This pizza crust is simply a must
Bakery owner urges using this recipe for ‘ best sandwiches you’ve ever had’
Here’s a recipe for fantastic pizza crusts — crispy, slightly chewy and rife with great fresh-bread flavour.
Topped with olives, fresh rosemary and coarse salt, the same dough recipe also makes a sophisticated, pillowy focaccia. It’s also absolutely forgiving.
You can make the dough and use it within two hours, or stick it in the fridge and use in two days.
This recipe is used daily for sandwiches and pizzas at Flour, a chain of Boston-area bakeries and cafes. The recipe comes from Flour, Too, a cookbook by owner Joanne Chang, who says the dough is a key to the popularity of Flour’s sandwiches.
“We made dozens of loaves that first opening day and we’ve never looked back,” says Chang. “I promise you that, if you make this bread, you’ll be rewarded with the best sandwiches you’ve ever had. We use it to make our pizzas every day.”
This recipe boasts a toasty depth of flavour, no yeast taste and is easy to prepare.
If you’ve got a stand mixer with a dough hook, you don’t even need to knead, but you can do it all by hand if you like. The dough feels so deliciously plump and silky under your hands, I turned mine out on the floured counter to enjoy kneading it a bit even after the mixer had done its job.
When I didn’t have white bread flour on hand, I substituted a cup of whole-wheat flour.