Pizza Margherita

Plain and simple, this is the standard by which a pizzaiolo is judged.

• 2 Napoletano doughs, approximately 6 ounces each
• ½ cup crushed tomato sauce (page 00)
• 4 ounces fresh mozzarella cheese, preferably mozzarella di buffalo, either sliced into round disks, coarsely shredded, or diced into small chunks
• 2 tablespoons freshly grated Parmigiano Reggiano or Grana Padano cheese (optional)
• 16 fresh, whole basil leaves

1. Preheat the HearthKit (on the middle shelf unless you know your oven well enough to place it on a different shelf) for at least one hour, to the highest setting.

2. Stretch the dough and transfer to a peel that has been dusted with flour or semolina.

3. Spread 1/4 cup of sauce on each pizza, not quite to the edge, and place 4 basil leaves on top of the sauce, one in each quadrant (you may use more basil if you prefer).

4. Apply 2 ounces of the mozzarella over the top of the sauce and basil, dust with 1 tablespoon of Parmesan (optional).

5. Carefully slide the pizza from the peel onto the HearthKit.
It should take approximately 7 to 9 minutes to bake (only 1 to 2 minutes in a wood fired forno heated to 750 to 800 degrees). The crust should be puffy and slightly charred on the cornichone (edge or lip), but still thin in the center, with the cheese fully melted and just beginning to brown in spots. The bottom, underside, of the dough should be brown and crisp, not white and soft. If the underside is not brown and crisp when the top is finished, lower the shelf for the next pizza (you can also earn a couple of extra minutes in the oven by loosely covering the top of the pizza with a sheet of aluminum foil, “non-stick” foil if possible, to protect the cheese.

6. Remove the finished pizza from the oven and immediately lay 4 additional basil leaves on the top, one in each quadrant, but not directly on top of the previous basil leaves.
Serve whole (usually one pizza per person).

Repeat with the second dough.


By Peter Reinhart
From the book American Pie: My Search for the Perfect Pizza
2002 James Beard Award Winner & Author
The Bread Baker’s Apprentice, Crust & Crumb

Rosa ala Bianco

(Makes 2)
• 2 Napolentana doughs, 6 oz. Each
• 6 ounces Parmigiano Reggiano, freshly grated
• 1 red torpedo onion, sliced thin
• 2 teaspoons fresh rosemary
• 24 pistachio nuts, shelled and very coarsely chopped (or 1/4 cup pine nuts)
• 2 tablespoons extra virgin olive oil

1. Prepare the oven and dough as for pizza Margherita.

2. When the dough is transferred to the peel spread half of the onion slices over the surface, and sprinkle half of the cheese over the top of the pizza, leaving a 1/2" border around the edge (cornicione).

3. Spread half of the nuts over the top and then do the same with 1 teaspoon of rosemary leaves. Drizzle 1 tablespoon of olive oil over the top, spiraling it from the center to the edge.

4. Slide the pizza into the oven and bake for about 7 to 9 minutes, or until the cheese is golden and the crust is crisp and beginning to char. Serve immediately.

Repeat with the second dough.

Note: If you do not have pistachio nuts you may substitute pine nuts. You can also, of course, use another type of dry, aged cheese such as pecorino romano or asiago or even dried Sonoma Jack.

By Peter Reinhart
From the book American Pie: My Search for the Perfect Pizza
2002 James Beard Award Winner & Author
The Bread Baker’s Apprentice, Crust & Crumb

Napoletana Pizza Dough

Makes six 6-ounce dough balls

If possible, make this dough either the day before you plan to make the pizzas, or make it well in advance and keep the dough balls in the freezer.

• 5 cups (22 ½ ounce) unbleached, all purpose flour
• 1 ¾ teaspoons of table salt or 3 ¼ teaspoons of kosher salt
• 1 teaspoon of instant yeast
• 1 ¾ cups plus 2 tablespoons of cool water (65° F)

1. With a large metal spoon, stir together all the ingredients in a 4-quart bowl or the bowl of an electric mixer until combined.

If mixing with an electric mixer, fit in with the dough-hook and mix at low speed for about 4 minutes or until the flour gathers to form a course ball. Let the dough rest for about 5 minutes, then mix again on medium-low speed for an additional 2 minutes, or until dough clears the sides of the bowl and sticks just a little to the bottom. If the dough is too soft and sticky to hold its shape, mix in more flour.

2. Turn the dough on a lightly floured work surface. With the palms of your hands, flatten it to a thickness of about 1/2". Generously sprinkle a baking sheet with flour, place the dough on the sheet and cover it loosely with plastic wrap. Allow the dough to come to room temperature. This will take about 1 hour. Do not let dough sit longer than 2 hours before forming and baking.

HINT: The dough will soften best in a warm environment. If needed, place the baking sheet of dough on top of the warm stove, making sure to remove it within 10 minutes as over proofing may occur. Turn the dough over once or twice during this time to permeate the heat throughout the dough.

3. Place the dough on a lightly floured work surface. Using your fingertips, press the dough all over so that it begins to stretch out. Gently pull the dough to stretch it into a round disc. The dough will be noticeably soft when pulled. Lift the dough by one edge and place your fists underneath it to begin to stretch the dough into a circle about 10" to 11" in diameter, or the size that fits your peel or the baking sheet you are using. If the dough resists shaping, cover it with plastic and let it sit for another 10 minutes.

4. Sprinkle the peel with cornmeal, and then carefully transfer the stretched pizza dough onto it.


HINT: An old baker’s trick – cornmeal provides a slippery surface to assist in sliding the pizza on and off the peel or baking sheet.

CLASSIC MISTAKE – DO NOT FORGET TO TRANSFER THE DOUGH ONTO THE PEEL OR BAKING SHEET BEFORE APPLYING THE SAUCE AND TOPPINGS!


By Peter Reinhart
From his book American Pie: My Search for the Perfect Pizza

2002 James Beard Award Winner & Author,
The Bread Baker’s Apprentice, Crust & Crumb