My favorite slow-rise pizza crust recipe...

breaking crust + holding hope

We all have our likes and dislikes, though to be honest, I’ve never met anyone who doesn’t love pizza. I’m sure they’re out there… at least a few of them… but they’ve never been brave enough to show their face in my kitchen. Because my kitchen is a pro-pizza kitchen.

Pizza is the perfect communal food. I prep my favorite slow-rise pizza crust the day before - so the work is put in long before the enjoyment is cashed in. Tomato passata makes the perfect, and perfectly simple, pizza sauce. Fresh mozzarella rounds it all out.

On occasions cured meats are added… as are sliced bell peppers, fresh basil leaves, or thinly sliced onions.

In our family, everyone likes to shape and “decorate” their own pizza. That means Mama is mostly off duty for supper prep, especially considering Stuart mans the fire in our $15 DIY wood-fire pizza oven. I don’t have a diagram for our little scruffy homemade oven, but you can freeze-frame on the video and figure it out fairly simply. It’s literally just stacked bricks and two pavers - and it works.

We now use our little pizza oven at least once per week. Many times twice. While we can’t control the battles in the world (God have mercy), we take comfort in moments spent here together. We pray, we put on good music, we pour a glass of wine, and we give thanks for more time together, breaking ‘crust’ and holding hope.

At the risk of sounding overly simplistic, if the events of the world have jarred you this past week, take a brief refuge in looking your loved ones in the eye, telling them you love them, hugging them tightly, and sharing a meal.

It matters.

Slow-Rise Pizza Crust

700 grams warm water

2 grams instant yeast

1000 grams high-quality bread flour

25 grams salt

1. In a large bowl, combine the water and yeast together. Stir well to combine. Set aside and allow the yeast to hydrate - about 5 minutes.

2. Add the flour into water. Use your hand to combine the flour and water until they’re completely incorporated together. Cover and let rest for 30 minutes.

3. Sprinkle the salt over the dough. Using a wet hand, pinch the dough together to begin to incorporate the salt. Then, fold the dough over itself, working your way around the bowl until all of the dough has been folded over itself. Cover and let the dough rest for another 30 minutes.

4. Using a slightly wet hand, fold the dough over itself twice more - allowing the dough to rest for 30 minutes between each folding.

5. Cover the dough and let it sit at room temperature for six hours.

6. After this time, divide the dough into six equal size dough pieces. Shape each into a ball and place in a storage container or bowl that’s been lightly drizzled in olive-oil. Cover and let the dough rest at room temperature for at least an hour before baking into pizzas. Alternatively (and for better, more developed flavor) the dough can be covered and stored in the refrigerator overnight or for up to 2 days. Simply remove the dough from the refrigerator and allow to warm up at room temperature at least one hour prior to baking with it.

Have a blessed and beautiful weekend, my friends.

Cheers,

Shaye