I realize that this post isn't dog-related, but the pizza recipe is so great, I had to share it. :-)
Makes 1 11-inch thin-crust (Neapolitan) pizza
Recipe for margherita style
- 138 g bread flour
- 5 g salt
- 1/16 teaspoon yeast
- 98 g water
In a large bowl, whisk together the flour, salt, and yeast.
Slowly add the water, and mix with a wooden spoon to combine completely. You want to remove any dry clumps and form a nice, tight ball. Place in a lightly-oiled bowl, cover with a plastic wrap and let rise at room temperature for 24 hours.
Turn the risen dough mixture out onto a floured work surface.
With floured hands, make your dough ball, using the technique found here: https://bakingsteel.com/blogs/news/how-to-make-simple-pizza-dough-balls-1
Place the dough ball into an oiled cylindrical airtight container (a deli takeaway container is ideal), and put the lid on top. Place the container in the fridge.
- 1/3 cup of sauce (just chopped-up canned tomatoes and salt).
- 2 ounces of fresh mozzarella cheese.
- 1 tablespoon olive oil
- 5 leaves of basil
1 hour before cooking, preheat the oven at 525 degrees. You should have baking steel in the oven, which will heat up during that hour. https://bakingsteel.com/collections/steels/products/baking-steel
Take the dough container out of the fridge, take the top off, and let it warm up.
When the oven has preheated for an hour, gently shape the dough ball onto a floured cutting board, creating a 11-inch diameter circle.
Put on the 1/3 cup of sauce
Put on chunks of the 2 ounces of fresh mozzarella cheese.
Use a pizza peel made for wet dough, get the dough onto the peel. This is the peel I’m talking about:
Use the pizza peel to slide the dough onto your baking steel:
Bake for 7 minutes.
Use a regular pizza peel to get pizza out of the oven.
Let it cool for 2 minutes on a cooling rack.
Put on the five basil leaves, then add salt and pepper. Put on the 1 tablespoon of olive oil.
Move pizza to cutting board. Cut into 8 slices, then eat.