NAPLES DOUGH PIZZAS | 129MAKES ENOUGH FOR ONE 10- TO 12- INCH (25 TO 30 CM) PIZZAGRANCHIOFRESH CRAB AND ROASTED PEPPERSWhen we opened a pizzeria in Washington, DC, we wanted a signature pizza that used local ingredients. The Chesapeake Bay came to mind right away. Boom! The Granchio pizza was born.In a small bowl, mix together the crabmeat, roasted peppers, Serrano pepper, capers, anchovies, herbs, 2 1/2 tablespoons oil, and the lemon juice and zest. Season with salt and pepper until it tastes good to you.After shaping the pizza dough, scatter on the mozzarella. Drizzle with a little oil and cook the pizza. When the pizza comes out of the oven, let it rest for a minute before slicing. Slice and then top with the crab mixture.OPTIONTo roast whole bell peppers yourself, just put a few peppers of various colors in a pan under the heat of a wood oven or under a broiler, turning them so the skins blacken all over. When the peppers are black all over and start to slump, put them in a bowl, cover tightly, and let them steam for 15 min-utes. When cool enough to handle, peel off and discard the skins, then pull out and discard the cores and seeds.2 ounces (57 g) jumbo lump crabmeat1/2 cup (170 g) finely chopped mixed roasted bell peppers (red, yellow, and green)1/4 teaspoon (0.75 g) seeded and minced Serrano chile pepper1 tablespoon (7 g) capers (minced if large)4 oil- packed anchovy fillets, minced1/2 teaspoon (0.6 g) each minced fresh dill, tarragon, parsley, chives, and chervil2 1/2 tablespoons (37 ml) extra- virgin olive oil, plus some for drizzlingJuice and zest of 1/2 lemonSea salt and freshly ground black pepper2 ounces (57 g) fresh mozzarella cheese, torn in bitsGas-Grilled Granchio Pizza al MetroNAPLES DOUGH PIZZAS | 129MAKES ENOUGH FOR ONE 10- TO 12- INCH (25 TO 30 CM) PIZZAGRANCHIOFRESH CRAB AND ROASTED PEPPERSWhen we opened a pizzeria in Washington, DC, we wanted a signature pizza that used local ingredients. The Chesapeake Bay came to mind right away. Boom! The Granchio pizza was born.In a small bowl, mix together the crabmeat, roasted peppers, Serrano pepper, capers, anchovies, herbs, 2 1/2 tablespoons oil, and the lemon juice and zest. Season with salt and pepper until it tastes good to you.After shaping the pizza dough, scatter on the mozzarella. Drizzle with a little oil and cook the pizza. When the pizza comes out of the oven, let it rest for a minute before slicing. Slice and then top with the crab mixture.OPTIONTo roast whole bell peppers yourself, just put a few peppers of various colors in a pan under the heat of a wood oven or under a broiler, turning them so the skins blacken all over. When the peppers are black all over and start to slump, put them in a bowl, cover tightly, and let them steam for 15 min-utes. When cool enough to handle, peel off and discard the skins, then pull out and discard the cores and seeds.2 ounces (57 g) jumbo lump crabmeat1/2 cup (170 g) finely chopped mixed roasted bell peppers (red, yellow, and green)1/4 teaspoon (0.75 g) seeded and minced Serrano chile pepper1 tablespoon (7 g) capers (minced if large)4 oil- packed anchovy fillets, minced1/2 teaspoon (0.6 g) each minced fresh dill, tarragon, parsley, chives, and chervil2 1/2 tablespoons (37 ml) extra- virgin olive oil, plus some for drizzlingJuice and zest of 1/2 lemonSea salt and freshly ground black pepper2 ounces (57 g) fresh mozzarella cheese, torn in bitsGas-Grilled Granchio Pizza al MetroPIZZA AL TAGLIO | 177MAKES ENOUGH FOR 1 HALF- SHEET PAN PIZZA (18 BY 13 INCHES/ 45 BY 33 CM)ZOLA AL TAGLIOSPECK WITH RADICCHIO, APPLES, AND GORGONZOLASpeck is cold- smoked prosciutto from Italy’s northern Alto Adige region. It has a strong juniper aroma, but you could use prosciutto di Parma if you want. It just won’t taste like smoke and juniper. Try pairing this pizza with a Negroni in the fall.Slice the radicchio very thin, about 1/8 to 1/4 inch (0.3 to 0.6 cm) thick. Whisk together the honey, 11/2 tablespoons of the vinegar, and 1/4 cup of the oil in a small bowl. Add the radic-chio and toss to coat. Season with salt and pepper until it tastes good to you.Arrange the radicchio over the dough in an even layer. Bake for 10 minutes and then rotate pan and bake until puffed and golden brown on the edges, about 10 minutes more.Meanwhile, toss the apples with the gorgonzola, parsley, remaining 1 1/3 tablespoons olive oil, and remaining 1/2 table-spoon vinegar. Season with salt and pepper until it tastes good to you.Remove the pizza from the oven and top with the apple- gorgonzola mixture and speck. Drizzle with a little oil and then cut with scissors.12 ounces (340 g) radicchio or Belgian endive4 teaspoons (20 ml) honey2 tablespoons (30 ml) white balsamic vinegar1/3 cup (79 ml) extra- virgin olive oil, plus some for drizzlingSea salt and freshly ground black pepper1 1/2 cups (170 g) cored and thinly sliced apples, with peel91/2 ounces (269 g) crumbled gorgonzola1/4 cup (15 g) packed small fresh parsley leaves5 ounces (142 g) thinly sliced speckHome Oven Zola Pizza al TaglioPIZZA AL TAGLIO | 177MAKES ENOUGH FOR 1 HALF- SHEET PAN PIZZA (18 BY 13 INCHES/ 45 BY 33 CM)ZOLA AL TAGLIOSPECK WITH RADICCHIO, APPLES, AND GORGONZOLASpeck is cold- smoked prosciutto from Italy’s northern Alto Adige region. It has a strong juniper aroma, but you could use prosciutto di Parma if you want. It just won’t taste like smoke and juniper. Try pairing this pizza with a Negroni in the fall.Slice the radicchio very thin, about 1/8 to 1/4 inch (0.3 to 0.6 cm) thick. Whisk together the honey, 11/2 tablespoons of the vinegar, and 1/4 cup of the oil in a small bowl. Add the radic-chio and toss to coat. Season with salt and pepper until it tastes good to you.Arrange the radicchio over the dough in an even layer. Bake for 10 minutes and then rotate pan and bake until puffed and golden brown on the edges, about 10 minutes more.Meanwhile, toss the apples with the gorgonzola, parsley, remaining 1 1/3 tablespoons olive oil, and remaining 1/2 table-spoon vinegar. Season with salt and pepper until it tastes good to you.Remove the pizza from the oven and top with the apple- gorgonzola mixture and speck. Drizzle with a little oil and then cut with scissors.12 ounces (340 g) radicchio or Belgian endive4 teaspoons (20 ml) honey2 tablespoons (30 ml) white balsamic vinegar1/3 cup (79 ml) extra- virgin olive oil, plus some for drizzlingSea salt and freshly ground black pepper1 1/2 cups (170 g) cored and thinly sliced apples, with peel91/2 ounces (269 g) crumbled gorgonzola1/4 cup (15 g) packed small fresh parsley leaves5 ounces (142 g) thinly sliced speckHome Oven Zola Pizza al TaglioDESSERT | 239MAKES 1 LARGE RECTANGULAR PIZZA, ABOUT 21 INCHES LONG BY 10 INCHES WIDE (53 BY 25 CM)HOME OVEN FRESH BERRY MASCARPONE PIZZA AL METROSome dessert pizzas seem forced, but there’s nothing forced about fresh seasonal berries and whipped cream! If you have a large baking stone or steel, this dessert is a crowd pleaser for a big dinner party. For a smaller pizza, just cut the recipe in half and roll a single dough ball into a smaller oval to fit your baking stone.Let the dough warm up at room temperature for at least 1 hour or up to 4 hours. As it warms up, the dough will relax and become easier to shape.Chill a medium metal bowl and the whip attachment for an electric mixer in the freezer for about 10 minutes. Combine the mascarpone, confectioners’ sugar, cream, and vanilla in the cold bowl and beat with the whip attachment on medium speed until thickened and smooth, 2 to 4 minutes. Spoon the whipped mascarpone cream into a piping bag fitted with a star tip (or into a zipper- lock bag and cut off one corner of the bag so you can pipe the cream). Refrig-erate until ready to use. This mixture can be made up to 4 hours ahead of time.Place a large baking steel or stone (at least 22 inches long and 11 inches wide/56 by 28 cm) on the upper rack of the oven 4 to 6 inches (10 to 15 cm) beneath the broiler for an electric oven or 6 to 8 inches (15 to 20 cm) beneath the broiler for a gas oven. Preheat the oven to its highest setting (usually 500° to 550°F/260° to 288°C) for 45 minutes.TO SHAPE THE DOUGH: The goal is to stretch the dough to a large rectangle, about 21 inches long by 10 inches wide (53 by 25 cm) with an even thickness across the middle and a thicker rim around the edge. There are lots of ways. Here’s how I usually do it for a pizza al metro. Lightly flour a large work surface and a large wooden pizza peel or cutting board (a board big enough to fit the stretched- out dough). Use a dough scraper to scrape the dough balls from the tray to the floured surface. Position the dough balls end to end and press the ends together, pinching them and reshap-ing the dough balls to make one larger piece of dough in a rough rectangular shape. Gently poke your fingers about 1/2 inch (1.3 cm) from the edge of the dough all around it to begin forming the rim. The center should look thicker at this point. Leave the rim alone and press your fingers and palms gently around the center portion to begin stretching the dough away from the center. At this point, you should have a rectangle of dough about 12 inches long by 4 inches wide (30 by 10 cm). Slip one hand under the rectangle and quickly flip it over. Repeat the poking and pressing process on the other side, poking your fingers around the edge first to make the rim, and then placing your palms on the center and gently stretching your fingers and thumb outward to stretch the dough from the center outward into a large rectangle about 21 inches long by 2 dough balls, preferably Roman Dough at 57% Hydration (page 76), about 460 grams/1 pound total1/2 cup (116 g) cold mascarpone cheese1/4 cup (30 g) confectioners’ sugar, plus some for dusting1/4 cup (50 ml) cold heavy cream1 teaspoon (5 ml) vanilla extractFlour, for dusting3 cups (454 g) mixed fresh berries such as blueberries, blackberries, and halved strawberries2 tablespoons (25 g) sugarFinely grated zest of 1/2 orange, optional12 fresh mint leavesCONTINUEDDESSERT | 239MAKES 1 LARGE RECTANGULAR PIZZA, ABOUT 21 INCHES LONG BY 10 INCHES WIDE (53 BY 25 CM)HOME OVEN FRESH BERRY MASCARPONE PIZZA AL METROSome dessert pizzas seem forced, but there’s nothing forced about fresh seasonal berries and whipped cream! If you have a large baking stone or steel, this dessert is a crowd pleaser for a big dinner party. For a smaller pizza, just cut the recipe in half and roll a single dough ball into a smaller oval to fit your baking stone.Let the dough warm up at room temperature for at least 1 hour or up to 4 hours. As it warms up, the dough will relax and become easier to shape.Chill a medium metal bowl and the whip attachment for an electric mixer in the freezer for about 10 minutes. Combine the mascarpone, confectioners’ sugar, cream, and vanilla in the cold bowl and beat with the whip attachment on medium speed until thickened and smooth, 2 to 4 minutes. Spoon the whipped mascarpone cream into a piping bag fitted with a star tip (or into a zipper- lock bag and cut off one corner of the bag so you can pipe the cream). Refrig-erate until ready to use. This mixture can be made up to 4 hours ahead of time.Place a large baking steel or stone (at least 22 inches long and 11 inches wide/56 by 28 cm) on the upper rack of the oven 4 to 6 inches (10 to 15 cm) beneath the broiler for an electric oven or 6 to 8 inches (15 to 20 cm) beneath the broiler for a gas oven. Preheat the oven to its highest setting (usually 500° to 550°F/260° to 288°C) for 45 minutes.TO SHAPE THE DOUGH: The goal is to stretch the dough to a large rectangle, about 21 inches long by 10 inches wide (53 by 25 cm) with an even thickness across the middle and a thicker rim around the edge. There are lots of ways. Here’s how I usually do it for a pizza al metro. Lightly flour a large work surface and a large wooden pizza peel or cutting board (a board big enough to fit the stretched- out dough). Use a dough scraper to scrape the dough balls from the tray to the floured surface. Position the dough balls end to end and press the ends together, pinching them and reshap-ing the dough balls to make one larger piece of dough in a rough rectangular shape. Gently poke your fingers about 1/2 inch (1.3 cm) from the edge of the dough all around it to begin forming the rim. The center should look thicker at this point. Leave the rim alone and press your fingers and palms gently around the center portion to begin stretching the dough away from the center. At this point, you should have a rectangle of dough about 12 inches long by 4 inches wide (30 by 10 cm). Slip one hand under the rectangle and quickly flip it over. Repeat the poking and pressing process on the other side, poking your fingers around the edge first to make the rim, and then placing your palms on the center and gently stretching your fingers and thumb outward to stretch the dough from the center outward into a large rectangle about 21 inches long by 2 dough balls, preferably Roman Dough at 57% Hydration (page 76), about 460 grams/1 pound total1/2 cup (116 g) cold mascarpone cheese1/4 cup (30 g) confectioners’ sugar, plus some for dusting1/4 cup (50 ml) cold heavy cream1 teaspoon (5 ml) vanilla extractFlour, for dusting3 cups (454 g) mixed fresh berries such as blueberries, blackberries, and halved strawberries2 tablespoons (25 g) sugarFinely grated zest of 1/2 orange, optional12 fresh mint leavesCONTINUEDDESSERT | 241240 | MASTERING PIZZAHOME OVEN FRESH BERRY MASCARPONE PIZZA AL METRO, CONTINUED10 inches wide (53 by 25 cm). Use both hands to stretch the dough and as you work, keep the rim thick. If the dough is difficult to stretch, let it relax for 5 minutes or so and then stretch it again. If the dough tears a hole, patch it by pulling a little dough from one side of the hole and pressing it over the hole with your thumb.Lay the stretched dough onto the floured peel or cutting board. The easiest way is to slide it onto the peel or board, one end at a time, removing your hands from beneath the dough each time. Reshape the rectangle as necessary on the peel or board and then give the peel or board a quick shake to make sure the dough can slide easily.Arrange the berries evenly over the pizza all the way to the rim. Sprinkle the sugar over the top. Give the peel or board another quick shake to make sure the dough slides easily.TO BAKE THE PIZZA: At this point, your oven should be on broil. Slide and shake the pizza from the peel or board onto the cooking surface. Cook until the rim is puffed, the dough blisters and chars in spots, and the bottom is crisp, 6 to 8 minutes. Use your hands or a long spatula to rotate the dough as necessary for even cooking.Remove the pizza from the oven to a large cutting board to cool for a minute or two before slicing. For this pizza, I like to cut the entire pizza in half lengthwise, then make 5 cross-wise cuts to make rectangles. Slice and then pipe a dollop of whipped mascarpone cream on each slice. Sprinkle the orange zest, if using, over the top. Finish with the mint leaves and a dusting of confectioners’ sugar.WOOD OVEN CRÈME BRÛLÉE PIZZAWhen I was playing around with the ice technique on pizza (see page 10), my mind started wandering. The pizza started looking less like a pizza and more like a tart shell. It could be filled with almost anything! But I like to keep it simple. A creamy custard of crème brûlée is all you need, plus a kitchen torch. You can make this dessert in a home oven, too (see “Option,” page 243).Light a wood fire on the oven floor directly where you will be cooking the pizza (for details on starting a fire, see page 15). Feed the fire until the ambient temperature in the oven is around 700°F (371°C), 1 to 2 hours. Quickly rake the fire to one side of the oven, containing it in a neat pile near the edge. Brush the cooking surface clean.Let the dough warm up at room temperature for at least 1 hour or up to 4 hours. As it warms up, the dough will relax and become easier to shape.TO SHAPE THE DOUGH: The goal is to stretch the dough to a 10- inch (25 cm) circle with an even thickness across the middle and a thick rim around the edge, at least 1/2 inch (1.3 cm) high. You want a thick rim for this pizza because it will have to contain the ice as it melts to water on the pizza shell. Here’s how I usually do it. Lightly flour a work surface and a wooden pizza peel. Use a dough scraper to scrape the dough ball from the tray to the floured surface. Gently poke your fingers about 1/2 inch (1.3 cm) from the edge of the dough ball all around it to begin forming the rim. The center should look thicker like a hat. Leave the rim alone and press your fingers and palm gently into the center of the hat, moving your fingers and thumb outward to begin stretching the dough away from the center (see the photos on page 95). As you work, gradually rotate the dough and keep your thumb against the rim to make the rim thick and round. As the dough round stretches and gets wider, you can begin to use both hands instead of just one. The dough should be soft enough to continue this process completely on your work surface until it is stretched to a 10- inch (25 cm) circle with an even thickness across the middle and a rim about 1/2 inch (1.3 cm) thick. If the dough tears a hole, patch it by pulling a little dough from one side of the hole and pressing it over the hole with your thumb.Lay the stretched dough onto the floured peel. The easiest way is to simply drape it over the peel and then remove your hands from beneath the dough. Reshape the dough round as necessary, making sure the rim is nice and thick, at least 1/2 inch (1.3 cm) high. Give the peel a quick shake to make sure the dough can slide easily.TO TOP AND BAKE: Spread the ice evenly across the dough.Slide and shake the pizza from the peel onto the cooking surface. Cook until the rim is puffed and charred in spots and the bottom is crisp, 1 to 2 minutes. The ice will melt and almost completely evaporate. Pop any large bubbles that form in the center of the pizza. Essentially, you are creating a pizza shell or tart shell. Use a metal pizza peel to rotate the dough as necessary for even cooking. If the rim is done before all the water melts, use a pastry brush to brush excess water over the rim; this will shine it up a bit.Remove the pizza from the oven to a wire rack to cool.1 dough ball, preferably Naples Dough at 60% Hydration (page 72), about 250 grams/8.8 ouncesFlour, for dusting1/2 cup (70 g) coarsely crushed ice1 egg3 egg yolks1 cup (237 ml) heavy cream1/2 cup (100 g) sugar, plus some for sprinklingFresh mint leaves, optionalConfectioners’ sugar, optionalMAKES ONE 10- INCH (25 CM) ROUND PIZZACONTINUEDWe hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >