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! 🙂

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.

  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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