Monday, July 3, 2017

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!
Rose Levy Beranbaum


  1. Looks like professional pizza and delicious too! You can make pizza full time now! :D

  2. Looks delicious! You were right about the dough being easy to make - too easy for the safety of my waistband :)

    I've often wondered why tomato based sauce for pizza is referred to as marinara in the US? Spaghetti marinara is a tomato based seafood pasta sauce in Australia (which makes sense since mare = sea in Italian).

    1. Who knows in this country. Marinara usually signifies without meat. I loved the recipe for making the sauce that I used so it wasn't watery.

  3. I am inspired Vicki! I didn't know you were back blogging last year. I think I need to restart my baking/blogging engine too.

    Maybe Rose's new book is the perfect excuse...