Pizza

There's little I enjoy more in the world of cookery than making either bread or neapolitan pizza at home.  On Thursday, I started some pizza dough following Jim Lahey's no knead recipe,which is here.   

To be honest, the only difference between his recipe and the one I've commonly used is the long, warm, rising time and the proportion (or ratio, if we're channeling Michael Ruhlman) of water to flour.  Of course, aside from that, how's the play, Mrs. Lincoln? Those are the building blocks of true breads and doughs (i.e., ones that aren't littered with seeds and grains and nuts and raisins). 

The resulting dough is extremely difficult to handle (as Lahey himself says).  It is wet, and shaggy, like a ciabatta left to soak in a light mist.   But it produces some amazing flavor - really amazing flavor.  And yes, as the menu as Co., Lahey's pizzeria, says, "our pies are not always round."

Now if I could only get my oven and stone above 550.  

UPDATE: Yes, the picture stinks.  Blackberry, and it's rotated.  I'll fix it later.

UPDATE 2: Cheese is buffalo mozzarella.  Sauce is canned italian cherry tomatoes, garlic, basil.  None of it cooked. 

Cooking method - on a baking stone in an oven cranked up to the max for an hour prior to baking.  You are trying to duplicate a 900 degree Italian pizza oven, or at least get as close as possible.