IT is rare that I have positive news to relay. Today is an exception. Thanks to the trendy New York City baker Jim Lahey, I have found an outstanding recipe for homemade pizza crust.
This dough is exceptional. Like all low-yeast breads, it tastes more fully of wheat and has the light, bubbly texture that is commonly associated with “artisan” breads. It is very easy to make as it involves no kneading. It does need to rise for 18 hours, however, so you make it the day before.
The recipe is from Lahey’s book, My Pizza, which I borrowed from my local library, and is available at the Bon Appetit website here. Lahey has his own website with a few recipes for the book’s pizza toppings, such as the Boscaiola pie (above), which comes with pork sausage, mushrooms, tomato sauce and red onions. His topping combinations are very good. He has an interesting way of broiling pizzas to give them a charred, wood-fired taste. One can also just cook the pies in a very hot oven.
By the way, Lahey, who started the Sullivan Street Bakery in New York, has observations about the industrialization of pizza that will be familiar to any reader of this site. This is an issue that unites right and left. In the introduction to his pizza book, Lahey writes: Read More »