Margherita Pizza with 24-hour Crust

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This is the PERFECT pizza, a classic, and my favorite. Every version has subtle differences- the key to this Brooklyn pizzeria recipe is the crust for which I included the link below. It is proofed in the refrigerator for a minimum of 24 hours before being used. The result is a more tender dough. Wonderful. It is made with a combination of refined 00 flour and all-purpose flour.

The pizza sauce recipe is from the same pizzeria. It is pure and simple, San Marzano tomatoes pureed with a touch of olive oil and salt. I titled it “Perfect Pizza Sauce #2” in the link below as it is slightly different from my original “Perfect Pizza Sauce!” It is perfect! πŸ™‚

This is my second entry in the Fiesta Friday Challenge #1 at The Novice Gardener: to post a dish made with both herbs and yeast.Β This recipe was adapted from Roberta’s Cookbook by Carlo Mirarchi, Brandon Hoy, Chris Parachini, and Katherine Wheelock, of Roberta’s in Brooklyn, NY.

  1. Preheat the oven to the highest temperature possible. (At my house the oven is set to 500 degrees on “Stone”.) Place a pizza stone on the lowest rack if a stone setting is available, otherwise place the stone on the middle rack. Let the oven heat up for 1 hour.
  2. Put the sauce in the center of the dough round and use the back of a spoon to spread it evenly over the pizza, stopping about half an inch from the edge.
  3. Drizzle a little olive oil over the sauce and scatter the basil on top.
  4. Break the mozzarella into several large chunks and distribute it over the pizza, covering the basil so that it is protected from the heat of the oven.
  5. Bake the pizza until the crust is golden brown and bubbly, about 5 minutes.
  6. Turn on the broiler. Broil the pizza for an additional 1-2 minutes- keeping a close watch so that it doesn’t become too brown. Serve.

One Year Ago:

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

38 responses to “Margherita Pizza with 24-hour Crust

  1. My favorite pizza! Looks delicious!

  2. Do you get to eat the whole thing yourself, because you waited so long?!

  3. This pizza looks absolutely perfect. Wow. I just had dinner, but I’d definitely make room in my tummy for this. Can you Fed Ex me a slice please?

  4. Mmm this pizza looks wonderful. I haven’t attempted my own pizza dough yet, but it looks like I am going to do this very soon! Thanks so much for this wonderful recipe! πŸ˜€

  5. Perfection! Such a beautiful homemade pizza, I’m afraid it wouldn’t last to make it to the table in my house. My basil plant is just blooming away and I am going to try this 24 hour pizza dough in a few weeks when I have enough basil for the topping. Thanks for the recipe!

    • My basil plant is too small and I had to buy basil… terrible, right? I made 2 pizzas and the 4 of us had to fight over the last piece πŸ™‚ Let me know how you like it!

  6. Pingback: Fiesta Friday Challenge #1 | The Novice Gardener

  7. Great idea to proof the dough for your pizza crust. Any step that can be done ahead of time is a plus for me! This is my favorite kind of pizza; great dough, lite sauce, some cheese and fresh basil is always a must πŸ™‚

  8. That does look perfect! Maybe now we don’t need to keep ordering pizza. I’ll make a big batch of that dough, freeze it, and I’m good to go every time we feel like pizza, right? Which happens every other day, btw. πŸ™‚

  9. Margherita pizza is a classic favorite of mine! And classic pizza never gets old. πŸ™‚ Thanks for sharing! Have a fab weekend!

  10. My favourite home-made pizza is pizza margherita. Yours looks great!

  11. Perfection! I’ve been looking for a NY-style pizza dough recipe, not too thick. I CAN’T WAIT to try this!!! Oh and basil, you’re speaking my language. Thanks for sharing this!

  12. What a labor of love, Josette! My boyfriend and I will have to try making this when we have more time this summer! I’ll keep you posted on our results. πŸ™‚

  13. Oh yea that’s what I’m talking about I love love home made pizza…if I lived in a warmer country I’d totally have a pizza oven outside! I can dream!

    • We have a couple of friends who have pizza ovens outside… the pizza cooks in 2 minutes (at the most!)- charred and tasty. It takes 4 hours for the oven to heat up though!!

  14. I am a big fan of slow fermentation and refrigerate bread / pizza dough overnight. It makes such a big taste difference!

  15. Yum! I absolutely love homemade pizza!

  16. I like the dough that can be prepared ahead of time; this cheesy margherita pizza is one of my all-time favorite!

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