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! đŸ™‚
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. This recipe was adapted from Roberta’s Cookbook by Carlo Mirarchi, Brandon Hoy, Chris Parachini, and Katherine Wheelock, of Roberta’s in Brooklyn, NY.
- 2 (12-inch) rounds of 24-hour pizza dough
- 1/2 cup perfect pizza sauce (#2)
- 8 to 10 basil leaves, torn
- 1/2 pound fresh mozzarella cheese
- olive oil, for drizzling, optional
- 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.
- 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.
- Drizzle a little olive oil over the sauce and scatter the basil on top.
- 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.
- Bake the pizza until the crust is golden brown and bubbly, about 5 minutes.
- 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:
thebrookcook 