Source: WSJ: Pizza with a Twist
Notes: I used the Jim Lahey pizza-making method with tipo 00 flour, which I wrote about more extensively back here.
Also, if you don’t have the 18 hours required to make the Lahey dough, find my favorite fast-rising pizza dough right here.
Topping for one pizza:
- 6 thin lemon slices (as thin as possible)
- 3 ounces smoked fresh mozzarella, thinly sliced
- 5 large leaves fresh basil
- extra-virgin olive oil for drizzling
Jim Lahey Pizza Dough:
Source: Bon Appetit
- 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
- 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.
- Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour. DO AHEAD: Can be made 3 days ahead. Wrap each dough ball separately in plastic wrap and chill. Unwrap and let rest at room temperature on a lightly floured work surface, covered with plastic wrap, for 2–3 hours before shaping.
To Make the Pizzas:
- During the last hour of dough’s resting, prepare oven: If using a pizza stone, arrange a rack in upper third of oven and place stone on rack; preheat oven to its hottest setting, 500°–550°, for 1 hour. If using a baking sheet, arrange a rack in middle of oven and preheat to its hottest setting, 500°–550°. (You do not need to preheat the baking sheet.
- Working with 1 dough ball at a time, dust dough generously with flour and place on a floured work surface. Meanwhile, soak lemon slices in water for 15 minutes, then pat dry.
- Place dough on a rimmed baking sheet and stretch, using your fingers, until it is approximately 8 to 10 inches in diameter. Distribute 3 ounces cheese over the surface, leaving a 1-inch rim. Arrange 6 lemon slices over cheese and tuck in 5 basil leaves, then drizzle everything lightly with oil, including the rim. Place on highest rack in the oven and bake until puffy, about 6 minutes; then turn on the broiler and broil until the crust takes on some color, 30-60 seconds. (Note: I skipped the broiling step.) Remove pizza from oven and serve. Repeat with remaining dough.
- Category: Pizza
- Method: Oven
- Cuisine: American
Keywords: homemade, pizza, lemon, smoked, mozzarella