JIM LAHEY'S (SULLIVAN STREET BAKERY) PIZZA BIANCA

Jim Lahey's (Sullivan Street Bakery) Pizza Bianca image

Provided by Galley Wench

Time 2h30m

Yield 2 Long Pizzas

Number Of Ingredients 6

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3 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon sugar
1 teaspoon instant dry yeast
3 tablespoons extra virgin olive oil
1 sprig fresh rosemary

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!