Food Culture of the South
Makes 1 pizza
*Use tomatoes imported from San Marzano in Naples not “San Marzano” tomatoes.
1 portion of pizza dough (recipe follows),3 ounces San Marzano tomatoes*,Salt and pepper to taste,5 large pieces buffalo mozzarella,5 basil leaves,Olive oil
- Place a pizza stone on top rack in oven and preheat to 500 degrees. Form dough ball into pizza using traditional “slap” method: Make two fists and place dough on top. Using knuckles, gently pull dough outward from center until desired consistency is reached.
- Using the smallest holes on a box grater, grate tomatoes then season with salt and pepper. Ladle tomatoes onto dough, spreading evenly over surface, leaving a ½-inch crust around the outer edge. Top with mozzarella and basil.
- Transfer to pizza stone in oven and bake until crust is browned on bottom and cheese is melted, about 7 to 10 minutes. Remove from oven and drizzle with olive oil.
Makes enough dough for 12-16 pizzas
1 tablespoon plus 1 teaspoon salt
1 teaspoon yeast
13½ cups flour plus more for dusting
- In a large bowl, combine salt and yeast with 4½ cups water. Begin adding flour and mix by hand until dough forms, approximately 10 minutes. Turn dough onto floured work surface and knead until pliable, about 20 minutes.
- Place dough in large, oiled bowl. Cover with a clean kitchen towel and let rise until doubled in size, about 2 hours. (For best results, keep dough in a room that’s about 77 degrees.)
- Return dough to floured work surface and, using bench scraper or sharp knife, divide into 6- to 9-ounce portions. Dough should make between 12 and 16 portions. Roll dough into balls and transfer to greased sheet pans.
- Sprinkle dough lightly with flour and cover with clean kitchen towels. Let rise for 4 to 6 hours.
- From Loren Mendosa, Mitch Beerens, and Ian Redshaw of Lampo Neapolitan Pizzeria of Charlottesville, Virginia