Recipes From My Pizza by Jim Lahey and Rick Flaste
Transcript of Recipes From My Pizza by Jim Lahey and Rick Flaste
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MYP IZZAthe easy no-knead way to make spectacular pizza at home
Jim Laheyfounder of Sullivan Street Bakery and Co.,
WITHRICK FLASTE
clarkson potter/publishers
NEW YORK
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Copyright 2012 by Jim Lahey
Photographs copyright 2012 by Squire Fox
All rights reserved.
Published in the United States by Clarkson Potter/
Publishers, an imprint of the Crown Publishing Group,
a division of Random House, Inc., New York.
www.crownpublishing.com
www.clarksonpotter.com
CLARKSON POTTER is a trademark and POTTER with
colophon is a registered trademark of Random House,
Inc.
Library of Congress Cataloging-in-Publication Data
[CIP data]
ISBN 978-0-307-88615-6
eISBN 978-0-307-95323-0
Printed in China
Book design by Stephanie Huntwork
Interior photography by Squire Fox
Jacket design by tk
Jacket photography by tk
10 9 8 7 6 5 4 3 2 1
First Edition
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introduction000equipment000
a reverence for ingredients000adjusting for oven type000
serving strategies000
PIZZA PIES
the pizza dough foundation 000
red sauce pizzas000
white sauce pizzas000
no sauce pizzas 000
toppings000
toasts, soups, and salads000
desserts 000
acknowledgments000index000
CONTENTS
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RED SAUCE PIZZAS
basic tomato sauce 00tomato pie 00
rosa pie 00margherita pie 00
stracciatella pies 00amalfi pie 00
giardinera pie 00fennel and sausage pie 00
radicchio pie 00zucchini pie 00
boscaiola pie 00veal meatball pie 00amatriciana pie 00
spicy eggplant pie 00pepperoni pie 00
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42 MY P I Z Z A
stracciatella pie
1 Put the pizza stone on a rack in a gas oven about
8 inches from the broiler. Preheat the oven on bake at
500F for 30 minutes. Switch to broil for 10 minutes.(For an electric variation, see page 000.)
2 With the dough on the peel, spoon the tomato sauce
over the surface and spread it evenly, leaving about an
inch of the rim untouched. Sprinkle with salt and
pepper.
3 With quick, jerking motions, slide the pie onto the
stone. Broil for 3 minutes under gas (somewhat longer
with an electric oven; see page 000), until the top is
bubbling and the crust is nicely charred but not burnt.
4 Using the peel, transfer the pizza to a tray or serving
platter. Distribute the cheese in clumps over the
surface of the pie; it will melt and spread immediately.
Cover it with the arugula and drizzle with oil. Slice
and serve.
MAKES ONE 10- TO
12-INCH PIZZAIn Italian,
stracciatellameans shreds.
As a cheese, its a soft form
of mozzarella that melts
very quickly, becoming
molten almost instantly.
In Italy its often used in
soups. With pizza, youll
find that stracciatella placedon the hot pie just out of
the oven turns the pizza
into a masterpiece that
looks like you slaved and
worried over itwhen in
fact you surely didnt. Its
quick and easyand in my
restaurant it is ordered so
often I sometimes think its
all the guys in the back are
cooking.
1 ball of Pizza Dough,
shaped and waiting on afloured peel (page 000)
70 grams ( cup) BasicTomato Sauce (page 000)
Generous pinch of fine seasalt
Freshly ground black pepper
70 grams (about 2 ounces)stracciatella cheese
20 to 25 grams (about ounce) baby arugula
Extra-virgin olive oil, fordrizzling
NOTEStracciatella is not
in every cheese store,
even many of those with
an especially broad
selection. I buy ours
from Buon Italia in New
York City and it is on the
stores website. Its worth
ordering and waiting for.
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R E D S A U C E P I Z Z A S 61
pepperoni pie
MAKES ONE 10- TO
12-INCH PIZZA Right off
I have to tell you theres no
pepperoni sausage on this
piea fact that has caused
servers at the restaurant
untold moments of
awkwardnessbut the title
is accurate nevertheless:
The word is the Italian pluralfor pepper.And peppers
make this pie. Pureed, red
peppers become a sauce
thats sweet but complex.
This pie is, in fact, adorned
with dollops of sausage, but
its merguez here, a lamb
sausage thats a fixture of
North African cuisine, and
a natural pairing for the
peppers.
1 Put the pizza stone in a gas oven on a rack about
8 inches from the broiler. Preheat the oven on bake at
500F for 30 minutes. Switch to broil for 10 minutes.
(For an electric variation, see page 000.)
2 With the dough on the peel, spoon the pepper sauce
over the surface and spread it evenly, leaving about an
inch of the rim untouched. Distribute the pecorino
fresco and clumps of sausage evenly over the pie.
Season with the chili flakes and scatter the onion.
3 With quick, jerking motions, slide the pie onto the
stone. Broil for 3 to 4 minutes under gas (somewhatlonger with an electric oven; see page 000), until the
top is bubbling and the crust is nicely charred but
not burnt.
4 Using the peel, transfer the pizza to a tray or serving
platter before slicing it into wedges. Serve immediately.
1 ball of Pizza Dough,
shaped and waiting on afloured peel (page 000)
80 grams (cup) RedPepper Sauce (page 000)
30 grams (about 1 ounce)pecorino fresco (see page000), cut into -inch cubes
50 grams ( cup) Merguez
(page 000)
Pinch of chili flakes
4 grams (about 1 very thinslice) red onion
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80 M Y P I Z Z A
three-mushroom pie
MAKES ONE 10- TO
12-INCH PIZZAWhy the
three mushrooms? Wouldnt
one kind do? Well, yes. But
then youd miss out on a
significant amount of visual
and textural interest. This
is a pizza that plays all its
notes like a small orchestra.
The mushrooms are mild andearthy; the garlic is cooked
in oil (confit) to mellow it.
Now, add jalapeos to the
toppings and they leap out
of all that gentleness with
a shot of heat. And, finally,
theres the dill, which is
neither hot nor mild, an
herbaceous bridge between
the two extremes.
1 ball of Pizza Dough,
shaped and waiting on afloured peel (page 000)
60 grams ( cup) Bchamel(page 000)
15 grams (about cup) finelygrated Gruyre cheese
20 grams (cup) finely gratedPecorino Romano cheese
Garlic Confit (recipe follows),coarsely chopped
80 grams (about 2 ounces)
mixed mushrooms (such aschanterelles, shiitake caps,and oyster), cleaned andsliced
10 grams ( small)jalapeopepper, halved lengthwise,seeded, and sliced paper-thin
4 grams (about teaspoon)extra-virgin olive oil
Pinch of fine sea salt
Fresh dill, for garnish
1 Put the pizza stone in a gas oven on a rack about
8 inches from the broiler. Preheat the oven on bake at
500F for 30 minutes. Switch to broil for 10 minutes.
(For an electric variation, see page 000.)
2 With the dough on the peel, spoon the bchamel over
the surface and spread it evenly, leaving about an inch
of the rim untouched. Sprinkle the sauce evenly with
the Gruyre and then the pecorino. Arrange the garlicevenly over the pie, then distribute the mushrooms,
jalapeo, oil, and salt.
3 With quick, jerking motions, slide the pie onto the
stone. Broil for 3 to 4 minutes under gas (somewhat
longer with an electric oven; see page 000), until the
top is bubbling and the crust is nicely charred but not
burnt.
4 Using the peel, transfer the pizza to a tray or serving
platter. Sprinkle generously with the tender ends ofthe dill sprigs. Slice and serve immediately.
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W H I T E S A U C E P I Z Z A S 81
garlic confitMAKES 8 CLOVES
48 grams (8 large) peeledgarlic cloves
140 grams ( cup) extra-virgin olive oil
8 grams (1 teaspoon) finesea salt
Combine the garlic, oil, and salt in a heavy saucepan.
Bring to a simmer and cook until the garlic is tender,
about 15 minutes. Drainwell.
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NO SAUCE PIZZAS
ham and cheese pie 00birds nest pie 00
popeye pie 00squash with
pumpkin seeds pie 00shiitake with
walnut puree pie 00poached artichoke with
walnut puree pie 00pizza bianca 00
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102 MY P IZ Z A
popeye pie
1 Place the pizza stone in a gas oven on the middle rack.
Preheat the oven on bake at 500F for 30 minutes.
Switch to broil for 10 minutes and then back to bake
at 500F.
2 With the dough on the peel, sprinkle the surface evenly
with the garlic. Distribute the pecorino, Gruyre, and
mozzarella evenly over the dough. Sprinkle evenly with
pepper.
3 With quick, jerking motions, slide the pie onto the
stone. Bake for 2 minutes.
4 Pull the rack partially out of the oven. Quickly add the
spinach in what will look like a big mound (the
spinach will reduce, the mound flattening, as spinach
always does, when it cooks). Sprinkle evenly with salt.
Return the pie to the oven for 3 to 4 minutes with
gas (somewhat longer with an electric oven; see page
00), until the crust is charred in spots, but not as
deeply as with the other pizzas in this book.
5 Using the peel, transfer the pizza to a tray or serving
platter. Drizzle evenly with oil. Slice and serve
immediately.
MAKES ONE 10- TO
12-INCH PIZZAThis pizza
is one of my most popular
dishes, a kind of warm
spinach salad on a crust.
Ive been serving it since
the earliest days at Sullivan
Street (its originshow I
came to make itare now
lost in the mists of memory).
But, even today, to the best
of my knowledge, Im the
only one who offers it. Try
it at home, and right after
that first bite, youll see why
its one of the most popular
pies Ive ever devised. When
I make the Popeye in my
home kitchen, I deviate from
the usual system in this book
and bake it (as called for
here) rather than placing it
under the broiler. The image
of that mound of spinach
directly under flame just
seems wrongIm not even
sure what would happen, but
it wouldnt be good.
1 ball of Pizza Dough,
shaped and waiting on afloured peel (page 000)
1 medium garlic clove,grated
30 grams (about 1 ounce)pecorino fresco, cut into1-inch cubes and slightlyflattened by pressing betweenthumb and index finger
18 grams (cup) finely gratedGruyre cheese
50 grams (about 1 ounces)
fresh mozzarella, pulled intoshreds
2 pinches of freshly groundblack pepper
120 grams (about 4 ounces)fresh spinach
Generous pinch of fine seasalt
Extra-virgin olive oil, fordrizzling
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TOASTS, SOUPS,
AND SALADScannellini bean toasts 00chicken liver toasts 00
broccoli rabe and ricotta toasts 00japanese eggplant toasts 00
ripe tomato toasts 00garlic scape and lovage
pesto toasts 00homemade ricotta 00
gazpacho 00pea soup 00
asparagus and avocado salad 00escarole salad 00radicchio salad 00
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162 MY P I Z Z A
roasted squash and pumpkinseed salad
1 Preheat the oven to 450F.
2 Toss the squash with a teaspoon or so of the olive oil
on a baking sheet. Roast until tender and lightly
colored, 15 to 20 minutes. Set aside.
3 In a saut pan over medium-low heat, toast the
pumpkin seeds, stirring or flipping, until puffed and
browned. (You could also place them in a separate pan
in the oven while the squash is roasting.) Set aside.
4 In a small bowl, whisk together the remaining oil, thelemon juice, and a generous pinch of salt until
thoroughly emulsified.
5 Arrange the squash and lettuce on each plate.
Sprinkle with salt and pepper. Crush the pumpkin
seeds over the top.
6 Spoon a tablespoon or two of the lemon dressing over
each serving.
SERVES 4Roasted squash
is a deeply flavorful addition
to a salad, but its the
toasted crushed pumpkin
seeds that make this dish. I
like to just break the seeds
into roughly shaped pieces
between my fingers. They
add a distinctive flavor and
crunch that elevate this
salad, basic as it is, way
beyond what many others
can offer.
160 grams (5 ounces)butternut or kabochasquash, peeled and cut into1-inch pieces (1 cup)
125 grams (about cup)extra-virgin olive oil
32 grams ( cup) pumpkinseeds
50 grams ( cup) fresh lemonjuice
Fine sea salt
280 grams (1 head, about10 ounces) bibb lettuce,quartered
Freshly ground black pepper
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The pizzas youve met in this book
more often than not have some bite to
them,whether its the heat of chili, the spice
of sausage, or simply the acid of tomato. Its no
wonder that diners crave some dessert at the
enda sweet, smooth leavening of the palate.
Simple egg-enriched gelato might do the job, but
its not heavy; its light and cold and comforting.
Really good cooking always resonates with the
familiar, even when its been so reinvented that
the familiar part is hidden somewhere. And weve
become conditioned to expect a dessert to
announce the end of a meal. It feels right. Here
are a few suggestions, mostly drawn from the
desserts that are served at the restaurant.
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