Comments on: Pizza (Pulp Fiction + Jim Lahey)

By: Judd

Judd — Thu, 18 Feb 2010 15:32:19 +0000

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.

By: Diz

Diz — Sun, 14 Feb 2010 08:49:37 +0000

Love for adding grams. You have made international readers’ lives so much easier!

By: maria

maria — Thu, 28 Jan 2010 13:35:33 +0000

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

By: jenny

jenny — Mon, 25 Jan 2010 17:56:05 +0000

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.

By: Anna @ unsweetenedcocoa

Anna @ unsweetenedcocoa — Mon, 25 Jan 2010 01:37:04 +0000

We made this last night and I couldn’t stop eating it. I also can’t believe how easy it was to make! mmmmmm. Count us in as converts.

By: Pam

Pam — Sun, 24 Jan 2010 16:09:44 +0000

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!

By: Mimi

Mimi — Fri, 22 Jan 2010 02:35:56 +0000

This looks wonderful! Can’t wait to try it.

By: Dana

Dana — Fri, 22 Jan 2010 00:14:56 +0000

I have seen Pulp Fiction but I haven’t made The Bread. I have no good reason, just being stupid like you say. I’m going to buy that damn book and start.

By: lo

lo — Thu, 21 Jan 2010 17:24:43 +0000

What I love best about your pizza is the free-form shape. So rustic — it makes me hungry just looking at it.

I’ve been avoiding the no-knead bread trend myself… but just this past weekend I started having second thoughts. And yeah, it’s probably going to happen. Just not sure when…

By: Rena Gray

Rena Gray — Thu, 21 Jan 2010 16:34:15 +0000

Oh my lord that onion pizza looks heavenly! I’m going to try that one asap. Beautiful photos :)

By: my spatula

my spatula — Thu, 21 Jan 2010 04:38:49 +0000

YAY! i’ve finally found someone else who hasn’t seen pulp fiction besides me!!

By: The Waspy Redhead

The Waspy Redhead — Wed, 20 Jan 2010 22:34:11 +0000

I will definitely be giving this recipe a shot! I encourage you to give Pulp Fiction a shot too :) it’s Bern out for like 15 years right? So the hype will have died down.

By: Dawn (KitchenTravels)

Dawn (KitchenTravels) — Wed, 20 Jan 2010 21:56:53 +0000

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.

By: David T.

David T. — Wed, 20 Jan 2010 21:51:59 +0000

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.

By: Nadia

Nadia — Wed, 20 Jan 2010 21:45:27 +0000

the flavors are simple and gorgeous!

By: Katy

Katy — Wed, 20 Jan 2010 21:12:12 +0000

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. ; )

By: june2

june2 — Wed, 20 Jan 2010 20:30:39 +0000

PS: I saw Pulp Fiction, and it was entertaining all right, but once was enough. My life is not yet so stress free that I need to pay to watch other people stressing out!

By: june2

june2 — Wed, 20 Jan 2010 20:28:17 +0000

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.

By: SMITH BITES

SMITH BITES — Wed, 20 Jan 2010 20:16:15 +0000

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!

By: jenny

jenny — Wed, 20 Jan 2010 20:01:18 +0000

Thanks, Tim! I’ll let you know how it goes. I’ll give it another go this weekend and report back.