Nancy Silverton's Pizza Dough Recipe | Cook the Book

Name: Nancy Silverton's Pizza Dough Recipe | Cook the Book
Prep time: 1 h 10 min
Cook time: 50 min
Total time: 6 h
Yield: 6
Cuisine: American
Ingredients: 2 cups, 6 ounces (22 ounces) of warm tap water; 1 tablespoon (1/2 ounce) of compressed yeast or 1 teaspoon of active dry yeast; 26 ounces of unbleached bread flour, with additional as needed; 1 tablespoon (1/2 ounce) of dark rye flour or medium rye flour; 1 1/2 teaspoons of wheat germ; 1 1/2 teaspoons of barley malt or mild-flavored honey (e.g. clover or wildflower); 1 tablespoon (1/2 ounce) of kosher salt; Olive oil, grapeseed oil, or another neutral flavored oil (e.g. canola oil), for greasing the bowl

Rate this recipe

Be the first to rate

By AprilPublished Aug 8, 2023

Have you ever wondered what makes a pizza truly irresistible?

Jump to recipePin it

Nancy Silverton's Pizza Dough Recipe | Cook the Book

Prep: 1 hr 10 min
Cook: 50 min
Total: 6 hr
Servings: 6

Method

To prepare the sponge, combine 15 ounces of water and yeast in a standing mixer bowl. Let it sit for a few minutes until the yeast dissolves. Add 13 ounces of bread flour, rye flour, and wheat germ. Stir the ingredients together using a wooden spoon. Cover the bowl tightly with plastic wrap and secure it with kitchen twine or another piece of plastic wrap. Leave the dough at room temperature for 1 1/2 hours.
Remove the cover from the bowl and add the remaining 7 ounces of water, 13 ounces of bread flour, and barley malt. Attach the dough hook to the mixer and place the bowl on the mixer stand. Mix the dough on low speed for 2 minutes. Then, add the salt and mix on medium speed for 6 to 8 minutes, until the dough starts to come away from the sides of the bowl. If the dough is too sticky, add a small amount of flour. Grease a large bowl with olive oil and transfer the dough to it. Cover the bowl as before and let it rest at room temperature for 45 minutes.
Lightly flour your work surface and turn the dough out onto it. Fold the edges of the dough towards the center as if it has four sides. Flip the dough over and place it, folded side down, back into the bowl. Cover the bowl with plastic wrap and let it rest for another 45 minutes.
Flour your work surface again and turn the dough out onto

About this recipe

Introduction

Have you ever wondered what makes a pizza truly irresistible? It's all in the dough! Nancy Silverton, a renowned chef and baker, has perfected the art of pizza dough making. In this article, we will delve into Nancy Silverton's pizza dough recipe and uncover the secrets behind her mouthwatering creations. Whether you're a seasoned pizza lover or an aspiring home cook, this recipe will take your pizza game to a whole new level. So, let's get started!

The Magic Behind Nancy Silverton's Pizza Dough

Creating the perfect pizza dough requires a combination of science and artistry. Nancy Silverton's recipe is a testament to this fact. She understands the importance of using high-quality ingredients and giving the dough enough time to develop its flavors. Just like a symphony conductor, she orchestrates the process, allowing the dough to rise and ferment, resulting in a light and airy crust that is simultaneously crisp and chewy. It's as if the dough has a personality of its own, with each bite telling a unique story.

Ingredients That Make a Difference

Nancy Silverton's pizza dough recipe calls for a handful of simple ingredients, but their quality is paramount. She emphasizes the use of high-protein bread flour, which gives the dough its structure and elasticity. This flour is like the foundation of a building, providing the necessary support and stability. Additionally, she adds a touch of sugar to feed the yeast and help create those delightful air pockets that form during the fermentation process. It's like adding a pinch of sweetness to balance the flavors and create a harmonious taste experience.

The Power of Time and Patience

Nancy Silverton understands that great things take time, and pizza dough is no exception. Her recipe requires an overnight fermentation period, allowing the yeast to work its magic and develop complex flavors. It's like aging a fine wine or marinating meat for hours on end. The longer the dough rests, the more it transforms, becoming more flavorful and easier to work with. It's a testament to the power of patience and the extraordinary results it can yield.

Tips and Tricks for Perfect Pizza Dough

Now that you're familiar with Nancy Silverton's pizza dough recipe, let's explore some additional tips and tricks to ensure your dough turns out perfect every time. Firstly, make sure to measure your ingredients accurately, as even a slight deviation can affect the final result. Secondly, knead the dough until it becomes smooth and elastic, allowing the gluten to develop and provide structure. Lastly, don't forget to let the dough rest after shaping it into a ball. This step is crucial for allowing the gluten to relax and make the dough easier to stretch and shape into a pizza base.

Conclusion

Nancy Silverton's pizza dough recipe is a true masterpiece. With her expert guidance and a touch of patience, you can create a pizza that rivals those from the best pizzerias in the world. The combination of high-quality ingredients, time, and a sprinkle of love will elevate your pizza game to new heights. So, gather your favorite toppings, fire up the oven, and let the magic of Nancy Silverton's pizza dough unfold before your eyes.

Frequently asked questions

Q1: Can I use all-purpose flour instead of bread flour?: While all-purpose flour can be used as a substitute, bread flour is recommended for the best results. The higher protein content in bread flour gives the dough its desired texture and structure.
Q2: Can I freeze the pizza dough?: Absolutely! After the dough has gone through its initial rise, you can divide it into individual portions and freeze them. Just make sure to thaw the dough in the refrigerator overnight before using it.
Q3: How thin should I roll out the pizza dough?: The thickness of the pizza dough is a matter of personal preference. Some people enjoy a thin and crispy crust, while others prefer a thicker and chewier base. Experiment with different thicknesses to find your perfect pizza crust.
Q4: Can I use instant yeast instead of active dry yeast?: Yes, you can substitute instant yeast for active dry yeast. However, keep in mind that the rising time may vary, as instant yeast tends to work faster.
Q5: Can I add herbs or spices to the dough?: Absolutely! Feel free to experiment with different herbs and spices to add extra flavor to your pizza dough. Just make sure to adjust the quantities accordingly to avoid overpowering the other ingredients.
Q6: How long should I let the dough rise?: Nancy Silverton's recipe calls for an overnight rise in the refrigerator. This slow fermentation process allows the flavors to develop fully. However, if you're short on time, you can let the dough rise at room temperature for a few hours until it doubles in size.
Q7: Can I make the dough in advance?: Absolutely! You can prepare the dough in advance and store it in the refrigerator for up to three days. Just make sure to let it come to room temperature before shaping and baking.
Q8: Can I use a stand mixer to knead the dough?: Yes, a stand mixer with a dough hook attachment can be used to knead the dough. It will save you time and effort, ensuring the dough is properly kneaded and developed.