Recipes From My Pizza by Jim Lahey and Rick Flaste

8/4/2019 Recipes From My Pizza by Jim Lahey and Rick Flaste

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MYP IZZAthe easy no-knead way to make spectacular pizza at home

Jim Laheyfounder of Sullivan Street Bakery and Co.,

WITHRICK FLASTE

clarkson potter/publishers

NEW YORK


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http://www.randomhouse.com/crown


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Copyright 2012 by Jim Lahey

Photographs copyright 2012 by Squire Fox

All rights reserved.

Published in the United States by Clarkson Potter/

Publishers, an imprint of the Crown Publishing Group,

a division of Random House, Inc., New York.

www.crownpublishing.com

www.clarksonpotter.com

CLARKSON POTTER is a trademark and POTTER with

colophon is a registered trademark of Random House,

Inc.

Library of Congress Cataloging-in-Publication Data

[CIP data]

ISBN 978-0-307-88615-6

eISBN 978-0-307-95323-0

Printed in China

Book design by Stephanie Huntwork

Interior photography by Squire Fox

Jacket design by tk

Jacket photography by tk

10 9 8 7 6 5 4 3 2 1

First Edition


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introduction000equipment000

a reverence for ingredients000adjusting for oven type000

serving strategies000

PIZZA PIES

the pizza dough foundation 000

red sauce pizzas000

white sauce pizzas000

no sauce pizzas 000

toppings000

toasts, soups, and salads000

desserts 000

acknowledgments000index000

CONTENTS


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RED SAUCE PIZZAS

basic tomato sauce 00tomato pie 00

rosa pie 00margherita pie 00

stracciatella pies 00amalfi pie 00

giardinera pie 00fennel and sausage pie 00

radicchio pie 00zucchini pie 00

boscaiola pie 00veal meatball pie 00amatriciana pie 00

spicy eggplant pie 00pepperoni pie 00
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42 MY P I Z Z A

stracciatella pie

1 Put the pizza stone on a rack in a gas oven about

8 inches from the broiler. Preheat the oven on bake at

500F for 30 minutes. Switch to broil for 10 minutes.(For an electric variation, see page 000.)

2 With the dough on the peel, spoon the tomato sauce

over the surface and spread it evenly, leaving about an

inch of the rim untouched. Sprinkle with salt and

pepper.

3 With quick, jerking motions, slide the pie onto the

stone. Broil for 3 minutes under gas (somewhat longer

with an electric oven; see page 000), until the top is

bubbling and the crust is nicely charred but not burnt.

4 Using the peel, transfer the pizza to a tray or serving

platter. Distribute the cheese in clumps over the

surface of the pie; it will melt and spread immediately.

Cover it with the arugula and drizzle with oil. Slice

and serve.

MAKES ONE 10- TO

12-INCH PIZZAIn Italian,

stracciatellameans shreds.

As a cheese, its a soft form

of mozzarella that melts

very quickly, becoming

molten almost instantly.

In Italy its often used in

soups. With pizza, youll

find that stracciatella placedon the hot pie just out of

the oven turns the pizza

into a masterpiece that

looks like you slaved and

worried over itwhen in

fact you surely didnt. Its

quick and easyand in my

restaurant it is ordered so

often I sometimes think its

all the guys in the back are

cooking.

1 ball of Pizza Dough,

shaped and waiting on afloured peel (page 000)

70 grams ( cup) BasicTomato Sauce (page 000)

Generous pinch of fine seasalt

Freshly ground black pepper

70 grams (about 2 ounces)stracciatella cheese

20 to 25 grams (about ounce) baby arugula

Extra-virgin olive oil, fordrizzling

NOTEStracciatella is not

in every cheese store,

even many of those with

an especially broad

selection. I buy ours

from Buon Italia in New

York City and it is on the

stores website. Its worth

ordering and waiting for.


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R E D S A U C E P I Z Z A S 61

pepperoni pie

MAKES ONE 10- TO

12-INCH PIZZA Right off

I have to tell you theres no

pepperoni sausage on this

piea fact that has caused

servers at the restaurant

untold moments of

awkwardnessbut the title

is accurate nevertheless:

The word is the Italian pluralfor pepper.And peppers

make this pie. Pureed, red

peppers become a sauce

thats sweet but complex.

This pie is, in fact, adorned

with dollops of sausage, but

its merguez here, a lamb

sausage thats a fixture of

North African cuisine, and

a natural pairing for the

peppers.

1 Put the pizza stone in a gas oven on a rack about


500F for 30 minutes. Switch to broil for 10 minutes.

(For an electric variation, see page 000.)

2 With the dough on the peel, spoon the pepper sauce

over the surface and spread it evenly, leaving about an

inch of the rim untouched. Distribute the pecorino

fresco and clumps of sausage evenly over the pie.

Season with the chili flakes and scatter the onion.


stone. Broil for 3 to 4 minutes under gas (somewhatlonger with an electric oven; see page 000), until the

top is bubbling and the crust is nicely charred but

not burnt.


platter before slicing it into wedges. Serve immediately.



80 grams (cup) RedPepper Sauce (page 000)

30 grams (about 1 ounce)pecorino fresco (see page000), cut into -inch cubes

50 grams ( cup) Merguez

(page 000)

Pinch of chili flakes

4 grams (about 1 very thinslice) red onion


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80 M Y P I Z Z A

three-mushroom pie

MAKES ONE 10- TO

12-INCH PIZZAWhy the

three mushrooms? Wouldnt

one kind do? Well, yes. But

then youd miss out on a

significant amount of visual

and textural interest. This

is a pizza that plays all its

notes like a small orchestra.

The mushrooms are mild andearthy; the garlic is cooked

in oil (confit) to mellow it.

Now, add jalapeos to the

toppings and they leap out

of all that gentleness with

a shot of heat. And, finally,

theres the dill, which is

neither hot nor mild, an

herbaceous bridge between

the two extremes.



60 grams ( cup) Bchamel(page 000)

15 grams (about cup) finelygrated Gruyre cheese

20 grams (cup) finely gratedPecorino Romano cheese

Garlic Confit (recipe follows),coarsely chopped

80 grams (about 2 ounces)

mixed mushrooms (such aschanterelles, shiitake caps,and oyster), cleaned andsliced

10 grams ( small)jalapeopepper, halved lengthwise,seeded, and sliced paper-thin

4 grams (about teaspoon)extra-virgin olive oil

Pinch of fine sea salt

Fresh dill, for garnish

1 Put the pizza stone in a gas oven on a rack about


500F for 30 minutes. Switch to broil for 10 minutes.

(For an electric variation, see page 000.)

2 With the dough on the peel, spoon the bchamel over

the surface and spread it evenly, leaving about an inch

of the rim untouched. Sprinkle the sauce evenly with

the Gruyre and then the pecorino. Arrange the garlicevenly over the pie, then distribute the mushrooms,

jalapeo, oil, and salt.


stone. Broil for 3 to 4 minutes under gas (somewhat

longer with an electric oven; see page 000), until the

top is bubbling and the crust is nicely charred but not

burnt.


platter. Sprinkle generously with the tender ends ofthe dill sprigs. Slice and serve immediately.


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W H I T E S A U C E P I Z Z A S 81

garlic confitMAKES 8 CLOVES

48 grams (8 large) peeledgarlic cloves

140 grams ( cup) extra-virgin olive oil

8 grams (1 teaspoon) finesea salt

Combine the garlic, oil, and salt in a heavy saucepan.

Bring to a simmer and cook until the garlic is tender,

about 15 minutes. Drainwell.
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NO SAUCE PIZZAS

ham and cheese pie 00birds nest pie 00

popeye pie 00squash with

pumpkin seeds pie 00shiitake with

walnut puree pie 00poached artichoke with

walnut puree pie 00pizza bianca 00


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102 MY P IZ Z A

popeye pie

1 Place the pizza stone in a gas oven on the middle rack.

Preheat the oven on bake at 500F for 30 minutes.

Switch to broil for 10 minutes and then back to bake

at 500F.

2 With the dough on the peel, sprinkle the surface evenly

with the garlic. Distribute the pecorino, Gruyre, and

mozzarella evenly over the dough. Sprinkle evenly with

pepper.


stone. Bake for 2 minutes.

4 Pull the rack partially out of the oven. Quickly add the

spinach in what will look like a big mound (the

spinach will reduce, the mound flattening, as spinach

always does, when it cooks). Sprinkle evenly with salt.

Return the pie to the oven for 3 to 4 minutes with

gas (somewhat longer with an electric oven; see page

00), until the crust is charred in spots, but not as

deeply as with the other pizzas in this book.


platter. Drizzle evenly with oil. Slice and serve

immediately.

MAKES ONE 10- TO

12-INCH PIZZAThis pizza

is one of my most popular

dishes, a kind of warm

spinach salad on a crust.

Ive been serving it since

the earliest days at Sullivan

Street (its originshow I

came to make itare now

lost in the mists of memory).

But, even today, to the best

of my knowledge, Im the

only one who offers it. Try

it at home, and right after

that first bite, youll see why

its one of the most popular

pies Ive ever devised. When

I make the Popeye in my

home kitchen, I deviate from

the usual system in this book

and bake it (as called for

here) rather than placing it

under the broiler. The image

of that mound of spinach

directly under flame just

seems wrongIm not even

sure what would happen, but

it wouldnt be good.



1 medium garlic clove,grated

30 grams (about 1 ounce)pecorino fresco, cut into1-inch cubes and slightlyflattened by pressing betweenthumb and index finger

18 grams (cup) finely gratedGruyre cheese

50 grams (about 1 ounces)

fresh mozzarella, pulled intoshreds

2 pinches of freshly groundblack pepper

120 grams (about 4 ounces)fresh spinach

Generous pinch of fine seasalt

Extra-virgin olive oil, fordrizzling


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TOASTS, SOUPS,

AND SALADScannellini bean toasts 00chicken liver toasts 00

broccoli rabe and ricotta toasts 00japanese eggplant toasts 00

ripe tomato toasts 00garlic scape and lovage

pesto toasts 00homemade ricotta 00

gazpacho 00pea soup 00

asparagus and avocado salad 00escarole salad 00radicchio salad 00


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162 MY P I Z Z A

roasted squash and pumpkinseed salad

1 Preheat the oven to 450F.

2 Toss the squash with a teaspoon or so of the olive oil

on a baking sheet. Roast until tender and lightly

colored, 15 to 20 minutes. Set aside.

3 In a saut pan over medium-low heat, toast the

pumpkin seeds, stirring or flipping, until puffed and

browned. (You could also place them in a separate pan

in the oven while the squash is roasting.) Set aside.

4 In a small bowl, whisk together the remaining oil, thelemon juice, and a generous pinch of salt until

thoroughly emulsified.

5 Arrange the squash and lettuce on each plate.

Sprinkle with salt and pepper. Crush the pumpkin

seeds over the top.

6 Spoon a tablespoon or two of the lemon dressing over

each serving.

SERVES 4Roasted squash

is a deeply flavorful addition

to a salad, but its the

toasted crushed pumpkin

seeds that make this dish. I

like to just break the seeds

into roughly shaped pieces

between my fingers. They

add a distinctive flavor and

crunch that elevate this

salad, basic as it is, way

beyond what many others

can offer.

160 grams (5 ounces)butternut or kabochasquash, peeled and cut into1-inch pieces (1 cup)

125 grams (about cup)extra-virgin olive oil

32 grams ( cup) pumpkinseeds

50 grams ( cup) fresh lemonjuice

Fine sea salt

280 grams (1 head, about10 ounces) bibb lettuce,quartered

Freshly ground black pepper


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The pizzas youve met in this book

more often than not have some bite to

them,whether its the heat of chili, the spice

of sausage, or simply the acid of tomato. Its no

wonder that diners crave some dessert at the

enda sweet, smooth leavening of the palate.

Simple egg-enriched gelato might do the job, but

its not heavy; its light and cold and comforting.

Really good cooking always resonates with the

familiar, even when its been so reinvented that

the familiar part is hidden somewhere. And weve

become conditioned to expect a dessert to

announce the end of a meal. It feels right. Here

are a few suggestions, mostly drawn from the

desserts that are served at the restaurant.


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Recipes From My Pizza by Jim Lahey and Rick Flaste