Yield: Yields 4 individual 12-inch pizzas
The key to this pizza is to use only a small amount of sauce and cheese. Too much sauce will make the dough soggy and too much cheese will make it greasy.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Smoked Cheese Pizza (Pizza Pugliese): Make as you would a Margherita pizza but substitute smoked mozzarella or smoked Gouda for half of the fresh or low-moisture mozzarella. (Don’t use the smoked cheese exclusively, as it will overpower the other toppings.)
Better than Pepperoni Pizza: You can certainly use pepperoni, which is really just an Americanized version of a spicy Italian Calabrese-style salume. But there are a number of excellent Italian cured salami products, including the always popular Genoa salami and various types of garlic and cayenne versions. For these quick-cooking pizzas, use about the same amount of tomato sauce and cheese as in the Margherita but add about 1/4 cup meat. I like to crisp the meat in a dry sauté pan or in the oven first, and then put it under the cheese to keep it from burning.
If you decide not to make all the pizzas, bake any remaining shaped dough as untopped pizza, brushed with olive or garlic oil prior to baking, and serve or save as flatbread.
I've been struggling for a while sauce, and the no-cook sauce mentioned delivered amazing results (I let mine rest/settle for a full day in the fridge). As for the dough, I'd like to add some very helpful tips:1. HOT OVEN- I placed my stone about 4-5 inches below the broiler element, and let the stone heat on broil for well over an hour to ensure a good heat soak. Once the dough hit the stone, I set the oven to my max-500f, and right before pulling it out, I returned to broil to make sure my crust charred up a little bit.2. I actually used almost a full half cup of water more than the recipe required. High moisture content dough in a hot oven will deliver results that are second to none. My dough was actually pretty tacky, but once I dusted it with 00 flour and put it in the oiled bowl. It rose perfectly, and formed exquisitely.3. My third tip deals with the yeast. I used warm, almost hot, water, added the yeast and honey and let it sit for about 5 minutes until all yeast was dissolved and looked like it was working..Thank you Fine Cooking for pointing me in a new direction with the no-cook sauce and honey as a yeast feeder!!
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?