I’m not gonna lie, I can hardly contain my excitement about this pizza dough recipe! I’ve made so many different doughs and have been underwhelmed by all of them. They usually lack flavor and texture, two very important variables when having pizza night. So when I came across this recipe from Nancy Silverton, I had to give it a try. I’ll be honest, this dough takes a bit of babysitting throughout the day but it is 100% worth it. It’s the perfect thing to make on a nice slow Sunday. This will now be my dough of choice for all future pizza nights! Once the dough is made, it’s up to you to decide on toppings. I went with a basic Margherita pizza and a white pizza.
For the Margherita:
I used Rao’s marinara sauce, fresh mozzarella and fresh basil.
For the white pizza:
Use some of this garlic and red pepper infused olive oil. Brush the dough with the oil, top with fresh mozzarella and goat cheese. Once it’s done, Top with arugula salad dressed with lemon juice, olive oil salt and pepper.
Follow Nancy’s recipe for cooking the pizza (including the part where she tells you to pour yourself a glass of wine!)
I made just a couple slight changes to the recipe. I used ground flaxseed instead of wheat germ because I couldn’t find wheat germ. And I used honey instead of barley malt because we all have honey in our pantry but barley malt isn’t really a pantry staple. I can’t recommend this recipe enough and I hope you make it for your next pizza night!