Jim Lahey's (Sullivan Street Bakery) Pizza Bianca

READY IN: 2hrs 30mins
Recipe by Galley Wench

Ever since he developed No-Knead Bread, I've been a big fan of Jim Lahey and now he's done it again. Found this recipe on Smittenkitchen.com. . Perfect served with soup or salad, or better yet as an appetizer with a glass of wine!

Top Review by Noo8820

I was a little worried about making this,as I was making this by hand and it seemed like a really long set of instructions.I needn't have worried.This was simplicity itself.The dough came together really easily and quickly,I left it for the four hours,then continued onwards.I used a sprinkle of sea salt on top of mine,giving it a good salty crunch.I don't have a pizza stone,I always use an overturned baking sheet,heated in the oven,and I find that it works really well.The finished product....delicious!!Who would have believed that so few and such basic ingredients and so little effort could result in something so good. Perfect to munch with a good cold glass of wine!! Thanks Galley Wench.Made for ZaarTag.

Ingredients Nutrition


  1. Combine flour, 1/2 teaspoon salt, sugar, and yeast in the bowl of an electric mixer, and slowly add 1 cup cold water.
  2. With dough hook (or mix by hand) mix on low speed until ingredients begin to combine, increase speed to medium-high, and continue to mix for about 10 minutes until the dough is smooth, elastic, and cleanly pulls away from the sides of the mixing bowl.
  3. Place dough in an oiled bowl, and allow to rest for 2 to 4 hours until it has doubled in size.
  4. Split the dough into halves, and form each into a log.
  5. Place each log on a generously floured surface, and allow it to rest until the formed dough doubles in size again, at least 1 hour.
  6. Put dough on a lightly floured baker’s peel.
  7. Dimple dough by pressing it down with your fingertips.
  8. Work the dough outward toward the edges of the peel until you reach your desired size and thickness, about 1/4 inch.
  9. Drizzle with remaining olive oil, rosemary and sprinkle with remaining salt.
  10. Place a baking stone, sometimes known as a pizza stone, in the oven.
  11. Set oven to broil, about 520 degrees (or in my case on high).
  12. Slide pizza onto the preheated baking stone with the baker’s peel.
  13. Bake until the bubbles range from golden to deep brown in color, (Jim says 10 to 12 minutes but in my case it was about 5-6 minutes,l guess mine was pretty thin) . . . suggest moving rack to the bottom of the oven).
  14. Serve immediately!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a