Name: Rustic Homemade Pizza Margherita recipe by Mukulika Sengupta at BetterButter
Prep time: 1440 min
Cook time: 15 min
Total time: 1455 min
Yield: 3
Ingredients: ¾ cup+1 tbsp all purpose flour; ½ tsp instant yeast ½ tsp sugar ½ tsp salt ½ cup lukewarm water 4 tsp olive oil; ½ tsp sugar; ½ tsp salt; ½ cup lukewarm water; 4 tsp olive oil

ABOUT Rustic Homemade Pizza Margherita RECIPE

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.

Ingredients Serving: 3

¾ cup+1 tbsp all purpose flour
½ tsp instant yeast ½ tsp sugar ½ tsp salt ½ cup lukewarm water 4 tsp olive oil
½ tsp sugar
½ tsp salt
½ cup lukewarm water
4 tsp olive oil

Instructions

Whisk together flour, yeast, sugar and salt. Make a well in the centre and pour in the water. Gently stir in the flour till the dough just begins to form. It should come away from the bowl and yet stick a little bit.
Remember you do not have to knead. Do not use a heavy hand. The idea is to just gather the dough into a ball. The dough has to be rough looking and not silky or smooth.
Pour the oil into a bowl. Roll the dough gently in the oil, cover and leave for at least 6 hours. If you want the yummiest crust leave it for 24 hours.
When you want to make the pizza, preheat the oven to 200 degrees Celsius. Pour a little dough on the baking tray.
Gently put the dough on the tray and using your fingertips start pressing form the centre to the edges. Cover and let sit for 30 minutes.
Put a generous amount of homemade tomato sauce. Then it is totally up to you what toppings you want. I started with a basic Margherita with sauce and cheese. But then I got greedy and added a lot more. Bake for 14 minutes.

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