pizza like an italian would make it

Nowadays you can get a pizza just about anyway you can imagine. There’s not only different ways to make your crust, but an infinite amount of ways to dress your pizza, with so many options and combinations it’s no doubt that everyone has their own favorite. I like to think I lived in Italy in another life because of how much I LOVE Italian Neapolitan-style pizza.

This pizza starts with a crispy cracker-thin crust that produces an audible crunch when you take a bite. The delicate thin crust is balanced simple, wholesome and fresh ingredients that don’t weigh it down. A light tomato sauce, fresh cheese and spattering of flavorful toppings.

Another great thing about this thin crust pizza is that it doesn’t leave you feeling like you just gained 10 lbs. after eating it. I have to give credit to Olivella’s for getting me hooked Neapolitan pizza-theirs is the best in Dallas and now I can recreate it at home.

One of my favorite pizzas is topped with handfuls of baby arugula and thinly shaved prosciutto that are added after you cook the pizza. No need to cook the arugula, the heat from the pizza will slowly wilt the leaves and the chewy and salty prosciutto adds another level of taste and texture. Wow…rereading that has me salivating.

The key is a very hot oven and a pizza stone. The stone helps wick away moisture from the dough leaving it extra crispy. After that, it’s really up to you! Here’s a few ideas…. Start with tomato sauce and fresh mozzarella and top with torn basil after it cooks, or add Italian sausage and bell peppers before you cook it. For something very different try olive oil, fresh garlic, gorgonzola, walnuts and pears. Add the pears after cooking so they stay crisp.

The dough is simple to make:

• 1 ¾ cup all purpose flour or whole wheat flour
• ¾ cup water at 111 degrees
• ¼ tsp sugar
• 1 ½ Tbsp active rising yeast
• ½ tsp kosher salt

Mix 111 degree water with sugar and yeast and let sit for 8 minutes- it will grow quite a bit- that’s good! That means the yeast is active. In a separate bowl mix the flour and salt. Pour yeast mixture on top and mix until combined. Turn dough onto a floured surface and knead for 2 minutes. Cover and let rest for at least one hour. Cut dough into 2 or 3 balls and roll out to ¼ in thick on a floured surface. Dust a pizza peel with cornmeal and transfer the dough to pizza peel. Cook on a pizza stone at 500 degrees for 5-7 minutes, it should be sturdy, but not browned. Remove from oven. Add sauce, cheese and toppings and put in oven immediately! Cook for 5-7 more minutes until cheese is melted and bubbly and crust is crisp. If adding, aka arugula and prosciutto, add them right after pizza comes out of the oven and serve immediately.
So, what's your favorite pizza?