Rustic Homemade Pizza Margherita
I am now the proud owner of Rose Levy Beranbaum’s The Bread Bible. She is amazing and her recipes are amazing. What I specially love about her books are the explanations she gives. You get to learn so much from her. I have made pizza numerous times earlier and it was had always been good. So what is so special about this recipe, you might ask!
Well first let me tell you how I have made pizza crust till now. Mixing yeast, flour and salt I make a smooth pliable dough. I give it a good knead and let it double in size which takes about 1 to 1 ½ hours. Then I roll out a round disc and bake.
When I started going through this book I realised that the recipe was contradicting everything that I have been doing. The dough is wet, it is not to be kneaded and the gluten is not to be activated. It does not have to be a nice round disc. You use your fingertips to spread the dough just like they used to do traditionally. It is best that the dough be kept for 24 hours to give it a light and chewy crust.
This I HAD to try. And guess what!! My method of making pizza dough has undergone a renaissance. The lady rocks!!! This pizza has to be eaten to be believed. Sure it takes a lot of time and effort but then good things in life don’t come easy.
And not to forget the rich and delicious tomato sauce for the topping for the pizza.
Ingredients
¾ cup+1 tbsp all purpose flour
½ tsp instant yeast
½ tsp sugar
½ tsp salt
½ cup lukewarm water
4 tsp olive oil
Whisk together flour, yeast, sugar and salt. Make a well in the center and pour in the water. Gently stir in the flour till the dough just begins to form. It should come away from the bowl and yet stick a little bit.
Remember you do not have to knead. Do not use a heavy hand. The idea is to just gather the dough into a ball. The dough has to be rough looking and not silky or smooth. Pour the oil into a bowl. Roll the dough gently in the oil, cover and leave for at least 6 hours.
If you want the yummiest crust leave it for 24 hours.
When you want to make the pizza, preheat the oven to 200 degrees Celsius. Pour a little dough on the baking tray. Gently put the dough on the tray and using your fingertips start pressing form the center to the edges. Cover and let sit for 30 minutes.
Put a generous amount of homemade tomato sauce. Then it is totally up to you what toppings you want.
I started with a basic Margherita with sauce and cheese.
But then I got greedy and added a lot more.
Bake for 14 minutes.
I am now the proud owner of Rose Levy Beranbaum’s The Bread Bible. She is amazing and her recipes are amazing. What I specially love about her books are the explanations she gives. You get to learn so much from her. I have made pizza numerous times earlier and it was had always been good. So what is so special about this recipe, you might ask!
Well first let me tell you how I have made pizza crust till now. Mixing yeast, flour and salt I make a smooth pliable dough. I give it a good knead and let it double in size which takes about 1 to 1 ½ hours. Then I roll out a round disc and bake.
When I started going through this book I realised that the recipe was contradicting everything that I have been doing. The dough is wet, it is not to be kneaded and the gluten is not to be activated. It does not have to be a nice round disc. You use your fingertips to spread the dough just like they used to do traditionally. It is best that the dough be kept for 24 hours to give it a light and chewy crust.
This I HAD to try. And guess what!! My method of making pizza dough has undergone a renaissance. The lady rocks!!! This pizza has to be eaten to be believed. Sure it takes a lot of time and effort but then good things in life don’t come easy.
And not to forget the rich and delicious tomato sauce for the topping for the pizza.
Ingredients
¾ cup+1 tbsp all purpose flour
½ tsp instant yeast
½ tsp sugar
½ tsp salt
½ cup lukewarm water
4 tsp olive oil
Whisk together flour, yeast, sugar and salt. Make a well in the center and pour in the water. Gently stir in the flour till the dough just begins to form. It should come away from the bowl and yet stick a little bit.
Remember you do not have to knead. Do not use a heavy hand. The idea is to just gather the dough into a ball. The dough has to be rough looking and not silky or smooth. Pour the oil into a bowl. Roll the dough gently in the oil, cover and leave for at least 6 hours.
If you want the yummiest crust leave it for 24 hours.
When you want to make the pizza, preheat the oven to 200 degrees Celsius. Pour a little dough on the baking tray. Gently put the dough on the tray and using your fingertips start pressing form the center to the edges. Cover and let sit for 30 minutes.
Put a generous amount of homemade tomato sauce. Then it is totally up to you what toppings you want.
I started with a basic Margherita with sauce and cheese.
But then I got greedy and added a lot more.
Bake for 14 minutes.
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