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Pizza Napoletana

You might know that I love to make pizza, but today was my first foray into pizza napoletana (Neapolitan-style pizza). Being married to an Italian, it’s sort of a personal quest of mine to reach the pinnacle of perfection in home pizza making. I even have dreams of a wood-fire grill in my backyard one day…but I digress. I recently became obssesed with the Neapolitan style when we visited Antico, my new favorite pizza place in Atlanta:

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So I took the formula for it from the fool-proof Bread Baker’s Apprentice and got to work. I woke up early this morning to make the dough because it requires a long “fermentation”.

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Little hands helped along the way.

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And between five of us, we ate three entire pies. Not bad.

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Definitely my most successful pizzas yet! This formula resulted in a dough that tasted a lot more like restaurant pizza than “home” pizza, which is awesome! I did learn after making the first pie that less is definitely more when it comes to the toppings. This kind of crust begs for a fresh and light combination of toppings, like fresh basil and slices of tomato. I can’t wait to try different variations of this recipe in the future!

I COMPLETELY forgot to mention to you all yesterday that I did a guest post for my friend Lindsay on her blog The Lean Green Bean! Check out the post, it’s a really good one, I promise. :)

Thanks for reading!


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{ 2 comments… add one }

  • Laura @ Sprint 2 the Table June 27, 2012, 11:49 am

    I am obsessed with Anitco! Talk about pizza nirvana…

    you pizza looks fantastic too, of course. I’ve never actually tried to make pizza dough before… will have to check out this recipe!

  • Justina July 8, 2012, 2:11 pm

    Wow those pizzas look great! Care to share your recipe? My pizza crust recipe comes from the PW. Unfortunately I know nothing about making pizza and usually it’s a hit or miss. Somehow my crust looks/tastes uncooked even after an hour in the oven o_O

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