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Pizzabuttercrust

Butter Crust Margherita Pan Pizza (Bechamel sauce for a touch of Luxury)

Simply LuxuriousSimply Luxurious
Anthony Falco's famed butter crust pizza dough adapted for two pizzas - one to enjoy now and one to place in your freezer. And then, the addition of Bechamel sauce to add even more decadence and yep, your eyes may just roll back into your head upon taking the first bite.
Prep Time 30 minutes
Cook Time 25 minutes
Waiting Time 15 hours
Total Time 15 hours 55 minutes
Servings 2 pizzas

Ingredients
  

Pizza Dough, butter crust

  • 500 grams All-purpose flour @ four cups
  • 1 tsp fleur de sel
  • 350 grams water, luke-warm, room temperature @ 1 1/3 cups
  • 30 grams unsalted, high butterfat % butter, melted French or Belgium butters are my favorites, @ 1/8 cup.
  • 2 Tbsp olive oil to grease each pan with
  • 1 3/4 tsp active yeast

Topping

  • 2-4 cups favorite tomato-based sauce or make your own
  • 1-2 balls large, fresh mozzarella balls sliced
  • 1 handful fresh basil roughly chopped
  • 2-3 Tbsp extra virgin olive oil

Bechamel Sauce

  • 2 Tbsp unsalted butter the best quality you can afford (French butter is my go-to)
  • 3 Tbsp flour
  • 2 cups hot whole milk yep, use whole milk - the flavor!!!
  • pinch nutmeg
  • fleur de sel & freshly ground black pepper to taste

Instructions
 

Pizza Dough, butter crust

  • Make the dough at least one day ahead. If you have already made your dough and are taking it out of the freezer, remove it 4-8 hours before you want to bake it.
  • Combine the flour and the salt in a medium to large mixing bowl.
  • In a separate mixing bowl, combine the water, butter (melted), olive oil and yeast.
  • Combine the ingredients from both of the bowls into the dry ingredients bowl. Mix until they form a wet ball of dough. Don't over mix. Cover with plastic wrap and set aside on your countertop to rise for 30 minutes.
  • After 30 minutes, take out the ball of dough and begin to knead on a lightly floured surface until the ball is smooth in appearance, but still slightly sticky to the touch (see picture. Place the ball of kneaded dough into a clean mixing bowl, cover with plastic wrap and place on a counter to rise for three to six hours at room temperatures. After it has risen, place in the refrigerator (still covered) for at least six hours and up to 24-hours. You can see how this could be a three day process if you needed or wanted it to be.

For cooking the frozen pizza dough

  • The night before the day/evening you want to enjoy the pizza, take the frozen dough out of the freezer and place in the refrigerator to defrost.

The Day You Want to enjoy the Pizza

  • Remove the dough from the refrigerator. Choose your baking pan of choice. I used a 1/4 baking sheet, but you can also you a cast-iron skillet. You do want a pan with sides as high as a jelly-roll pan as the crust will rise and become caramelized and lovely against the sizes of the pan.
  • Grease your preferred baking dish with olive oil. Place the ball of dough on the baking sheet, but do nothing to it for now except cover it with plastic wrap and place on the counter at room temperature to rise for three to five hours.
  • After three to five hours, the dough should have nearly doubled in size. Now you get to put your fingers in the dough and shape it to fit the pan. Enjoy this lovely part of the process as the dough is quite malleable. Stretch the dough to the edges of the pan. Leave the dough to rest another two to eight hours - which then will be time to bake! Cover with plastic wrap while it rests.

Toppings

  • You can absolutely make your own tomato sauce, or buy your favorite tomato sauce. Usually when I choose to make pizza, it is because I am exhausted and want comfort food, and making red tomato sauce that will inevitably splat onto my clothing will only make me frustrated if I am already having an exhausting day or week, so I reach for a favorite tomato sauce at the market.

Making the Bechamel Sauce

  • In a small sauce pan, add the butter and melt. Once the butter is melted, add the flour and stir constantly with a wooden spoon over medium heat until they combine, and gently begin to bubble (not boil). The color will become a soft yellow. This will take about 2 minutes - remember to stir constantly and with a wooden spoon.
    Remove from the heat, let the bubbles subside, and then add the milk, mixing in well. Return the sauce pan back to the stove top and bring the entire mixture to boil, whisking the entire time. Once it boils, reduce to simmer and stir for 2 more minutes. Then you are done!
    Add the Bechamel sauce on top of the red sauce. Add as much or as little as you desire, but once you add the white sauce, you will discover a luxurious way to cook pizza and may never go back. :)
  • Spread approximately one cup of the red sauce on each pizza, leaving the sides free of sauce, so you have an edge to grab.
  • Place the slices of mozzarella as generously over the sauce as is your preference.
  • Cook's choice: Add the basil, roughly chopped, on top of the cheese prior to placing into the oven OR sprinkle over the hot pizza as it comes out of the oven.

Baking

  • Preheat the oven to 450 degrees Fahrenheit.
  • Drizzle 1-2 tablespoons of olive oil over the toppings before placing into the oven.
  • Bake for 20-25 minutes or when the crust is golden brown, the cheese is bubbly and beginning to brown as well.
  • Upon taking the pizza out of the oven, you can easily take it out of the pan (as the pan was greased) in one large unit, placing it on your pizza cuting board. Let it rest for a couple of minutes to let it cool so it won't burn your tongue, or dive in based on your preference. I pour myself a glass of red wine, a fork and knife, a large napkin and enjoy more than one slice. I do hope you enjoy what reminds me of a buttery, savory croissant with the taste of summer from the garden.