Jim Laheys Sullivan Street Bakery Pizza Bianca Recipes

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 PIZZA BIANCA

Steps:

• Combine flour, ½ teaspoon salt, sugar, and yeast in the bowl of an electric mixer, and slowly add 1 cup 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 ¼ 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 about 520 degrees F. Slide pizza onto baking stone with the baker's peel. If you don't have a baking stone, an upside down, preheated cookie sheet will do the trick. Bake until the bubbles range from golden to deep brown in color, 10 to 12 minutes.

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.