Archive for February 26th, 2009

We are now officially addicted to Jim Lahey’s no knead recipes. JT is the executioner of all of these recipes. Of course I am jealous, he has taken away my role as chief cook in the relationship, now I am the executive chef, sometimes overseeing, mostly just on the board, giving advice when asked. We came across this recipe today, and even while I type this entry, the love of my life is downstairs making up our first batch of this dough. Supper was very tasty tonight.

As seen on Martha Stewart.




Makes one 12-inch pizza

  • 1 cup all-purpose flour, plus more for work surface (need about 1/2 cup more!)
  • Coarse salt
  • 1/8 teaspoon active dry yeast
  • 2/3 ounce Gruyere cheese, broken into 4 or 5 pieces
  • 1 ounce young pecorino cheese, broken into 4 to 5 pieces
  • 1 1/8 ounces buffalo mozzarella cheese, broken into 4 to 5 pieces
  • 2 pinches freshly ground black pepper
  • 3 or 4 thin slices garlic
  • 1/4 pound fresh spinach, stems removed
  • 1 to 1 1/2 tablespoons extra-virgin olive oil, for serving


  1. In a large bowl, combine flour, 1/8 teaspoon salt, yeast, and 1/2 cup water. Stir until blended; dough will be shaggy and rough. Let dough rest in a warm place (about 72 degrees) until doubled in volume, about 3 hours.
  2. Turn dough out onto a lightly floured work surface and cover with a clean, damp kitchen towel. Let stand until doubled in size, 30 minutes to 1 hour.
  3. Place a pizza stone (we use our trusty Chicago-land cast iron pizza pan) on the lowest rack of oven and preheat to 550 degrees for 25 minutes.
  4. Flatten dough into a disk that is thicker in the center than at the edges. Using your fingers, gently pull on the edges of the dough to form a 6- to 8-inch circle; dough should still be thicker in the center. Drape dough over both hands, and using your knuckles, work dough out from the center into a 12-inch circle.
  5. Carefully transfer dough to hot pizza stone. Working quickly, top dough with cheeses, pepper, garlic, and spinach; season with salt. Bake pizza until spinach is wilted and slightly browned, about 10 minutes.
  6. Using a pizza peel, remove pizza from oven and drizzle over olive oil; serve immediately.


*Note that all nutritionl facts may not be accurate and are a guideline ONLY.

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