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.
- 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
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake pizza until top is blistered, about 5 minutes. Transfer to a work surface. Slice and serve.
Keywords: pizza, neapolitan, no-knead dough, jim lahey