We usually go for a thin and crispy pizza crust, but we decided to give the fluffy (and still thin) one a go. Also known as a New-York style crust, this kind of dough is pretty easy to make. It's not instantly ready, as it must rest in the fridge for quite a while, but definitely not much sweat involved.
The example picture above is in our Breakfast pizza with bacon and egg.
Enjoy :)
Recipe source: Lehmann.
Last year: Dukkah (Egiptian and generally Middle Eastern).
Two years ago: Simple chicken stock and Risotto with chicken strips and bell pepper.
Ingredients (makes one large pizza or two regular sized ones):
- 500 g flour
- 300-320 ml water
- 20-25 g fresh yeast
- 1 teaspoon sugar
- 1 and 1/2 teaspoons salt
- 1 teaspoon olive oil
Put the water in the mixing bowl, add salt and sugar and the yeast and mix well. Add the flour:
Mix well until all the flour has been picked up into the dough and add the oil:
Mix again for about 2 minutes until the dough has a satin-like appearance. Divide the dough in two and place it in two bowls. Wipe it will a little extra oil:
Cover the bowls with plastic wrap. Place them in the refrigerator and wait. The dough will be ready to use after 12 hours, up to 72 hours.
When you're ready to bake it, spread it /roll it into a pizza shape (don't be alarmed if the dough is quite sticky, its high moisture level guarantees the puffy result), cover with your favorite toppings and bake in the preheated oven (200 degrees C) for 20-25 minutes. Happy baking! :)
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