Jim lahey pizza dough recipe

If you have a Baking Steel stick that in the top third of the oven. Just before youre ready to bake the pizzas switch to the broiler.

Place the dough on a lightly.

Jim lahey pizza dough recipe. In a medium bowl thoroughly blend the flour yeast and salt. Add the water and with a wooden spoon or your hands mix thoroughly. Cover the bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature 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. Coarse salt 18 teaspoon active dry yeast 23 ounce Gruyere cheese broken into 4 or 5 pieces 1 ounce young pecorino cheese broken into 4 to 5 pieces 1 18 ounces buffalo mozzarella cheese broken into 4 to 5 pieces 2 pinches freshly ground black pepper 3 or 4 thin slices garlic 14 pound fresh spinach stems removed 1 tablespoon to 1 ½ extra-virgin olive oil for serving. In a medium bowl thoroughly blend the flour yeast fine sea salt and sugar.

Add the water and using a wooden spoon or your hands mix for at least 30 seconds until you have a soft loose dough. It should be slightly sticky. If its not mix in more water up to 2 tablespoons.

To Make the Pizzas. During the last hour of doughs resting preheat oven to its hottest setting 500550. If you have a Baking Steel stick that in the top third of the oven.

Working with 1 dough ball at a time dust dough. One of my favorite pizza dough recipes is Jim Laheys no-knead dough on which this recipe is based. Its simple doesnt require any equipment and doesnt make a big mess.

My wife disagrees about the mess. I have a talent for covering the kitchen in flour I make this dough at least once a week sometimes quintupling the recipe and saving the extra balls of dough to use throughout. Add the water and stir until blended the dough will be very sticky.

Cover the bowl with plastic wrap and let rest for 12 to 24 hours in a warm spot about 70. Place the dough on a lightly. Baker Jim Lahey shows you how to start off a perfect home-made pizza with a simple no-knead crustWatch Bon Appétit on The Scene.

Preheat the oven at 500F with a pizza stone in it for at least 30 minutes. Just before youre ready to bake the pizzas switch to the broiler. Stretch the dough into roughly roundish pizza shapes.

In a large bowl combine. 14 cup active bubbly sourdough starter any hydration level. Mine is 100 1 12 cups warm water.

Beat with a whisk to completely dissolve the sourdough in the water then add. 3 34 cups all purpose flour. 2 tsp fine sea salt.

This pizza dough recipe from Jim Lahey produced with flour yeast water and salt is the finest pizza dough recipe for a thin and crisp crust. Baker Jim Lahey shows you how to start out off a ideal house-produced pizza with a straightforward no-knead crust.