It was my first time trying this recipe Nancy Silverton Pizza recipe. I was enthralled.

It was my first time trying this recipe Nancy Silverton Pizza recipe. I was enthralled.

A while ago, I found Nancy Silverton’s Pizza recipe in her cookbook, the Mozza Cookbook*. The pizza is unlike the Neapolitan recipe, but it amazed me in flavor – or perhaps because of it!

Certain ingredients are unique, for instance, the content of water is extremely high (approximately 82 percent), and it’s cooked longer (about 8 to 10 minutes) at a cooler temperature (about 260 degrees) in comparison to the traditional Neapolitan pizza.

The result was terrific. The bottom of the pizza is thin and crisp; the crust is almost as if it’s deep-fried. It’s crispy on the outside. However, the crumb is softer and airy. It made me think about how many ways pizzas can taste “good” – whether smooth or crisp.

The advantage of this dish is that it can eat the pizza on the same day you make the dough since the time from making the dough to baking the pizza takes less than four hours. To prepare the dough, it is beneficial having kneading equipment.

Ingredients

625ml of water (cold)

Fresh yeast 14g

740 grams of wheat flour (with high protein content)

15 grams of Rye flour

7,5 grams wheat germ

7,5 g barley malt or honey (clover and wildflowers)

22 g salt

Olive oil is an excellent oil for greasing

Mixing the dough

It is important to note that before making the sponge, it is a type of pre-fermented dough originating from the world of baking bread (since Nancy’s roots are in bread baking). It is believed to provide greater consistency to the dough and give pizza a more savory flavor.

Preparing the Sponge

Pour 425ml of water into the bowl.

Dissolve yeast in water, then wait for several minutes.

Add 370 g of flour. Add rye flour and wheat germ.

Mix all ingredients with a wooden spoon.

Cover the bowl with foil or a lid from the kitchen.

Rest at room temperature (about 20°C) for up to 1.5 hours.

Mixing the dough in the main dough

Pour 200ml of water into the bowl used for the kneading device.

Incorporate the malt of barley.

Include the sponge.

Add 370 grams of flour.

Mix everything up at a low speed (about 3 minutes). It is recommended to assist with the spoon to ensure no dry flour is left.

Add salt.

Continue to knead the dough at moderate speed for 6 to 8 minutes or until the dough is separated from the edges of the bowl.

While kneading the dough, oil the bowl using an even layer.

After kneading the dough, please place it in an oil-based bowl.

The bowl is covered and allowed to sit at room temperature for about 45 minutes.

Then, transfer the dough to a floured area and fold it inwards across all four sides. One at a time, then turn around and return to the bowl.

Cover the bowl and allow it to rest for another 45 minutes.

Forming dough balls

Make sure the surface is sprayed with flour.

Move dough in the bowl onto the work surface.

Separate dough into six equally-weight portions (less than 230 grams).

Gently fold the edges of the dough over each other.

Cover the dough with a clean kitchen towel and rest for 5 minutes.

Use your hands to flour and form dough balls.

Transfer the dough balls onto an unfloured baking sheet and then cover with the sealable container.

The dough balls should rest in a room at a temperature of one hour.

Baking, topping, and shaping the pizza.

Prepare your oven to 260°F before baking.

Create dough pieces in, e.g., Semolina, and then cover.

Apply oil to the edge and sprinkle with a bit of coarse salt.

Place pizza on pizza peel* and put into the oven.

Bake for 8-10 minutes (until the edges are caramelized).

Thank you for taking the time to read! I hope this post about making the Nancy Silverton pizza recipe was helpful to you. You can inform me of any unanswered questions via the comments. I would appreciate it if you would forward this article to your friends.

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