Back To Basics : Pizza Margherita
I used Jim Lahey’s no-knead dough recipe for the first time, and it turned out great, good flavor, good density.
His broiler method doesn’t work great in my oven, because it doesn’t get quite hot enough, and I need to drain the sauce a little. The combination of fresh mozzarella and the simple tomato sauce results in a pizza that’s a bit watery. I like the char that the broiler gives the crust, though. Next time I’ll use a little less cheese and a thicker sauce.
The dough recipe couldn’t be simpler:
- 500g flour (I used 00 flour, but Lahey says all-purpose is fine)
- 1g active yeast
- 16g fine sea salt
- 350g water
Mix together in a medium glass bowl with your hands until it comes together into a loose ball. Cover with plastic wrap and let rise at room temperature for 18 hours.
Split into 4 dough balls on a floured surface.