Most of the pizza seen in the U.S. is an interpretation on the Neapolitan pizza found in Italian pizzerias. It has a thin crust and is usually about 10 to 12 inches in diameter. Typically pizza is eaten at pizzerias in Italy rather than taken to go or delivered. The crust is critically important in a traditional Italian pizza because they use toppings sparingly so that each component has a moment in the spotlight.
Pizza has taken center stage recently in the food world so to share in the spirit, below are a few of our favorite ICE variations which also happen to be covered in the Pastry & Baking Arts program curriculum here at ICE. You can use your favorite recipe for dough, or try ICE’s version from a previous post. And for some more pizza fun, check out this video from Eater where ICE Creative Director Michael Laiskonis shows off his own unique version of a dessert pizza.
Pizza Quattro Formaggi
8 ounces shredded mozzarella
4 ounces shredded Bel Paese
6 ounces ricotta
3 ounces grated parmigiano-reggiano
salt and pepper to taste
Strew dough with cheeses in order, dropping ricotta from a small spoon. Bake at 475ºF for about 10 minutes.
1 pint chopped, drained canned tomatoes
salt and pepper
12 ounces shredded mozzarella
2 fluid ounces olive oil
12 large leaves fresh basil, coarsely torn, not cut
Top crust with tomatoes, salt and pepper, mozzarella and oil. Bake until almost done, sprinkle with basil and return to oven for 1 minute
1/2 pint pizza sauce
2 ounces pitted Nicoise olives
2 ounces flat anchovy fillets in oil
2 ounces pickled capers
1-2 cloves of garlic, thinly sliced
Spread sauce on pizza dough. Strew with remaining ingredients. Bake at 475ºF for about 10 minutes.