is the book I've most been working from in the last couple months because yeast is my new learning curve. I have had almost instant and undeserving success with his no-knead bread (which is what makes it so amazing for us dough mortals). So, pictured here is Jim's pizza recipe.
At his pizza restaurant Company http://www.co-pane.com/, one is assured top quality pies as only an imported Italian bread oven can give you. His "Popeye" pizza--tomato pie piled high with fresh spinach and baked feels almost virtuous but--the "fat pizza" (as we like to call it)--bacon, onion, cheese and cream (I think) is practically impossible to eat only one slice of. So, back home where my simple oven can't compare and my dough seemed a little stiff, we still managed to eat a few good homemade pies.
The first is quite innovative for a pizza--thin sliced cauliflower is tossed with olive oil, minced olives, garlic, grated Parmesan, hot pepper flakes, s&p.; The whole shebang is piled on the dough (thickest pile around the edges which cook first and hottest-thinnest in the middle to avoid sogginess) and it bakes at 500 for 25 minutes. The tomato, meant to be unadorned had slabs of fresh mozz before cooking and a meadow of chiffonade arugula added after. Either I was off, the weather was off or the recipe was but the dough was a bit to crispy, not salty enough and overall a less friendly than my bread dough to work with. But, Jim's recipes are written with style and voice--adding in a few odd words that make all the difference for understanding what he means. I will push on next with the focaccia