Raise your hand if you don’t like a good pizza. There are pizza wars going on in Vancouver lately. Who has the best crust? Who has the best toppings?
Ask anyone and they will tell you it is all about the crust. We agree! I think the best pizza I have had the good fortune to eat, was in Gubbio, Italy; simple, with a bit of Italian sausage, onion & best of all, fresh porcini mushrooms. Loved, loved, loved it!
Unfortunately, we don’t (sigh), have an outdoor wood burning oven. It’s on our wish list once we win the lottery! So, the pizza dough I make is baked on a pizza stone in a 550 F oven and makes a crispy, yeasty crust. I also like to follow the Italian way and put small amounts of just a few toppings on my pizza. It bakes faster; doesn’t get soggy and after all, it’s about the crust! Sometimes I do a pizza bianco (no tomato sauce) and sometimes one with a tomato sauce, it just depends on my mood. We like them either way!
If you are a pizzaiolo (pizza maker) you are always on the lookout for the perfect crust and I am no exception. Recently, I tested a new pizza dough. It’s Jim Lahey’s No Knead 18 hour rise dough. The dough has a great flavour & his method for baking works great!
*If you would like to see my recipe for pizza dough, please go to How To Make Pizza Dough, there you will also see my comments on the No Knead method.