Margherita Pizza & Dough
In the craziest of times, Chef Brumby Broussard finds comfort in family pizza nights
Directions for Dough:
In a large mixing bowl, combine flours and salt. Then, in a small mixing bowl, stir together a little less than 1 cup lukewarm tap water, the yeast, and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 20 minutes.
Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.
Also if time is not your friend, Trader Joe's has a great pizza dough balls ready to rollout!
Preheat Oven or Big Green Egg with Pizza Stone in it to 500 degrees.
Directions for Margherita Pizza:
As the oven is preheating, assemble the sauce ingredients. In a small bowl, stir together the pureed tomatoes, minced garlic, extra virgin olive oil, pepper, and salt. Set aside another small bowl with the cubed mozzarella cheese (pat the cheese with a paper towel to remove any excess moisture). Set aside the basil leaves and grated parmigiano-reggiano cheese for adding once pizza is done.
Build your pizza with sauce, cheeses, basil leaves, and crushed pepper
Bake for 7 to 8 minutes, or until the crust is golden and the cheese is bubbling and caramelized and the edges of the pizza are golden brown. Remove the pizza carefully from the oven with the pizza peel, transfer to a wooden cutting board, drizzle the top with olive oil, and add some grated parmigiano-reggiano cheese, and sliced fresh basil. Slice and serve immediately.
*A fine Italian milled flour often used for pizza and pasta.
Read more about how Chef Brousard and his wife Misti at BLDG 5 are pushing forward through a challenging spring at our story "Comfort in the Chaos" from our May 2020 issue.