This recipe is from Rose Levy Beranbaum's book "The Bread bible". All her recipes are amazing and she is considered the goddess of baking. So why is this pizza recipe any different? We have all made pizzas from scratch. Use flour and yeast, knead, let it double, roll out, make pizza. Sure that is the was it is done. However 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 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.
Lovely one!
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