Wow, three days to make the dough, that's a lot. But it was delicious. I like the simple topping, and yes the ice was the key.
@LauraMcCloskey, the chef who originated this recipe uses crushed ice to simulate the starchy pasta water used to make cacio e pepe pasta. The ice keeps the top less cooked, making it chewier than the bottom and allows the starches in the dough to mix with the finishing cheese and achieve the silky texture of cacio e pepe sauce.
two tablespoons of ice in the center of the dough? please explain.
Why in the world would you recommend an inflammatory oil like canola oil? Extra virgin olive oil for taste, health and safety.
What is the total amount of water? the online recipe doesn’t say... just says 3 cups mixed with yeast and remaining water to be mixed with flour?
I must not understand something. It says to bake for 8 minutes with the broiler on. With or without ice there is no way the crust will not burn with heat from the broiler. Do you put a baking sheet on top of the pizza as well? It never says what temp to cook at. Normally I cook pizza at 525 degrees on a pizza stone. works perfectly. I haven't tried making your crust yet but just looking at the recipe I'm curious about the cooking part.
Great dough and great pizza!
I wish there was a visual to go with this recipe. I make a lot of bread, sour dough and not, have done for decades and I really don't get why you would add "2 tablespoons of ice" into the center of the pizza dough? For steam? And if so why not just make them in a covered baking dish like a dutch oven? Also making small pizzas one at a time seems very labor intensive, I'm not convinced there isn't a way to make this as a big pie that would have just as rewarding out come baked in a pre-heated 500 degree oven.
This is super simple pizza dough. Great recipe!
Sounds yummers & so easy. Will have to get started on this in a few days to accommodate Italian s-i-l & family for a late summer visit. Kinda cheating, but giving 5 stars in advance :-D
This dough is made over a couple of days, but it isn't brain surgery, and steps are easy. One of the best doughs I've ever done. I do have a wood fired pizza oven, so make a lot of pizzas. This was a nice thin crust, with a wonderful chewy texture. I did use the ice, which probably helped the texture. I'll make it again. No images, it was eaten too fast