The beauty of Nancy Silverton's Pizza Dough is that she went about creating it from a bread baker's perspective stemming from her beginnings at L.A.'s La Brea Bakery. Her goal for the pizzas at Mozza was to create a dough with an open hole structure, where the just baked crust was full of big, irregular air pockets, giving it an airy cornice (or outer rim). For The Mozza Cookbook, Silverton tweaked her dough recipe used in the pizzeria for home cooks (those of us who don't have the luxury of a high heat wood-fired pizza oven).
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The uniquely crisp, crunchy, slightly chewy underbelly of bar-style pizza comes from a two-stage cooking process. The dough is first rolled and stretched onto an oiled pie plate from which all but the back lip has been cut off. During this stage, the bottom of the pizza begins to fry a bit, the oil working itself up into the crumb.
Telling pizza-savvy SE'rs that this crust can be made without yeast makes me a little nervous. But it's the truth: this crust is excellent without yeast. Since restaurants serving safe gluten-free pizza are still hard to find, it's great being able to make this last-minute crust without having to allow it to rise.