Jim Lahey's Sullivan Street Bakery Pizza Bianca
Discover the art of simplicity with Jim Lahey's Sullivan Street Bakery Pizza Bianca, a no-knead recipe that highlights the beauty of rustic Italian baking. Crafted with just a handful of pantry staples—like all-purpose flour, olive oil, and a pinch of sea salt—this pizza bianca features an airy, golden crust with a delightfully chewy texture. A generous 12- to 14-hour rise time allows the dough to develop its signature flavor complexity, while a drizzle of olive oil and a scattering of coarse salt (and optional fresh rosemary) create a perfectly seasoned, minimalist masterpiece. Ideal as a snack, appetizer, or light meal, this crowd-pleasing flatbread is baked to perfection in just 15 minutes, letting you enjoy authentic bakery-quality results right at home. Perfect for fans of no-knead recipes or those seeking a show-stopping yet simple dish, this recipe is as versatile as it is delicious.
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Ingredients
- 500 grams All-purpose flour
- 350 ml Water
- 9 grams Salt
- 1 gram Instant yeast
- 60 ml Olive oil
- 5 grams Coarse sea salt
- 2 sprigs Fresh rosemary (optional)
Directions
Step 1
In a large mixing bowl, combine the flour, instant yeast, and salt. Gradually add the water, mixing with your hands or a wooden spoon until a shaggy dough forms. Do not overmix; the dough should be sticky.
Step 2
Pour 30 ml (2 tablespoons) of olive oil over the dough and gently fold it a few times to coat. Cover the bowl tightly with plastic wrap and let it rest at room temperature for 12 to 14 hours, or until the dough has doubled in size and is bubbly on the surface.
Step 3
After the dough has risen, generously oil a rimmed baking sheet with 15 ml (1 tablespoon) of olive oil. Transfer the dough to the sheet, gently deflating any large bubbles while stretching it to fill most of the pan. Let it rest in the pan, uncovered, for 30 minutes.
Step 4
Preheat the oven to 260°C (500°F) or as hot as it will go. Place an oven rack in the middle position.
Step 5
Drizzle the remaining 15 ml (1 tablespoon) of olive oil over the dough. Use your fingers to gently dimple the surface of the dough, creating small indentations.
Step 6
Sprinkle the coarse sea salt evenly over the top of the dough. If using rosemary, remove the leaves from the sprigs and scatter them across the surface.
Step 7
Bake in the preheated oven for 12 to 15 minutes, or until the crust is golden brown and puffed. Rotate the pan halfway through to ensure even cooking.
Step 8
Remove the pizza bianca from the oven and let it cool slightly on a wire rack before cutting into pieces. Serve warm or at room temperature.
Nutrition Facts
| Serving size | (928.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2336.3 |
| Total Fat 61.7g | 0% |
| Saturated Fat 9.6g | 0% |
| Polyunsaturated Fat 5.4g | |
| Cholesterol 0mg | 0% |
| Sodium 5500.3mg | 0% |
| Total Carbohydrate 382.4g | 0% |
| Dietary Fiber 14.1g | 0% |
| Total Sugars 1.1g | |
| Protein 52.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 92.3mg | 0% |
| Iron 23.8mg | 0% |
| Potassium 551.9mg | 0% |
Source of Calories