Recipes From My Pizza by Jim Lahey and Rick Flaste

my pizza
the easy no-knead way to make spectacular pizza at home
Jim Lahey
founder of Sullivan Street Bakery and Co.,
with
Rick Flaste
clarkson potter/publishers
new york
my pizza
the easy no-knead way to make spectacular pizza at home
Jim Lahey
founder of Sullivan Street Bakery and Co.,
with
Rick Flaste
clarkson potter/publishers
new york
Contents
introduction 000
equipment 000
a reverence for ingredients 000
adjusting for oven type 000
serving strategies 000
pizza pies
the pizza dough foundation
red sauce pizzas
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
000
white sauce pizzas

no sauce pizzas
toppings
000
000
000
000
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
toasts, soups, and salads

desserts
000
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
acknowledgments 000
index 000
000
Contents
introduction 000
equipment 000
a reverence for ingredients 000
adjusting for oven type 000
serving strategies 000
pizza pies
the pizza dough foundation
red sauce pizzas
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
000
white sauce pizzas

no sauce pizzas
toppings
000
000
000
000
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
toasts, soups, and salads

desserts
000
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
acknowledgments 000
index 000
000
Red Sauce Pizzas

basic tomato sauce
tomato pie
rosa pie
margherita pie
stracciatella pies
amalfi pie
giardinera pie
fennel and sausage pie
radicchio pie
zucchini pie
boscaiola pie
veal meatball pie
amatriciana pie
spicy eggplant pie
pepperoni pie
00
00
00
00
00
00
00
00
00
00
00
00
00
00
00
Red Sauce Pizzas

basic tomato sauce
tomato pie
rosa pie
margherita pie
stracciatella pies
amalfi pie
giardinera pie
fennel and sausage pie
radicchio pie
zucchini pie
boscaiola pie
veal meatball pie
amatriciana pie
spicy eggplant pie
pepperoni pie
00
00
00
00
00
00
00
00
00
00
00
00
00
00
00
st racciatella pie
Makes one 10- to
12-inch pizza
In Italian,
stracciatella means shreds.

As a cheese, its a soft form
of mozzarella that melts
very quickly, becoming
1 ball of Pizza Dough,

shaped and waiting on a
floured peel (page 000)
70 grams ( cup) Basic
Tomato Sauce (page 000)
Generous pinch of fine sea
salt
Freshly ground black pepper

70 grams (about 2 ounces)
stracciatella cheese
20 to 25 grams (about
ounce) baby arugula
Extra-virgin olive oil, for
drizzling
molten almost instantly.

In Italy its often used in
soups. With pizza, youll
find that stracciatella placed
on 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 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.
N ot e Stracciatella 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.
42
my pizza
st racciatella pie
Makes one 10- to
12-inch pizza
In Italian,
stracciatella means shreds.

As a cheese, its a soft form
of mozzarella that melts
very quickly, becoming

70 grams ( cup) Basic
Tomato Sauce (page 000)
salt

stracciatella cheese
20 to 25 grams (about
ounce) baby arugula
drizzling
molten almost instantly.

In Italy its often used in
soups. With pizza, youll
find that stracciatella placed
on 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 Put the pizza stone on a rack in a gas oven about

2 With the dough on the peel, spoon the tomato sauce
inch of the rim untouched. Sprinkle with salt and
pepper.
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.
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.
N ot e Stracciatella 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.
42
my pizza
pepperoni pie
80 grams ( cup) Red
Pepper Sauce (page 000)
30 grams (about 1 ounce)
pecorino fresco (see page
000), cut into -inch cubes
50 grams ( cup) Merguez

(page 000)
Pinch of chili flakes
4 grams (about 1 very thin
slice) red onion
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
1 Put the pizza stone in a gas oven on a rack about

2 With the dough on the peel, spoon the pepper sauce
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 (somewhat
longer with an electric oven; see page 000), until the
top is bubbling and the crust is nicely charred but
not burnt.
is accurate nevertheless:
The word is the Italian plural
for 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.

platter before slicing it into wedges. Serve immediately.
red sauce pizzas
61
pepperoni pie
80 grams ( cup) Red
Pepper Sauce (page 000)
pecorino fresco (see page
000), cut into -inch cubes
50 grams ( cup) Merguez

(page 000)
Pinch of chili flakes
4 grams (about 1 very thin
slice) red onion
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

2 With the dough on the peel, spoon the pepper sauce
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.
top is bubbling and the crust is nicely charred but
not burnt.
is accurate nevertheless:
The word is the Italian plural
for 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.

platter before slicing it into wedges. Serve immediately.
red sauce pizzas
61
t hree-mushroom pie
Makes one 10- to
12-inch pizza
Why 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 and

60 grams ( cup) Bchamel
(page 000)
15 grams (about cup) finely
grated Gruyre cheese
20 grams ( cup) finely grated
Pecorino Romano cheese
Garlic Confit (recipe follows),
coarsely chopped

mixed mushrooms (such as
chanterelles, shiitake caps,
and oyster), cleaned and
sliced
10 grams ( small) jalapeo
pepper, halved lengthwise,
seeded, and sliced paper-thin
4 grams (about teaspoon)
extra-virgin olive oil
Pinch of fine sea salt
Fresh dill, for garnish
earthy; 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.

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 garlic
evenly over the pie, then distribute the mushrooms,
jalapeo, oil, and salt.
top is bubbling and the crust is nicely charred but not
burnt.
platter. Sprinkle generously with the tender ends of
the dill sprigs. Slice and serve immediately.
garlic confit
Makes 8 cloves
48 grams (8 large) peeled

garlic cloves
8 grams (1 teaspoon) fine

sea salt
140 grams ( cup) extravirgin olive oil
Combine the garlic, oil, and salt in a heavy saucepan.

Bring to a simmer and cook until the garlic is tender,
about 15 minutes. Drain well.
80
my pizza
white sauce pizzas
81
t hree-mushroom pie
Makes one 10- to
12-inch pizza
Why 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 and

60 grams ( cup) Bchamel
(page 000)
15 grams (about cup) finely
grated Gruyre cheese
Pecorino Romano cheese
Garlic Confit (recipe follows),
coarsely chopped

mixed mushrooms (such as
chanterelles, shiitake caps,
and oyster), cleaned and
sliced
10 grams ( small) jalapeo
pepper, halved lengthwise,
seeded, and sliced paper-thin
4 grams (about teaspoon)
Pinch of fine sea salt
Fresh dill, for garnish
earthy; 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.

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 garlic
evenly over the pie, then distribute the mushrooms,
jalapeo, oil, and salt.
top is bubbling and the crust is nicely charred but not
burnt.
platter. Sprinkle generously with the tender ends of
the dill sprigs. Slice and serve immediately.
garlic confit
Makes 8 cloves
48 grams (8 large) peeled

garlic cloves
8 grams (1 teaspoon) fine

sea salt
140 grams ( cup) extravirgin olive oil
Combine the garlic, oil, and salt in a heavy saucepan.

Bring to a simmer and cook until the garlic is tender,
about 15 minutes. Drain well.
80
my pizza
white sauce pizzas
81
No Sauce Pizzas
ham and cheese pie
birds nest pie
popeye pie
squash with
pumpkin seeds pie
shiitake with
walnut puree pie
poached artichoke with
walnut puree pie
pizza bianca
00
00
00
00
00
00
00
No Sauce Pizzas
ham and cheese pie
birds nest pie
popeye pie
squash with
pumpkin seeds pie
shiitake with
walnut puree pie
poached artichoke with
walnut puree pie
pizza bianca
00
00
00
00
00
00
00
popeye pie
Makes one 10- to
12-inch pizza
This 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).


fresh mozzarella, pulled into
shreds
1 medium garlic clove,

grated
2 pinches of freshly ground

black pepper

pecorino fresco, cut into
1-inch cubes and slightly
flattened by pressing between
thumb and index finger

fresh spinach

Gruyre cheese

salt
drizzling
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 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.
102
my pizza
popeye pie
Makes one 10- to
12-inch pizza
This 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).


fresh mozzarella, pulled into
shreds
1 medium garlic clove,

grated
2 pinches of freshly ground

black pepper

pecorino fresco, cut into
1-inch cubes and slightly
flattened by pressing between
thumb and index finger

fresh spinach

Gruyre cheese

salt
drizzling
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 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.
102
my pizza
Toasts, Soups,
and Salads
cannellini bean toasts
chicken liver toasts
broccoli rabe and ricotta toasts
japanese eggplant toasts
ripe tomato toasts
garlic scape and lovage
pesto toasts
homemade ricotta
gazpacho
pea soup
asparagus and avocado salad
escarole salad
radicchio salad
00
00
00
00
00
00
00
00
00
00
00
00
Toasts, Soups,
and Salads
cannellini bean toasts
chicken liver toasts
broccoli rabe and ricotta toasts
japanese eggplant toasts
ripe tomato toasts
garlic scape and lovage
pesto toasts
homemade ricotta
gazpacho
pea soup
asparagus and avocado salad
escarole salad
radicchio salad
00
00
00
00
00
00
00
00
00
00
00
00
roasted squash and pumpkin

seed salad
Serves 4
Roasted 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
160 grams (5 ounces)

butternut or kabocha
squash, peeled and cut into
1-inch pieces (1 cup)
125 grams (about cup)
32 grams ( cup) pumpkin
seeds
50 grams ( cup) fresh lemon

juice
Fine sea salt
280 grams (1 head, about
10 ounces) bibb lettuce,
quartered
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.
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, the
lemon 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.
162
my pizza
roasted squash and pumpkin

seed salad
Serves 4
Roasted 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
160 grams (5 ounces)

butternut or kabocha
squash, peeled and cut into
1-inch pieces (1 cup)
125 grams (about cup)
32 grams ( cup) pumpkin
seeds
50 grams ( cup) fresh lemon

juice
Fine sea salt
280 grams (1 head, about
10 ounces) bibb lettuce,
quartered
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.
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, the
lemon 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.
162
my pizza
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.
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.

Recipes From My Pizza by Jim Lahey and Rick Flaste

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my pizza

the easy no-knead way to make spectacular pizza at home

white sauce pizzas

CLARKSON POTTER is a trademark and POTTER with

toasts, soups, and salads

white sauce pizzas

CLARKSON POTTER is a trademark and POTTER with

toasts, soups, and salads

Red Sauce Pizzas

Red Sauce Pizzas

stracciatella means shreds.

1 ball of Pizza Dough,

Freshly ground black pepper

molten almost instantly.

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

in every cheese store,

stracciatella means shreds.

1 ball of Pizza Dough,

Freshly ground black pepper

molten almost instantly.

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

in every cheese store,

50 grams ( cup) Merguez

Makes one 10- to

I have to tell you theres no

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

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

red sauce pizzas

50 grams ( cup) Merguez

Makes one 10- to

I have to tell you theres no

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

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

red sauce pizzas

three mushrooms? Wouldnt

1 ball of Pizza Dough,

80 grams (about 2 ounces)

earthy; the garlic is cooked

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

48 grams (8 large) peeled

8 grams (1 teaspoon) fine

140 grams ( cup) extravirgin olive oil

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

white sauce pizzas

three mushrooms? Wouldnt

1 ball of Pizza Dough,

80 grams (about 2 ounces)

earthy; the garlic is cooked

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

48 grams (8 large) peeled

8 grams (1 teaspoon) fine

140 grams ( cup) extravirgin olive oil

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

white sauce pizzas

is one of my most popular

1 ball of Pizza Dough,

50 grams (about 1 ounces)

1 medium garlic clove,

2 pinches of freshly ground

30 grams (about 1 ounce)

120 grams (about 4 ounces)

18 grams ( cup) finely grated

Generous pinch of fine sea

But, even today, to the best