Lahey Pizza Dough | Tipo 00 Flour | Fig Jam, Caramelized Onion, Blue Cheese Pizza
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A series of fortuitous events in the past few months have led to a number of wonderful discoveries: an ingredient — Tipo 00 flour; a technique — minimal handling of dough; and a reward — the best pizza I have ever made at home.
Let’s start from the beginning. Five trips in three weeks to 2Amys Pizzeria in NW Washington DC (over an hour drive from my house) convinced me it was finally time to get my hands on some Tipo 00 flour, a soft-grain flour requisite in the production of D.O.C. Neapolitan pizza, an ingredient I’ve been thinking about for five years now.
I hate to admit it and in retrospect it pains me, but a $7.25 shipping charge has been the sole barrier between me and Tipo 00 flour for about a year now. Am I wrong to expect everything to ship for free and arrive the next day? (I know, so bratty! Sorry.) Anyway, to soften the blow, I ordered 10 bags, which made the total price per bag $4.22, a nominal fee especially when each bag yields six pizzas.
About the time that my flour arrived, I received a text message from a friend who had been experimenting with the Jim Lahey pizza dough. The message read: “Help!” While she had been having great success flavor-wise with the Lahey recipe, her pies were less than picturesque. (Click on the link…it will make you chuckle. I love you, Bates.)
I had to come to my friend’s rescue. She had requested video guidance, which I was certain was out there and which I was determined to find for her. My quest for her, however, may have proven to help me equally as well. A video and a note published on Serious Eats made me realize that for all these years that I have been making homemade pizza, I have been majorly overhandling my dough, at least for the sort of pizza I strive to make.
The note from Lahey read as follows:
“As soon as I began really paying attention to how I shaped my pizza rounds by taking care to use a gentle hand, I noticed a difference in the finished product. The air pockets pervading the unbaked round really affect the texture of the baked pizza.”
Having just spent $42 on 10 bags of flour, I sort of wished Lahey felt more strongly about the type of flour he used, but ultimately I agree that the handling of the dough is more important than the type of flour used. As soon as I began really paying attention to how I shaped my pizza rounds — gently/minimally — I noticed a difference in the finished product. The air pockets pervading the unbaked round (video/photo below) really affect the flavor and texture of the baked pizza.
I’ve made the Lahey dough many times now, and it is always delicious, regardless if I use bread flour or Tipo 00 flour. I do feel strongly, however, that the Tipo 00 flour produces a superior product, especially in texture. The unbaked dough is softer, more delicate and easier to shape — it doesn’t resist the shaping as much as the dough made with bread flour. The crust of the baked pizza, too, is a bit more tender, and the outer edge has a bit more chew.
Again, regardless of the flour, with the Lahey method, I’ve finally been able to achieve that quintessensial Neopolitan ballooned and blistered outer edge. I think I’m ready for my wood-burning oven. Santa, I hope you’re reading.
Finally, Readers, as you might imagine, I have a few extra bags of Tipo 00 flour on hand. Since you won’t be able to find this product without paying for shipping, I’d love to share my remaining bags with a few of you. Leave a comment if you’re interested. Just tell me you’re favorite thing to eat or you’re most valued kitchen tool (one of mine is commercial-grade plastic wrap, see below) or what’s next on your to-make list. Thanks so much for reading.
2Amys Pizzeria serves D.O.C. Neapolitan pizza, which means they follow the strict requirements outlined by the Italian government for producing authentic Neapolitan pizza. The guidelines cover all the bases: the oven (wood-burning); the shaping (by hand); the final size (no larger than 11 inches); the ingredients (dough must be made with tipo 00 flour, fresh yeast, water and salt and the toppings extend to Italian plum tomatoes, mozzarella di bufala, extra-virgin olive oil, fresh basil and dried oregano).
If you’re looking for more information on Tipo 00 flour, this link on Forno Bravo is helpful.
Shots from our lunch at 2Amys a few weeks ago:
Green tomato, ramp, Grana & egg pizza:
The margherita pizza at 2Amys is just about the ideal — pizza, food, meal, everything. It is so unbelievably delicious.
Norcia pizza:
Fig Jam, Caramelized Onion & Blue Cheese Pizza
- Total Time: 18 hours 5 minutes
- Yield: Dough Yields 6 Rounds
Description
Ingredients
For the dough:
- 7 1/2 cups all-purpose flour (1000 grams) plus more for shaping dough
- 4 teaspoons fine sea salt
- 1/2 teaspoon active dry yeast
For this pizza you’ll need:
- caramelized onions
- fig jam, thinned out with a little bit of water for easy spreading
- blue cheese, any type you like
- Parmigiano Reggiano, grated
- 1 round pizza dough
Instructions
- Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 3 cups water; stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature (about 72°) in a draft-free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on the temperature in the room).
- Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 6 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.
- If you are going to make a pizza immediately, let dough rest on a floured work surface, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour. Otherwise, transfer each dough ball to a quart (or other) container and store in the fridge for up to 3 days. Let dough rest at room temperature on a lightly floured work surface, covered with plastic wrap, for about an hour or two before shaping/baking.
- To Make the Pizzas: During the last hour of dough’s resting, preheat oven to its hottest setting, 500°–550°. If you have a Baking Steel, stick that in the top third of the oven.
- Working with 1 dough ball at a time, dust dough with flour and place on a floured work surface. Gently shape dough into a 10″–12″ disk handling it as minimally as possible. Arrange dough disk on a parchment-lined pizza peel (if using a Baking Steel) or a baking sheet; top minimally with desired toppings: to make this pizza, first spoon some of the thinned out fig jam over top, then top with caramelized onions, the blue cheese, and finally the Parmigiano Reggiano. Bake pizza until bottom of crust is crisp and top is blistered, 5 to 7 minutes. Transfer to a work surface to slice. Repeat with remaining pizzas.
- Prep Time: 18 hours
- Cook Time: 5 minutes
- Category: Pizza
- Method: Oven
- Cuisine: American
This post may contain affiliate links. Please read my disclosure policy.
190 Comments on “Lahey Pizza Dough | Tipo 00 Flour | Fig Jam, Caramelized Onion, Blue Cheese Pizza”
Hi Alexandra,
Can you please suggest where should I place my rack in the oven. Lowest or highest? I have a pizza stone.
Thanks.
Sana — I would place the rack in the lowest part of the oven. Do you like your pizza stone? I’m thinking about getting one. I had one once, but I got rid of it during a move. I found it always just sat in my oven uncleaned for weeks at a time, because I would forget about it once I turned the oven off.
There are a couple kitchen tools that my life would be empty without. My bench scraper. It saves me when I make dough or batter that ends up on the counter top. Silicone spatulas. Because we all know how fast those rubber and plastic ones deteriorate. My 80s-era Kitchen-Aid mixer. Because it could survive a nuclear blast and just. Keep. Mixing.
My favorite thing to eat? Easy–FOOD.
Your pizza recipe makes me weak in the knees. I MUST try this flour. I am a believer in certain flours being better than others. My sister-in-law introduced me to Lehi Mills Strong Baking Flour and for rolls, buns, and rich dough goods (challah, brioche), there’s nothing better. It is so tender and light, but not as flimsy as all-purpose and not as robust as bread flour. Right in between. Delight.
Whitney, I just ordered 10 more bags… I’ll send you one once they arrive. I honestly wish I could send a bag of this flour to everyone I know. I think it really makes a difference.
Also, you are hilarious. Agree 100% re bench scraper and silicone spatulas! Thanks for the tip on the Lehi Mills Strong Baking Flour. I’m going to have to try that next.
ooh, they used 00 flour when I took a pasta class in italy! it’s definitely tough to find here though 🙂 and now i’m lusting over that plastic wrap, lol.
the next thing on my to-make list is a cold soup, a riff off of the watermelon-feta salad that is a summer favorite… we’ll see if it works!
Hi, I’m a brand new reader and I’m already in love with your photos and recipes! I also live in the DC area and I’m wondering if The Italian Store in Falls Church might carry this flour? It’s worth it to check, I suppose, especially for folks who won’t go through a case that quickly! Thanks for the information and inspiration!
Meaghan — Hi! Thanks so much for sharing the link to the Italian Store. In my area (south of Quantico) there is a dearth of shops such as these. I am going to make a stop by this store next time I’m up that way. I will let you know if I discover anything. Thanks again for writing in!
I was so eager to try this and I found 00 flour in a local market. I’ve had a lot of experience with Lahey’s no-knead bread recipe and other pizza doughs; I was disappointed in this one because it was FAR too watery/liquid to knead into shape after a day or two. Was it because of the heat here? Did I let it rest too long? I ended up adding a lot of AP flour and even some whole wheat–the finished result was okay but a little more “bready” than I like. What did I do wrong?
Ellen, it sounds as though you added too much flour to make it more manageable to handle? I understand why you added the flour, but if it ended up tasting “bready,” then too much flour is likely the culprit. I don’t know how to advise — since you have experience with the Lahey dough, you obviously know what the texture looks like before you let it start it’s long slow rise. It’s always on the wetter side initially, but after that long rise, it becomes more manageable, though you don’t want to handle it too much anyway. I had remembered reading something about how the dough made with Tipo 00 flour handles differently than the dough made with all-purpose flour, but when I revisited that site, it actually said the opposite — that it hydrates well and that you might find yourself adding more water to create the right texture. (Here is the link: https://www.fornobravo.com/PDF/Using-caputo-tipo00.pdf). I have found that the Lahey dough after day 3 does get a little wetter, but not after day one or two. I am stumped and I wish I had more answers for you.
Just found your website via a link from Juniper Moon and am having a great time browsing – love the Julia Child cards! I’m in my 60’s, was raised on canned and frozen products. She taught me to be bold, exuberant and most of all curious. I still miss her.
Unfortunately my favorite cooking tool is no longer made – it looks like a mini tennis racquet and is made out of stainless steel and mixes dough and batter like a dream. The company that made it – Wirax – is in England but all efforts to find another have been in vain.
My first one came from a store in Old Town Alexandria on Cameron St. – La Cuisine. By the way they sell the Tipo 00 Flour – I just bought some a couple of weeks ago. And they are in the middle of their annual 20% off sale, I think it ends on Aug. 31. If you don’t know this store it’s a great find. Nancy, the owner started it 40 years ago and for a small shop it’s a treasure trove of great finds and everybody who works there cooks.
I guess my current favorite tools are the microplane zesters and my old standby – chopsticks. I use them for everything.
Great site – Thanks – Deborah
Glad I landed on your site! I’m a huge fan of Two Amys. I’m also a big fan of the no knead method, so I was wondering if using 00 flour required more or less water than the recipe calls for?
By the way, last week I tried the Jamie Oliver pizza crust (from the FoodNetwork website) with 00 flour and it was great. It wasn’t no knead, but still easy by using my KitchenAid with a bread hook.
Joy, I am no expert, but apparently Tipo 00 flour hydrates very well, so if anything you would need less water. I have not altered the recipe proportions when I have used the tipo 00 flour, and the result is great, but again, if you were to do anything differently, I would say use less water. Hope that helps!
Yum this is my new favorite pizza..found it on Pinterest and then it clicked ! Wish you still lived here to teach an old dog new tricks!
Andi, I miss you and Missy. Need to give you both a call. Hugs!
In what order did you place the ingredients? I would think jam, cheese, onions, but I could be wrong. And about how much of each did you use? Thanks so much for this yummy yummy idea.
Natalie — I did jam (thinned with a little water) first then onions and then cheese, but I think the order you listed would work just fine. I tend to do cheese last because I think it might protect the other ingredients from drying out or burning, but in this case, I don’t think it really matters. As for quantities, I just eyed it all. But, I definitely subscribe to the idea that less is more when it comes to pizza toppings. Don’t load it up. Spread the jam in a very thin layer. Top with another thin layer of onions — try to visualize slices and think about how much you would want per bite. And then top it all with a thin layer of cheese, scattering the blue cheese evenly in various spots and the parmesan all over. Hope that helps!
Are you still sharing your flour?I love making artisan breads and sell it to a local cheese shop and haven’t been able to find this flour in my neck of the woods.Is it good for making bread as well as pizza?BTW, my FAVORITE tool is my bench scraper.Thanks so much! Judy
Judy and Kikadog — unfortunately, I am not still sharing my flour 🙁 Do you have any Italian markets near you? I ordered mine online from Amazon: https://www.amazon.com/gp/product/B00394JNAW?ie=UTF8&tag=alexandrask06-20&linkCode=xm2&camp=1789&creativeASIN=B00394JNAW
What a beauty! A pizza pie with simple yet flavorful toppings really is the best. Would love to play around and try TIPO 00. I can’t live without my chef’s knife. Cheers!
Remarkable issues here. I am very satisfied to look your article. Thanks so much and I am having a look ahead to touch you. Will you please drop me a e-mail?
Great post. I live near 2 Amy’s, and just found the tipo 00 flour for sale at Vace’s Italian Deli in Cleveland Park. Next time you make the one-hour drive to 2 Amy’s you should swing down Vace’s (only about a mile away) and you can save the shipping cost.
Robert, thank you for the tip on Vace’s. When the weather warms up a little bit (not that it has been cold) we will get back into our morning zoo-2Amy’s lunch routine again, and I will definitely check out Vace’s. I imagine there are some other goodies there as well. There is a serious dearth of such markets where I live. Thanks again!
Hi Alexandra! Quick question: any final results on how freezing this dough turned out? I just made a batch, but think 6 pizzas might be a little much for one person in one week! I’ll refrigerate them for now, and just invite friends over to help with the eating. But if you have any insights on whether freezing this dough for a while works out, I would love to hear about it. (sorry if you already answered this question previously, I couldn’t find it in the prior comments). Cheers- Kamilla
Kamilla — hi! I don’t think that I did answer this question in the comments yet. Unfortunately, I have found that the dough really doesn’t freeze very well. I have had the best luck freezing it immediately after portioning it into the six pieces, but even when I freeze it right away, it just doesn’t perform as well as when it is freshly made. I almost think it might be best to loosely shape the rounds into smallish disks — just flatten and stretch out lightly — and to bake them off in this pita-bread or flatbread shape and to then place these baked disks off in the freezer to be used at a later date. The frozen pita-shaped disks wouldn’t be used as pizza, but you could reheat them and just use them as a sort of dinner bread — maybe you could brush them with olive oil and sprinkle them with cheese and herbs while they are reheating to give them a little more flavor. Does this make sense? I hope so. My other thought — sorry to be thinking out lout here — is to maybe freeze one of your rounds just so you can see how it fares for yourself. You might have better luck than I. I will report back if I make any more discoveries along these lines. My inlaws are coming to town this week, and I promised them a pizza night. I will experiment with the leftover dough and report back.
Just read this post top to bottom. Any suggestions on a GREAT gluten free pizza pie recipe? Thank you for your wonderful videos and pictures.
Dianne — I’m afraid I don’t at the moment. I have been experimenting with gluten free flours for my peasant bread recipe, and I haven’t found a combination that really works to my liking. I’m sorry 🙁 I will definitely report back if I make any discoveries.
Just finished our woodburning pizza oven after several months of work (only able to work on weekends). It is my new favorite tool though its not in the kitchen. Can’t wait to try the Jim leahy pizza dough.
Wow, very exciting! I have to admit, I still have a dream of building such an oven, but the steel is a nice substitute in the meantime. What was your process for building one? Lahey pizza dough is my favorite.
I read your wonderful article and I have a (potentially dumb!) question…. it looks like u do NOT knead the dough at all…. Am I right in saying this? Also I bought this typo 00 dough from wholefoods also available in amazon (https://www.amazon.com/Anna-Napoletana-Extra-Flour-Pkgs/dp/B00EJR37K0). Its got about 12 grams of protein per cup of flour. Do you think this flour will behave as predicted by your recipe? Lovely photographs BTW.
No such thing as dumb question! You are correct: absolutely no kneading in the dough. Awesome to know that they sell tipo 00 flour at Whole Foods. I am out at the moment and was about to place my usual 10-bag order on Amazon, but your comment is making me think I should get to a Whole Foods — I just moved and don’t have my freezer set up to store all of that flour yet. Anyway, I think the flour you bought is going to work beautifully. I made a batch of the Lahey dough last night using bread flour, and while the finished pizzas were delicious, I did notice a difference in the taste and texture — the tipo 00 flour has really spoiled me. I just googled “protein content in Antimo Caputo flour” (which is the flour I have been ordering), and I haven’t been able to find anything as precise as grams per cup, but I re-read this article, which I always find helpful: https://www.fornobravo.com/pizza-ingredients/caputo.html I always forget that the “00” refers to how finely ground the flour is versus the protein content. Are you going to make the Lahey dough? The biggest tip I give to people with this recipe is to try to handle the dough as minimally as possible — all of those lovely air pockets in the dough create such a nice texture. And finally, have you discovered the Baking Steel yet? It’s my new favorite gadget: https://alexandracooks.com/2013/08/01/baking-steel-pizza-tomato-mozzarella-caramelized-onion-burrata/
Thanks for the reply. YES I am gonna make the Lahey dough (without a rehearsal…going by your photogtaphs) for my Saturday night Pizza Party!!!! And I love the idea of a “desert pizza” with carmelized onions and fig jam. I am going to improvize of that idea and am going to go with carmelized onions (with a pinch of https://en.wikipedia.org/wiki/Jaggery to sweeten the onions further) and bitter orange marmalade. THinking what would be a good cheese that would go with it. I guess Parmigiano Reggiano (grated into the pizza post the baking) wont hurt but do u have any other suggestions? Also, the wholefoods “Anna” typo 00 wasnt expensive either… 2.99$ for 2.2 pounds (nice round number????…basically 1KG implying it is imported from Europe…Italy in this case). Also, FYI, i cut up one baby bella mushroom, stirfried it in a spot of EVOO, salt and peper and a tiny amt of basil pesto. I made a 2mm thin ravioli sheet (just one) out of the typo 00 flour, put the mushroom in it, ground some Parmigiano Reggiano and boiled it for 2 minutes. THE BEST RAVIOLI I HAVE EVER HAD. took me all of 3 min! Couldnt wait for ur reply to try out the typo 00 flour.
No rehearsal?! You are brave! Ok, you’ll have to let me know if you have any questions, though it sounds as though you’ve got things under control in the kitchen…I am so impressed by your ravioli story! I cannot believe you made ONE ravioli. I love it. And I must try it. I cannot believe I have never tried the tipo 00 flour in pasta yet. I haven’t been using my brain apparently. Love the sound of your mushroom filling, too.
OK, as for cheese suggestions, I always love burrata or buffalo mozzarella or fresh ricotta — you could go all out and even make the ricotta? (So easy: https://alexandracooks.com/2011/08/11/pizza-margherita-homemade-tomato-sauce-homemade-ricotta/) If you like blue cheese — gorgonzola dulce or even something simple like a Maytag blue — it’s always a nice complement to the caramelized onion and fig jam . Hmm, what else? If I think of any other cheeses, I will report back!
Good luck! Let me know how it turns out!
Oh the ravioli sheet was eggless (I am lactoVeg).
You call me brave! I call myself foolhardy… anyway it did not turn out the way yours did for sure… I am pretty sure I know where I screwed up. … it was step 1.
1. Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 3 cups water; stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball.
“Well incorporated” =??? and
“Mix dough gently with your hands to bring it together and form into a rough ball. ”
I translated these statements as best as I could into practice but i had to add more water else the ball wouldnt come together…
THe pizza didnt rise as much in the end….
I looked at Leahy’s directions but I couldnt find pictures for that crucial first step anywhere on the web..
THe toppings turned out to be real nice 🙂
Oh I am so sorry to hear this 🙁 That is never fun.
I don’t know how to analyze exactly, but I have never had to add more or less water — I always add the three cups of water to the 1000g flour. Did you measure the flour by weight?
Interestingly, I made a batch of the Lahey dough (a half batch actually) using a new brand of tipo 00 flour, and I found that the dough was much stiffer than when I use the Antimo Caputo. The texture of the new brand was almost as fine as whey protein powder, and I think that I probably could have used a little more water. The dough did rise during the 18 hours but not as much as when I use the Antimo Caputo flour. The dough still ended up making good pizza, but I don’t think it was as tasty as when I use the AC.
Also, you might be able to see how the dough looks in the first step if you can get the video on this Serious Eats post to open: https://www.seriouseats.com/recipes/2012/03/jim-laheys-no-knead-pizza-dough-recipe.html I can’t on my ipad at the moment.
So sorry the pizzas didn’t go as planned. Glad to hear the toppings turned out nice:)
What brand of 00 flour did you try that you did not like as much as AC so I do not make the same mistake?
Thanks
It was actually just a bag of flour sold at a cookware shop that my mom picked up for me — the shop sells their own bags of bread flour, pizza flour, etc. I’m skeptical that it was in fact tipo 00.
What is your water to flour ratio for this recipe? I use type 00 flour as well with 70% hydration and my dough is super sticky… There’s no way I could pat it down and touch it like you did in your video without it sticking to my paws… :/
Hey! ok, I just weighed 3.5 cups of water, and it came out to be 810 grams. And since the flour weighs 1000g, it looks as though it’s about an 80% hydration — is that right? I’m not sure I’m calculating the hydration properly. In any case, the dough is always super sticky when you mix it, and it is super sticky even after the 18-hour rise, but when you go to shape it, as long as you use enough flour on your hands and work surface, it really isn’t too hard to work with. And it is SO good. I am obsessed with this recipe.
For those who live in DC, you can buy tipo 00 flour at Vace in cleveland park!
Thanks for that tip, Virginia!
giant food (waldorf ,md.) has anna tipo 00 flour for 3.49 a 2.2 lb bag. also sells san marzano tomtoes.
Great tip, thanks!
I buy the red bag of Antimo Caputo flour locally and just want to warn anyone trusting an exact 1000 grams of flour. I weigh each bag as is when I get home and they always come in 960 – 970 grams. I weigh out 500 grams per batch. If you are going to weigh out all the other ingredients then you want the flour to be exact as well.
Ahhh, good point. It is so true what a difference a few grams can make in terms of absorbing water and creating the right texture. Thank you for this!
Welcome to the Capital District of NY! I’ve been enjoying your site and just had to tell you I made the pizza dough and it was fantastic! I too bought 10 bags of the 00 flour, 9 of which are in my freezer. Just had to tell you that I had every intention of making focaccia with the leftovers but never got around to it. So, I froze the remaining four dough pieces (wrapped them in plastic as you suggested and put the wrapped pieces in a large zip top bag). Well, we made pizza with the frozen dough this week-end and it was fantastic. Thanks so much for the inspiration.
Karen, hi! And thank you for the warm welcome. I am so sorry for the delay here — I’ve been in WI for a week, returning tomorrow night. So happy to hear the pizza dough worked out for you! My freezer is stashed with the flour, too. I think it truly makes a difference in the taste and textuer of the dough. I have two rounds of the dough frozen, too, actually — first time — and I am relieved to hear that it works well after freezing. It will be pizza dinner Thursday night!
Did you place the parchment directly on the rack or did you use a stone?
I form the pizza on the parchment paper, which I place on the pizza peel. Then, I shimmy the whole thing (parchment paper and pizza) onto my Baking Steel, and I leave it there to char. This lets me not have to deal with using cornmeal on the peel, and it makes the transfer really easy. Check out a more recent pizza post for more details: https://alexandracooks.com/2014/07/08/the-zucchini-anchovy/
For pizza, which is more important: super-fine 00 flour or flour with a high (>10%) protein content. KA Italian 00 flour is 8.5%, one Italian 00 flour is 13.5%, the other slightly less. Bread flour isn’t 00 milled but is 12.7% protein. TIA.
Your pizza looks delicious! I live in South Central PA, and they sell the little bags of Anna 00 flour in the grocery store for about $3.29 per bag. However, I just stumbled on a 11 lb bag of the Anna 00 flour at DiPasquale’s on Gough Street in Baltimore, MD for $14.99. 🙂
Score! Great find. I am still ordering mine online though I hear there is a great Italian shop in Schenectady that I need to check out. Have fun with the flour!
Your pictures are so delicious, I have to bake! Thank goodness I’m on summer break 🙂 This morning our kids woke up to freshly made hot cross buns and tonight, we devoured pizza! The Jim Lahey dough was amazing. I will never use anything but tipo 00 flour again. I’ve made pizza dough numerous times but never experienced the chewy, yet crispy results this dough bakes. Thanks again for making our tummies and hearts extremely happy!
Oh Cheryl, I’m so happy to hear this! Isn’t that flour amazing? I love that I can feel the difference even when I’m shaping the dough — that silkiness is like nothing else!
What happy coincidence I’ve this morning to discover your recipe !!! I was looking recipe with flour 00 I just bought last week !!! A thousand thanks for your share:-) ! I’ll try it this week-end.
As many of us, I’ve realised correct pizzas with standard flour (T55), never with 00 flour. Will let you know the result 🙂 Thanks a lot for your website I’ve subcribed the newletters !
Chinthoi