Serious Eats: Recipes

Cook the Book: Fig, Taleggio, and Radicchio Pizza

[Photographs: Ed Anderson]

You have to love the fact that Joe Yonan, author of Serve Yourself, has created easy, accessible homemade pizza recipes for the single cook. Yonan adapted Jim Lahey's No-Knead Bread recipe into pizza dough form, a "throw it together and leave it" dough that can be started in the morning and ready to bake by dinner time. A mix of bread flour, yeast, salt, and water, this dough takes between 8 and 12 hours to become oven ready. After that, it's ready to be portioned out and frozen, or topped and baked.

It's a remarkably pliable and easy to work with dough that's baked on either a preheated griddle pan, cast iron skillet, or pizza stone. The stretched dough is placed on the cooking surface, very quickly topped, and baked until melty and crisp.

It's a versatile dough that can stand up to virtually any ingredients you choose to top it with. I went with a Fig, Taleggio, and Radicchio Pizza, a complex balance of sweet, sour, and pungent flavors that left me wishing that I had made at least another personal-sized pizza or two. It was about a billion times more enjoyable and complex than anything I could have had delivered, from the toppings right down to the dough.

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