Dough Source: Bon Appetit via Jim Lahey’s book: My Pizza.
Notes: As you know, I am partial to the Lahey Dough. It takes five minutes to throw together a day before you plan on baking, and it is worth every effort to plan ahead for — no other dough, in my experience, creates those beautiful air pockets. I also am partial to this Tipo 00 flour, which I order in bulk and store in the freezer. Finally, the Baking Steel creates pizzas with that beautiful oven spring in the crust and a nice crisp undercarriage.
For the dough:
- 7 1/2 cups all-purpose or tipo 00 flour (1000 grams) plus more for shaping dough
- 4 teaspoons fine sea salt (I use Diamond kosher)
- 1/2 teaspoon active dry yeast
For the pizza:
- 1 anchovy, minced
- 1 garlic clove minced
- extra-virgin olive oil
- zucchini, shaved as thinly as possible on a mandoline
- fresh mozzarella or burrata
- nice sea salt
- basil leaves
- round of pizza dough
- Make the dough: 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 or tea towel 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.
- 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 a light dusting of flour for about an hour or two before shaping. DO AHEAD: Can be made 3 days ahead.
- To Make the Pizzas: Pull out a pizza round from the fridge one hour before you plan on baking. Dust dough with flour and place on a floured work surface. Preheat oven to its hottest setting, 550°F. Gently shape dough into a 10″–12″ disk handling it as minimally as possible. Arrange dough disk on parchment-lined baking peel; top with minced anchovy and garlic and a drizzle of olive oil. Pile on the shaved zucchini. Note: It’s ok to add more than you think feels right here because the zucchini shrinks down a lot. Top with roughly cubed mozzarella or burrata. Sprinkle with nice salt. Drizzle with a splash more olive oil.
- Bake pizza until top is blistered, about 5 minutes. Transfer to a work surface. Top with basil leaves. Slice and serve.
- Prep Time: 20 hours
- Cook Time: 5 minutes
- Category: Pizza
- Method: Oven
- Cuisine: American, Italian
Keywords: pizza, zucchini, anchovy, summer, Jim Lahey, Baking Steel, slow-rise, dough, burrata