Jim Lahey's (Sullivan Street Bakery) Pizza Bianca

Recipe by Galley Wench
READY IN: 2hrs 30mins




  • Combine flour, 1/2 teaspoon salt, sugar, and yeast in the bowl of an electric mixer, and slowly add 1 cup cold water.
  • 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.
  • Place dough in an oiled bowl, and allow to rest for 2 to 4 hours until it has doubled in size.
  • Split the dough into halves, and form each into a log.
  • 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.
  • Put dough on a lightly floured baker’s peel.
  • Dimple dough by pressing it down with your fingertips.
  • Work the dough outward toward the edges of the peel until you reach your desired size and thickness, about 1/4 inch.
  • Drizzle with remaining olive oil, rosemary and sprinkle with remaining salt.
  • Place a baking stone, sometimes known as a pizza stone, in the oven.
  • Set oven to broil, about 520 degrees (or in my case on high).
  • Slide pizza onto the preheated baking stone with the baker’s peel.
  • 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).
  • Serve immediately!