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Broiled No-Knead Pizza (No-Knead Pizza 102)

Head into the slideshow above for a generalized step-by-step glossing-over of the method. For the nitty-gritty down-and-dirty recipe, come along this way.

With its open hole structure and classic flavor, Jim Lahey's no-knead dough is well-suited to Neapolitan-style pizzas. Serendipitously, Neapolitan pies are the easiest type of pizza to make at home.

Because these pies are so thin, it's possible to overcome the limitations of a home oven and generate extreme heat long enough to bake the pie to blistery perfection. I find that the easiest and safest way to achieve this level of heat is Heston Blumenthal's broiler method. Blumenthal superheats a cast iron skillet, inverts it, places the pie on the underside of the skillet, and slides it under the broiler to cook the pizza with bidirectional heat.

A Few Tips

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The crumb shot. [Photograph: Cameron Mattis]

This method would work well with any dough if stretched thin enough, but Lahey's recipe is particularly well-suited to Neapolitan-style pies. If you don't have a large cast iron skillet, you can use a pizza stone, though it will take more time to heat than a skillet does.

For the nitty-gritty down-and-dirty recipe, come along this way. For a general step-by-step glossing-over of the method, head into the slideshow above »

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