Fig Blue Cheese Pizza

I met a good friend of mine for dinner recently in Chelsea at Co. ( short for "company") for what she described as the best pizza this side of the Atlantic Ocean. I have been spoiled by all the work trips to Italy over the years resulting in some very high standards for pizza. Well, the pizza and meal was amazing! The dough was chewy and bubbly. As soon as I got home I was on the internet looking for the recipe for this pizza dough. The restaurant is owned by the talented Jim Lahey, the founder of the "Sullivan Street Bakery". What I was most surprised by is this is a  "no- knead" pizza dough recipe. What you do need is time to allow the dough to rise, but the recipe itself could not be more simple . I highly recommend this recipe when you have the time. When I made this dough recently, I used some wonderful black mission figs and Point Reyes Blue Cheese for a fantastic fall pizza. Remember you can always be creative with your pizza toppings and they will always come out good if you use the best ingredients you can fine. Also, if you have the chance do try going for a meal at Co. , it's located at 230 Ninth Avenue in Chelsea , New York.

From by the bay wishing you crispy and chewy pizza food memories!

Fig Blue Cheese Pizza

no-knead pizza dough for one pizza ( see recipe below)
4-5 fresh Black Mission figs sliced
1/2 cup Point Reyes Blue Cheese, crumbled  ( or any other good quality blue cheese)
1/4 cup grated parimigano reggiano
2 -3 slices San Daniele proscuitto, in strips

Make pizza as directed below. Before baking , top the dough with figs, blue cheese and grated cheese. Bake as directed. Before serving add the strips of proscuitto. 

No-Knead Pizza Dough
Adapted from Jim Lahey, Co., as featured on "Tasting Table"
Makes four 12-inch pizza crusts
Time: About 1½ hours plus 14 to 20 hours’ rising 

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast (such as SAF brand)
1½ teaspoons salt
1½ cups water

1. In a large bowl, mix the flour with the yeast and salt. Add the water and stir until blended (the dough will be very sticky). Cover the bowl with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70°.
2. Place the dough on a lightly floured work surface and lightly sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap and let rest for 15 minutes.
3. Divide the dough into 4 pieces and shape each piece into a ball. Generously sprinkle a clean cotton towel with flour and cover the dough balls with it. Let the dough rise for 2 hours.
4. Stretch or toss the dough into the desired shape, cover with toppings and bake on top of a very hot pizza stone or on a oiled baking sheet in a 500 degree F oven for about 8 to 10 minutes until dough is cripsy and golden brown.

Co., 230 Ninth Ave. (at 24th St.); 212-243-1105 or



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