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:
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”.
Little hands helped along the way.
And between five of us, we ate three entire pies. Not bad.
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!
Thanks for reading!