For years, as quickly because the longing for home made pizza struck me, it was very straightforward to gratify … 4 days later.
My household’s favourite recipe for slow-rising dough isn’t troublesome, nevertheless it does want consideration on consecutive evenings and a few in a single day stints within the fridge. These logistics are sometimes greater than our busy family can handle, and whereas completely leopard-spotted, puffy-edged pies are properly definitely worth the wait, we’re not at all times that affected person for pizza.
So right here is the gotta-have-it-now recipe for the hungry and impatient. Primarily based on a straightforward, no-knead focaccia dough, it’s easy and speedy. It requires no resting time within the fridge, and barely any shaping. The entire thing might be made in below three hours, with pantry staples you in all probability have already got, no Italian “00” flour wanted.
What this crust loses in long-risen tang and chew, it greater than makes up for with a pleasant bouncy-soft texture, crisp edges and a savory, olive oil-imbued character. It’s far puffier and extra flavorful than any premade pizza dough you should purchase, and making it from scratch is quicker than defrosting that ball of dough you could have stashed at the back of your freezer. It’s grow to be our go-to for spontaneous weeknight pizza, no matter how harried we’re.
The inspiration for it comes from Roman pizza al taglio (pizza by the slice), an oblong pie often sliced to order and offered by weight. Not like the spherical, blistered pizzas of Naples, pizza al taglio tends to have a lighter crust that’s crunchy on the edges and ethereal within the middle.
What I like most about pizza al taglio are the toppings, which change seasonally and might be added both earlier than or after the pizza is baked, opening the door to chance. At house, this implies utilizing no matter you could have readily available, whether or not that’s a basic tomato-mozzarella pairing; cooked greens (asparagus, artichokes, roasted peppers); sliced prosciutto or mortadella; salad greens; contemporary cheeses (goat cheese or ricotta); tinned fish (anchovies, sardines, tuna); or some improvised mixture thereof. And if there’s nothing within the cabinet, do because the Romans do: Make pizza bianca, topping the dough with olive oil and a sprinkle of flaky salt.
Nonetheless, this isn’t a conventional pizza crust. Streamlined and endlessly adaptable for house cooking, it’s made for the spontaneous, the seasonal and the last-minute — good, in reality, for tonight.
