Pizza Night: Deliciously Doable Recipes for Pizza and Salad

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.

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

Cast-iron skillets If you are not ready to invest in a baking steel or stone or a Lloyd baking pan, you can make excellent pizza using a cast-iron skillet, which retains heat well and can be used on the stovetop in addition to the oven to help crisp up the crust.

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

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

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

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

Baking steel The single most important tool to invest in to make better pizza in a home oven is a baking steel. A baking steel is similar to a baking stone or pizza stone, but is a better conductor of heat, as steel transfers heat to the dough faster, which in turn causes the dough to spring in the oven, leading to glorious bubbles throughout. Stee