Author Topic: Jim Lahey’s new book titled “MY PIZZA”  (Read 22142 times)

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Offline eatrustic

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Re: Jim Lahey’s new book titled “MY PIZZA”
« Reply #25 on: March 19, 2012, 04:45:47 PM »
I've just received my copy of My Pizza and a quick read through shows he is more concerned with his technique then the flour used.
For him it's all about the oven set up with (as mentioned above) extensive use of the broiler both before and during the cooking process.

Lahey's preference is for a gas fired oven, but with a few tweaks, the electric gives as good a product in his opinion. Funny though, I couldn't seem to find his procedure for the gas oven although there is great detail for the electric. Easy enough to figure out, but for the newbie....
Also in his procedure for making and shaping the dough it isn't clear how long the dough balls should rest before the final shaping. Only a comment about if they are refrigerated they should sit out for a couple of hours.

He has set up a web site http://theuniversityofbread.com that he encourages everyone to contact with questions, suggestions etc. It just came online today but as yet is not functional.

There are lots of topping combos and side dishes that look pretty tasty, many from Co. 

Won't be able to put his technique to the test for a couple of days but am looking forward to it as I've been asked to demo his book at a local Cook Book store if I like it.


Online TXCraig1

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Re: Jim Lahey’s new book titled “MY PIZZA”
« Reply #26 on: March 19, 2012, 04:58:49 PM »
He has set up a web site http://theuniversityofbread.com that he encourages everyone to contact with questions, suggestions etc. It just came online today but as yet is not functional.

Why would you publish your website if it is still in Lorem ipsum? Bizarre.
Pizza is not bread. Craig's Neapolitan Garage

Offline norma427

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Re: Jim Lahey’s new book titled “MY PIZZA”
« Reply #27 on: March 19, 2012, 05:45:35 PM »
I've just received my copy of My Pizza and a quick read through shows he is more concerned with his technique then the flour used.
For him it's all about the oven set up with (as mentioned above) extensive use of the broiler both before and during the cooking process.

Lahey's preference is for a gas fired oven, but with a few tweaks, the electric gives as good a product in his opinion. Funny though, I couldn't seem to find his procedure for the gas oven although there is great detail for the electric. Easy enough to figure out, but for the newbie....
Also in his procedure for making and shaping the dough it isn't clear how long the dough balls should rest before the final shaping. Only a comment about if they are refrigerated they should sit out for a couple of hours.

He has set up a web site http://theuniversityofbread.com that he encourages everyone to contact with questions, suggestions etc. It just came online today but as yet is not functional.

There are lots of topping combos and side dishes that look pretty tasty, many from Co. 

Won't be able to put his technique to the test for a couple of days but am looking forward to it as I've been asked to demo his book at a local Cook Book store if I like it.


eatrustic,

Thanks for letting us know what Jim Lahey’s said in his book.   Jim Lahey’s website did work for me.  Thanks for posting it.   :)

Let us know when using Jim Lahey’s technique how it works out and good luck if you do demo of his book at a local Cook Book store.  :chef:

Norma
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Offline norma427

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Re: Jim Lahey’s new book titled “MY PIZZA”
« Reply #28 on: March 19, 2012, 06:15:03 PM »
Why would you publish your website if it is still in Lorem ipsum? Bizarre.

Craig,

The Contact feature doesn't work yet, but the website does. 

Norma
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Offline eatrustic

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Re: Jim Lahey’s new book titled “MY PIZZA”
« Reply #29 on: March 19, 2012, 06:59:55 PM »
Craig,

The Contact feature doesn't work yet, but the website does. 

Norma

It's actually in maintenance mode right now and scheduled to be back up tomorrow. I believe the official launch date is the 20th so I guess they're pushing it close to the wire. In any case I'll cut 'em some slack for the next week or so to see how it all plays out.

The website idea is a good one as I remember a book called Local Breads that was excellent on many levels but had terrible recipe checking and had no end of errors that could have been quickly set right with the author -Dan Leader- being  there to work things out.

Offline norma427

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Re: Jim Lahey’s new book titled “MY PIZZA”
« Reply #30 on: March 19, 2012, 07:36:02 PM »
eatrustic,

I also think the website is a good idea!  :) Will see how many people get help if they are having problems.

Norma
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Offline norma427

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Re: Jim Lahey’s new book titled “MY PIZZA”
« Reply #31 on: March 21, 2012, 06:11:31 AM »
On Slice yesterday J. Kenji had an article about Jim Lahey’s No Knead Pizza Dough with the recipe http://www.seriouseats.com/recipes/2012/03/jim-laheys-no-knead-pizza-dough-recipe.html and a video of Jim Lahey from Sullivan St. Bakery making the No Knead Pizza Dough at his home.
http://slice.seriouseats.com/archives/2012/03/video-at-home-with-jim-lahey.html#continued  In the video Jim Lahey’s says the pizza is baked in 3 ½ minutes.  Jim Lahey's No Knead Pizza with Broccoli Rabe, Garlic, Ginger, and Thai Chilis


Norma
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Offline norma427

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Re: Jim Lahey’s new book titled “MY PIZZA”
« Reply #32 on: March 21, 2012, 06:25:41 AM »
Norma

At Jim Lahey’s website the Boscaiola Pie http://theuniversityofbread.com/boscaiola-pi/ and the and the Margherita Pie http://theuniversityofbread.com/margherita-pie/

Norma
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Offline Bobino414

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Re: Jim Lahey’s new book titled “MY PIZZA”
« Reply #33 on: March 21, 2012, 11:10:56 AM »

Norma

Thanks for posting the Lahey pizza at home video.  When he added water it wasn't measured, he just added until he got the right consistency.  The end result was a more cohesive dough than the gooey mess I got.   This may be due to a hydration lower than the 70% in the book and/or the higher humidity in Fl. 


Offline norma427

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Re: Jim Lahey’s new book titled “MY PIZZA”
« Reply #34 on: March 21, 2012, 11:25:42 AM »
Norma

Thanks for posting the Lahey pizza at home video.  When he added water it wasn't measured, he just added until he got the right consistency.  The end result was a more cohesive dough than the gooey mess I got.   This may be due to a hydration lower than the 70% in the book and/or the higher humidity in Fl. 

Bob,

I sure don’t know, but would think if someone uses AP flour or bread flour (even the different brands of AP or bread flour) the amounts of water could vary.  Also like you posted the humidity or even altitude of where you live might also be a factor in mixing Jim Lahey’s No Knead Pizza dough. 

Norma
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Offline norma427

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Re: Jim Lahey’s new book titled “MY PIZZA”
« Reply #35 on: March 21, 2012, 08:00:48 PM »
Another article about Jim Lahey’s No Knead Pizza Dough  http://www.huffingtonpost.com/2012/03/20/no-knead-pizza_n_1364299.html

Norma
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Offline norma427

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Re: Jim Lahey’s new book titled “MY PIZZA”
« Reply #36 on: March 21, 2012, 11:20:50 PM »
I decided to mix the Jim Lahey’s No-Knead Pizza Dough because I wanted to try it out and also because my home oven is really anemic in temperature.  My home oven can only get to around 500 degrees F.  I used Paul’s baker’s percents at Reply 23  http://www.pizzamaking.com/forum/index.php/topic,18210.msg176631.html#msg176631  to figure out the dough formulation using the Expanded Dough Calculating Tool.  I am only going to try a 12” pizza for my first attempt.  I used KABF in the formulation and fine sea salt.  I also used a bowl residue compensation.

This is a print out of the formulation and the first two pictures of the Jim Lahey’s No-Knead Pizza Dough after mixing with a spoon and gently hand kneading.  The dough ball was then put into a clean plastic container.  It is about 70 degrees ambient temperature now in my home, but it is supposed to get warmer tomorrow.

Norma
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Offline norma427

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Re: Jim Lahey’s new book titled “MY PIZZA”
« Reply #37 on: March 21, 2012, 11:22:13 PM »
Norma
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Offline eatrustic

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Re: Jim Lahey’s new book titled “MY PIZZA”
« Reply #38 on: March 22, 2012, 08:34:34 AM »
Well, that was exciting  >:(

I did up two separate batches of the dough following the recipe more or less exactly with the following adjustments:
I only did a half (or two ball) batch of each.
I subbed IDY for the ADY yeast Lehay calls for.
Yeast was .335 gr IDY (1/2 recipe) instead of .5 gr ADY

Flours used were: -Rogers No Additive Unbleached All Purpose
                         -Better For Bread
I mixed each as per instructions and and left them at room temp, which in this case was about 62 F. so I knew this was going to be more of a 20 hour rise which was fine with me. The doughs looked slightly more mixed than in Norma's photos as I gave them a touch more elbow grease.
I did the exact recipe amounts and did not add any extra flour or water. Both batches of dough weighed exactly the same.
The Better For Bread was noticeably softer but still very acceptable.
At the 12 hour mark I couldn't help myself and did a stretch and fold of each dough. They were both looking good with nice extensibility and the Better For Bread was still somewhat softer.

The doughs were ready at about the 22 hour mark and I shaped each into two balls and covered and let rest for about 2 more hours at about 72 F.

Followed the instructions for an electric oven by preheating the stone 4 inches from the top at 500 F. for 30 mins. followed by opening the oven door 30 seconds and then closing and turning on the broiler for 10 minutes (although I figured 5 would be fine)
At this point I shaped the first batch (Rogers) using the tomato sce recipe from the book. Everything looked great. The dough stretched out nicely and I opened the oven door........ to find the broiler and the whole oven had shut off -game over!

I slid the one pizza in hoping the broiler would come back on but it didn't. The oven temp of course dropped like a paralyzed falcon and what passed for a pizza came out after about 10 minutes with modest color -and of course doughy.

This is no slight on the book's technique as I know that I have a crappy apartment sized oven that is obviously past it's due date. At my place of work I have a 3 deck stone hearth oven but it only goes to about 550 F. so no joy there either.
Time to buy a new oven that fits the tiny space available!

I shaped up the Better For Bread dough just to see what it was like and it looked and felt great.

As mentioned before Lehay should have made a point of telling his readers that the dough balls need to rest for a good amount of time as the newbie could get the impression that only the refrigerated doughs need to sit out for awhile and would try to shape up freshly rounded ones with poor results. (Maybe it's just me...)

Another day....

Offline norma427

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Re: Jim Lahey’s new book titled “MY PIZZA”
« Reply #39 on: March 22, 2012, 09:07:30 AM »
Well, that was exciting  >:(

I did up two separate batches of the dough following the recipe more or less exactly with the following adjustments:
I only did a half (or two ball) batch of each.
I subbed IDY for the ADY yeast Lehay calls for.
Yeast was .335 gr IDY (1/2 recipe) instead of .5 gr ADY

Flours used were: -Rogers No Additive Unbleached All Purpose
                         -Better For Bread
I mixed each as per instructions and and left them at room temp, which in this case was about 62 F. so I knew this was going to be more of a 20 hour rise which was fine with me. The doughs looked slightly more mixed than in Norma's photos as I gave them a touch more elbow grease.
I did the exact recipe amounts and did not add any extra flour or water. Both batches of dough weighed exactly the same.
The Better For Bread was noticeably softer but still very acceptable.
At the 12 hour mark I couldn't help myself and did a stretch and fold of each dough. They were both looking good with nice extensibility and the Better For Bread was still somewhat softer.

The doughs were ready at about the 22 hour mark and I shaped each into two balls and covered and let rest for about 2 more hours at about 72 F.

Followed the instructions for an electric oven by preheating the stone 4 inches from the top at 500 F. for 30 mins. followed by opening the oven door 30 seconds and then closing and turning on the broiler for 10 minutes (although I figured 5 would be fine)
At this point I shaped the first batch (Rogers) using the tomato sce recipe from the book. Everything looked great. The dough stretched out nicely and I opened the oven door........ to find the broiler and the whole oven had shut off -game over!

I slid the one pizza in hoping the broiler would come back on but it didn't. The oven temp of course dropped like a paralyzed falcon and what passed for a pizza came out after about 10 minutes with modest color -and of course doughy.

This is no slight on the book's technique as I know that I have a crappy apartment sized oven that is obviously past it's due date. At my place of work I have a 3 deck stone hearth oven but it only goes to about 550 F. so no joy there either.
Time to buy a new oven that fits the tiny space available!

I shaped up the Better For Bread dough just to see what it was like and it looked and felt great.

As mentioned before Lehay should have made a point of telling his readers that the dough balls need to rest for a good amount of time as the newbie could get the impression that only the refrigerated doughs need to sit out for awhile and would try to shape up freshly rounded ones with poor results. (Maybe it's just me...)

Another day....

eatrustic,

Thank you for giving so much detail in your methods (flours, mixing instructions, balling, baking etc.) on making the no-knead dough and final pizza.   :)

I wonder about baking the no-knead dough in my anemic oven also and don’t think my broiler will stay on long enough to make any difference.  I would have tried Jim Lahey’s method at market in my deck oven, or in my BBQ grill set-up, but wanted to see how my anemic oven does.  I really don’t have any high expectations on how my pizza will turn out. 

Norma
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Offline norma427

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Re: Jim Lahey’s new book titled “MY PIZZA”
« Reply #40 on: March 22, 2012, 09:08:56 AM »
Pictures of Jim Lahey’s no-knead pizza dough the next morning.  I wanted to note I did add the full amount of water. 

Norma
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Offline norma427

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Re: Jim Lahey’s new book titled “MY PIZZA”
« Reply #41 on: March 22, 2012, 12:32:58 PM »
This is what my no-knead dough looks like after about 14 hours at room temperature.  The ambient room temperature went down during the night and today it is 70 degrees F where the dough is fermenting.  I think I am soon going to do the few stretch and folds and ball the no-knead dough, because to me it looks like it might have fermented enough.  If anyone thinks my no-knead dough doesn’t look fermented enough to proceed, let me know.  I had put a rubber band on the plastic container after I took the pictures this morning so it could be seen how much the no-knead dough ferments.

Norma
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Offline norma427

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Re: Jim Lahey’s new book titled “MY PIZZA”
« Reply #42 on: March 22, 2012, 03:08:19 PM »
I did the stretch and folds on the no-knead dough and then balled the dough until it looked tight enough.  These are of pictures is how the no-knead dough ball is now fermenting.  I didn’t use much flour to ball this dough ball.  I am soon going to turn on my oven for a preheat.

Somehow, when I was deleting pictures from my memory stick, I deleted the pictures of right after the no-knead dough was taken out of the container and the stretch and folds were done and what the dough looked like after the ball.

Norma
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Offline norma427

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Re: Jim Lahey’s new book titled “MY PIZZA”
« Reply #43 on: March 22, 2012, 06:03:41 PM »
Jim Lahey’s no-knead dough ball opened well and there was no sticking with using a little bit of bench flour.  I lightly coated both sides of the dough ball with flour before opening it. The opened dough ball had many fermentation bubbles in the skin. The no-knead pizza was dressed with Alfredo garlic sauce, spinach, red peppers, spring onions, bacon, grape tomatoes and a blend of two mozzarellas. Even with adding all the dressings the skin didn’t want to stick to the wooden peel. The oven was preheated for an hour and after the pie was slide into the oven with the wooden peel the broiler was turned on.  I didn‘t think my broiler would stay on so I opened the oven a little each time it went off.  The end of the bake was finished with just the bottom oven coil. The bake wasn‘t perfect, but turned out fairly well.  The bottom of the crust could have been a little darker, but still was good. The Jim Lahey’s no-knead pizza was pretty darn tasty and kind of reminded me of a Neapolitan pizza in that the middle crust didn’t stay crisp too long, but the outer rim crust did stay a little crispy even after the pie had cooled down.  The crumb was fairly moist.  The pie was baked on the  middle rack on the pizza stone.  I think Jim Lahey’s no-knead pizza dough would fair better in a hotter oven.  I might try a the same methods at market or my home BBQ grill set-up sometime.  I am going to take a few slices to my mom’s a little while later and see what she thinks of this pizza.

I took a video of slicing the pie with a pizza cutter, but with only one hand to cut and one hand to hold the camera, the video didn’t turn out very well.



Norma
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Offline norma427

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Re: Jim Lahey’s new book titled “MY PIZZA”
« Reply #44 on: March 22, 2012, 06:05:00 PM »
Norma
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Re: Jim Lahey’s new book titled “MY PIZZA”
« Reply #45 on: March 22, 2012, 06:06:01 PM »
Norma
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Offline norma427

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Re: Jim Lahey’s new book titled “MY PIZZA”
« Reply #46 on: March 22, 2012, 06:07:02 PM »
Norma
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Re: Jim Lahey’s new book titled “MY PIZZA”
« Reply #47 on: March 22, 2012, 06:09:57 PM »
Norma
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Re: Jim Lahey’s new book titled “MY PIZZA”
« Reply #48 on: March 22, 2012, 06:11:10 PM »
Norma
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Re: Jim Lahey’s new book titled “MY PIZZA”
« Reply #49 on: March 22, 2012, 06:12:18 PM »
Norma
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