Comments on: jim lahey’s pizza bianca

By: Marie

Marie — Sat, 14 Jan 2012 20:34:53 +0000

I know this is an old post, but Jim Lahey’s dough recipe is AMAZING. It is a very wet dough, yes. But perfection. Try it! You don’t need to knead it before it rises.

By: sabina

sabina — Wed, 03 Aug 2011 00:29:26 +0000

sounds amazing, I wouldn’t be able to resist adding a ton of garlic or parmesan to it though!!

By: deb

deb — Thu, 28 Jul 2011 23:15:34 +0000

Michelle — Also known as a pizza peel. Google some images, I bet you’ve seen one before.

By: Michelle

Michelle — Tue, 26 Jul 2011 22:15:12 +0000

What’s a baker’s peel?

By: bojenkins

bojenkins — Sun, 28 Feb 2010 05:56:55 +0000

i made this recipe but 1 cup of water gave me extremely dry dough that wouldn’t come together. perhaps i didn’t mix (by hand) long enough but it didn’t seem like it would ever congeal into one mass– just lots of small separate pieces. i added nearly 2/3c more water and had a pretty wet dough that was very sticky. i figured i’d test it out. i used 1 1/2 tsp active dry yeast to replace the instant. i let it rest for the recommended times. i pressed it out with my fingers to 1/4″.

when baked the texture was nothing- absolutely nothing– like sullivan streets bianca– it looked quite similar to the photos above. more flat, thick, doughy rather then light, fluffy, airy, chewy. taste was similar but texture left me sad :(

how do we achieve ultimate fluffiness?

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.