I bought a pizza stone and “American Pie” by Peter Reinhart. Here is the basic Napoletana dough recipe, followed by a long list of topping combinations I’ve tried.
Napoletana Pizza Dough (6 dough balls):
- 5 cups all-purpose flour
- 1 3/4 tsp salt
- 1 tsp instant yeast
- 1 3/4 cups + 2 tbsp cool water
- olive oil
Mix all ingredients. Mix with a wooden spoon dipped in water until a ball forms. When too stiff to mix, let rest for a few minutes, then mix a bit longer. The dough should be slightly sticky and soft. If you grab a small piece, you should be able to stretch it out into a translucent “windowpane” without breakage. Form dough into a ball, then place in a bowl coated with olive oil. Turn the ball to cover with oil. Let sit at room temperature for 30 minutes, then cover and let rise in the fridge overnight.
The next day, remove dough from fridge 2 hours before you intend to make pizza. Very gently move the ball to a floured surface. Use a pastry cutter dipped in water to slice into 6 pieces. Brush each ball with oil, and let sit for 2 hours. You can freeze the balls for later at this point.
To cook a pizza: Stretch out the dough to about 9 inch diameter. I do this with my knuckles coated with flour, but you can gently stretch it out on a counter too. Preheat the oven with a pizza stone already in it to the highest temperature possible at least 30 minutes ahead of time. Lay the pizza on a piece of parchment, add toppings. Place pizza and parchment on the stone, and remove parchment after a couple minutes of cooking. Cook until the crust is puffy and slightly browned. It takes us about 7-9 minutes in our oven, your results will depend on many factors. Use your judgement.
Pizza “Rosa al Bianco” (1 pizza):
- 1/2 red onion, thinly sliced
- 3/4 cup parmesan cheese
- a couple tablespoons pistachios, quite coarsely chopped
- 1 tsp minced fresh rosemary
- 1 tbsp olive oil
Eggplant and Soujuk (1 pizza):
- 1/4 cup pureed smoked or grilled eggplant
- 1/2 cup parmesan cheese
- 1 tomato, sliced
- 1 small link soujuk or other dried spicy sausage, diced
- olive oil, infused with herbs if possible
Onion Marmalade, Walnut, and Blue Cheese (1 pizza):
- 1/2 cup onion marmalade
- 1/4 cup walnuts, chopped
- a couple tablespoons crumbled blue cheese
Crab and Cream Cheese Pizza (1 pizza):
- 3 oz crab meat
- 2 oz cream cheese
- 2 tbsp finely minced onion
- zest of one lemon
- dash of hot sauce
- coarse black pepper
- 1 tbsp capers
- 1/2 onion, thinly sliced
Mix crab meat, cream cheese, minced onion, lemon zest, hot sauce, and black pepper. Smear on pizza and top with remaining ingredients.
Mushrooms, Gorgonzola, and White Sauce (1 pizza):
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 1 clove garlic, minced
- 1/4 cup cream
- 1/2 tsp thyme
- salt and black pepper
Saute the onions in the olive oil until golden, 5-10 minutes. Add the garlic and mushrooms, saute until mushrooms are cooked, then add cream, thyme, salt, and pepper. Spread on pizza, cover with gorgonzola.
Eggplant, Mascarpone, and Carmelized Garlic (1 pizza):
- roasted eggplant puree
- a couple cloves garlic
- olive oil
Caramelize the garlic in some olive oil, then mash well. Spread this and other toppings on pizza.