Pizza Night: Deliciously Doable Recipes for Pizza and Salad

If your oven has a dial, immediately lower the flame to its lowest setting, then bake for 2 to 2½ minutes, rotating the pizza after 45 to 60 seconds and then as needed, depending on how your pizza is browning. If you are using wood, bake for 2 to 2½ minutes, rotating and re-positioning the pizza after 45 to 60 seconds and then as needed to ensure e

VARIATION: OUTDOOR PIZZA OVEN DOUGH For the Neapolitanish Pizza Dough (this page), use 385 grams of water. For the Sourdough Neapolitanish Pizza Dough (this page), use 335 grams of water.

Neapolitanish Pizza Dough

24- to 48-hour timeline Here’s an example of how these timelines work. For 48 hours: Because my family’s pizza night often is Friday, I like to mix my dough on Wednesday morning, let it rise all day, ball it up in the evening, and stick the dough balls in the fridge until Friday. For 24 hours: If I don’t have time Wednesday morning, I’ll mix the do

Why 550 grams of flour? This amount of flour produces what I find to be the perfect amount of dough, enough for four 10- to 13-inch round pizzas or one to four pan pizzas, depending on the style you are making. The recipes can be halved if the yield is too high for you, and the doughs can be used over the course of 3 days (and for as long as a week

MOZZARELLA I often call for low-moisture whole-milk mozzarella (I like the Calabro brand); the low-moisture content keeps your pizza from being soggy. Fresh cow’s or buffalo milk mozzarella can work if making a pizza in an outdoor oven because the cook time is short, which allows the cheese to stay fresh and creamy. But in a home oven, they tend to

SEMOLINA FLOUR Semolina flour is coarse in texture and, for home-oven pizzas, is sprinkled on pizza peels to help prevent the dough from sticking to the peel. It also adds a subtle crunch to the finished pizza.

TIPO “00” FLOUR Tipo “00” flour is a finely milled flour, the “00” denoting the finest grade in the Italian classification system. This flour is known for producing a dough with a gluten structure that is very extensible, meaning the dough will stretch out easily. I love using it in my Thin-Crust Pizza Dough (this page). The Antimo Caputo “00” Pizz

malted barley flour, which has enzymes that convert the starches in the flour into sugars, which in turn helps the crust to brown better. This is why for most of my home-oven pizza doughs, I prefer using bread flour or all-purpose flour—as opposed to tipo “00” flour (this page), which does not contain malt. Bread flour also has the added benefit of