Pizza di Napoli
Neapolitan pizza, a simple preparation of homemade dough topped with fresh local ingredients, is nothing fancy, but it’s justifiably famous both in Italy and abroad. This recipe from the director of the Williams Sonoma Test Kitchen, Belle English, was inspired by the memory of eating pizza with her nonna on a Naples street corner on a scorching hot day. Fior di latte is a delicate whole cow’s milk mozzarella. If you can’t find it, substitute the best mozzarella you can find.
This recipe is also easily customizable: To make a traditional pizza margherita, simply omit the salami and cherry tomatoes, and garnish with fresh basil instead of arugula.
Ingredients:
- 12 oz. (375 g) pizza dough, store-bought or homemade
- 1/4 cup (2 fl. oz./60 ml) your favorite marinara or pizza sauce
- 4 oz. (125 g) fior di latte cheese, thinly sliced and blotted dry with paper towels
- 1 to 2 oz. (30 to 60 g) thinly sliced sweet salami
- 1/2 cup (3 oz./90 g) cherry tomatoes, halved
- Small handful of arugula for serving
- Freshly grated pecorino romano or Parmesan cheese for serving
Directions:
Place a pizza stone in the upper third of an oven and preheat to 475°F (245°C), or preheat a pizza oven according to the manufacturer’s instructions.
On a lightly floured work surface, stretch the pizza dough into a 12- to 14-inch (30- to 35-cm) round. Transfer the dough to a lightly floured pizza peel. Spread the pizza sauce evenly on the dough, leaving a 1 1/2-inch (4-cm) border uncovered. Arrange the fior di latte, salami and tomatoes evenly on top of the sauce.
Using the pizza peel, transfer the pizza to the preheated pizza stone. Bake until the crust is a deep golden color and the cheese is bubbling, about 12 minutes in a conventional oven or as directed for your pizza oven.
Using the pizza peel, transfer the pizza to a cutting board and let cool for 3 minutes. Top with the arugula and sprinkle with pecorino. Cut into slices and serve immediately. Serves 2.
Williams Sonoma Test Kitchen
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