Posted by: tim
on Jul 05, 2009
- 1 ¼ cup warm water (105-115 degrees)
1 tsp active dry yeast
2 Tbsp extra virgin olive oil
3 ½ cups flour
1 ½ tsp kosher salt
1 pound yellow fleshed potatoes
Extra virgin olive oil
Coarse salt & pepper
1 bunch fresh rosemary
Stir yeast and oil into warm water (in the bowl of standing mixer with dough hook, if possible). Stir in flour and salt until dough comes together, then continue kneading (with hook or by hand) until dough is smooth and elastic, about 4 minutes. Turn into a lightly oiled bowl and cover with a damp cloth. Let rise until doubled, about an hour. Divide in half and let rise again, about 20 minutes. In the meantime, slice the potatoes into uniform ¼” thick rounds and begin preheating the oven to 500°. Roll the dough out thin onto cookie sheets or pizza pans dusted with flour or cornmeal. Drizzle with oil. Cover the surface completely with potato slices. Sprinkle generously with the salt, pepper, and chopped rosemary. Drizzle even more generously with oil. Bake until the potatoes are blistery brown. Mangia subito!
Posted by:
on Jun 14, 2009
The pizza dough for this recipe is adapted from Jim Lahey of the Sullivan St. Bakery in New York City, who brought us the infamous No-Knead Bread recipe published in
The New York Times in 2006. This recipe makes 2-4 pizza crusts, depending on the size, and we always do several different pizza toppings while we’ve got the oven hot.
- Pizza Dough
- 3 cups all purpose flour
- ¼ tsp yeast
- 1 ½ tsp Kosher salt
- 1 ½ cups warm water
- olive oil
Combine flour, yeast and salt in a large bowl. Stir in water with a wooden spoon until shaggy and sticky. Cover with plastic wrap and allow to ferment in a warm spot (70 degrees) for at least 12 hours.
Turn out the dough on a generously floured surface and fold in thirds like a letter. Turn the dough 90 degrees and fold in thirds again.
Divide the dough in 4 pieces and place each in an oiled bowl, covered with plastic, to rise for 2 more hours. (You can also set the 4 balls to rise on a large, oiled cookie sheet and cover the whole tray with plastic or a floured towel.)
- Pizza
- 1 lb. small, firm zucchini
- 3 cloves garlic, minced
- ¼ cup pine nuts
- ¼ cup basil leaves (or pesto)
- ¼ cup extra virgin olive oil
- ¼ cup grated Parmesan or Pecorino
- salt & pepper
Heat the oven to 500. Oil a baking sheet or pizza pan and press the dough into your desired shape, as thin as you can. Pour half the oil on the dough and spread around with your fingers.
Slice the zucchini lengthwise 1/8 inch thick and arrange on the oiled dough. Sprinkle the garlic, pine nuts and basil as evenly as possible. Drizzle with the rest of the oil, grated cheese and salt & pepper to taste. Bake for 20 minutes or until blistered and crusty.
