Well, tonight we had Rose Levy Berenbaum’s crust. Berenbaum has authored The Bread Bible from which the recipe is taken. She has a couple of “Bibles” involving the art of baked goods. Her recipes are unique in being really damn hard to make sometimes. You’ve got to love this bread you are baking.
But it is worth it. Her pizza crust is amazing, thumbs up from both myself and Sam. After dining on this I am not sure if I can eat another pizza anywhere ever. It was crispy, yet soft and chewy. Kind of like a soft pretzel, only not that hard on the outside.
This was also the first chance I got to use my pizza peel which was pretty awesome. Also the pizza stone, which really helps crisp up that crust. Wicks away moisture.
Rose uses all-purpose flour and advises a long cool rise. This allows the yeast to impart some flavor to the dough. The longer, the better as far as rising is concerned. It’s more of a ripening than a rise. After you shape it, you let it rise once again. Then, cook it!
This is similar to the Better Homes recipe in that you par-bake the crust prior to applying the toppings. I don’t know what difference it would make. But I followed the recipe. I have decided to switch up the toppings after all. Tonight we had ham and pinapple which was great.
Only crust 2 and it could be the winner. Next week I am thinking the cookbook or beer crust.