Pizza Bianca

This is my favorite ever. This recipe comes from the cook book called my bread, by Jim Lahey. The book is full of delicious bread recipes using his no-knead method. Every bread recipe I have ever made using a no knead method has been perfect and delicious. I often make this particular recipe real quick (it takes a minute at most) at night, then bake the bread for my lunch. And I do eat it all, or at least I would eat it all if I did not have to share with the children.

Ingredients:
3 cups bread flour, plus additional for dusting
1/4 teaspoon instant or other active dry yeast
1/2 teaspoon table salt
3/4 teaspoon sugar
1 1/2 cups cool water
1/4 cups extra virgin olive oil, plus additional for coating the bowl and brushing
1/2 teaspoon coarse sea salt
3 sprigs fresh rosemary, leaves removed

Directions:
1. In a medium bowl, stir together the flour , yeast, table salt, and sugar. Add the water, and using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds. Lightly coat a second medium bowl with olive oil and place the dough in it. Cover the bowl and let sit at room temperature, until the surface is dotted with bubbles and the dough is more than doubled in size, 9 to 12 hours.

2. When the first rise is complete, generously dust a work surface (a cutting board is useful here) with flour. Use a bowl scraper or runner spatula to scrape the dough out of the bowl in one piece; as you begin to pull it away from the bowl, it will cling in long, thin stands and will be quite loose and sticky. Using lightly floured hands, fold the dough over itself two or three times and nudge it into a loose, rather flat ball. Brush the surface of the dough with olive oil and sprinkle with the coarse salt (which will gradually dissolve on the surface). Put the dough in a warm draft-free spot and let rise until doubled, 1-2 hours.

3. Half an hour before the end of the second rise, preheat the oven to 500 degrees F, with a rack in the center, and place a pizza stone, at least 14 inches in diameter, in the center of the rack.

4.Generously dust a pizza peel with flour and place the ball of dough in the middle. Spread out the fingers of one hand, like a claw, and drive your fingers into the dough, but do not puncture it. you want to simultaneously create dimples in the dough and spread it across the peel. Continue working your hands across the dough and dimpling it until you have a bumpy disk about 12 inches in diameter. Drizzle the remaining olive oil over the top and sprinkle with the rosemary leaves.

5. With the peel resting on the counter (this part gets easier with practice), grasp the handle and give it a quick little tug: you want the pizza to just barely move but stay on the peel. (Loosening it make it easier to slide it onto the baking stone.) If the dough sicks to the peel, gently lift it around the edges and add flour to the peel. Shake the pizza onto the baking stone. Bake for 12 to 15 minutes, until the crust is golden brown on the mounds but still pale in the dimples.

6. Slide the peel under the pizza and transfer it to a rack to cool for a least a few minutes before slicing and serving.