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pizza with kale and crème fraîche

Jim Lahey Pizza Dough (Slow-Rise Dough) + Kale & Crème Fraîche Pizza


  • Author: Alexandra
  • Prep Time: 18 hours
  • Cook Time: 5 minutes
  • Total Time: 18 hours 5 minutes
  • Yield: 6 pizzas

Description

Dough Source: Jim Lahey’s: My Pizza. This dough takes five minutes to throw together but must be made a day or two before you plan on baking.

I love to use this Tipo 00 flour, which I order in bulk and store in the freezer, for this recipe because one bag conveniently weighs 1000g, which is what the recipe calls for.


Ingredients

  • 7 1/2 cups (1000 grams) all-purpose or tipo 00 flour, plus more for shaping dough
  • 4 teaspoons fine sea salt (I use Diamond Crystal kosher salt)
  • 1/2 teaspoon instant or active dry yeast

for each pizza:

  • extra-virgin olive oil
  • baby kale, about 2 oz.
  • nice sea salt, such as Maldon
  • 2 tablespoons crème fraîche
  • 1 garlic clove minced
  • 1/4 cup to 1/3 cup freshly grated Parmigiano Reggiano

Instructions

  1. Whisk flour, salt, and yeast in a medium bowl. Add 3 cups water; stir until well incorporated. Add more water if necessary, a tablespoon at a time — dough should not be stiff. Cover with plastic wrap or a cloth bowl cover and let dough rise at room temperature 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).
  2. Transfer dough to a floured work surface. Gently shape into a rough ball. Divide into 6 equal portions. Working with 1 portion at a time, quickly shape into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.
  3. Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour. Proceed with recipe or transfer each to a plastic quart container, cover, and store in fridge.
  4. 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. Place a Baking Steel on a rack set in the top third of the oven, and heat oven to its hottest setting, 550°F. Be sure the Steel heats at the hottest setting for at least 45 minutes.
  5. Place a sheet of parchment paper on a peel. Drizzle a few drops of oil (1/2 a teaspoon or so) into the center. Spread with your hand. Gently shape dough into a 10″–12″ disk handling it as minimally as possible. Arrange dough disk on parchment-lined baking peel.
  6. Top pizza as desired or to make this kale and crème fraîche pizza: Place the kale in a small bowl, drizzle with olive oil, season with sea salt, and toss. Spoon crème fraîche over the dough leaving a 1/2-inch border or so. Sprinkle with the garlic and a handful of the grated Parmigiano Reggiano. Top with the kale. Shimmy the pizza, parchment paper and all into the oven.
  7. Bake pizza until top is blistered, about 5 minutes. Transfer to a work surface. Slice and serve.
  • Category: Pizza
  • Method: Baked
  • Cuisine: American, Italian

Keywords: pizza, neapolitan, no-knead dough, jim lahey