Perfect Pizza Dough

Making this pizza dough could not 

have been simpler.

Such minimal effort for

a delicious crust.

Flour, water, salt, yeast, sugar

stirred together

then coated in olive oil.

Rose gives the option of a cool overnight

rise in the refrigerator

to develop the flavor further.

The dough is warmed up to room 

temperature for one hour

then pressed into a pan.

She uses a great step of first baking the dough

plain before adding the toppings.

As per usual, I missed this bit

and piled on the toppings.

For the marinara,

I drained San Marzano canned tomatoes,

added minced garlic, pinch of sugar 

and then pulverized with an immersion blender.

The result was a less watery sauce.

Covered in mozzarella, basil and parmesan,

it baked in about twenty minutes.

I've wrestled with pizza dough before

but this was easy to work with.

The aroma in the kitchen was amazing.

Next time it will be with pesto topping.

What a fun recipe!

~

The Bread Bible

by

Rose Levy Beranbaum