Making this pizza dough could not
have been simpler.
Such minimal effort for
a delicious crust.
Flour, water, salt, yeast, sugar
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 at room
temperature for one hour
then pressed into the 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