Torsade in French just indicates something that’s been twisted. Like the DNA double helix. Like a spiral. Like fusili pasta. So this pizza rolls the dough (my no-knead overnight bread) into a long rod, then proceeds to twist the rod to create the torsade effect (and minimizes retracting of the dough), before being rolled up into a loose snail shell shape, and topped.Toppings include what ever you want. I used some dried tomato pesto smeared directly on the dough, and some fresh mushrooms, roasted caramelized garlic, and olives stiffed between the dough. That would have been sufficient and perfect to showcase the torsade effect, but I just couldn’t get over not having cheese, so I topped the lot with grated cheese and completely lost the torsade visual! It was delicious though.
Make this without cheese for a loaded delicious beautiful bread.
For the overnight dough:
1 cup flour
2 cups whole wheat flour
1 3/4 tsp salt
1/2 tsp Instant or Rapid-rise yeast
1 1/2 cups water
For the toppings:
1/2 cup dried tomato pesto
1 cup thickly sliced fresh mushroom
1/4 cup sliced kalamata olives
2 heads roasted garlic, cloves only
sliced basturma or any cured dried meat
1 cup grated cheese, optional
1 tsp dried oregano
salt & pepper
Mix all the dough ingredients in a bowl until combined, cover with plastic wrap and let sit on the counter about 18 hours overnight.
On a floured surface, place the dough and roll into a long rope about an inch thick. Add flour as needed to avoid sticking. Twist the rope clockwise to create the torsade effect which also minimizes shrinking.
On a parchment-lined baking sheet, roll the twisted rope into a loose snail shell shape, leaving a finger’s width of space between the layers.
Preheat oven to 450F.
Smear the surface of the torsade pizza with tomato pesto, and proceed to stuff the spaces between the dough with caramelized garlic, sliced olives, and sliced mushroom. Sprinkle liberally with salt and pepper and crushed dried oregano. Some chili heat would also be nice. If you’re using cheese, put it on now.
Let the pizza sit for a good 20 minutes before baking for 25-30 minutes in the hot oven.
When the pizza is done, drape over the surface the basturma or cured dried meat slices and maybe fresh basil leaves, let sit for 10 minutes before eating because it is hot!