Pizza by Andrew Feinberg & Francine Stephens & Melissa Clark

Author:Andrew Feinberg & Francine Stephens & Melissa Clark
Language: eng
Format: epub
Publisher: Artisan
Published: 2017-01-19T05:00:00+00:00

Tomato, Buffalo Mozzarella, and Basil Pizza

Tomato, Buffalo Mozzarella, and Basil Pizza

Without a doubt, this is the most classic, the most revered, and the most truly Neapolitan pizza on our menu. It is also Andrew’s year-round favorite, even though the basil comes and goes with the change of the seasons. For most Americans, this is what they think of when they think of artisanal pizza—a perfect balance of bright-flavored tomato sauce; creamy, tangy mozzarella (we use buffalo mozzarella); and fragrant basil leaves, all on a charred and puffed crust. We like to add a finish of grated Parmigiano-Reggiano and very good olive oil, which isn’t something you really see done in Naples. But it’s a delicious crowning touch, and we stand by the unorthodoxy. | Makes four 12-inch pizzas, serving 4 to 6

Franny’s Pizza Dough

All-purpose flour

¾ cup Franny’s Pizza Sauce

12 ounces buffalo mozzarella, pulled into bite-sized pieces (about 2 cups)

1 bunch basil

2 ounces Parmigiano-Reggiano or Grana Padano, finely grated (about ½ cup)

Sea salt

Extra-virgin olive oil for drizzling

Preheat the oven to 500°F, with a pizza stone on a rack in the top third of the oven. Let heat for 1 hour. Remove the pizza dough from the refrigerator at least 30 minutes before baking.

Turn a large baking sheet upside down, or use a pizza peel. Dust the surface with flour. Form one piece of the dough into a 12-inch round (see here) and set it on the baking sheet or peel.

Working quickly, spread one-fourth of the tomato sauce over the dough, then scatter one-fourth of the mozzarella over the pizza. Top with 5 to 7 basil leaves, depending on their size.

Jiggle the pizza gently on the pan (or peel) to make sure it is not sticking (if it is, loosen it and sprinkle a little more flour under the area where it stuck). Slide the pizza onto the hot stone, making sure to start at the stone’s back end so that the entire pizza will fit on it.

Cook the pizza for 3 minutes. Turn on the broiler. Broil the pizza until golden, crisp, and a bit blistery and charred in places, 2 to 4 minutes (watch it carefully to see that it does not burn). If you don’t have a peel, use tongs to slide the pizza onto a large platter. Sprinkle with one-fourth of the Parmigiano-Reggiano and a pinch of sea salt and drizzle with one-fourth of the olive oil.

Repeat with the remaining dough and toppings.

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