Don’t let that scare you off.
It does take about three days to make this pizza dough. But most of that time, the dough is just hanging out in the fridge, doing its own thing.
This recipe comes from the new “A16 Food + Wine” (Ten Speed Press) cookbook by Nate Appleman, Shelley Lindgren, and Kate Leahy. Yes, it’s the new cookbook from one of my favorite San Francisco restaurants, A16, where I have swooned over many a thin-crust, Neapolitan-style pizza.
The dough comes together in a mixer, then rests and ferments in the fridge for a couple days before it’s ready to use. It couldn’t be simpler. And the result is a dough that’s a breeze to stretch and manipulate, and which culminates in a deeply flavored crust.
I couldn’t resist documenting in photos my first attempt at this dough recipe. The pizza bianco with its green olives, mozzarella, and garlic is salty, and dreamy-creamy. The pomodoro with ricotta really lets the sweet-tang of the tomatoes shine through.
I’ll definitely be making this dough again. Yup, the dough that takes nearly three days to make. Take a deep breath and go for it.
Piece of pie.