Pizza
When Boris was 16 when he started mastering the pizza dough. Each time we’d say, “This is the best one so far”. And the next one would always be better. It became apparent that if you want a decent pizza dough, you’ll have to start it the day before you plan to bake it. It can’t be an impulsive urge. There is a charm in the nursing of the dough, the craving and the anticipation. It is fun to experiment with unusual toppings and the result is always a thrill.
Here I am offering the revolutionary no-knead bread technique for pizza dough by Jim Lahey-astonishingly easy and always successful and delicious. The toppings we like are tuna fish, anchovy, onion, pitted olives and cheese or spinach, caramelized onions, and goat cheese-use your imagination.
3 3/ 4 c (500 g) all purpose flour, plus more for shaping the dough
1 / 4 ts (1 g) active dry yeast
2 ts (16 g) fine sea salt
1 1/2 c (350 g) water
In a medium bowl, thoroughly blend the flour, yeast, and salt. Add the water and, with wooden spoon mix thoroughly or, with your hands.
Cover the bowl with plastic wrap or a kitchen towel and allow the dough to rise at
room temperature (about 72 F) for 18 hours or until it has more then doubled. Flour a work surface and scrape out the dough. Divide to two equal parts.
For each portion, start with the right portion of the dough and pull it toward the center, then do the same with the left, them the top, then the bottom. The order does not matter, fold four times like an envelope and then turn seam side down. Shape the dough into a circular mound, if it is sticky dust more flour.
If you don’t intend to use the dough right away, wrap the balls individually in a plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered with damp cloth for 2-3 hour before needed. Take one ball of though, flour it, your hands and the surface. Press gently down and stretch the dough out to 12 inches. Don’t worry if it is not round. Don’t handle it more then necessary, you want some bubbles to remain in the dough. Transfer to a floured baking sheet. Put the pizza stone on a rack in the oven
about 8 inches from the broiler. Preheat the oven at 500 F for 30 minutes. Top the pizza with toppings of your choice, living about a half inch of the rim untouched. Slide the pie with the baking sheet onto the stone in the oven. Bake for about IO minutes or until the crust is slightly charred but not burned.