The Right Crust

January 22, 2018

Naples is the home ofla vera pizza Napoletana,authentic pizza, made according to rigid rules including the right temperature of the wood burning oven, the type of yeast and flour used and the purity of the water for making the dough. Try as we may, unless a visit to Naples is in your future, you will never eat pizza the Neapolitan way. What’s a pizza lover to do? Approximate. You can come close by making your own dough and either baking the pizza on a stone, or you could get out that old cast iron skillet that your grandmother left you and use it to create a respectable pizza with the right crust. And if you just don’t want to make dough, use an already prepared one from your local supermarket.

Pizza Dough
1 cup warm (110F) water, preferably filtered)
1/4 teaspoon active dry yeast
2- 1/2 to 3 cups Caputo or unbleached all purpose flour 1 teaspoon salt
Olive oil

Topping Suggestions
Tomato sauce
Sliced plum or cherry tomatoes
Cubes of mozzarella cheese
Thin slices of prosciutto or boiled ham or salame Sliced mushrooms
Marinated artichoke hearts

Pour the water into the bowl of a food processor fitted with the steel blade Add the yeast and whirl to blend. Let stand 5 minutes. Add 2 1/2 cups of the flour and the salt; whirl to combine and form a ball of dough that moves away from the sides of the bowl and is not tacky to the touch. Add additional flour if the dough isvery wet but adding too much flour will result in a dry, hard texture. The dough should be soft but not gooey.

Grease a large bowl with 1 tablespoon of olive oil and coat the dough in the oil. Cover with plastic wrap and allow the dough to rise until doubled in size. (The dough can be made a day ahead and after the rising step, placed in the refrigerator until needed. If you do this, bring the dough out and allow it to stand several hours at room temperature before forming the pizza.

Preheat the oven to 500F.
When ready to form the pizza, punch down the dough and divide it into 6 to 8 round balls and stretch each out with your hands to an 8 inch diameter. Place each piece on a 9 inch round piece of parchment paper.

Add toppings of your choice. Carefully lift the parchment paper and place in the hot skillet. Bake 5 minutes, then carefully pull the parchment paper away from the pizza and allow it to bakeuntil the crust is nicely browned and the toppings look good and melty. Lift the pizza out of the skillet with a wide face metal spatula.

Transfer the pizza to a cutting board and cut into wedges or serve whole as an individual pizzas.

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