Pizzas After Jim Lahey

Pizza Dough

3 ¾ c. bread flour (500 g.)
2 ½ tsp. yeast (10 g.)
¾ tsp. salt (5 g.)
¾ tsp. granulated sugar plus a pinch (~ 3 g.)
1 1/3 c. water (300 g.)
Olive oil (for pans)


Stir together dry ingredients. Add water and mix until blended with a wooden spoon or your hand. Cover the bowl and let rise at room temperature for 2 hours, until doubled.

Oil two half sheet pans (13" x 18"). Scrape half of the dough onto each pan in one piece. Gently pull and stretch dough across the surface of the pan, pressing out evenly to the edges. Pinch any holes together. Top as desired.

(Dough may be kept overnight, in the refrigerator, in an oiled platic bag, after rising.)
Potato Pizza Potato Pizza

 

4 c. lukewarm water
4 tsp. salt
6 to 8 Yukon Gold potatoes, peeled (1 kg.)
1 c. diced yellow onion (100 g.)
½ tsp. black pepper
~ 1/3 c. olive oil (80g.)
1/2 recipe pizza dough
Fresh rosemary leaves

Dissolve salt in water in a medium bowl. Slice the potatoes into 1/16" thick slices with a mandolin, slicing directly into the salted water. Let soak for at least 1 ½ hours (may refrigerate and soak for up to 12 hours) until the slices are wilted and no longer crisp. Drain the potatoes in a colander and press out as much water as possible, then pat dry. Toss together with onion, pepper and olive oil. Spread the mixture over the prespared dough in a pan; put more topping around the edges, which bake more quickly. Sprinkle evenly with rosemary. Bake for 30 to 35 minutes on center shelf in preheated 500 degree F. oven until the topping is starting to turn golden brown and the crust is pulling away from the sides of the pan. Serve hot or at room temperature.

Sweet Potato Pizza

Substitute 2 sweet potatoes (800 g.) for the Yukon Golds and soak in 4 ½ c. water and 4 tsp. salt. Omit rosemary.

 

Cauliflower Pizza

1 medium cauliflower (700 g.), green leaves removed
½ c. finely chopped pitted large green olives (60 g.)
~ ½ c. freshly grated Parmesan cheese
2 large cloves garlic, finely grated or minced (15 g.)
¾ tsp. salt (4 g.)
½ tsp. crushed red pepper flakes
¼ c. olive oil (60 g.)
½ recipe pizza dough
1 to 2 T. bread crumbs

Cut the cauliflower into quarters, then shave into 1/16" slices using a mandolin. Toss together with olives, cheese, garlic, salt, red pepper flakes and olive oil. Spread the mixture over the dough, heaping topping more thickly around the edges of the pie. Sprinkle evenly with the bread crumbs. Bake 25 to 30 min. on center shelf in preheated 500 degree oven until the topping is starting to turn golden brown and the crust is pulling away from the sides of the pan. Serve hot or at room temperature.
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