Comments on: jim lahey’s pizza bianca

By: Daniel

Daniel — Fri, 06 Nov 2009 03:17:14 +0000

I plan to do this tomorrow, but about the comments concearning the extra water on the original recipe, i think it’s supposed to be like that, very wet, and you should do something like this:
http://www.youtube.com/watch?v=1timJlCT3PM

By: Elizabeth

Elizabeth — Sun, 19 Apr 2009 14:52:42 +0000

Did a search for “pizza bianca” and of course, this was one of the top returns. Silly me–I should have just gone to your site to begin with. :-)

Making this tonight!

By: anna

anna — Sun, 29 Jun 2008 09:56:32 +0000

MAKE THIS. it’s TOO good. that’s all that really needs to be said!

By: Ron

Ron — Mon, 16 Jun 2008 13:06:21 +0000

Ok… this got me hooked on your blog. I’m now a loyal reader. Thanks for your passion for food and your comfortable writing style. This looks wonderful and I can’t wait to try it.

By: Paula

Paula — Tue, 10 Jun 2008 00:30:32 +0000

Ooooh, yum. Do you know how many grams of flour that is? -I have a baking scale habit, mostly because our (Australian) cups are different to yours.
Also, Heston Blumenthal has a great tv ep on making pizza which might be useful. He uses the underside of a heavy cast iron pan to bake pizza on. He heats the pan on the stovetop for a good 10 minutes, and then bakes the dough directly on it- the underside, under a pre-heated grill, just like your/Jim’s instruction.

By: C

Thu, 05 Jun 2008 04:38:55 +0000

Hmm… heard of Indian’s Naan?

Looks very similar.

By: Katie

Katie — Wed, 04 Jun 2008 16:32:43 +0000

I can’t wait to try this recipe. It sounds delicious.
(But I LOVELOVE those TVs they’ve added to the cabs – they certainly beat listening to the cabbie chit-chatting constantly on his cell phone. And I love that I can pay by credit card now, too!)

By: Nosheteria

Nosheteria — Mon, 05 May 2008 12:28:36 +0000

Oh yum! I too hate those new tv-cum-advertisements in the cabs, but with a recipe like this, I just might be glued to the set as well!

By: Katie

Katie — Fri, 02 May 2008 21:33:21 +0000

I tried this today even though I am living in Holland with different flour, no Kitchenaide, and a tiny oven with no pizza stone. I kneaded it by hand, let it rest 2 hours, and it was PERFECT. I topped one pizza with slices of sauteed globe garlic and brushed that one with the oil I sauteed the garlic in. Some rosemary and sea salt made it perfect. The other I prepared just as you did– they were both fantastic. I 1/2′d the recipe, by the way, and got two smallish pizzas. Does anyone know how this method would fare with traditional pizza toppings? Would you use a cooler oven to allow the cheese time to melt? I LOVE the dough recipe and wouldn’t want to lose the texture.

By: Gemma

Gemma — Fri, 02 May 2008 21:20:24 +0000

Made this tonight- was going to take a pic and upload to flickr but it was too tasty! Is all gone.