Recipe 36 from The Smitten Kitchen Cookbook by Deb Perelman
This grumpy looking margarita pizza is a tad bit embarrassing but I’m braving the eyebrow raises to bring you the reality of how junky this recipe went for me.
I’m blaming my yeast because I can’t figure anything else out as to why it failed me. My dough didn’t rise either time I made it. I was thankful I tried both her recipes in the cookbook for pizza dough (quick and leisurely) but was sorely disappointed by both batches. The good thing was that even though the dough didn’t double while proofing, I had 2 batches of dough, so it worked out that I had enough to make this pizza.
One thing I usually do when working with yeast is make sure the water temperature for the yeast is at least 110 degrees. This assures the yeast will activate but not be killed by too much heat. I didn’t do that for the leisurely dough because she didn’t even mention having warm water…just water. The problem was I never saw the yeast activate (bubble and foam) so it’s no wonder it didn’t do anything even with all the time I gave it. In the past, I’ve been able to put the dough in a warm oven to activate the yeast that way. But, alas… even that didn’t do much either.
So, I’m off to the store today to buy different yeast to see if I can figure this out. The recipe she gives in the book is so easy. It’s the kind you want to have memorized and down to a science so you can enjoy pizza anytime your heart desires! So, I’m determined to get this right for the next pizza recipe.
Besides the dough disaster the pizza was still halfway decent. It had a wide margin for improvement but it did taste like pizza. So, if you have the same issue with your pizza dough don’t give up.
Roll out your dough the best you can and keep going. You could also start over with her quick dough recipe and turn your flop into faux focaccia…rub with olive oil, sprinkle with salt and dried rosemary, throw it in the oven and see what you get.
I hope to have more insight with my next post and beautiful pictures of pizza that looks like pizza, but for now, we will let this recipe be what it was and move on. I’m definitely going to come back to this one once I get the dough figured out.
But please don’t let my failure keep you away from trying it yourself. You can find Deb’s recipe here on her site with quite a few updates and notes (that I’m just NOW reading…of course) along with a few recommendations for timing and taste. I’ll probably go off this dough recipe on her site moving forward.
Happy pizza making everyone!!