REcipe for Sullivan St Pizza
A few of us recently has the pleasure of scarfing down four pces of Sullivan St Bakery (NYC) pizza (tomato and mozzarella). The dough was orgasmic; we had a "When Harry Met Sally" moment on each of both days we had it. My question is how do you make it. Saw the very thin slices of pizza on top, but had a chunky and garlicky tomato sauce under the mozzarella. And the best part, the dough. Spongey without being to heavy and loads of air pockets but definitely not "cakey" or dry. A good 1" thick. Anyone had any luck making something similar? Once I get a photo, I will post it.
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Now I am thinking the pizza we had and bought was Zabar's pan pizza.
Never made that one, but tried (silimar dough to the recipe I was looking for). Mine came out flat and not spngey like that. I think I made my biga too wet to start and then I can't figure out what else I did wrong.
http://www.seriouseats.com/recipes/20...›2 Replies-
re: itryalot
chowser
Sep 19, 2009 06:37 AM
I've made similar pizza using Peter Reinhart's focaccia dough. I bake it in a large cookie sheet w/ edges. Was your yeast good? I find a wet biga is okay, as long as there's enough flour, and you can fix it when you knead it w/ more flour. I've also used a recipe online that says it's Peter Reinhart's though I'm not convinced it is. It doesn't start w/ a biga and rests only a couple of hours. Anyway, it still makes a good thick pizza.
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Has anyone made this? I just mixed up a batch and the dough isn't sticky/wet at all (nothing like the no knead bread I've made in the past). Wondering if I did something wrong, or if this stuff is just a bit more drier. Following from this recipe:
http://nymag.com/restaurants/cheapeat...
(3 cups of flours, 1.25 cups of h20
)thanks
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re: small h
Haven't made it yet... it's still in the resting process. After doing some googling I realized I was measuring the flour incorrectly; scooping it directly out of the bag of flour (though in my defense that's how Jim Lahey does it on the youtube video for NKB w/ Bittman). I wound up making a second batch and it looks better than the first but it just seemed like all of the flour was not incorporating into the dough when I initially mixed it.
Plan on grilling it up tonight so I'll see how it goes. Last time I made pizza I used this recipe and it was really great:
http://nymag.com/restaurants/articles...
Just wanted to try the NK approach.
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re: small h
Pizza came out very good, everyone seemed to really enjoy it. I was even able to use some of the dough from the first batch (though there was a nice chunk of unusable stuff). The dough turned out very wet and I found myself needing to add more flour trying to form it but that was kind of expected.
While on the subject, does anyone know how to increase the amount of dough? Is it just simply doubling (or tripling) the recipe (I think i've seen that as the incorrect way to do it but can't find a source)? Thanks
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re: LNG212
I've made this a few times now, and can vouch for its quality and ease of preparation. But it's a thin crust pizza (at least it is when I make it), which may not be what the OP is after. And learn from my mistake: DO make the sauce from an actual tomato. DO NOT substitute canned crushed tomatoes because you are too lazy to boil a stupid pot of water and peel a damn tomato. Not that anyone but me would make this egregious error.
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goodhealthgourmet
Sep 3, 2009 01:50 PM
if you Google "Sullivan Street Bakery Pizza" you'll find tons of links to Jim Lahey's Potato Pizza recipe, which was published in "Artisan Baking," by Maggie Glezer. so that takes care of the dough.
you can also search for Jim Lahey's name in conjuction with pizza and see what comes up. be sure to search with "pizza" though...otherwise you'll end up with a zillion links for his no-knead bread.
