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 More…