Here are these mysterious piles of bread that appear everywhere in my life. And I just don't know why they're there. Hi, I'm Kenji Lopez, Altef Sirius Eats. I'm here with Jim Leahy of Sullivan Street Bakery. We're talking about his new book, My Pizza. And he's going to show us how to make some pizza in his home. Absolutely. We're going to eat some yummy pizza together. And I did not say that. This is how to make Noh Nidou. This is Leahy's famous Nidou. So the idea of like, oh, we're going to make a Noh Nidou bread without using a recipe. He's as simple as having flour and water. A little bit of salt. We have some yeast, right? Mr. Leahy always has some yeast on hand. Aha. Yes. So I mix these ingredients together. It's like this. And then I'm going to do this without having to really need it. You can develop gluten the same way you can kneading it just by the way. Yeah, I think it's actually better because you've got it oxidized the wheat. And at the end of the day, it's about this gossipy. So maybe it's a little on the wet side, but this is good. I don't need to add any more than this. So that's it, though. Yeah. I would let it ferment until it grows as tall as it possibly can. And we've popped. And how long does that take? With the quantity of yeast, the temperature of the room, and perhaps even the temperature outside, maybe nine hours, eight hours. Nine hours. Okay, so it'll just sit there, cover it up, let it sit there then. And then like, you know, four in the morning, I'll wake up. Right. And make myself some pizza. Just kidding. You're going to get the same elasticity out of this, though, simply by handling it a couple of times. Right. And that's all because of the long fermentation. For a really long fermentation. Stuffy, like knock it down and then make little balls. So what we want to do, and she's open up the dough, and stretch out the edge, just the very edge. Look, really gentle. Fairly holding onto it. So that's kind of all the same thickness. You have a disc that's a little wider, right? It hasn't the flavor. Well, go towards the very outside, the very rim, and try to thin out the rim. Okay. When you get the dough to a bigger size, then you can just knuckle it, you know. And you might feel because this dough has a slight skin that there's a little stickiness to it every so often. Right. Don't worry about that now. If you want, I mean, if you really go look really closely, yeah, see on my fingers, we're almost just like very, right at the very edge of the dough. You see what I'm saying? Right at the edge. It's completely free. Uhhh! Almost punctured it, almost lost it. And then, you know, if you do this long enough, you're going to just then opens up. And when it gets this big, you start to just dip it in flour, right? If you want, you can continue. You always make it bigger than you actually wanted to be. It's going to pull back a little bit. Yeah, it's going to shrink, right? So here we have the dough. Let's begin to shrink a little bit. How many people, when they'd cook from a cookbook, the recipe is a springboard for something else? This is just sharp provolone, is that really good? Yeah, sharp provolone. Such a yummy cheese. A little bit of ginger, shredded, kind of coarse. I don't mind if I get a nice piece of ginger, probably. And then, typically, what I do with marts, I try to like crumble it and tear it. No one else, I'll just be fine. I'll just be fine. I'll just be careful with this stuff, right? Why is broccoli round? I like to have a little crunch, you know what I mean? And that's it. And a nutshell, I've got a little bit of salt. I think it needs a little bit. I feel like this for kicks, just feel this. Just coriander. I've got a couple coriander seeds on here. I don't know why. But you see, that's the way I think. You'll be so often, just try something a little different. I love toasted seeds. You just have the pizza stone. Preheated 500 degrees. And then, when I get to 500 degrees, maintain the temperature and then you put the boil on full blast. What are you aiming for? To least the amount of time possible. Always is the objective of the right. Right. What is the recipe assigned? Because maybe we're right on target, you know what I mean? It's just three and a half minutes. We done. How wet it is? Yeah. That's because of the way. The way. The cheese is so fresh. But just like, I mean the bottom is amazing. Yeah. And the bottom probably is hammered or... No, it's not. It's up. We got a leak, man. Look at this. Whoa! Ooh! That's nice. That's pretty. Nice, nice, nice. Yeah, nice. Yeah, nice. Nice. I think it's pretty phenomenal. That has a good texture, doesn't it? Yeah, really good. No, but it's amazing you get that super thin crust but this very airy, slightly moist chewy from a home oven. Most people don't get it. Yeah, I know the recipe in the book is very, very simple. Very easy to do. What? Hot? Bring it on? Chili? Chili. Nice, right? Yeah. I think I just got a big chunk of. You're lucky. I happen to have one yet.