Pizza Napoletana

posted in: Entrees | 2

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!

-Lauren

2 Responses

  1. Laura @ Sprint 2 the Table
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    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!

  2. Justina
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    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