CRAFTING THE PERFECT PIZZA

Most Americans think pizza is pizza - what difference can there be between the Italian version and the kind you find here? When I came to America, I found many things were different, and pizza was certainly  one of them. The main differences are 1 - the flour that is used, and 2 - the quality of the ingredients used on top. In Italy, vegetables and meats have tons flavor on their own, so we don't need to pile things on to compensate for lack of taste. In America, pizza is made with American flour, which is processed and typically has a ton of additives. In Italy we use 00 flour, finely ground, and entirely non-GMO. The chemical makeup of it is entirely different, and so much more flavorful. Similarly to the pasta, I use an imported flour from Naples to make my pizzas. (I'll link to the company in the recipe below!) 

Yesterday evening, we had some friends come over and I made pizza for them, using things I had laying around the kitchen. I made two very simple pizzas - one with mozzarella, zucchini, and mushrooms, and the other with mozzarella, fontina, prosciutto, and walnuts. When our guests tasted them, they were blown away. They said it was different from any pizza they had before, with such unique flavor. It wasn't anything magical, but what really made the difference was the light consistency of the crust, and the simple flavorful toppings, unpolluted by spices. 

Pizza is one of those meals that can be made simply, (fairly) quickly, and is very versatile, (and who doesn't love pizza???) so it's great to have a few options in your recipe box for whenever you have a get-together, or want a Friday night in. 

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PERFECT PIZZA CRUST

Pizza crust is one of those things that in theory is really easy, but in practice, takes some time to get used to. Weirdly, not ALL Italians know how to make pizza, and I was one of them. (It's not something they teach in culinary school either, unless you study to become a Pizzaiolo (pizza chef)).  I've been teaching myself and gotten better exponentially. The two keys to pizza crust are a REALLY hot oven, and patience. So let's go! 

YOU'LL NEED:
(For 2 Pizzas) 

• Pizza Stone ( preferably 2) 
• Four cups of flour ( Mulino Caputo Pizza Flour)
  • Have some extra set aside for the kneading and to prevent sticking
• 1 1/2 cups of water
• 2 1/2 tbsp olive oil
• 1 tbsp salt
• 1/2 tbsp yeast
• Rolling pin
• 2 large bowls
• Small bowl
• Cling film/kitchen cloth
• spoon

WHAT TO DO:

1. In the small bowl, put 1 1/2 cups lukewarm water and mix it with the yeast.
2. In one of the large bowls, put the 4 cups of flour, and slowly add the yeast/water mixture, stirring it into the flour, mixing with your hand. Mix until all the water and yeast has been combined with the flour. 
3. Add the salt, and the oil, and mix it in thoroughly. 
4. Knead it together, until all the ingredients are well combined, and you have a ball of dough. Once you have a ball, you can take it out of the bowl, sprinkle some flour on the counter, and knead for a few more minutes to ensure consistency. 
5. Let it rest 10 minutes on the table, covering it with a kitchen cloth. 
6. Place it back inside the bowl, and cover it with cling film/a kitchen cloth, and let it rest for 2 hours or so. Sometimes people will place it in a dark warmer place to help the yeast rise. But it will work fine either way. 
7. Once the dough has risen, put extra flour on the table, and take the dough out of the bowl and divide it into two equal portions, kneading each into a new ball. Press it a bit with your fingers to flatten it. 
8. Using your rolling pin, roll each out into whichever shape your pizza stone happens to be. I use circular stones. You don't want your crust to be wider than the stone. The thickness should be about 1/3 inch, or less. You can press use your fingers/hands to make the center of the dough slightly thinner than the edges, to leave a crust. Leave about an 1/2 inch width around the edge of the stone, since the pizza will grow slightly when you cook it. 
9. Set your oven to around 500 degrees. (Yeah I know, HOT.) Place the pizza stones in the oven once the temperature is reached, and leave them there for around 30 minutes. We want the stones to get really hot, so that the crust isn't soggy. 
10. Place the crusts on the hot stones, and top them using your ingredients (suggestions below!). Cook for around 20 minutes, until the crust is golden.
11. MANGIA MANGIA! 

BIANCANEVE - WHITE PIZZAS

SAVORY VEGETARIAN PIZZA

INGREDIENTS (measured to taste):

• Mozzarella
• Pecorino
• ​Parmesan
• Sliced Mushrooms
• Sliced Zucchini
• Fresh Parsley
• Fresh Oregano
• Black Pepper
• Salt
• Olive Oil
• Butter
• Arugula 

DIRECTIONS
• Sauté the mushrooms & zucchini together in a frying pan using butter (not olive oil) until they become golden brown. 
• Add fresh parsley, oregano, and a pinch of grated pecorino. 
• Slice mozzarella and place on pizza crust. On top, spread the cooked ingredients. 
• Sprinkle parmesan on top of everything, drizzle olive oil, and add a punch of pepper and salt. Cook pizza. 
• After cooking, add a handful of fresh arugula and another drizzle of olive oil. Slice and enjoy!

BIANCANEVE - WITH PROSCIUTTO & WALNUTS

INGREDIENTS (measured to taste):

• Mozzarella
• Pecorino
• ​Fontina Cheese
• Prosciutto (thin slices)
• Shaved Parmesan
• Walnuts
• Arugula
• Black Pepper
• Salt
• Olive Oil

DIRECTIONS
• Slice the mozzarella and place directly onto the crust. 
• Slice the fontina cheese into small cubes and place them on the pizza. 
• Sprinkle pecorino, salt, pepper, and drizzle olive oil. Place the pizza in the oven to cook. 
• Two minutes before the pizza is completely cooked, take the pizza out, and place thin slices of prosciutto on top. 
• Cook for 1-2 minutes more. When it's done remove from the oven and sprinkle a handful of arugula, and walnuts on top. Add shaved parmesan, slice, and enjoy! 

Let me know what you think of these pizzas if you try them, and what substitutions/changes you make that you love! Also be sure to give me a follow on Instagram and Facebook for more recipe ideas and cooking tips :)