Once a standard at Japanese coffeehouses known as kissaten, pizza toast satisfies our collective appetite for simpler times when nothing could beat melted cheese on toast. “It isn’t real pizza,” says chef Tim Anderson of London’s Nanban “but it’s real good.
The Margherita Sbagliata – “Mistaken Margherita” – is the signature pizza of Franco Pepe, the world’s pre-eminent pizza chef. It’s a deceptively simple pizza topped only with mozzarella before it goes in the oven. Once fully baked, the white pizza is finished with red dashes of tomato passata and green dots of basil and olive oil pesto.
Franco Pepe, the world’s pre-eminent pizza chef, reveals his recipe for pizza dough with one proviso:
Small variations in temperature, humidity and other conditions can change the dough. You’ll have to adapt, with adjustments in quantities or minutes as you go.
recied is)30 No-Knead Pizza Dough (makes 4 dough balls for 4 pizzas 30-cm/12-in pizzas) This go-to pizza dough from Ooni Pizza Ovens is a reliable, no-fuss method. It requires no-kneading and can be ready-to-go in 5 hours. Unused portions can be frozen for...
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