Comments on: jim lahey’s pizza bianca

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.

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.