UPDATE: Jim Lahey's new book My Pizza hit shelves last week (read on below for his no-knead pizza dough recipe and why we love it). To celebrate, Clarkson Potter is giving away 12 copies of the book to our readers!
To win a copy, just tell us your dream pizza topping combination in the comments below by Monday, March 26th at noon EST. (For example, Lahey likes things like walnuts and shiitake; Thai eggplant and bonito flakes -- go wild!) We'll pick 12 winning pizzas that wow us and make us hungry.
We have winners! Congrats to za'atar, gingerroot, freida2020, bebe le perche, Carly DeFelippo, MandT, seasonalfeast, PepLV, yenyen, Burf, Amypineapple, and Heena -- we'll be emailing you to collect your addresses, and then My Pizza will be yours! Thanks to everyone for sharing your dream pizzas. You succeeded in making us very, very hungry.
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Every week, FOOD52's Senior Editor Kristen Miglore is unearthing recipes that are nothing short of genius.
The no-knead bread revolution finally comes to pizza -- and it's even more revolutionary.
- Kristen
The internet got its first viral recipe in 2006, when Mark Bittman brought Jim Lahey's technique for No-Knead Bread to light in the New York Times. (It proved far more useful than the Bacon Explosion, the internet's second viral recipe.)
Not-kneading tore through the blogosphere and, unlike the Explosion, it stuck -- seeding something of a revolution. (Have you tried it? I bet you have!)
Its instant and lasting popularity is not because kneading is so strenuous (it'll never cramp your biceps like whipping egg whites will), but because it requires an understanding. You must form a relationship with your dough, find your rhythm, and sense when it's feeling too dry, or leathery, or loose (and how to fix it).
These are worthy and satisfying pursuits, but they give cooks enough pause that bread-baking was once reserved for dedicated hobbyists. People even got really into bread machines there for awhile, which happily seem to have gone the way of the milkshake mixer and the grapefruit knife.
So when Bittman urged, "Let time do the work," we listened. And he wasn't kidding -- after mixing up your flour, salt, yeast, and water, you just flop the dough around a couple times and wait till it's time to bake. 18 or so hours and a smidgen of yeast will have done all the rising, relaxing, and gluten-forming for you.
And thus Bittman and Lahey brought homemade, machine-less bread (and confidence) back to the home cook. But still, Lahey's pizza dough was a different animal -- it used a lot more yeast for a short, furious rise. Slowly developing nuanced flavor in his crust wasn't a priority to him when My Bread came out in 2009. Back then, he was using the dough Roman-style at Sullivan Street Bakery, as nothing more than a thin, crackery base for more flavorful layers of toppings like shaved cauliflower and green olives.
But ever the mad, tinkering genius, he couldn't stop there. In late 2009, he opened the elegant pizzeria Co. and, this March, he's releasing a new book called My Pizza, with a newly refined version of his classic long-rise, no-knead technique. "The lesson here is understanding that without fermentation the dough won't be that interesting," Lahey explains. He even extensively walks us through tricks for getting good pizza from electric ovens, oddly placed broilers, etc. (Hear that, Steingarten?)
Not-kneading pizza is even simpler than not-kneading bread, if you can believe that. You just mix your dough together the night before your pizza party, leave it in a warm spot to bloat into a slightly tacky mass, then stretch it into fragrant, bubble-pocked disks. Like his bread, it's the wet dough that makes for a steamy, puffed interior with a chewy, crackling surface. It may or may not make round pizzas, but Lahey doesn't care.
From this noble base, the book is filled with curious toppings that are streamlined and smart -- not California-style wacky for the sake of wacky. Charred thai eggplant is garnished with bonito flakes, clumps of shiitake top a walnut onion puree, and, in the Popeye Pie, three cheeses are tucked beneath a mountain of spinach leaves.
And then there's his pepperoni, which he says "has caused servers at the restaurant untold moments of awkwardness" as they're forced to tell customers that this pizza has none of the pepperoni they know, only red pepper puree (salted with fish sauce!), lamb merguez, mint and pecorino. He's not a liar, he's just being literal. Pepperoni means peppers.
If we revolutionaries have learned anything from the internet, it's that we'd best listen to Jim Lahey. He'll probably be bored by us, but here we went with his classic Margherita Pie, and it was awfully good.
Note: The recipe as published doesn't recommend freezing the dough. However, when asked about this, Lahey alluded to other, more advanced biological capabilities we have in freezing, and as such pizza dough should present no problem.
Jim Lahey's No-Knead Pizza Margerita
Making the Dough:
500 grams (17 1/2 ounces or about 3 3/4 unsifted cups) all-purpose flour, plus more for shaping the dough
1 gram (1/4 teaspoon) active dry yeast
16 grams (2 teaspoons) fine sea salt
350 grams (11/2 cups) water
Assembling and Baking the Margherita Pie:
4 balls pizza dough from above
1 28-ounce can best quality peeled Italian tomatoes (or fresh, peeled Roma tomatoes, if they're in season)
2 tablespoons extra-virgin olive oil
1 teaspoon fine sea salt
2 pounds fresh mozzarella cheese, torn into large chunks
20 fresh basil leaves, or to taste
3/4 cup finely grated Parmigiano-Reggiano cheese
See a slideshow and the full recipe (and save and print it) here.
- Kristen
Want more genius? Try Melissa Clark's Really Easy Duck Confit
Got a genius recipe to share -- from a classic cookbook, an online source, or anywhere, really? Please send it my way (and tell me what's so smart about it) at kristen@food52.com.
Photos by James Ransom
-
kristen miglore
I'm an ex-economist, ex-Californian who moved to New York to work in food media in 2007. Dodgy career choices aside, I can't help but apply the rational tendencies of my former life to things like: recipe tweaking, digging up obscure facts about pizza, and deciding how many pastries to put in my purse for "later."
Some past articles from this author you'll love:
Barbara Kafka's Simplest Roast Chicken
Anne Dimock's Straight-Up Rhubarb Pie
Daniel Patterson's Poached Scrambled Eggs
336 Comments on Update: Jim Lahey's No-Knead Pizza Dough + Book Giveaway:
Butter chicken, caramelized onions, fresh coriander, mix of 3/4 mozzarella & 1/4 smoked gouda.
Butter chicken, caramelized onions, fresh coriander, mix of 3/4 mozzarella & 1/4 smoked gouda.
Based on the dough split I'm assuming these proportions will make about 4 12" pies. Can't wait to not knead my dough although my standing mixer does most of it for me anyway. What I'm looking forward to here is the flavor the fermentation will give. In our family our two favorite pies (so far) are caramelized onions, smoked mozzarella and oil cured olives and fontina with browned mushrooms and truffle oil.
Bacon, Fruit(pineapple or some other) and hamburger!
Wow, too bad we have to get exotic, I prefer a more traditional pizza such as Pizza Margherita as wild as I prefer to get is using pancetta or prosciutto for a topping, always homemade sauce and fresh basil, but I have made a flatbread shrimp and hummus a la Ben Ford that was wonderful, but not sure how it would work for a thicker crust pizza. I made the dough recipe when it was first posted here, nice and in my keeper pizza dough folder.
Dream pizza toppings.... Sausage, cheddar and apples! Yum!
How to choose a dream pizza topping combo? I'd say shaved asparagus, anchovies, and imberico cheese!
For a wild ride of a pizza- Tomato sauce (I use arrabiata) , mozzarella or Italian 4 cheese blend, a few anchovies, spicy capicola, diced pancetta, jalapenos, & pineapple- it's delish...& I'm not even pregnant.
For the giveaway:>
Tomato sauce, Sliced Tomato, Spinach, crumbled Bacon, Ancho Pepper,mozzarella cheese. a few Sweet Pineapple chunks to cut the heat (optional do or don't.)
There are two pizzas I have really fell in love with over the years. The first pizza is topped with extra virgin olive oil, pancetta slices, dinosaur kale (that is sauteed in the pancetta grease and garlic cloves), fresh mozzarella cheese, and organic red grapes. And my second favorite pizza is topped with Walla Walla sweet onions, cremini and baby bella mushrooms (all three are sauteed in extra virgin olive oil and garlic cloves) and topped with a herbed goat cheese like chevre Capri.
My favorite pizza combination: thin layer of spicy homemade tomato sauce, fresh mozzarella, fresh basil, baked eggplant, dusting of parmesan. Yummm. Think I need to make it for dinner today!
proscuitto and caramelized red onions. drool!
proscuitto and caramelized red onions. drool!
I love a fresh basil, tomato, mozzarella pizza- with the veg and herbs straight from the garden!
Dream pizza combination! A classic Neapolitan margherita pizza with prosciutto and heaps of arugula!
dijon cream sauce, herb roasted chicken, caramelized onion, sundried tomato, asiago cheese. finish with arugula once it's out of the oven.
ooh let's see.... we're about a month away from Jazz Fest, so...
crawfish tails, tasso, green pepper, fresh creole tomatoes, lots of garlic... topped with a very mix of grana padana and mozzarella... Tabasco optional, but encouraged.
laissez les bon temps rouler!
Thin crispy chewy crust please. Then a smear of tomato sauce, italian hot sausage with lots of fennel, spinach, mushrooms (any mix ok) with taleggio. Or tomato sauce, grilled thinly sliced eggplant, mozzarella and when it comes out of the oven, hit it with parma ham, rocket and shave parmesan, yowzah!
Ah yes, with some nice Champagne please! ;-)
I like it simple: the dough drizzled with a little olive oil, no sauce, crushed red pepper, and mozzarella. When it comes out of the oven, I toss some arugula with a quick dijon vinaigrette and pile it on top - yum!
I like it simple: the dough drizzled with a little olive oil, no sauce, crushed red pepper, and mozzarella. When it comes out, I toss some arugula with a quick dijon vinaigrette and pile it on - yum!
Fig and pig, baby. Fig and pig all the way. Maybe with some arugula, too. Mmmmm.
I like how you roll! ;-)
Hmm... I love white pizzaas. Maybe one with ricotta or mozzarella or a combination, with white anchovies, arugula and a bit of lemon juice or maybe paper-thin slices of lemon.
My perfect pizza is a thin crispy crust a fresh tomato sauce fresh mozzarella and pepperoni.
I am going the dessert route, a thin chewy pizza dough with nutella generously spread on the warm crust, roasted chopped hazelnuts and each piece gets a nice dollop of lightly sweetened whipped cream with a hint of marsala wine.
I forgot the whipped cream is incorporated with mascarpone also!
For the giveaway: my fave pizza is a thin, crispy, chewy crust, topped with a thin smear of tangy tomato sauce, caramelized onions, thinly sliced Yukon gold potatoes that have been roasted and topped with olive oil, S & P, chunks of blue cheese sprinkled on top (right now, I'm digging Rogue Oregon Blue) and lots of fresh coarsely ground black pepper. So delicious and worth the extra steps for the onions and potatoes! Great with an Oregon pinot noir!
figs, camembert and prosciutto with toasted pecans. Drizzed with herbed olive oil or honey, depending on taste. Can also be made with an assortment of similar ingredients. Perfectly sweet and savory!
figs, camembert and prosciutto with toasted pecans. Drizzed with herbed olive oil or honey, depending on taste. Can also be made with an assortment of similar ingredients. Perfectly sweet and savory!
For the giveaway: my fav homemade pizza is fresh tomato sauce (used the 15 min tomato sauce recipe from Chez Pim), freshly steamed whole Maine lobster, fresh thyme and basil, and fresh mozz. I'm lovin' summer time.
I just had a pizza dough in Steamboat Spring, CO that is to DIE for! I can't wait to try this one.
When I'm feeling homesick for Israel, this pizza brings me right back to Jerusalem: oven-roasted tomatoes and wilted spinch topped with eggs and pecorino romano cheese and sprinkled with za'atar and sumac.
I can never get enough a homemade Fugazza. It is an Argentine classic. Its basically just pizza dough and a big pile of caramelized onions..... Unbeatable! Thinly slice 2-3 onions, depending on their size. Gently saute in about 2 tablespoons olive oil to soften but not golden. Add salt and pepper to taste. Add about 1 tablespoon dried oregano, and another 1 tablespoon crushed caraway and/or coriander seeds. Spread over prepared pizza dough. Decorate with 9 black olives....
My dream topping combination is prosciutto, cremini mushrooms, mozzarella, and tomato basil sauce. Delicious!
There is an amazing new artisan salumeria in Victoria called the Whole Beast (http://thewholebeast.ca/), and I am addicted to their lardo salami. My ideal pizza would consist of thin slices of the Whole Beast's lardo salami, roasted red cippolini onions and radicchio grilled and lightly dressed with some aged balsamic vinegar and a drizzle of olive oil. To offset the slight bitterness of the chicory and the richness of the lardo salami, I would add dollops of Jennifer Perillo's homemade ricotta cheese, some thin slices of a really good Mozzarella di Bufala and a shower of locally grown toasted hazelnuts. So many of these pizzas sound incredible. Looking forward to trying Jim Lahey'd pizza dough -- love, love his no knead recipes in My Bread.
Bulgogi, kim chee with an egg cracked on top!
I'm always drawn to thinly sliced toscano kale ribbons, feta, and sliced almonds. Actually I love sliced almonds on any pizza.
Equally good on a red or white pizza... broccoli, walnuts and preserved lemon.
I love lots of toppings - pepperoni, sausage, onion, mushroom, green pepper (but no olives please!)
chopped steamed swiss chard mixed with sheep ricotta, nutmeg and parmigiano then sprinkled with pine nuts.
I'd like a slew of carmelized onions, fresh fig halves and a sprinkling of Gorgonzola & fresh thyme.
My all time favorite is the breakfast pizza at Pulino's featuring crispy bacon, fresh ricotta and blueberry jam. It is the perfect combination of salty and sweet and wonderfully easy to recreate at home.
Pizza Amatriciana - tomatoes, caramelized red onion, garlic, pancetta or bacon, hot red pepper, pecorino.
The best pizzas, in my opinion, incorporate both sweet and savory. I still can't get over the breakfast pizza at Pulino's that features bacon, ricotta and blueberry jam. So delicious and easy to recreate at home for brunch. For dinner, you can't beat a homemade pesto base in ideal with fresh mozzarella, sweet cherry tomatoes and some sauteed shiitake mushrooms.
The best pizzas, in my opinion, incorporate both sweet and savory. I still can't get over the breakfast pizza at Pulino's that features bacon, ricotta and blueberry jam. So delicious and easy to recreate at home for brunch. For dinner, you can't beat a homemade pesto base in ideal with fresh mozzarella, sweet cherry tomatoes and some sauteed shiitake mushrooms.
I make pizza weekly and we just started building our new outdoor brick oven. Our pizzas our always adventurous. That being said, my dreamiest one is a simple pepperoni sprinkled with plenty of crushed red pepper flakes.
I would make a nice, simple pizza. Tomato sauce - from fresh tomatoes, of course! -, fresh mozzarella, thinly sliced red onions, thin slices of spicy sausage, and a few black olives. When it comes out of the oven, I'd sprinkle some grated Parm and a LOT of fresh basil. My mouth is watering.
... roll the dough really thin, drizzle olive oil, toppings - roasted grape tomatoes, caramelized onions, crushed garlic
Current pizza craving: an easy tomato sauce base topped with fresh mozzarella, spicy sausage, very thinly sliced fennel and a sprinkle of grated Parmesan. Finish off with a handful of arugula and some black pepper when it comes out of the oven.
I love pizza topped with an Alfredo sauce, caramelized onions, roasted garlic, toasted walnuts and arugula...simple and delicious!
I love this recipe! I have already started freezing the crusts so when I need a quick meal or snack they are all ready. My favorite pizza toppings is a simple tomato sauce using concentrated tomato, fresh tomato, bit of fresh garlic and salt, wild mushrooms (when they are in season-chantrells or morels), thinly sliced fresh mozzarella, and when the cheese is melted and the crust is crisp finish it off with a drizzle of truffle oil and arugula to add a bit of bitterness to balance richness of the cheese.
dream pizza: start with margerita add crumbled bacon, and once out of oven heap on a bunch of raw arugula
Tracyjosephine
My dream pizza: Wild mushroom, goat cheese and smoked salmon pizza topped with a wild arugula salad, dressed with lemon, olive oil, S&P.
It starts with a brushing of extra virgin olive oil on the dough, followed by a sprinkling of red pepper flakes, topped with a medley of sliced wild mushrooms and dotted with
wonderful goat cheese. Bake until done and then cover with thinly sliced smoked salmon, and dress with wild arugula salad.
Eggs bacon and fontina mixed with cheddar and if you really want to be decadent little bits of cream cheese melted in!!!
brush dough with olive oil sprinkle with sea salt sliced radicchio roasted fingerling potatoes smashed with rosemary gorgonzola and mozzarella
crumble the gorgonzola , cut mozzarella into half-inch cubes
We were challenged to make a pierogi pizza and we did it! http://tinyurl.com/c28fv8s
Here's a random one: beetroot for earthiness, pine honey, buffalo mozzarella for creaminess, thinly sliced fennel, fresh rosemary, crumbled feta for tang, cracked black pepper, extra virgin olive oil, a little garlic and toasted pine nuts.
Fresh mozzarella, arugula, Kalamata olives, Feta Cheese and Prosciutto-drizzled with olive oil.
An olive oil and fontina and parrano cheese base with clams, whole roasted garlic cloves, serrano ham, crushed pepper flakes, a smattering of fried shallots and a sprinkle of minced Italian parsley.
An olive oil and fontina and parrano cheese base with clams, whole roasted garlic cloves, serrano ham, crushed pepper flakes, a smattering of fried shallots and a sprinkle of minced Italian parsley.
I made a pizza with Layhe's dough, which I spiked with caraway,topped with my home cured corned beef inspired by Mark Ruhlman, but prepared a la Suzzanne Goin's Genius Recipe, topped with home cured sauerkraut, Gruyere cheese, and sliced red onion....WOW...thanks for all the inspiration...
I made a pizza with Layhe's dough, which I spiked with caraway,topped with my home cured corned beef inspired by Mark Ruhlman, but prepared a la Suzzanne Goin's Genius Recipe, topped with home cured sauerkraut, Gruyere cheese, and sliced red onion....WOW...thanks for all the inspiration...
I made a pizza with Layhe's dough, which I spiked with caraway,topped with my home cured corned beef inspired by Mark Ruhlman, but prepared a la Suzzanne Goin's Genius Recipe, topped with home cured sauerkraut, Gruyere cheese, and sliced red onion....WOW...thanks for all the inspiration...
Crusty thin dough with a plenty of mozzarella, thick chunky tomato sauce, roasted garlic, sun dried tomatoes, fresh basil leaves, razor thin slices of serrano ham & the final touch extra virgin olive oil!
salty bacon, fried eggs, spinach on a thin layer of good tomato sauce; if i didn't have fresh tomatoes i'd use Rao's marinara but only a little. and a bit more salt.
A ricotta-based white sauce, topped with mozzarella cheese, loads of fresh baby spinach (lightly sauteed to shrivel) and loads of fresh chopped garlic. Give it a drizzle of olive oil, sprinkle with red pepper flakes and crack two or three (depending on the size of the pie) whole eggs before popping in the oven!
My favorite is a prosciutto, peperconcini, cream cheese (of course with San Mariano tomato sauce and shredded mozarella)
It's a rainy cozy day in San Francisco. . . the pizza i'm craving is. . .
Hatch Green Chile Sauce
Shredded Point Reyes Toma cheese
A generous sprinkling of Carnitas
Spiced Pepitas
Cotija & Cilantro to finish
Mmmmm. . .
Peanut butter and jelly on a deep pan crust. Unusual but decadent. It is warm and gooey and the flavors mix perfectly. A dessert and pizza all in one!
My fave would be fig jam, goat and feta cheese in large crumbles, and then about 5 minutes before it's done, a few dollops of Greek yogurt, cover it it a light layer of baby spinach, and then a scattering of pine nuts and roasted almonds.
Umm, let's see......cave-aged Gruyere, caramelized onions and lardons of uncured bacon. Topped off with a touch of cream. (and a side of Lipitor;-)
garlic sauteed wild mushrooms, caramelized onions, gruyere cheese, manchego cheese, parmesan and finished with arugula and a drizzle of balsamic reduction..... yyyuuuuuuuummmmmyyy!!!
Figs seem to be popular!
White pizza with mozzarella, grana padano, arugula, sliced dried black mission figs, bleu cheese, drizzled with a balsamic reduction.
Something simple like fresh mozzarella, tomato, basil and a little truffle oil!
garlic goat cheese, fiddlehead ferns, moroccan lemons, medjool dates and fresh chopped mint. With Limonata! YUM
garlic goat cheese, fiddlehead ferns, moroccan lemons, medjool dates and fresh chopped mint. With Limonata! YUM
Mmm. I'd get "fancy." Fig jam, topped with circles of goat cheese . . . then when almost cooked thru, a scatter of baby arugula.
delicious recipe!
my favorite pizza toppings would be: garlic + sun dried tomatoes + arugula + fresh mozzarella + a little spinach
My favorite pizza is from "The Figs Table" by Todd English...I've made it at home, love the toppings. But I am willing to try this new recipe for the dough, sounds great. Fig and Prosciutto Pizza- Fig jam, gorgonzola cheese, rosemary, prosciutto, scallions and garlic.
My all-time fave is topped with a few dollops of fresh ricotta, grilled asparagus, roasted shallots, and proscuitto. A squeeze of lemon when it comes out of the oven (with some arugula or other greens if I'm feeling like I need a salad), and it's gone fast. It's too bad, because the leftovers are pretty amazing, too.
The book sounds great. I would like a pizza with tomatoey, garlicky, spicy BBQ sauce with pineapple chunks, thinly-sliced Maui onions, Morrocan oil-cured olives, and pine nuts. No cheese, please.
Feta cheese, hot peppers, green peppers, bruchetta tomato, onion, chichen.
I love making a homemade arugula pesto (arugula, olive oil, roasted garlic, parm-reg, salt and toasted pinenuts or almonds; zipped in the food processor) and putting that on pizza with dollops of Wisconisn-made goat cheese. Otherwise, my favorite is the "Francese" from a local pizza place: prosciutto, brie, and nice runny-yolk eggs cracked right on the top.
Inspired by a local restaurant, I am trying to perfect a pizza with prosciutto and arugula, topped with fontina and pecorino-romano and a splash of lemon. It's a nice change of pace from the usual, but very yummy, veggie or margherita pizza! Some of these other combos sound great; thanks for the inspiration.
I love putting salad on my pizza. My ideal is my harvest salad, arugula, pears, candied walnuts, roasted beets, tons of pepper and blue cheese with either a balsamic vinaigrette or a sherry vinaigrette (or whatever delicious vinegar I have on hand) on a white pizza with caramelized onions. I make weird yummy noises while eating it.
goat cheese and roasted red peppers for me!
mozzarella, tomato sauce, basil, shrimp, portobello mushrooms and italian sausage.
Yes!! Pizza should be it's own food group.
Love, love, Love...Margherita Pepperoni, Red Peppers, and Fresh Mozz w Ricotta, Rosemary, Blk Pepper and Olive Oil (no red sauce) OR
Capers, Garlic and Lotsa Cheese
I like a traditional potato bianca, but with truffle oil.
This is probably my favorite version of a pizza bianca, with a little bit of green: A drizzle of olive oil, barely a shower of grated fresh mozzarella di buffala, but really barely, smoked trout, avocado slices, creme fraiche, black pepper, fleur de sel....,
Use fig jam as the sauce, add mozzarella and prosciutto, bake and garnish with a little fresh basil. Yum!
Simple is best for me. Pizza margherita is a favorite. Spinach, mushrooms and feta or goat cheese work well too.
Simple is best for me. Pizza margherita is a favorite. Spinach, mushrooms and feta or goat cheese work well too.
Simple is best for me. Pizza margherita is a favorite. Spinach, mushrooms and feta or goat cheese work well too.
Simple is best for me. Pizza margherita is a favorite. Spinach, mushrooms and feta or goat cheese work well too.
One of my favorite pizzas is Caramelized parsnips and onions with walnuts, parsley and parmigiano. A light spreading of peppered ricotta or mascarpone provides the base
mmm tasty
One of my favorite pizzas is Caramelized parsnips and onions with walnuts, parsley and parmigiano. A light spreading of peppered ricotta or mascarpone provides the base
One of my favorite pizzas is Caramelized parsnips and onions with walnuts, parsley and parmigiano. A light spreading of peppered ricotta or mascarpone provides the base
burrata and artichoke hearts.
I'm a sucker for a thin-crust, crisp-grilled pizza. For myself, I use a light hand when applying the sauce, made simply of crushed San Marzanos, a splash of balsamic, fresh garlic and salt, all roasted together for a reduced, sweet tomato sauce. I top it with equal parts pulled mozzarella di bufala and stracciatella, season with salt and grill until gooey on top, crunchy below. When it comes off the heat, it's finished with a shower of fresh basil and a good glug of extra virgin olive oil.
For and a fancy pizza dinner party, I love to do white pizza brushed with a garlic and chili flake-infused olive oil, roasted broccolini, small dollops of fresh ricotta and pancetta lardons. When it finishes cooking, you blanket it in freshly grated Cacio di Bosco al Tartufo, an hard, Italian sheep's milk cheese that's flecked with black truffles. It melts under the residual heat of the freshly-grilled pizza and the earthy, salty flavors of the cheese pair incredibly with the verdant broccolini and meaty pancetta, taking the pizza to another level just for your guests.
i also love a white pizza with garlic, baby clams and basil
i had a delicious pizza in DC with green tomatoes, chevre, and a fried egg (sounds weird- was amazing!), and a delightful one in Austin with pork belly, dates, goat cheese, and arugula. so nice!
I love grilled eggplant, goat's cheese and balsamic carmalized onions on my pizza. soooo good!
I like pears, blue cheese, and spek
Muffaletta: Salami, prosciutto, capicola, olive salad!
Oh wow! Traditional tomato sauce, sweet italian sausage, ricotta and basil. Now I'm super-hungry! Thans for the recipe!
Garlic glaze, smokey chicken, feta cheese, and fresh tomato cooked on the grill
It would have to be homemade pesto with shrimp, sliced tomatoes and mozzarella!
Roasted radicchio, endive on ricotta with shaved parm, rosemary sprigs, and balsamic reduction drizzle!
My favorite pizza is a simple, fresh pie that I love to make at home. Some sauteed (get fancy and call them "melted" if you must" leeks, some sweet corn, crispy bacon, and cilantro. It is best in summer on the grill when the char on the bottom speaks to the sweet corn as if it were Danny Zuko trying to coax Sandy Olsson into some summer lovin'. Happens so fast........
pizza au poireau et pois chiche (pizza with leeks and chickpeas)
i met jim when i was 25 in my mother's garden (on sullivan street) when he first opened his bakery 30 years ago, so this brings back memories. what a crush i had on him!
my pizza would have his tomato and mozzarella topping along with the tender insides of leeks, julienned, and a mixture of chickpeas, slightly mashed with fresh thyme, a few drops of olive oil, a little lemon juice and lots of fresh ground pepper. mmm...
freshly roasted green chilis, pine nuts, and roasted sweet potato
I'm thinking of fresh peaches, Gorgonzola, and slivers of mint...
Jim Lahey's slightly charred and beautiful pizza topped with blue cheese, sweet potatoes, and hazelnuts
Dough rubbed with tomato and a fruity olive oil oil, topped with rapini tossed with garlic, prosciutto and crescenza/stracchino.
I'm so sorry the post button didn't process until a minute later so I kept hitting the key please delete excess post(s) - Thank you!
Hi! I just made this with a jar of roasted garlic alfredo sauce, shitake mushrooms, parmesan cheese and sprinkled with halved macadamia nuts and it was wildly delicious!
Thanks!
Hi! I just made this with a jar of roasted garlic alfredo sauce, shitake mushrooms, parmesan cheese and sprinkled with halved macadamia nuts and it was wildly delicious!
Thanks!
Hi! I just made this with a jar of roasted garlic alfredo sauce, shitake mushrooms, parmesan cheese and sprinkled with halved macadamia nuts and it was wildly delicious!
Thanks!
I've been using the Fleishman's Pizza Dough Yeast and it works fantastic for no-knead type dough. My very favorite pizza is a white pizza with shallot butter, sprinkled with a tiny bit of smoked mozzarella and topped with rosemary chicken and slices of herbed potatoes. Even my red-sauce loving husband asks for this one once in a while!
Asparagus and pecans with candied lemon zest!; Roast duck, hoisin and cilantro
These do sound like great combinations!
Kimch,i bacon and egg.
I make a mean Leftover Japanese-Curry Pizza.
The Japanese Curry can have a ground pork, beef, chicken, or turkey base. Spread curry over dough, then cover pizza with thinly sliced onions, thinly sliced shiitake, and diced asparagus (leave tips whole). Cover with shredded Halvarti cheese.
I definitely vote for No-Kneading!
I would have uploaded a picture but no button here like the hotline.
roasted chicken breast, crunchy spinach, sun dried tomatoes, mozza, romano cheese, lots of garlic and chili flakes. YUM!
My idea pizza topping combination is marinated tomatoes (slow roasted with olive oil, garlic, and vinegar), fresh basil, roughly chopped kalamata olives, and fresh mozzarella cheese.
I love making pizza on the grill and can't wait to try new topping combinations. Right now my favorite is carmelized onions, roasted garlic, and blue cheese...sometimes I add fresh arugula and an egg to cook on top of the pizza.
Yum that pizza looks good! I'd say I really love fresh buffallo milk ricotta and roasted shallots, with a base of tomato sauce. A little basil on top would be fine, as would a grinding of black pepper and drizzle of green olive oil after baking.
Yum that pizza looks good! I'd say I really love fresh buffallo milk ricotta and roasted shallots, with a base of tomato sauce. A little basil on top would be fine, as would a grinding of black pepper and drizzle of green olive oil after baking.
I am thinking a forager's pizza depending on the season.. so for spring... i am thinking wild garlic and nettles or a ramp pesto, fresh riccotta and a quail egg! and shavings of pecorino romano! this breaks my three's rule.
Italian tomatoes (of course), mozzarella di bufala, Parmigiano Reggiano stravecchio, and lavish handfuls of arugula.
A thin crust wood fired pizza with bacon and individual leaves of brussel sprouts, garlic and imported Parmesan of course with some fresh mozzarella for creaminess and smoked gouda for flavor to compete with the bacon and brussel's.
We have become big fans on Lahey's dough. Our son's favorite is a white pizza with fresh ricotta and shredded mozz, topped with a sprinkling of arugula. We often opt for toppings made from tasty leftovers like grilled vegetables, roast chicken, etc.
i'm sorry, I'm on a roll, this got me all excited:
Boricua style slow roasted pernil, mojo de ajo, cilantro and shredded swiss or gouda
don't forget the sliced roasted garlic
how about mexican chorizo, huauzontle, and oaxaca cheese!
ooohhh what about shredded slow cooked pork topped with a tomatillo verde sauce, sliced red onions, cilantro, mexican sour cream and topped with crumbled queso fresco
i love the combination of gouda, spinach, garlic, and sundried tomatoes. so many tasty ideas for combinations here... i'm looking forward to trying them!
don't forget to top with cilantro!
shredded chicken topped with mole....thinly sliced red onions....and melty Oaxaca cheese! YUM!
I love pretty much all white pizzas--either a light alfredo or just garlic and oil, with several kinds of cheese and maybe some prosciutto on top
spinach, mushrooms, goat cheese over a thin layer of pesto
black garlic, nettles and a truffled pecorino.....i never like to do more than three items at a time on a pizza.
I'm thinking Asian--
Very thinly sliced marinated Korean bbq pork + scallions + drizzle of chili oil
or
Instead of piling on the arugula, using piles of cilantro instead, along with sliced scallion, some sort of sauce involving fish sauce and chilies, some sort of protein.
My absolute favorite pizza in the world is Mac and Cheese Pizza a la Ian's Pizza in Madison, WI. Ingredients to recreate at home include: creme fraiche, cooked elbow macaroni, good WI cheddar cheese (although, i prefer the dairy state's colby due to the way it melts), shredded mozzarella, salt, and pepper. I douse my slice in Cholula or sriracha, but that's just me. I have imagined this pizza with caramelized onions, rotisserie chicken, the addition of bleu cheese, lobster and truffle oil, summer tomatoes, thick slab bacon, cajun poached eggs, among other things.... but the perfection of the original combination is so great, that I just can't chance ruining it with alien ingredients. Enjoy!
Pickled grapes, walnut oil, romano,and lots of black pepper.
Pickled grapes, walnut oil, romano,and lots of black pepper.
NIce and easy, fresh sauce, sundried tomatoes and peperoni
My favorite was a pear, speck and tallegio at trattoria dell arte. Love the bread book.
My favorite was a pear, speck and tallegio at trattoria dell arte. Love the bread book.
Traditional. Fresh mushrooms, spicy homemade pepperoni & sauce, delicious salty olives and generous on the moz!
Love Jim's no-knead recipe!! My favorite pizza topping? Agh....um, smoked gouda, chipotle-tomato sauce, roasted red peppers - based on one made at Matchbox here in DC.
smoked gouda, carmelized onion and chopped pancetta. yum.
Simpler is better: olive oil, grated Parmesan, mozzarella, roasted cherry tomatoes, and fresh basil.
my favorite topping will be whatever Rene Redzepi does with this goat, http://twitpic.com/8zeedb
my favorite topping will be whatever Rene Redzepi does with this goat, http://twitpic.com/8zeedb
My all time favorite toppings are a tangy sweet BBQ sauce, fontina, pineapple, and jalapeño - sweet, spicy, sour, and irresistible!
A favorite spring pizza combo of mine consists of a thin layer of ricotta (preferably homemade) spiked with lemon zest, topped with shaved asparagus ribbons, dotted with chevre then baked with an egg or two on it (added in the last few minutes of cooking). It's finished with a smattering of pea shoots, a drizzle of olive oil and a drizzle of balsamic reduction.
I'm obsessed with zucchini flowers on pizza. A winning combo is a white/ricotta pie with anchovies, zucchini flowers, fresh parsley and hot italian flake pepper.
But to make it an absolute perfect pie - I sprinkle the baking sheet with a bit of cornmeal before placing the dough on it and then grill the pizza.
YUM. between the photos and all these ridiculously awesome topping suggestions, i am positively drooling over here.
i like things simple but super flavorful. olive oil, duck confit, figs, goat cheese, and some fresh oregano. so good.
Red pie with Cajun spiced chicken, roasted mushrooms, spinach, mozzarella, sweet chili sauce, and a dollop of sour cream (very important!)
ricotta - artichoke - tomato - garlic - hot pepper flakes - generous pinch of sea salt
I tried this not-kneading pizza dough a few months ago when I saw the recipe posted here and LOVED it. Last month I panicked when I couldn't find the recipe again. Today, I'll save the recipe for future reference.
My dream pizza consists of homemade basil pesto as the glue on the dough topped with fresh mozzerella, goat cheese, shrimp, caramelized onions and pine nuts. The nutty pine nuts make all the difference so I woudn't skimp on those. Yum, I think I'll make this tonight!
My favorite pizza: http://current-vintage.com2011/11/13/macs-lobster-pizza-2/ The key ingredients are lobster, 3 kinds of cheese(mozzarella & Fontina& Parmesan) fresh tomato sauce bacon and fresh thyme leaves
Oh my favorite pizza topping for years has been a mixture of herbs:
First I bake the pizza with just mozzarella and fontina cheese and then when it's hot out of the oven I top it with a tossed mixture of parsley, chives, basil, mint,& kalmata olives tossed with lemon juice and olive oil and then top it with shaved pecorino. I just love it! And I really want to win this book. Thank you!
prosciutto de parma, buffalo mozz and arugula!
Potatos, sweet onion marmalade, blue cheese, herbed olive oil.
white pizza with roasted cauliflower (nice and darkly roasted), anchovies, and a generous sprinkling of peperoncini. chopped parsley and olive oil after it comes out of the oven.
I forgot one of my favorite! Pizza with sliced potatoes, rosemary, truffle oil
I made a pizza I call The Hawaiian Sink based on Jim's work. You put pineapple on it, and then throw everything else at it, including the kitchen sink! We used pineapple, pepperoni, onion, tomato, fresh rosemary, mushrooms, garlic, black olives, olive oil, tomato sauce, tomato and basil infused feta cheese, mozzarella, sliced pepperonccini, salt, and pepper. I'd meant to throw on some shaved ham and crumbled spicy sausage, but the waiting to too torturous!
I took a photo of the whole affair:
http://www.flickr.com/photos/externalfocus/6965743497/in/set-72157625948252829
I Dreamed a combination of pizza, caramelized onions, garlic, mozzarella, arugula, cherry tomatoes and parmesan :)
My favorite is utter simplicity: fresh torn figs, prosciutto, and daubs of goat cheese.
White truffle olive oil, ricotta, roasted garlic, roma tomatoes, spinach, fresh basil and mozzarella.
My fave is fried eggs, bacon, chili oil and basil
Canadian bacon, crimini mushrooms, sauerkraut and pineapple!
I love making pizza! There's nothing better than homemade and just like you like it!!
Our family fave is a buffalo chicken pizza. Buffalo wing sauce as the base, topped with cooked chicken (that has been basted with the sauce and baked), minced celery, green onion and blue cheese. Layer on some shredded mozzarella and bake. When it comes out of the oven, drizzle it with a little bit of homemade ranch dressing and it's like eating buffalo wings without the mess!
The pizza I made tonight was pretty great: crisp-roasted broccoli, creamy feta cheese, mozzarella, parm, garlic, red pepper flakes, lemon zest. Recipe here: http://emmycooks.com/2012/03/20/roasted-broccoli-pizza-with-feta/ And now there are about 50 more pizzas I want to try after reading these comments. How inspiring!
Two favorites, apart from the classic margherita: Roasted butternut squash, blue cheese and walnuts or cheese with figs and prosciutto crudo.
My fav pizza is a combination of cheeses - american, mozzarella, blue cheese, and even some cottage cheese.
After reading this post http://www.denveronaspit.com/2012/03/king-of-pizzas-cooking-with-durian.html , I dare to dream of a pizza topped with durian and lap cheong (Chinese sausage). It's not any weirder than "bacon chocolate chip cookies" or "bacon sundaes", etc because the idea is to have something that's both sweet and savory at the same time. I LOVE durian and its distinctive smell...!
My favorite pizza is the classic: A sauce made with san marzano tomatoes that were simmered with garlic and olive oil, and seasoned with kosher salt. And good mozzarella cheese. Sometimes I'll drizzle some thin pesto on top. Another favorite is a white pizza with talegio, sauteed mushrooms--including procinis and shitakes, and topped, when done baking, with slice truffles or truffle oil. Tallegio, radicchio, and figs, finished with reduce balsamic, is also delish.
Roasted Pumpkin, feta, pesto, pine nuts and arugula - oh yeah :)
I LOVE pizza bianca with salty/bitter toppings on it. My dream pizza would be topped with a sauce made of crème fraîche and herbs (fresh thyme, for example), anchovies, mushrooms, marinated artichoke hearts, and capers. And, to "top" it all off, I would throw some caramelized onions on there. (Who needs cheese when you have all that?). Yum!
I LOVE pizza bianca with salty/bitter toppings on it. My dream pizza would be topped with a sauce made of crème fraîche and herbs (fresh thyme, for example), anchovies, mushrooms, marinated artichoke hearts, and capers. And, to "top" it all off, I would throw some caramelized onions on there. (Who needs cheese when you have all that?). Yum!
mix 1/2 goat cheese and 1/2 sour cream as the base, top with thinly sliced potatoes, bits of cooked pancetta or bacon, caramelized onions, and grated smoked gouda cheese.
naked pizza with clams, chorizo, olive oil, and an ungodly amount of garlic -- to be shared with someone who will appreciate the scent of your post-pizza breath.
Pulled pork, my homemade barbecue sauce, sliced red onion, blue cheese. Love Jim Lahey's Bread Book & looking forward to the pizza book.
My current favorite pizza is Roasted Brussels Sprouts, bacon, blue cheese with a roasted garlic sauce. It is seriously addictive. (I will post the recipe tonight!)
I have a pizza dough recipe from Bon Appetit that I love, but I will definitely give this one a try!
Sicilian Anchovies Wood Roasted Red Onion, Smoked Mozzarella & Fennel Sausage i can feel my mouth water as i type
It may not wow you, but I think the best pizza is simple... fresh cherry tomatoes, buffalo mozzarella (or another good fresh one... buffalo can be so creamy it gets soggy), olive oil (maybe infused with garlic), prosciutto crudo, and arugula-- the arugula (and probably the prosciutto) put on right at the end, so it warms on the hot pie, but doesn't wilt. Perhaps a tiny grating of parmigiano at the end too. In New Haven, I love a white clam pizza, but when making my own with a good crust, or getting to enjoy in Naples, nothing is better than this!
San Francisco Chinatown pizza..... Thin crisp crust, topped with hoisin sauce, grilled spring onions, and thin sliced BBQ pork. Deeee-lish!
Grilled Martini Pizza = Grilled dough, Smoky Brown Butter Balsamic Sauce (onsite), martini olives thin sliced & Mozzarella fresco. At a grilled pizza party I gave, one guest love this combo of ingredients, others tried it and by the end of the night a name was created…hmmm, perhaps the Blue Sapphires (recommended) we were sipping had something to do with it? We have been making these Grilled Martini’s for years!
PS (oops) and these topping would work well with the no knead method above :)
Just thought of another out of this world combination. Fresh Mozz, San Marzano Tomato chopped with a little crushed garlic (don't leave the garlic in there just flavor the sauce), some oregano - bake till nicely crisp then top it with your favorite italian salad. I like a good anti pasta salad tossed with a rich EVOO and a good red wine vinegar. Out of this world... Yes I really want a copy of this book.... as you can tell.
I have Jim Lehay's first book My Bread which introduced me to the use of weighing the ingredients. Now when I bake pizza, bread or desserts I weight my ingredients. The recipes in that book are amazing. If I were to create a pizza I would have to use a little fresh ricotta, a little fresh mozzarella with some wild mushrooms (sauteed), reggiano parmigiano, fresh herbs and a drizzle of white truffle oil... Yeah with an extra crispy crust!!
I like the Spanish spin on the pizza with Jamon Iberico, shaved Manchego and caramelized onions.
The best pizza I ever had was from Willington Pizza in CT. The Red Potato pizza sauced with sour cream, topped with broccoli, white cheddar, and bacon.
Mushrooms, mushrooms and more mushrooms!! Sauteed in olive oil with a little thyme, salt and pepper until well browned (cremini, shitake, morels-the more the better) Crust brushed slightly with an oregano scented marinara, covered with a combo of Wisconsin brick cheese, muenster and mozzarella, then the mushrooms, and then a little more of the cheese combo. Spinkle a little crushed red pepper on top and there's a pizza!!
Fontina, Gouda, Mozzarella and Parmiggiano Reggiano topped with roasted garlic cloves (lots!) and thinly sliced prosciutto as well as some fresh basil.
I would do a lobster roll pizza: a white pizza with lobster chunks, chives and pools of drawn butter. Mmmmm!
We made a great pizza the other night -- a white pie with a little crushed red pepper and olive oil -- then caramelized onions, Cypress Grove's Purple Haze chèvre, and watercress. The perfect mix of sweet onion, bitter greens, tangy cheese, and spice!
Chile Garlic Sauce, grilled shrimp, shredded basil and cilantro
Great pizzas everyone! Here's my Wyoming-style pizza: a smear of hand-torn San Marzano tomatoes, crumbled cooked hot Italian style antelope sausage, dollops of homemade ricotta, and a sprinkling of fennel pollen on top. Sage leaves fried in olive oil are added before serving.
My favorite pizza topping: smoked Lake Michigan whitefish (okay, any good smoked fish will do, but I live in Wisconsin and the best comes from the Hickey Bros. in Baileys Harbor) on a base of cream cheese (or sour cream) combined with sautéed garlic and fresh parsley and a squeeze of lemon. Complete with barely sautéed cherry tomatoes halves and thin slices of lightly caramelized or slightly charred red onion.
The best pizza topping I've ever had was fontina cheese with a little onion and roasted Brussel's sprouts. Soooooo good! By the way this pizza dough is the bomb. I used it for my Braided Buffalo Bread I submitted for the best celery contest. Yum.
Ballpark pizza:
Canned hot dog chili
sliced hot dogs
onion
mustard
shredded cheddar
That's a winner!
Maybe add some nacho cheese
Everyone's pizzas sounds great! I like a white pizza or a pesto sauce with spinach and capers. A local pizza place makes an awesome one with moz, soppressata and pepperonata that will make your hair stand stright up.
fresh mozzarella, roasted garlic, olive oil and tomatoes.
buffalo sauce and eggs
How about an Asian twist with dried shrimp and scallions.....
Favorite toppings: artichoke hearts, seared rare fresh tuna, dabs of thyme-infused creme fraiche.
Mmmm...I had an AMAZING pizza at Posto in Somerville MA: Honey Crisp Apples, Housemade Bacon/Ham, Gongonzola Cream, Caramelized Onions, Arugula.... I'd love to recreate the magic abd deliciousness of that pizzast home! The Honey Crisps bake sweet and tart- and remain firm!
I'm also hooked on the breakfast pizza idea! Start with a base of goat/cream cheese, break a few eggs right on top, bake then top with smoked salmon and capers.
Pizza a la Uni. Great San Diego topping. Brush rim of dough with olive oil and season entire unbaked crust with sea salt. Line with saki-soaked dried seaweed leaves/nori (you can get anywhere) and scatter with 2 oz stracchino torn into small chunks, 1/2 oz low-moisture mozzarella shredded, and chopped green onions. Bake until pizza is golden brown. Add slices of fresh uni (preferably right out of the sea urchin or from someplace reputable like Catalina Offshore Products (and, no, I have no affiliation with them). Use a microplane or another fine grater to grate a bit of lemon zest over the surface. Bake for one minute. Sprinkle with shredded arugula as a garnish.
One from Germany. Broccoli and hollandaise
One of my favorite pizza toppings is apple butter in place of tomato sauce, with bits of sausage, caramelized onions, cheddar cheese, and sage
I'm always trying to turn everyone I know into an anchovy lover, and pizza is one of the best places to do it. My dream pizza is anchovies, broccoli rabe, potatoes, and mozzarella.
I'd gladly share that anchovy pie with you, LOVE them. Sounds great with the broccoli rabe.
I'd gladly share that anchovy pie with you, LOVE them. Sounds great with the broccoli rabe.
I think roasted eggplant, taleggio cheese, blanched broccoli rabe and peperoncini peppers sounds tasty.
My usual super yummy pizza has caramelized onions and garlic, wilted spinach, chicken poblano sausage, ricotta and feta cheese with Penzey's pasta sprinkle, nutmeg, and Zarizona pepper mix on it. No tomato sauce!
Thant would be Arizona pepper mix - sorry about that
Something I've done in to past is to puree raw spinach in the food processor until it's fairly smooth (it takes a lot, since it's usually quite fluffy), often with a clove of garlic. I'll use that as a sauce, instead of tomato, and top with whatever Italian cheese I have around that will melt decently - fontina is good - and little olive oil on top when it comes out.
Crust brushed with garlic infused olive oil. Toppings of roasted golden beet, crispy bacon crumbles, and blue cheese, with a handful of grated whole milk mozzarella. Once out of the oven dressed with some fresh arugula tossed with a little lemon, olive oil, salt, and pepper.
I forgot to add paper thin slices of red onion as part of the topping.
Escargot and 4-mushroom (shiitake, cremini, portobello, and button) w/ basil pesto, finished with a sprinkle of your favorite pecorino or permesan. One slice will do!
I love a standard margherita with really fresh buffalo mozzarella, crushed tomatoes and a couple sprigs of basil.
In the peak of summer, thinly-shaved zucchini and zephyr squash with dollops of fresh ricotta, torn pieces of basil, and a drizzle of truffle oil. Highly addictive!
Thinly sliced Zucchini, bell peppers and mozzarella. topped with tobasco
My dream pizza is a simple white pizza with bufala mozzarella, sweet corn, creme fraiche and prosciutto. I promise, it will make you eat more than you ever thought you could. Delicious!
@JessicaLMar
Spinach, Chunky Marinara, and Sweet Sausage not incredibly revoltionary but oh-so-good!
I love my pizza BBQ'd and topped with a tomato sauce, roasted red peppers, sliced fennel sausage or roast chicken (depends on the day!) and blobs of creamy chevre. This is then sprinkled with the herbs du jour... whatever looks fresh and appealing in the herb garden that is just a few steps away from our grill. Summertime eating at it's finest!
My dream pizza is utter simplicity: figs, prosciutto, and daubs of goat cheese.
My dream recipe is utter simplicity: fresh fig, prosciutto, and daubs of goat cheese!
Garlic olive oil, large flakes of parmigiano orregiona, fresh black pepper, sea salt, prosciutto and arugula (added after cooking). Preferably cooked in a wood burning oven or over the grill for that rustic, charred flavor
My favorite pizza combination is crumbled hot Italian sausage, thinly sliced red bliss-type potatoes, broccoli rabe, and mozzarella. I throw on chopped roasted garlic when it comes out of the oven and a drizzle of olive oil. I am so hungry after reading all these entries, I can't see straight. :)
Oh yum - I am thinking a simple kind of garlicky tomato sauce (made from garden tomatoes) eggplant that has been grilled with olive oil, salt and lemon, dabs of both ricotta and mozzerella that are perfectly melty gooey, then some shaved white truffle, a good dash of freshly shaved parmigiano (spelling?) reggiano, and a good drizzle of a fabulous dark green Tuscan olive oil. Eaten at a cafe table in, say, Montalcino or perhaps Alba. With either brunello or barolo alongside.
How's that for specific? :-)
Roasted garlic cloves, "meaty" sausage (i.e., actually tastes like ground meat and not reconstituted meat-like things), broccoli rabe, simple tomato sauce and just enough buffalo mozzarella to make you crave more.
Roasted garlic cloves, "meaty" sausage (i.e., actually tastes like ground meat and not reconstituted meat-like things), broccoli rabe, simple tomato paste and just enough buffalo mozzarella to make you crave more.
Mushroom, Shiso, tomato and shishito peppers. Maybe a little goat cheese, maybe not.
Caramelized onions, pancetta (cooked first), gruyere, olive oil, sea salt
pickled red onions, salted roasted pistachios, rosemary and fontina cheese. oh yum.
I love a thin homemade crust with a coating of olive oil and roasted garlic, topped with spicy sausage, shrimp and feta cheese!
I'm thinking goat cheese, shrimp, basil and thinly sliced tomatoes
One of my favorite combinations is a breakfast pizza I made. I layered the crust (Peter Reinhart's recipe) with a spicy tomato sauce spiked with jalapeños, cumin and paprika. Eggs were carefully cracked over the sauce, some feta cheese was crumbled and thin strips of pancetta were layered. The crust came out golden from the oven and the spicy sauce tangoed with the eggs, cheese and ham.
Photos and recipe can be found on my blog: http://www.tiffintales.com/2010/10/17/project-food-blog-challenge-5-tales-of-a-traveling-pizza/
I love the idea of breakfast pizza...
I have tried the new recipe from the recent Bon Appetite and someone that used the earlier version said this version was much easier to work with.
I've always wondered what a pizza would be like with thin slices of geoduck on it, added at the last second so it just curls a little, but I'd be scared to try since geoduck is so pricey and so easy to overcook. The pizza would probably just be a pizza bianca with some scatters of roasted garlic on it, finely minced. I'd drizzle over some really great olive oil, shower over some Maldon salt, and squeeze some lemon juice before serving.
I don't have a favorite combo - I love pizza in most forms. I like it with arugula and prosciutto, traditional tomato sauce and cheese. I love his crust recipe and would love to own his book. Thanks for the opportunity!
into the skillet: good EVOO, sliced garlic cloves, crushed red pepper, sea salt, and crushed black pepper. just as the garlic gets fragrant (but before it browns) add washed organic baby arugula (still wet). saute until very wilted and tender. add shaved asiago cheese and toasted pignoli nuts. that is how i top my pizza crust.
into the skillet: good EVOO, sliced garlic cloves, crushed red pepper, sea salt, and crushed black pepper. just as the garlic gets fragrant (but before it browns) add washed organic baby arugula (still wet). saute until very wilted and tender. add shaved asiago cheese and toasted pignoli nuts. that is how i top my pizza crust.
Oh, I have been waiting for this book! I make pizza at least once a week with a neo neapolitan pizza dough recipe from the American Pie book by Reinhart. I cannot wait to try out Jim's new recipe posted here!!! My fav is red onion, parmigiano reggiano, rosemary, and lots of pistachios. Unique and delicious. :)
lately i'm digging on breakfast pizza: thinly sliced potatoes, caramelized onions, sautéed spinach, crisp pancetta, mozzarella, and smoked gouda topped with lots of freshly ground black pepper and, once out of the oven, a few fried eggs, sunny side up.
I just posted his bread book on my Pinterest Christmas list! I will be dreaming of pepperoni and mushroom pizzas on my "surprise" overnight shift! Hope a get a great book!
the best pizza i've ever had: stracciatella cheese, strings of potato, pancetta and black pepper.
Proscuitto. Pear, onion, blue cheese with balsamic onion reduction. Oohhh yummy.
Proscuitto. Pear, onion, blue cheese with balsamic onion reduction. Oohhh yummy.
My favorite topping combo is crumbled fennel sausage, balsamic sauted onions, a very thin schmeer of garlic paste, fresh ricotta dabbed about, a few slices of mozzarella, a drizzle of olive oil, and no tomato sauce. Can't wait to have it again!
Halved grape tomatoes, asparagus spears (first tossed with lemon juice, olive oil, sea salt and black pepper, and roasted), a few dollops of ricotta and prosciutto crudo. After the pizza comes out of the oven, arugula (dressed with vinaigrette: lemon juice, avocado oil, sea salt, pinch of chili flakes, 1 clove roasted garlic, grated Parmesan) and a quick drizzle of balsamic cream.
A salty simple medley of provolone, bacon, green olives and onion - love it!
Oops - my response posted twice..
My favorite pizza combo would be richly carmelized onions, arugula, foie gras and/or prosciutto, and a drizzle of truffle oil to finish.
A salty simple medley of provolone, bacon, green olives and onion - love it!
Butternut squash, homemade ricotta and crispy sage. Yum!
I've been waiting eagerly for this book; Lahey's My Bread is always open on my workbench, and I've come to rely on a loaf of whole wheat walnut-raisin bread to get me through the week.
As for pizza, if we're straying from traditional margherita, I love a cheeseless pie with spicy tomato sauce, currants, capers, and fresh sardines. ...and now I'm very hungry.
Mmmm, similar to yours, Rivka, I used to love the pizza marinara we got at a place in NYC that is no longer there - San Marzano tomato sauce, great olive oil, sea salt, fresh garlic, anchovies, and little flecks of fresh oregano. So good I didn't even miss the cheese :)
Caramelized ripe sliced banana , crumbled honey roasted pistachio & walnuts, dotted with lightly sweetened ricotta cheese (flavored with orange zest), with the barest flurry of powdered nutmeg & vanilla
with chocolate 'cheese' grated over the hot cooked pizza to melt over..
oh yeah forgot to mention the drizzle of honey prior to baking..
I have added two recipes of my Indian version of pizza one saag paneer or palak paneer and another is cauliflower,potato and peas . If I have to create another pizza particularly then I would have to go with Maggi noodles, ketchup, curry powder although maggi noodles has its own magic powder curry powder adds the spice and green bell pepper and caramelized onions..yum yum! and some romano pecorino....
oops! I meant to say pecorino romano ...such an impatient!
Fig jam, prosciutto, blue cheese in the oven. Sprinkle arugula leaves all over after it comes out.
My dream pizza topping combination: fresh lobster, chopped garlic sauteed in butter, atop shredded gruyere and parmesan cheese bechamel sauce....with a sprinkle of fresh mushrooms, a bit of fresh crabmeat and a few butter-drenched/sauteed artichokes.....
I love a pizza topped with apples, butternut squash, caramelized onions, goat cheese and blue cheese!
Medley of mushrooms, toasted sesame seeds, and wasabi chicken, crow's milk cheese, and some honey teriyaki sauce please!
The walnut shitake pizza is out of this world amazing and I'm dying to recreate at home.
Until then...I'll stick with fresh ricotta, carmelized onions and sauteed kale. Squeeze of lemon at the end! Can't wait to try out the no-knead pizza dough recipe. If it's even half as genius as no-knead bread I'm in!
Balsamic caramelized onion and some of our local chèvre' on roasted garlic EVOO. mmmmmm!
I love Jim Lahey, and luckily his pizzeria Co. is around the corner from my house: I'd have to be crazy not to mention that my favorite of his pies is the Popeye, topped with fresh garlic, cheese, and pizza-oven-charred baby spinach. Can't ever get enough of that stuff.
oh my goodness, that's like asking me which one of my children I love the most. I'll go with a recent pizza creation - White Clam Pizza with fresh littlenecks, garlic, olive oil, fresh oregano, and Pecorino-Romano. Mamma mia!
I'm a sucker for a really good cured meat. Can't beat made in house pepperoni!
My dream pie: amazing tomato sauce, anchovies, and chile flakes drizzled with olive oil when it comes out of the oven then topped with raw, young arugula.
Caramelized onions, roasted garlic, figs, prosciutto and gorgonzola dulce.
Eggs benedict pizza: This dough recipe + a Hollandaise sauce, a light covering of mozzarella cheese, smoked ham, and an egg or two cracked on top before whacking it into the backyard woodfired pizza oven. Don't forget to sprinkle a little cayenne and pepper on top. Enjoy!
I'm obsessed with the combination that the ladies of Canal House featured on their site: fresh mozarella, paper thin slices of lemon, green olives, a sprinkling of fresh rosemary, and a draping of prosciutto when it comes out of the oven. It's a magical combination.
My dream combo would be thinly sliced wild boar sausage, tallegio cheese, baby arugula and a poached egg.
should have been specific - with a very simple. slightly sweet and garlic tomato sauce.
It's March 20th - can you put the recipe back up now?
The dough recipe is back now! Please check the post for book giveaway details. (And anyone who doesn't want to see more replies, there should be a link to unsubscribe from this comment thread in the notification emails.)
Ummm, it's March 20th.....can you put the recipe up now?
I knew there had to be a reason why I picked up a pound of whole-milk fresh mozzarella for $3.52 at Walmart today! Evidently this recipe is featured in the current issue of Bon Appetit, and is on their website. Thanks, Kristen, for bringing the technique and recipe to my attention.
My husband is a pizza fanatic so I can't wait for this recipe to reappear and give it a go!
I just got my Bon Appetit with an article featuring the recipe and mixed up a batch of dough for Sunday night. I have a wonderful thing called a 'rising pot' that was made by hammerplast in the eighties and early nineties. They no longer make them: a deep plastic bowl with a snug lid that allows for rising even in muggy houston. Can't wait to make my pizzas.
I got "MY BREAD" specifically to make the Pizze recipes and have successfully (and tastily) made many of the other breads. Unfortunately, the Pizze is the only recipe which consistently fails. Following the recipe, I let the dough rise for 2 hours followed by a second rise of 30 minutes. Never has it come close to doubling in size. I keep the room warm, I use warm water and yet I'm always dissappointed. What I'm left with is MAYBE enough for one pizza on a small cookie sheet. I'm willing to let it rise for hours if necessary...Any suggestions?
This recipe is currently published in a national food mag and available on it's website. Since Clarkson Potter allows the mag to publish the recipe online (where anyone can read it - not behind registration), CP should also let FOOD52. Thanks, Kristen - it's a genius recipe even if the publisher's decision isn't.
Yes, what is up with that? There are multitudes of people who are now turned off from buying the book because of that flawed logic, and I'm one of them.
OML, I just prepared the Margherita pie per Jim Lahey! Magnifico! After I perused another food site (tsk tsk), that has posted several of his pizza recipes I learned a very clever technique for baking the pies. Turn the oven to the broil setting which will provide the hottest temp. possible. Preheat for 30 minutes with a baking sheet turned upside down, it will become very hot and provide a perfect surface for the pizza. After the dough has been shaped, place it on a piece of parchment paper that has been dusted with cornmeal. Put the sauce and toppings on the pie and transfer to the oven atop the preheated sheet pan. 10 - 12 minutes later remove from the oven by pulling the parchment onto a cutting board. You should find the crust to have developed a lovely browned underside and crisp edges. Fabulosa! Buon appetito!
Thank you for sharing this technique. I don't have a pizza stone so this sounds good.
I'm so sad you had to take the recipe down. I went out and bought everything I needed to make pizza for Sunday dinner and when I checked back the recipe was gone. I'll eagerly await it resurfacing in March!
I keep telling my family that I am a flipping genius, only emboldened by my continuing culinary education by way of FOOD52.... I was clever enough to print this Genius Recipe before the good folks at Clarkson insisted that you take it down until the book is released. Margherita pie is on the menu for Sunday dinner, Unless Thirschfeld turns my head with his Sunday Supper contribution tomorrow. Keep the good stuff coming!
Really looking forward to trying this! I make the pizza dough recipe from the bread book, but sub in some wheat flour -- it makes a good dough and I love that I can leave it portioned in oiled ziplocs in the fridge or freezer and it only gets better. I bought some 00 flour to try another variation -- might just have to wait for this new recipe! Thanks again.
Oh, I'm so sorry you had to take the recipe down - I was so anxious to try it. Will be looking for the recipe and the drawings for the books! I've tried the no-knead bread, and look forward to trying the pizza dough. Thank you for featuring these genius recipes, we'll be trying many of them! Vicki
I will def be making this genius recipe. I make no-knead bread several times a week thanks to Jeff Hertzberg and Zoë François' Artisan Bread in Five Minutes a Day and want to recommend King Arthur Flour's dough whisk for mixing doughs like this - also biscuits, muffins, scones, brownies, cookies, etc. I use it all the time and it does a gentle and thorough job. Plus it's dead easy to clean. And no, I don't work or shill for KAF.
I made the dough this weekend - half for my daughter to play with and half to grill. Lucky thing, letting my five year old make pizzas. We burned ours on the grill - it was gorgeous on top, burned from the parchment on the bottom. Hoping for better luck next time! Thanks for continuing to spread the word about this easy peasy method.
Why is there not a recipe for a thick crust pizza, instead of all the thin, crispy, ingredients fall off when biting ones??
He also must have a lot of stock in food scales! I'm not buying one ~ I have measuring cups and spoons that work exceeding well!
The cooking steps are still missing from the text.
Jim Lehey's bread book is amazing. I use his pizza recipe from that book all the time. When making this dough it is important to WEIGH the ingredients, it makes a difference. The above recipe is not all that different from the recipe in his first book, but I think he may recommend the use of a high gluten type bread flour or an "00" type flour. My next pizza dough experiment will be this recipe with the "00" type flour. And always, always use a San Marzano type canned tomato, they really do taste the best.
Jim Lehey's bread book is amazing. I use his pizza recipe from that book all the time. When making this dough it is important to WEIGH the ingredients, it makes a difference. The above recipe is not all that different from the recipe in his first book, but I think he may recommend the use of a high gluten type bread flour or an "00" type flour. My next pizza dough experiment will be this recipe with the "00" type flour. And always, always use a San Marzano type canned tomato, they really do taste the best.
Perfect, I'm making this soon!
I made it last night, it was so easy and so good The kids' pizzas I made first were okay (left as per the directions). Ours that I made an hour later were even better - that extra hour made the dough much better.
Kristen is the Senior Editor of food52.
added 3 months agoGood to know! So glad you liked it.
:-). Well done Kirsten - good to see no-knead dough featured! 2 years ago I got introduced to the phenomenon by Jeff Hertzberg and Zoe Francois in Artisan Breads in 5 minutes a day. Since then, I've conquered my fear of bread and all things yeasty - bagels, pretzels, pizzas, soft rolls....I've made everything using this technique and even no longer need to measure our ingredients. I love the wetness of the doughs which results in lighter and softer baked goods and where stiffer doughs are required, I add the flour during the shaping of the loaf. 'Let time do the work' is such a great byline.......and apt. Thank you.
Kristen is the Senior Editor of food52.
added 3 months agoThanks so much, KB. The no-knead phenomenon makes it easy to get hooked (no pun intended, really).
:-). Well done Kirsten - good to see no-knead dough featured! 2 years ago I got introduced to the phenomenon by . Since then, I've conquered my fear of bread and all things yeasty - bagels, pretzels, pizzas, soft rolls....I've made everything using this technique and even no longer need to measure our ingredients. I love the wetness of the doughs which results in lighter and softer baked goods and where stiffer doughs are required, I add the flour during the shaping of the loaf. 'Let time do the work' is such a great byline.......and apt. Thank you.
I got pretty good at Lahey's no-knead bread and therefore moved on to the pizza dough recipe a few years ago.I found the dough really wet and hard to work with. Is this a newer version of that recipe?
Kristen is the Senior Editor of food52.
added 3 months agoYes -- I tried that earlier version and found it tricky too (I noticed Luisa at The Wednesday Chef and some of her readers did as well). This one isn't as wet and skips the slightly harrowing rise-in-a-floured-towel stage, so it's much friendlier to work with.
Can this dough be frozen?
Kristen is the Senior Editor of food52.
added 3 months agoYes, it can be frozen (see the note above above about Lahey's reversal).
You read my mind! I'm determind to learn how to make bread and pizza dough this year. I've turned out a few nice loaves and am eager to try this. Will it hold up to grilling, too?
Kristen is the Senior Editor of food52.
added 3 months agoOn a pizza stone on the grill, surely. I haven't tried grilling directly on the grate though -- it might work, but I wouldn't stretch it as thin.
I love making no knead breads and I'm excited to try this pizza dough. Thanks for including ingredient weights: I think they are crucial for getting the right consistency of these no knead doughs.
Kristen is the Senior Editor of food52.
added 3 months agoHope you like it!
Kristen, this article is the lead story of the day in the Food and Cooking section of the iPad app Zite!
Kristen is the Senior Editor of food52.
added 3 months agoWow -- thanks for letting me know!
Just in time for weekend pizza! I usually a slow rise, but kneaded, dough, but I think I'll have to give this a try. Also, I love that Jeffrey Steingarten article. I laughed so hard I nearly peed my pants the first time I read it!
Kristen is the Senior Editor of food52.
added 3 months agoThat Steingarten article is such a classic. It should probably be required reading before making your own pizza, but with a big disclaimer: DON'T TRY ANY OF THIS AT HOME
Fleischmann's now makes a special yeast for pizza dough that doesn't require kneading or a rise. I've tried it and it's pretty good.
Kristen is the Senior Editor of food52.
added 3 months agoWould love to know what's going on in that yeast.
I just made my first no knead bread the other day and we loved it! I'm not much of a baker but now I think I can try pizza again. Thanks for sharing this one!
Kristen is the Senior Editor of food52.
added 3 months agoYes, you can!
I finally tried no-knead bread over the holidays, so I guess this is the next step. It looks fantastic. Oh, and my grapefruit knife definitely hasn't gone the way of the bread machine!
Kristen is the Senior Editor of food52.
added 3 months agoGlad somebody's looking out for the grapefruit knife!
Mmmm...good one! I really love my pizza dough recipe, but can't wait to try this one! P.S. Kristen, I think the cooking step is missing in the directions.
Kristen is the Senior Editor of food52.
added 3 months agoThanks Liz! That step should show up in a few minutes. I had some trouble getting the recipe to behave, so let me know if you see any other issues.
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