In honor of National Pizza Day, I thought I would share a recipe for the most perfect Neapolitan pizza dough recipe that was gifted to me by a friend who craves pizza almost as much as I do. I prefer making my own pizza at home. Sure, the super hot crazy ovens that a lot of trendy pizza places in Dallas have are pretty cool, but I get the job done with this fail-proof dough recipe and a little imagination. After all, the crust is the most important part of a pizza, as it is the base for building your perfect pizza. Can’t have a good crust without good dough. Below is the recipe adapted by Modernist Cuisine (I leave out the vital wheat gluten – for better or worse).
When it comes to toppings, you’re really only limited by your imagination. Cooking times vary by the toppings you use, so just ensure the crust is crisp and the cheese has melted. I typically make sure my meats are cooked through because the crust cooks faster than the toppings. Here are a few favorites that I’ve created:
- BBQ Pizza – Take shredded chicken breast in a bowl, add garlic salt and your favorite BBQ sauce to coat. For the sauce, use equal parts crushed tomatoes and BBQ sauce to coat. Top with cheddar, mozzarella, sliced-thin red onion, the shredded chicken, and finish with green onion and a drizzle of ranch.
- Buffalo Pizza – Take shredded chicken breast in a bowl, add wing sauce to coat. For the sauce, I use equal parts ranch (homemade) and crushed tomato. Top with cheddar, mozzarella, and finish with green onion and a drizzle of ranch.
- Green Pizza – In a bowl, combine ricotta cheese, fresh garlic, and chopped parsley. Mix and let sit in the refrigerator for at least 4 hours (or all day). Onto rolled out dough, smear mixture to coat. Add sliced fresh mozzarella and top with torn basil. (This is perfect for the picky pizza eater who may not love red sauce)