Making great pizza can be a lifelong obsession. I know chef’s that have dedicated all of their energy into making great pizza. The pursuit of that perfect crust can mean very different things to different people; the recipe that follows is loosely based on a southern Italian Naples-style crust.
The hallmark of a Naples-style (Neapolitan) pizza is light and puffy crust that is slightly charred on the bottom, but not too crispy. Normally these pizzas are baked in a wood burning stone oven that can reach blistering temperatures in excess of 800 degrees Celsius. Clearly, at home we are limited to 250c to 300c maximum, but that does not mean you can’t achieve great results with a little extra effort. If you can get your hands on a pizza stone, that is the most ideal way to recreate the effects of a stone oven. Preheat your stone on the bottom rack in your oven for at least 20 minutes. If you can’t find a pizza stone, a thick sheet pan or pizza pan pre-heated in the oven can achieve similar results.
In the toppings department: less is more, in my opinion, but the sky is the limit. I like to use low-moisture mozzarella on my pizzas because I feel it doesn't make the pizza soggy, as fresh mozzarella tends to do. Tear or cut the cheese into small chunks, and always put the cheese on last. Another overlooked technique is finishing your fresh baked pizza with a generous drizzle of high-quality extra virgin olive oil. It's worth the money to splurge on a good finishing oil. My personal favorite comes from Sicily; it has a delicately fruity flavor that leaves an aftertaste of sweet almonds. I don’t cook with this oil, it is reserved for finishing dishes only.
Pizza is fun to make and even more fun to eat. Spring seems to be right around the corner but we all know there's still going to be at least a month of being stuck inside till it warms up. Make the dough a day ahead of time, invite some friends over, open a great bottle of Italian wine, give everyone a dough ball and let them top there own pie. There is nothing better then good food, good friends, and great wine. Have fun with your food and get out there and make some pizza.
Carne Pizza
Smoked bacon, salami, fennel sausage, tomato, mozzarella cheese
Makes 1 pizza (serves 1)
Ingredients
1 250g round prepared pizza dough (recipe below)
¼ cup tomato sauce
50g of low-moisture mozzarella cut into 1.25 cm cubes
50g of crumbled fennel sausage, cooked (or any of your favorite sausage)
2 slices of smoked bacon cut in half
5 thin slices of salami
Method
Remove the dough from the refrigerator at least 20 minutes before you plan on making your pizza. Lightly dust the dough with flour, pressing with your fingertips and starting from the center; stretch the dough till it is round and flat, about 30cm round. Place a pizza stone in the center rack of your oven. Pre-heat to 300 c.
Ladle the sauce into the center of the pizza; using the back of the spoon, spread the sauce in a circular motion, leaving a 2.5 cm rim without sauce. Break up the sausage and scatter around the pizza. Take the 4 pieces of bacon and place one piece in each corner of the pizza. Scatter around the sliced salami. Sprinkle the diced mozzarella around the pizza. Slide the pizza onto the pizza stone and bake until the cheese is melted and the crust has a nice brown color. About 6-8 min depending on your oven, remove the pizza from the oven and cut into quarters and serve.
Pizza dough
6 servings
1800 g warm tap water
42 g yeast
2200 g flour
42 g rye flour
45 ml honey
42 g salt
Make the Dough
Place 1,200 g of water and the yeast in a bowl and let sit for a few minuets to dissolve the yeast.
Add 1,100 g of flour and the rye flour. Stir together with a wooden spoon to combine all the ingredients. Wrap tightly with plastic wrap. Set the dough aside at room temperature for 1 ½ hours.
Uncover the bowl and add the remaining 595 g of water, the remaining 1,100 g of flour, and the honey. Mix for 2 minutes. Add the salt and mix for 6 to 8 minutes. The dough should be sticky, but not too sticky. If its too sticky, add a handful of flour and continue to mix.
Once the dough is mixed, place in a large container that has been oiled with olive oil. Wrap and set aside for 1 ½ hours.
Turn the dough out on a floured board and divide into 6 equal parts. Roll each piece of dough into a round ball.
Set dough balls onto an oiled sheet tray, dust with flour, cover and refrigerate. Let the dough ferment for at least 6 hours in the refrigerator. The dough is best if made a day in advance.
About the Author
Cliffe Arrand is the Executive Chef at Rosewood restaurants; he is an Italian American from Boston Massachusetts. He loves to eat and travel. Here he will share it all with you.
Facebook.com/Chefcliffearrand
Follow me on instagram.com/Chefarrand
Follow me on Twitter @Chefarrand
Making great pizza can be a lifelong obsession. I know chef’s that have dedicated all of their energy into making great pizza. The pursuit of that perfect crust can mean very different things to different people; the recipe that follows is loosely based on a southern Italian Naples-style crust.
The hallmark of a Naples-style (Neapolitan) pizza is light and puffy crust that is slightly charred on the bottom, but not too crispy. Normally these pizzas are baked in a wood burning stone oven that can reach blistering temperatures in excess of 800 degrees Celsius. Clearly, at home we are limited to 250c to 300c maximum, but that does not mean you can’t achieve great results with a little extra effort. If you can get your hands on a pizza stone, that is the most ideal way to recreate the effects of a stone oven. Preheat your stone on the bottom rack in your oven for at least 20 minutes. If you can’t find a pizza stone, a thick sheet pan or pizza pan pre-heated in the oven can achieve similar results.
In the toppings department: less is more, in my opinion, but the sky is the limit. I like to use low-moisture mozzarella on my pizzas because I feel it doesn't make the pizza soggy, as fresh mozzarella tends to do. Tear or cut the cheese into small chunks, and always put the cheese on last. Another overlooked technique is finishing your fresh baked pizza with a generous drizzle of high-quality extra virgin olive oil. It's worth the money to splurge on a good finishing oil. My personal favorite comes from Sicily; it has a delicately fruity flavor that leaves an aftertaste of sweet almonds. I don’t cook with this oil, it is reserved for finishing dishes only.
Pizza is fun to make and even more fun to eat. Spring seems to be right around the corner but we all know there's still going to be at least a month of being stuck inside till it warms up. Make the dough a day ahead of time, invite some friends over, open a great bottle of Italian wine, give everyone a dough ball and let them top there own pie. There is nothing better then good food, good friends, and great wine. Have fun with your food and get out there and make some pizza.
Carne Pizza
Smoked bacon, salami, fennel sausage, tomato, mozzarella cheese
Makes 1 pizza (serves 1)
Ingredients
1 250g round prepared pizza dough (recipe below)
¼ cup tomato sauce
50g of low-moisture mozzarella cut into 1.25 cm cubes
50g of crumbled fennel sausage, cooked (or any of your favorite sausage)
2 slices of smoked bacon cut in half
5 thin slices of salami
Method
Remove the dough from the refrigerator at least 20 minutes before you plan on making your pizza. Lightly dust the dough with flour, pressing with your fingertips and starting from the center; stretch the dough till it is round and flat, about 30cm round. Place a pizza stone in the center rack of your oven. Pre-heat to 300 c.
Ladle the sauce into the center of the pizza; using the back of the spoon, spread the sauce in a circular motion, leaving a 2.5 cm rim without sauce. Break up the sausage and scatter around the pizza. Take the 4 pieces of bacon and place one piece in each corner of the pizza. Scatter around the sliced salami. Sprinkle the diced mozzarella around the pizza. Slide the pizza onto the pizza stone and bake until the cheese is melted and the crust has a nice brown color. About 6-8 min depending on your oven, remove the pizza from the oven and cut into quarters and serve.
Pizza dough
6 servings
1800 g warm tap water
42 g yeast
2200 g flour
42 g rye flour
45 ml honey
42 g salt
Make the Dough
Place 1,200 g of water and the yeast in a bowl and let sit for a few minuets to dissolve the yeast.
Add 1,100 g of flour and the rye flour. Stir together with a wooden spoon to combine all the ingredients. Wrap tightly with plastic wrap. Set the dough aside at room temperature for 1 ½ hours.
Uncover the bowl and add the remaining 595 g of water, the remaining 1,100 g of flour, and the honey. Mix for 2 minutes. Add the salt and mix for 6 to 8 minutes. The dough should be sticky, but not too sticky. If its too sticky, add a handful of flour and continue to mix.
Once the dough is mixed, place in a large container that has been oiled with olive oil. Wrap and set aside for 1 ½ hours.
Turn the dough out on a floured board and divide into 6 equal parts. Roll each piece of dough into a round ball.
Set dough balls onto an oiled sheet tray, dust with flour, cover and refrigerate. Let the dough ferment for at least 6 hours in the refrigerator. The dough is best if made a day in advance.
About the Author
Cliffe Arrand is the Executive Chef at Rosewood restaurants; he is an Italian American from Boston Massachusetts. He loves to eat and travel. Here he will share it all with you.
Facebook.com/Chefcliffearrand
Follow me on instagram.com/Chefarrand
Follow me on Twitter @Chefarrand