happy new year. i’m so excited I’m going to make this pizza tomorrow!!!
question: I love your images, and I’m getting set to start a food blog of my own! WHat kind of camera do you use? Do you have any food photog tips?
Come visit us again soon in nyc! Ben Jones and I love your blog!!
Am jus drooling taking a walk all over ur site-i feel like i missed so mucvery muc but yeah we can catch up…im into cookies now and need all the good crunchy cookies i can get-i love a not very thin crunchy crisp type of cookie.
Your chocolate caramel tart is awesome…..U are so so gooddddddddddddd
Jenny, Mark Bittman went on NPR and bragged about how great Jim Lahey’s bread was.
And I am sure people didn’t knead their bread before Lahey, but he sure made it famous.
I still haven’t seen Pulp Fiction! So what?!
A few funny things about this post: 1. I too have been stupid about not making Jim Lahey’s no-knead bread, and have been intending to make it for ages. 2. I have recently been craving pizza. So…………guess I know what’s on the upcoming menu! Thanks for the the post–this all looks perfect. I’m excited to try it. I like the sounds of the Pizza Cipolla.
Tim, I recently bought this book, too. I LOVE the bread, but have tried making the pizza twice with lackluster results. Each time I have not measured by weight…maybe that’s the problem? I have a real difficult time forming the dough into something resembling a pizza. It doesn’t seem pliable. Any thoughts or tricks? Thanks. I enjoy your blog.
Hi Jenny! My guess is that you need to add more water. The recipe calls for 1 1/3 cups of water which has never been enough for me (and I measure by weight). I end up adding at least an extra 1/4 cup of water every time. He says the dough will be stiffer than the no-knead bread dough (which is very wet) but it still needs to be moist. Does that make any sense with your experiences? I haven’t had any trouble forming the dough, it is soft and pliable after rising… Let me know if you try again!
someone once commented on one of your posts, calling this blog pristine. and that’s exactly the word i was looking for to describe your writing. i enjoy it very much and totally understand the part with keeping away from stuff with too much hype [ok i read harry potter and enjoyed it too]. oh, and it’s ok, i haven’t seen the matrix [!!]
try adding to the cipolla a generous amount of roasted peppers. makes the pizza a little more of a time-taking-production [you have to roast them yourself and peel off the skin] but it’s so, so worth it. promise.
how timely this is as i was wondering what to do about dinner tonight – my husband will be thrilled as he considers pizza a food group all on its own! love the site and always look forward to seeing what’s cooking up in Chicago-land – thanks Tim!
The thing is to sort through for yourself what is media hype and what is hype that comes from word of mouth about something actually worth looking into. If you become too jaded by media manipulation, you just miss out on the good stuff. But it can be tricky, that’s for sure. As long as you’re not buying the action figures : ) you should be ok, haha…
Haven’t tried this bread due to the gluten issue, but if I ate bread, I’d probably make this weekly too – looks great.
The pizzas are beautiful. Now I am craving onions! I had a bread disaster this weekend and was also quite skeptical about no knead bread. I will most definitely need to give it a try. P.S. I feel the same way you feel about “pulp fiction” about Napoleon Dynamic. To much hype, heard too many people quote the “funny” parts. I simply just missed the boat on that one. ; )
Tim, I’m confused. Kneading bread is fun. Why would anybody not want to do it? The world is getting so fast and easy these days. I think we all need to slow down. With bread kneading. And a movie. Like Avatar, which is Pulp Fiction of my generation.
I was a late-comer to the no-knead bread phenomenon, too. It wasn’t because I had any opinions about it one way or another. It was because I somehow missed the “buzz” entirely when it first began. Doh! This, despite the fact that I scan the NYT daily, and read the NYT food section weekly. Once I tried Lahey’s recipe, however, I was an immediate convert.
Haven’t tried the pizza yet, but based on that first photo, will have to do so… soon. Your (always gorgeous) photos remind me of the pizzas in Italy, many of which don’t have any cheese at all, but are so crisp and fresh, you don’t even miss it.
First of all I am addicted to your mac and cheese recipe. Made it again yesterday! Serving it tonight with duck-sinful! Second-I made your pizza dough yesterday and it was the BEST pizza ever!!!!
I love love love it!!! Thank YOU!
Okay, Tim, I gave this recipe another try. I used a scale this time and added more water per your suggestion. The dough looked much much better. It doubled in size and was definitely more pliable. I think I may have been guilty of adding too much water, as it was a little too sticky making it difficult to handle. Had a smidge of trouble with it sticking to my pan…..But all in all the flavor was good and it truly is a cinch to make. Thanks, again for your help! And for your great blog.
it’s happening with me and Julie&Julia… my friends all have seen the movie and keep telling me ‘it’s you!!!, I kept thinking that the movie is your face’ but I am scared to see it. Do I really want to discover how my friends see me? I’m sure I am loosing a great movie though…
Maria – Portugal
I too have had to use about a 1/4 cup water extra each time I have made the pizza dough. I tried it once simply following Lahey’s directions with additional water, and there was un-incorporated flour after the first rise. Easy enough save with a little more water and proofing time. I also find with my electric oven that his temps. are generally 25 degrees to high as well.
If the dough is really fighting you when trying to stretch it out in the pan, let it rise for another 15-30 minutes.
While there have been other no-knead books in America before, what makes Lahey’s method truly innovative is the use of a closed cooking vessel to recreate the conditions of a professional oven. The steam produced in a Le Creuset or cast iron pot gives it that satisfying crust.
Tim, I have used this recipe 4-5 times now, and am coming back to it again today. I wanted to thank you for posting such great recipes all the time, and with such a great spirit. You are interesting, thoughtful, and successful in the kitchen, and your blog is one of my favorites! This weekend I made the apple cider cream pie you recently posted, and like everything else I’ve made from your blog, it was a huge success!! xx
Emily! Thanks so much for that nice message. It really means a lot to me. I almost made this pizza again on Sunday, but ran out of time. It is one of my favorites. And I will be making that apple cider cream pie on thanksgiving. Can’t wait.
Thank you for this recipe. I have made it at least four times in the last month, and everybody who tries it raves and wants the recipe. I found your blog about 2 months ago, and every recipe I’ve tried has been great. I appreciate the aesthetics of your blog as much as the recipes! Keep up the good work…
Just made this dough…..ahhhhh-maze-ing (can’t wait to make it again and try out other recipes from you)! Love your blog, just pinned the heck outta it on Pinterest (myAntNee). Keep up the great work and happy eating!
I made this last night from your site and LOVED it, but do you really mean for this to bake 30-35 minutes? Wouldn’t that really burn/crisp such a thin crust pizza at 500 degrees? I did mine for about 10 minutes and the bottom was nicely browned. Please let me know if I’m missing something?