Jim Laheys Sullivan Street Bakery Pizza Bianca Recipes

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JIM LAHEY'S PIZZA BIANCA ALLA ROMANA



Jim Lahey's Pizza Bianca alla Romana image

Provided by Shawn

Number Of Ingredients 9

350 g all-purpose flour, plus more for shaping ((2 1/2 cups))
50 g white whole-wheat flour ((1/3 cup))
4 g salt ((1 tsp))
4 g sugar ((1 tsp))
1 g dried yeast ((1/4 tsp))
400 g lukewarm water ((1 2/3 cups))
Extra-virgin olive oil (for drizzling)
Kosher salt (for sprinkling)
Fresh rosemary leaves (for sprinkling)

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 NO-KNEAD BREAD



Jim Lahey's No-Knead Bread image

Jim Lahey's no-knead bread recipe turned traditional bread making upside down for all of us. Made with just flour, yeast, salt, and water, the bread is the fastest, easiest, and best you may ever make.

Provided by Jim Lahey

Categories     Sides

Time 3h30m

Number Of Ingredients 5

3 cups bread flour or all-purpose flour (plus more for the work surface)
1/4 teaspoon instant yeast
1 1/4 salt
1 1/3 cups water
Cornmeal or wheat bran (as needed)

Steps:

  • In a large bowl, stir together the flour, yeast, and salt. Add the water and mix with a spoon or your hand until you have a shaggy, sticky dough. This should take roughly 30 seconds. You want it to be a little sticky. (Many people who bake this bread find the dough to be sticker than other bread doughs they've worked with. Even though it's not what you're accustomed to handling, it's perfectly fine.)
  • Cover the bowl with a plate, towel, or plastic wrap and set it aside to rest at warm room temperature (but not in direct sunlight) for at least 12 hours and preferably about 18 hours. (Ideally, you want the room to be about 72°F. In the dead of winter, when the dough will tend to rise more slowly, as long as 24 hours may be necessary.) You'll know the dough is properly fermented and ready because its surface will be dotted with bubbles. This long, slow fermentation is what yields the bread's rich flavor.
  • Generously flour your work surface. Use a bowl scraper or rubber spatula to turn the dough onto the surface in one blob. The dough will cling to the bowl in long, thread-like strands and it will be quite loose and sticky. This is exactly what you want. Do not add more flour. Instead use lightly floured hands to gently and quickly lift the edges of the dough in toward the center, effectively folding the dough over onto itself. Nudge and tuck in the edges of the dough to make it round. That's it. Don't knead the dough.
  • Generously coat a cotton towel (not terry cloth) with flour, wheat bran, or cornmeal. Place the dough, seam side down, on the towel and dust the surface with a little more flour, bran, or cornmeal. Cover the dough with another cotton towel and let it rise for about 2 hours. When it's ready, the dough will be double in size and will hold the impression of your fingertip when you poke it lightly, making an indentation. If the dough readily springs back when you poke it, let it rise for another 15 minutes.
  • A half hour before the dough is done with its second rise, preheat the oven to 450°F (232°C). Adjust the oven rack to the lower third position and place a 6- to 8-quart heavy pot and its lid (whether cast iron or enamel, Pyrex or ceramic) in the oven as it heats.
  • When the dough is done with its second rise, carefully remove the pot from the oven and uncover it. Also, uncover the dough. Lift up the dough and quickly but gently turn it over into the pot, seam side up, being very careful not to touch the pot. The blob of dough may look like a mess, but trust us, everything is O.K. Cover the pot with its lid and bake for 30 minutes.
  • Remove the lid and bake until the loaf is beautifully browned to a deep chestnut color, 15 to 30 minutes more. Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a wire rack. Don't slice or tear into it until it has cooled, which usually takes at least an hour.

Nutrition Facts : ServingSize 1 slice, Calories 85 kcal, Carbohydrate 17 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 32 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g

JIM LAHEY'S (SULLIVAN STREET BAKERY) PIZZA BIANCA



Jim Lahey's (Sullivan Street Bakery) Pizza Bianca image

Ever since he developed No-Knead Bread, I've been a big fan of Jim Lahey and now he's done it again. Found this recipe on Smittenkitchen.com. . Perfect served with soup or salad, or better yet as an appetizer with a glass of wine!

Provided by Galley Wench

Categories     Lunch/Snacks

Time 2h30m

Yield 2 Long Pizzas

Number Of Ingredients 6

3 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon sugar
1 teaspoon instant dry yeast
3 tablespoons extra virgin olive oil
1 sprig fresh rosemary

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!

Nutrition Facts : Calories 873.5, Fat 22.2, SaturatedFat 3.1, Sodium 1167.9, Carbohydrate 145.4, Fiber 5.5, Sugar 2.1, Protein 20.1

JIM'S POTATO PIZZA



Jim's Potato Pizza image

Jim Lahey, owner of the Sullivan Street Bakery in New York City, counts this traditional Italian pizza as one of his favorites.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes two 8-inch pizzas or one 14-inch pizza

Number Of Ingredients 9

3 cups all-purpose flour
1 1/2 teaspoons salt
3/4 teaspoon sugar
1 3/4 cups cold water
Vegetable oil, for bowl and pans
1 teaspoon instant dry yeast
2 potatoes, thinly sliced (about 2 cups)
1 tablespoon chopped onion
4 tablespoons extra-virgin olive oil

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 and 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.
  • While the dough rests, prepare the potato topping. Slice potatoes very thin using a knife or a mandoline. Then soak them in several changes of ice water to remove excess starch and prevent discoloration. Drain slices in a colander, toss with 1/2 teaspoon salt, and set aside for 10 minutes. Drain any accumulated water. In a medium bowl, combine potatoes, onions, and 1 tablespoon olive oil, and set aside.
  • Preheat oven to 440 degrees. Prepare two rimmed baking sheets with vegetable oil. Divide dough in half. Place each piece on its own baking sheet. Using the palms of your hands, flatten dough out to the edges of the pan. Evenly spread potatoes over the surface of the dough up to the very edge, or about 1 inch from the edge if you desire a crust on your pizza. Season with remaining 1/2 teaspoon salt and remaining 3 tablespoons olive oil.
  • Bake potato pizza until it has shrunk away from the edges of a pan and the bottom is golden brown, about 30 minutes. Remove from oven, and allow to cool slightly; slice into pieces, and serve. Potato pizza is also delicious served at room temperature.

PIZZA BIANCA BREAD



Pizza Bianca Bread image

The recipe for this bread, also known as schacciata in Italian, comes to us from Jim Lahey of the Sullivan Street Bakery in New York City.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes two 8-inch pizzas or one 14-inch pizza

Number Of Ingredients 6

3 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon sugar
1 teaspoon instant dry yeast
3 tablespoons extra-virgin olive oil
1 sprig fresh rosemary

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.

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