JIM LAHEY'S NO-KNEAD PIZZA DOUGH + MARGHERITA PIE
Though Jim Lahey loves smart, unusual toppings, in this no-knead pizza recipe we went with his version of the classic mozzarella Margherita pie.
Provided by Genius Recipes
Categories Snack
Yield Makes four 12-inch pizza crusts
Number Of Ingredients 11
Steps:
- In a medium bowl, thoroughly blend the flour, yeast, and salt. Add the water and, with a wooden spoon and/or your hands, mix thoroughly. We find it easiest to start with the spoon, then switch to your hands (see slideshow).
- Cover the bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature (about 72°) 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 the 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.
- Put the pizza stone on a rack in a gas oven about 8 inches from the broiler. Preheat the oven on bake at 500° F for 30 minutes.
- Shaping the disk (Method 1): Take one ball of dough and generously flour it, your hands, and the work surface. Gently press down and stretch the ball of dough out to 10-12 inches. Don't worry if it's not round. Don't handle it more than necessary; you want some of the gas bubbles to remain in the dough. It should look slightly blistered. Flour the peel (or an unrimmed baking sheet) and lay the disk onto the center. It is now ready to be topped.
- Shaping the disk (Method 2): Take one ball of dough and generously flour it, your hands, and the work surface. Gently press down and stretch the ball of dough out to 6-8 inches. Supporting the disk with your knuckles toward the outer edge and lifting it above the work surface, keep stretching the dough by rotating it with your knuckles, gently pulling it wider until the disk reaches 10-12 inches. Set the disk on a well-floured peel (or unrimmed baking sheet). It is now ready to be topped.
- Drain tomatoes and pass through a food mill or just squish them with your hands-it's messy but fun. Stir in the olive oil and salt. The sauce will keep, covered, in the refrigerator for up to 1 week.
- Switch the oven to broil for 10 minutes. With the dough on the peel, spoon the tomato sauce over the surface and spread it evenly, leaving about an inch of the rim untouched. Distribute 10 to 12 hunks of mozzarella (about 7 ounces) on top.
- With quick, jerking motions, slide the pie onto the stone. Broil for 3 1/2 to 4 minutes under gas (somewhat longer with an electric oven), until the top is bubbling and the crust is nicely charred but not burnt.
- Using the peel, transfer the pizza to a tray or serving platter. Sprinkle the Parmigiano and salt evenly over the pizza. Distribute the basil on top. Slice and serve immediately.
JIM LAHEY'S NO-KNEAD PIZZA MARGHERITA
This is a great recipe for a simple, thin crust pizza. It's from Jim Lahey (of no-knead bread fame) who now runs a popular NYC pizzeria called Co. The recipe was printed in New York Magazine (Jul 12, 2009). If you don't have a pizza stone, this works well in a cast iron skillet. The recipe requires very little time and effort but the dough must be started the day before.
Provided by blucoat
Categories Lunch/Snacks
Time 36m
Yield 3-4 10-inch pizzas
Number Of Ingredients 12
Steps:
- To make dough: In a large bowl, mix the flour, yeast, and salt. Add water and stir until blended (the dough will be very sticky). Cover with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70 degrees.
- Place the dough on a lightly floured work surface and sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap, and let rest for 15 minutes.
- Shape the dough into 3 or 4 balls, depending on how thick you want the crust. Generously sprinkle a clean cotton towel with flour and cover the dough with it. Let the dough rise for 2 hours.
- To make sauce: Blanch tomato for 5 seconds in boiling water and quickly remove. Allow to cool to the touch. Peel the skin with your hands and quarter the tomato. Remove the jelly and seeds, and reserve in a strainer or fine sieve. Strain the jelly to remove seeds, and combine resulting liquid in a bowl with the flesh of the tomatoes. Proceed to crush the tomatoes with your hands. Add salt and olive oil and stir.
- To make pizza: Place pizza stone on the middle rack of the oven and preheat on high broil. Stretch or toss the dough into a disk approximately 10 inches in diameter. Pull rack out of oven and place the dough on top of the preheated pizza stone. Drizzle 5 generous tablespoons of sauce over the dough, and spread evenly. Try to keep the sauce about ½ inch away from the perimeter of the dough. Break apart or slice the buffalo mozzarella and arrange over the dough. Return rack and pizza stone to the middle of the oven and broil for approximately 6 minutes. Remove and top with basil, olive oil, and salt.
Nutrition Facts : Calories 569.4, Fat 10.5, SaturatedFat 3.4, Cholesterol 15, Sodium 1472, Carbohydrate 98.9, Fiber 4.3, Sugar 2.7, Protein 17.9
THE MARGHERITA PIZZA
Provided by Food Network
Time 22h55m
Yield one 18-inch pizza
Number Of Ingredients 13
Steps:
- For the dough: Add flour, yeast and 4.05 ounces water to a stand mixer fitted with the dough hook. Mix on lowest speed for 2 minutes. Add salt and mix for another 2 minutes. Add olive oil and mix for another 11 minutes.
- Cover with plastic in a bowl greased with olive oil and put in refrigerator for 1 hour.
- Form dough into a tight even ball. Place on a tray or plate and cover with plastic wrap. Return to refrigerator for 8 hours.
- Bring dough to room temperature for 4 hours, still covered. Return to the fridge again for another 8 hours or up to overnight. Bring to room temperature for 2 hours. The dough is now ready to use. (It should be soft to the touch and give easily.)
- For the pizza: Preheat oven to 550 degrees F.
- Stretch and toss dough to appropriate size (approximately 18 inches in diameter), making sure to keep dough even on the bottom (avoid spots that are too thin) and place on a baking stone.
- Distribute the oil in a spiral. Evenly disperse garlic on top. Shake on Romano cheese evenly. Distribute provolone evenly. Squeeze water out of tomatoes, then distribute on pizza. Place fresh mozzarella on pizza. Lightly salt with table salt.
- Bake directly on stone, rotating occasionally throughout cooking process, about 12 minutes total.
- Sprinkle pizza lightly with kosher salt.
- Cut into 8 slices and garnish with fresh basil.
PIZZA MARGHERITA
This is from Canadian Living Magazine. Alot of it screams Italian to me, simply because it has many of the ingredients that are traditionally associated with Italian cuisine.
Provided by Studentchef
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- On lightly floured surface, roll out pizza dough into 12 inch circle. Transfer it to a pizza stone or pan.
- Spread tomatoes over dough, sprinkle with salt, and drizzle with 2 tbsp of the olive oil. Arrange the cheese and olives on top.
- Bake in 475 degree F oven, until golden and bubbly, about 15-18 minutes. Sprinkle with basil leaves and drizzle with the remaining 1 tbsp olive oil.
Nutrition Facts : Calories 242.4, Fat 19.2, SaturatedFat 6.2, Cholesterol 28.1, Sodium 427.4, Carbohydrate 9.6, Fiber 2.8, Sugar 6, Protein 9.8
More about "jim laheys no knead pizza margherita recipe foodcom"
JIM LAHEY’S NO-KNEAD PIZZA DOUGH RECIPE - JAMES BEARD …
From jamesbeard.org
A QUESTION ABOUT A RECIPE: JIM LAHEY'S NO-KNEAD PIZZA DOUGH
From food52.com
NYT ARTICLE: JIM LAHEY'S RECIPE FOR NO-KNEAD PIZZA DOUGH …
From pizzamaking.com
JIM LAHEY’S POTATO PIZZA - SMITTEN KITCHEN
From smittenkitchen.com
LAZY PIZZA DOUGH + FAVORITE MARGHERITA PIZZA – SMITTEN KITCHEN
From smittenkitchen.com
NO-KNEAD PIZZA DOUGH WITH BAKER JIM LAHEY - BON APPETIT
From bonappetit.com
JIM LAHEY’S TIPS FOR PERFECT GRILLED PIZZA - KITCHN
From thekitchn.com
NO KNEAD PIZZA CRUST RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
JIM LAHEY'S NO-KNEAD PIZZA DOUGH + MARGHERITA PIE RECIPE ON …
From headtopics.com
JIM LAHEY'S NO-KNEAD PIZZA DOUGH + MARGHERITA PIE RECIPE ON …
From pinterest.ca
JIM LAHEY'S PERFECT NO-KNEAD PIZZA DOUGH [FOR THIN CRUST …
From foodiebaker.com
MY PIZZA BY JIM LAHEY - KITCHN
From thekitchn.com
JIM LAHEY'S NO KNEAD PIZZA DOUGH RECIPE - SERIOUS EATS
From seriouseats.com
CO.’S JIM LAHEY SHARES HIS NO-KNEAD PIZZA MARGHERITA …
From nymag.com
JIM LAHEY’S NO-KNEAD PIZZA MARGHERITA | RECIPE CART
From getrecipecart.com
NO-KNEAD POTATO PIZZA - DAVID LEBOVITZ
From davidlebovitz.com
NO KNEAD PIZZA DOUGH - PIZZA MARGHERITA RECIPE - AN ITALIAN IN …
From anitalianinmykitchen.com
DISCOVER NO KNEAD PIZZA WITH JIM LAHEY - PURSUITIST
From pursuitist.com
JIM LAHEY’S NO-KNEAD PIZZA DOUGH - JAMES BEARD
From jamesbeard.org
NO-KNEAD PIZZA DOUGH RECIPE - I AM A FOOD BLOG
From iamafoodblog.com
PERFECT PIZZA – JIM LAHEY’S NO KNEAD PIZZA DOUGH
From justgetoffyourbuttandbake.com
JIM LAHEY’S NO-KNEAD PIZZA DOUGH MARGHERITA PIE RECIPE ON …
From womanlynews.com
JIM LAHEY NO KNEAD PIZZA - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
JIM LAHEY'S PIZZA DOUGH RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
MARGHERITA PIZZA WHAT IS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CO. CHEF JIM LAHEY ON HOMEMADE PIZZA AND INFECTING ... - THE …
From villagevoice.com
PIZZA MARGHERITA - NO RECIPES
From norecipes.com
NO-KNEAD PIZZA DOUGH RECIPE | BON APPéTIT
From bonappetit.com
FIRST LOOK: JIM LAHEY'S NO-KNEAD PIZZA BOOK, MY PIZZA - EATER
From eater.com
“MY PIZZA” BY JIM LAHEY… AND THE AMERICAN DREAM
From catholicfoodie.com
JIM LAHEY'S NO KNEAD PIZZA DOUGH & EASY ROSA PIZZA RECIPE
From mission-food.com
MARGHERITA PIZZA DOUGH RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
NO-KNEAD PIZZA DOUGH WITH BAKER JIM LAHEY - YOUTUBE
From youtube.com
LAHEY PIZZA DOUGH RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
WORKING WITH JIM LAHEY'S NO-KNEAD PIZZA DOUGH - YOUTUBE
NO-KNEAD PIZZA DOUGH RECIPE BY JIM LAHEY FROM CO
From keeprecipes.com
JIM LAHEY’S NO-KNEAD PIZZA MARGHERITA RECIPE - FOOD.COM
From pinterest.com
JIM LAHEY'S NO KNEAD PIZZA DOUGH RECIPE - FOOD NEWS
From foodnewsnews.com
JIM LAHEY'S NO-KNEAD PIZZA ON VIMEO
From vimeo.com
JIM LAHEY PIZZA DOUGH WITH CARAMELIZED ONIONS - ALEXANDRA'S …
From alexandracooks.com
NO-KNEAD PIZZA TIPS FROM JIM LAHEY | HUFFPOST LIFE
From huffpost.com
JIM LAHEY’S NO-KNEAD PIZZA MARGHERITA RECIPE - FOOD.COM
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love