Well, lucky for us and all fans of pizza bianca, Lahey has adapted it for My Pizza, and even better, it's another fantastic and dead simple no-knead recipe.
Beginning nine to twelve hours before you plan on baking, the dough comes together, sitting and fermenting until just about doubled in size. The super sticky dough is then divided into two portions and allowed to rise again for an hour or two. When you're ready to bake and your oven is preheated and blazing hot, the dough is shaped, dimpled with your fingertips, sprinkled with rosemary, and slid onto a pizza stone.
It immediately starts bubbling and buckling and a few minutes later you're left with a gorgeous pizza bianca that's ready to be dressed with sea salt and olive oil. It's a beautiful thing in its simplicity: crunchy and charred in some places, tender and pliant in others.
If you'd like to dress it up (we'll take ours as is, please), Lahey recommends serving it with a bowl of ricotta for spreading.
- Yield:Makes two 10- to 12-inch pizzas
- Active time: 30 minutes
- Total time:9 to 12 hours
- 200 grams (1 1/2 cups) all-purpose flour, plus more for dusting
- 1 gram (1/4 teaspoon) active dry yeast
- 4 grams (1/2 teaspoon) fine sea salt
- 4 grams (3/4 teaspoon) sugar
- 175 grams (3/4 cup) cool water, plus more if needed
- 20 fresh rosemary leaves
- 4 grams (1/2 teaspoon) coarse sea salt
- 30 grams (about 3 tablespoons) extra-virgin olive oil for drizzling, plus more for the bowl
In a medium bowl, thoroughly blend the flour, yeast, fine sea salt, and sugar. Add the water and, using a wooden spoon or your hands, mix for at least 30 seconds, until you have a soft, loose dough. It should be slightly sticky; if it’s not, mix in more water (up to 2 tablespoons).
Lightly coat the inside of a large bowl with olive oil and put the dough in it. Cover the bowl with a plate or plastic wrap and let it sit for a minimum of 9 hours and up to 12 hours at room temperature (about 72°F), until doubled in size.
Generously flour a work surface and scrape the dough onto it. Fold the dough over itself 2 or 3 times and split it into 2 rather flat balls. Put the dough in a warm, draft-free spot, covered with a very damp tea towel, and let rise until doubled in volume, 1 to 2 hours.
Half an hour before the end of the second rise, place the pizza stone in a gas oven about 8 inches from the broiler. Preheat the oven on bake at 500°F for 30 minutes. Switch to broil for 10 minutes.
Shape one of the balls into a disk, as with other pizzas, and place it on a floured peel. Sprinkle with half of the rosemary. With the tips of your fingers, make indentations (dimples) all over the surface.
With quick, jerking motions, slide the dough onto the baking stone. If it's sticking to the peel, gently lift it around the edges, adding more flour to the peel. Broil until still pale in the dimples, about 3 1/2 minutes.
Slide the peel under the pizza and transfer the pizza to a rack. Sprinkle with half of the coarse salt, drizzle with half the oil, and allow to cool for at least a few minutes before slicing and serving.
Repeat the shaping and broiling with the second ball.