Pizza Pizza
Six ingredients a little bit of patience are all you need to craft this perfect pizza dough; light, flavorful, and ready for all your favorite toppings. Why in the world would you let dough rise for the better part of a day in the refrigerator when it will double in volume in just a couple of hours at room temp? Because when fermentation happens at room temperature, the dough cannot possibly absorb the flavors being created, nor can the gluten structures become pliable but strong. All you get with a warm rise is gas, which is almost completely lost during the shaping. A long, cool rise is crucial to a tasty, chewy yet crisp dough. Yes, it takes time, but your patience will be rewarded. This recipe first appeared in Season 3 of Good Eats.Photo by Lynne Calamia
- Time: 1120 min
- Servings: 2
Source: Alton Brown
Ingredients
- tablespoons sugar
- tablespoon kosher salt
- tablespoon pure olive oil
- warm water
- bread flour, plus 1/2 cup for rolling
- teaspoon instant yeast
- teaspoons olive oil, plus additional for brushing the crust
- ounces pizza sauce
- teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes
- A combination of 3 grated cheeses such as mozzarella, Monterey Jack, and provolo