a plate. Pour garlic-rosemary oil through a sieve into a bowl, discard rosemary, and let cool.
• Meanwhile, put flour, 2 1/2 teaspoons salt, the yeast, and water into the bowl of an electric mixer fitted with the dough hook. Mix on low speed 5 minutes, scraping down sides of bowl as needed. Gradually raise speed to high, kneading until dough is shiny, sticky, and elastic, 15 to 20 minutes. Transfer dough to a large oiled glass bowl, and cover with plastic. Let rise in a warm, draft-free place until tripled in bulk, about 2 1/2 hours. (Dough will be light and airy.)
• Turn out dough onto a well-floured work surface. With floured hands, turn dough over a couple of times, and divide in half. Working with 1 portion at a time, stretch into a 14-by-5-inch rectangle, and starting at 1 short end, roll into an oval log. Brush logs generously with garlic-rosemary oil, using about 2 tablespoons per log. Sprinkle each with 3/4 teaspoon salt. Let rise in a warm, draft-free place for 45 minutes.
• Put a 14-inch pizza stone into oven, and heat oven to 500 degrees.
• Sprinkle 2 tablespoons cornmeal over a pizza peel, and lay a piece of dough on top. Using your fingers, dent and stretch dough in several places to form a 12-by-4-inch oval. Drizzle garlic-rosemary oil into dimples but not too close to edge of dough. Carefully slide onto preheated stone, stretching as you pull out the peel. Repeat with remaining dough. Bake until golden, 8 to 10 minutes. Let cool slightly. Cut crosswise into slices, and serve with roasted garlic, garlic-rosemary oil or olive oil, and salt.