By Pizza & Bruschetta Appetize
Pizza & Bruschetta
4
servings45
minutes25
minutes900
kcalThe Recipe
Poolish
Ingredients:
150g flour
150ml water
2.5g dry yeast
2.5g honey
Instructions:
Mix water, yeast, and honey together
Add flour and stir until combined
Cover and let rest for 1 hour at room temperature
Refrigerate overnight
Pizza Dough
Ingredients:
600g pizza or all-purpose flour
350ml water
20g sea salt
Prepared poolish
Semolina for dusting
Garlic oil for brushing
Instructions:
Combine water and prepared poolish
Add salt and half the flour, mix thoroughly
Add remaining flour and mix
Knead the sticky dough
Cover and rest for 15 minutes
Oil hands and fold dough
Shape into a smooth ball
Sprinkle semolina on a tray
Divide dough into 6 balls
Cover and rest for 2 hours
Sprinkle semolina on work surface
Stretch each dough ball into a 10-12 inch circle
Brush with garlic oil
Bake at 550°F for 5-7 minutes
Broil on high for 1 additional minute
Bruschetta Topping
- Ingredients:
- 5-6 ripe tomatoes, diced
- Fresh basil leaves, chopped
- 1 tbsp Balsamic Vinegar
- Salt to taste
- Olive oil
- Burrata cheese (optional)
- Instructions:
- Combine diced tomatoes, chopped basil, balsamic vinegar, salt, and olive oil
- Let marinate for 15 minutes
- Top pizza with bruschetta mixture
- Add burrata cheese
- Finish with a drizzle of olive oil
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The Culinary Adventure Begins
Some recipes are just instructions. This one? This is a love letter to slow cooking, to patience, to the kind of food that tells a story with every bite.
It started on a Tuesday evening – the kind of evening where the kitchen feels like the only place in the world that makes sense. The refrigerator hummed, a bag of flour sat on the counter, and possibility hung in the air like anticipation.
Poolish isn’t just a pre-ferment. It’s a promise. A small mixture of flour, water, yeast, and honey that whispers of flavors yet to come. When you mix those first ingredients, you’re not just making dough. You’re starting a conversation with time itself.
That overnight rest in the refrigerator? It’s where magic happens. Slow fermentation develops depths of flavor that instant gratification could never understand. The yeast works quietly, transforming simple ingredients into something extraordinary.
Kneading dough is meditation. Your hands become storytellers, working the flour and water into a living, breathing entity. It’s sticky at first – embrace the mess. This is cooking in its most honest form. No perfection, just connection.
The resting periods aren’t waiting. They’re becoming. Gluten stretches, flavors develop, the dough transforms. Each fold is a gentle conversation, each rest a moment of reflection.
When you finally stretch that dough, it’s like unveiling a masterpiece. The semolina creates a canvas, the garlic oil a promise of flavor. The blazing hot oven is your final collaborator, turning potential into reality.
The bruschetta topping? That’s summer captured in a bowl. Ripe tomatoes, fragrant basil, a splash of balsamic – it’s a reminder of why we cook. To capture moments. To create memories.
More Than Just a Recipe
This isn’t about creating the perfect pizza. It’s about the journey. The way your kitchen will smell. The moment you pull that first slice from the oven. The conversations that happen around the table.
Cooking is love made edible. And this pizza? It’s a whole lot of love.
Pro Tip: The best ingredients are time, patience, and a glass of wine while you cook.
Final Thoughts
Every slice tells a story. What will yours be?