Kitchen Workshop-Pizza - Hands-On Cooking Lessons For Making Amazing Pizza at Home (gnv64) PDF

E N WORKS
CH HO
IT
K
P
Hands-on Cooking Lessons
for Making Amazing Pizza
at Home
Ruth GResseR
Quarry Books
100 Cummings Center, Suite 406L
Beverly, MA 01915
quarrybooks.com • quarryspoon.com
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© 2014 by Quarry Books
Text © 2014 Ruth Gresser
Photography © 2014 Moshe Zusman Photography
First published in the United States of America in 2014 by

Quarry Books, a member of
Quayside Publishing Group
100 Cummings Center
Suite 406-L
Beverly, Massachusetts 01915-6101
Telephone: (978) 282-9590
Fax: (978) 283-2742
www.quarrybooks.com
Visit www.QuarrySPOON.com and help us celebrate food and culture one spoonful at a time!
All rights reserved. No part of this book may be reproduced in any form without written permission of
the copyright owners. All images in this book have been reproduced with the knowledge and prior con-
sent of the artists concerned, and no responsibility is accepted by the producer, publisher, or printer
for any infringement of copyright or otherwise, arising from the contents of this publication. Every ef-
fort has been made to ensure that credits accurately comply with information supplied. We apologize
for any inaccuracies that may have occurred and will resolve inaccurate or missing information in a
subsequent reprinting of the book.
10 9 8 7 6 5 4 3 2 1
ISBN: 978-1-59253-883-6
Digital edition published in 2014

eISBN: 978-1-61058-897-3
Library of Congress Cataloging-in-Publication Data

Gresser, Ruth.
Kitchen workshop--pizza : hands-on cooking lessons for making amazing pizza at home / Ruth
Gresser.
pages cm
ISBN 978-1-59253-883-6 (pbk.)
1. Pizza. I. Title. II. Title: Pizza.
TX770.P58.G74 2014
641.82'48--dc23
2013038896
Cover and Book Design: Debbie Berne

Cover Image: Moshe Zusman
Page Layout: Sporto
Concept and Recipe Development Collaboration: Bonnie Moore
Paintings on pages 3 and 158: Barbara Johnson
Graphic on page 8: Leanne Poteet
Beer Cooler Collaboration: Greg Jasgur
Printed in China
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To Marty, my partner in
food, art, and joy.
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CONTENTS
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 LeveL 2
FOUNDATIONS The ClassiCs 53

Seven Italian Pizza Standards
The WhaT and hoW LESSON 1 Pizza Margherita . . . . . . . . . . . . . . . . . . . . . . . . 54
of Making Pizza 9 LESSON 2 Pizza Marinara . . . . . . . . . . . . . . . . . . . . . . . . . . . 56
The Equipment You’ll Need . . . . . . . . . . . . . . . . . . . . . . . . . . 10 LESSON 3 Pizza Quattro Formaggi . . . . . . . . . . . . . . 58
Methods To Master . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 LESSON 4 Pizza di Prosciutto . . . . . . . . . . . . . . . . . . . . . 60
Ingredients To Choose . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 LESSON 5 Calzone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .62

LESSON 6 Pizza Quattro Stagioni . . . . . . . . . . . . . . . . 64
LeveL 1 LESSON 7 Pizza Napoletana . . . . . . . . . . . . . . . . . . . . . . . 66
Pizza BasiCs 25 LeveL 3
Seven Variations on Tomato and Cheese Pizzas
The Paradiso . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26

Pizzeria Paradiso
LESSON 1
LESSON 2 The Pizzaria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 originals 69

LESSON 3 The Neapolitan . . . . . . . . . . . . . . . . . . . . . . . . . . 34 Seven Pizzas from Pizzeria Paradiso’s Menu
LESSON 4 The Gluten-Free . . . . . . . . . . . . . . . . . . . . . . . . . . 37 LESSON 1 Pizza Macellaio . . . . . . . . . . . . . . . . . . . . . . . . . . 70
LESSON 5 The Whole Wheat . . . . . . . . . . . . . . . . . . . . . . 41 LESSON 2 Pizza Bosco . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .72
LESSON 6 The Multigrain . . . . . . . . . . . . . . . . . . . . . . . . . . 45 LESSON 3 Pizza di Mare . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74
LESSON 7 The Deep Dish . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 LESSON 4 Pizza Siciliana . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76
LESSON 5 Pizza Atomica . . . . . . . . . . . . . . . . . . . . . . . . . . . .78
LESSON 6 Pizza Genovese . . . . . . . . . . . . . . . . . . . . . . . . . . 80

LESSON 7 Pizza Bottarga . . . . . . . . . . . . . . . . . . . . . . . . . . . .82
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LeveL 4 LeveL 6
sauCes 85 VegeTaBles 125

Seven Sauces and Spreads with Pizzas that Use Them The A(rugula), B(roccoli), and C(auliflower)s
of Vegetables
LESSON 1 Roasted Red Pepper Sauce . . . . . . . . . . 86
LESSON 2 Black Bean Sauce . . . . . . . . . . . . . . . . . . . . . . . 89 LESSON 1 Arugula . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 126
LESSON 3 Creamy Parmesan Cheese Sauce . .92 LESSON 2 Pumpkin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 128
LESSON 4 Elephant Garlic Pesto . . . . . . . . . . . . . . . . . . .95 LESSON 3 Broccoli Rabe . . . . . . . . . . . . . . . . . . . . . . . . . . . . 130
LESSON 5 Salsa Verde . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98 LESSON 4 Cauliflower . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .132
LESSON 6 Barbecue Sauce . . . . . . . . . . . . . . . . . . . . . . . . .101 LESSON 5 Fennel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 134
LESSON 7 Ricotta Cheese Spread . . . . . . . . . . . . . . . 104 LESSON 6 Roots and Greens . . . . . . . . . . . . . . . . . . . . . . 136
LESSON 7 Asparagus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 138
LeveL 5
LeveL 7
ProTeins 107 fruiTs 141

From Chicken to Tofu
Savory Fruits that Make a Meal and Sweet Fruits to End It
LESSON 1 Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 108
LESSON 2 Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 1 1 LESSON 1 Cantaloupe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 142
LESSON 3 Shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 113 LESSON 2 Apples . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 144
LESSON 4 Smoked Salmon . . . . . . . . . . . . . . . . . . . . . . . . . 115 LESSON 3 Apricots and Dates . . . . . . . . . . . . . . . . . . . . 146
LESSON 5 Tuna . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 117 LESSON 4 Pears . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 148
LESSON 6 Chickpeas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 119 LESSON 5 Cherries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 150
LESSON 7 Tofu . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 121 LESSON 6 Berries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 152
LESSON 7 Bananas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 154
Acknowledgments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 156
About the Author . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 157
Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 158
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inTroduCTion
Everybody loves pizza. Your love of pizza brings you to this relayed their challenges and successes. I was gratified
book because you want to conquer the challenge of making to hear that with time they all felt accomplished in their
pizzeria-quality pizza at home. My love of pizza took me to pizza-making goal. As my mother said, “Doing [it] develops
a career of pizza making. For over 20 years, I have owned technique and comfort” with the process and the product.
and operated one of the nation’s top pizza restaurants, Several people tested recipes by having a party with friends
Pizzeria Paradiso, with several locations in the Washington, and family, thus revealing pizza’s communal character and
D.C., metropolitan area. Relying on my many years of pizza- yet another level of pizza’s appeal.
making experience, I created this book to help guide you on At Pizzeria Paradiso, we developed an extensive
your quest to make great-tasting pizza. program that explores another aspect of pizza’s appeal:
Pizzeria Paradiso’s pizza begins with Neapolitan ideas its affinity for beer. Through a constantly changing draft
and crosses the ocean to include American techniques and beer menu as well as upward of 200 bottled beers, we
ingredients. But Pizzeria Paradiso–style pizza isn’t the only offer a vast selection of the world’s greatest and most
pizza in town. That’s why in this book I will teach you to unique beers. Greg Jasgur, Pizzeria Paradiso’s executive
make not only standard pizzas from the Pizzeria Paradiso bar manager, worked with me to fashion beer pairings for
menu but also a variety of pizzas, from Neapolitan to New a number of the pizzas in this book. Called “Greg’s Beer
York, from classic to modern, and from simple to complex. Cooler,” each pairing includes a style of beer appropriate
In eighteenth-century Naples, tomatoes—recently for a given pizza as well as “Greg’s Pick”—his favorite beer
imported from the New World—lost their poisonous to drink with that pie.
reputation and the first tomato-topped pies appeared. No matter how you like it, what you drink with it, or
Soon after, the addition of cheese completed today’s most how pizza changes over time, the fundamental truth of
accepted definition of pizza. As modern pizza circled the pizza remains: It is the people’s food. As a meal in itself that
globe, its transformation continued. The basic ingredi- can easily contain all five food groups (grain, vegetables,
ents remained the same, but it took on local touches. In fruits, proteins, and dairy), pizza ranks at the top of most
America, for example, pizzas got bigger and more heavily people’s list of favorite foods. And the best part is, you can
topped. This book's opening chapters offer variations on eat it with your fingers.
the classic definition of pizza. The later chapters enter the At Pizzeria Paradiso, our “Eat your pizza” slogan has
realm of the unexpected with sauces and toppings that welcomed guests since the day we fired up the pizza oven
demonstrate pizza's transformation, stimulate your imagi- and opened our doors. Now, you can not only “Eat your
nation, and motivate you to experiment. pizza,” but you can “Make your pizza” as well. I hope you
Though pizza is a simple food, it may require a little have fun with the process and enjoy every bite.
effort to develop the level of competency necessary to pro-
duce the results you desire. I listened as my recipe testers —Ruth Gresser
T 7
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FOUNDATIONS
The WhaT and hoW

of Making Pizza
Don’t start making pizza before you read this chapter!
A good pizza depends on ingredients, equipment, methods, and taste. In the

following pages, you will find basic information to help you make choices re-
garding equipment and ingredients. You will also find detailed instructions on
methods that you can apply to the recipes throughout the book. By adding the
fundamentals you learn in this chapter to your own personal tastes, you will
have a solid foundation upon which to create the delicious pizzas you desire.
Joy infused the progress reports of the 20-plus pizza testers who worked their
way through the techniques and recipes of this book. We shared a mutual
giddiness with each step forward, with every positive result, and with each
skill mastered. Many had never made dough, or pizza, at home before. In the
words of one tester, “It was like taking a course in gourmet pizza making.”As
you make your way through this chapter and the pizzas that follow, I trust the
giddiness that I shared with my recipe testers will bubble up in you as well.
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If you make your pizza dough by hand, top it with
The equipmenT crushed fresh tomatoes, olive oil, salt, and pepper and then
bake. That’s all you’ll need. It's pure, simple perfection
You’ll need without embellishment!
Most of the dough recipes call for an electric mixer,
but you can make the doughs by hand if you choose. If you
Having the right equipment will not only make pizza making
use an electric mixer, you will want one that mixes at both
easier, but it will also make your pizza better. Besides the
very slow and faster speeds and comes with a dough hook.
standard cooking equipment found in most kitchens, the
The Deep Dish (page 49) requires a 10-inch (25.5 cm)
shortlist of essential equipment for pizza making follows:
round baking pan or skillet 1 1⁄2 to 2 inches (3.8 to 5 cm)
deep. I like to use my cast-iron skillet for the perfect
• Kitchen scale: This is used to measure the flour for the
deep-dish pie.
dough as well as various toppings. This scale should
measure to the 1⁄4 ounce (7 g).
• Dough scraper: This metal or plastic tool allows you to

manipulate your ingredients as you make your dough.
meThods To masTer
This is pizza making, not brain surgery, a Supreme Court
• Pizza peel: This is a wood slab with a handle for building argument, or rocket science. Nonetheless, pizza making,
your pies. Make sure its width is big enough for the size like these other endeavors, has a skill set that needs mas-
of the pie you want to make. The recipes in this book tery. Here are some details to help you develop your skills.
make 12-inch (30 cm) pizzas.
How to Plan Your

• Pizza stone: Place this square or round stone tile in the
oven during preheating. It will help crisp the bottom
Pizza-Making Adventure
of your pizzas while they bake. You can purchase a Some of the recipes in this book take just a couple of hours
stone designed specifically for pizza baking, or you to prepare. Others take longer, and a couple (only a couple)
can purchase a low-fire ceramic or brick tile from a take 2 to 3 days. Even though most of that time is devoted
hardware store. You can also try using a pizza steel or to the dough’s rising, I cannot stress enough the impor-
baking steel—a relatively new pizza-baking tile made of tance of doing a little planning before you enter the kitchen.
metal—in place of the pizza stone. I don’t want you to discover at 6 o’clock that your pizza
won’t be ready for your guests’ arrival at 8. So, always read
• Oven: Wood, gas, and electric ovens all work as long as through the entire recipe before you start and plan your
the temperature is constant and reaches 500° to 900°F preparation so that it works for your schedule.
(260°C to 482°C, or gas mark 10 or higher).
10 T K I TC H E N WO R K S H O P— P I z z a
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Consider organizing your pizza preparations over sev- wipe the counter with cold water and then wipe again with
eral days. You can start the dough-making process for most warm soap and water. These two simple tips will save your
of the doughs 2 to 3 days before you want to make pizza. sink drain from clogging with pizza dough.
For the more involved pizzas, one possible and painless Always take a good deal of care when measuring the
way to plan your pizza-making fun is to make the dough on ingredients for making your dough. Each recipe has dough
day one, prepare your toppings on day two, and make your mixing, kneading, and rising times designed for and essen-
pizza on day three. I don’t want to scare you, though. Many tial to the character of each crust. Each recipe also includes
of these pizzas can easily be made in an afternoon. a room temperature rising time and a refrigerated rising
time. Using the longer, slower, cooler process of letting
How to Make and Work with the dough rise in the refrigerator will allow the dough to
Pizza Dough develop a yeastier flavor in your crust.
As you progress through the recipes in this book, you will How to Proof Yeast
most likely find that making the crust is the most challeng-
ing endeavor. The process is relatively simple even though Dissolve the yeast in warm water (about 105°F or 41°C)
it includes a number of steps over an extended period. The and let it stand for 5 to 10 minutes. This process is done
dough recipes detail the process for each type of crust. to ensure that the yeast is viable and will leaven your pizza
Here I want to cover information common to all. dough. You will notice small bubbles from, or a slight
Let’s start with a few easy tips. When working with creaminess in, the yeast after it dissolves in the warm
dough, you’ll find that having one clean hand makes the water. This shows that the yeast is alive and will do the
process easier. So, when possible, make one hand your job you need it to do. Some newer recipes skip this step,
work hand and one hand your clean, or at least cleaner, but I think giving the yeast a little time to develop before
hand. Then you will have a clean hand free to answer the incorporating it into the flour makes for a more consistent
phone—or so said Julia Child, as the story goes. and reliable leaven.
Also, if you find yourself with doughy hands that need
cleaning, don’t simply go to the sink and wash your hands.
First take a healthy bit of flour and rub your hands together
over your trash bin. This will remove most of the dough
bits from your hands. Follow this with a soap-and-water
wash at the sink. Similarly, when cleaning your counter
after making dough, first scrape the counter with a dough
scraper to remove most of the dough stuck to the counter.
Scrape this residue into the trash, not into your sink. Next,
F O u N Dat i O N s : t h e W h at a N D h OW O F M a K i N G P i z z a T 11
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How to Shape the Dough How to Stretch the Dough
for the Second Rise
Master this section and you master the method of creat-
You will shape the dough into balls for the second rise, ing round pizza. Before you begin, I have one thought for
by moving your hands in a gentle, yet confident, cupping, you to remember as you stretch your first, or your seven
curving motion. hundredth, pizza round: Pizza dough is extremely forgiv-
ing. Do not let it scare you. Handle it with confidence and
1) On a lightly-floured counter, place your hands on either assertiveness. You will not hurt it. If you stretch it and it
side of the piece of dough, cradling it slightly at the bottom tears, simply patch it by taking one edge of the hole, pulling
where it meets the work surface . it across (closing the hole), and pressing it onto the other
side of the hole (a).
2) Exerting a little inward and downward pressure on If, as you work the dough, you notice it getting less
both sides, begin to turn the dough counterclockwise cooperative and harder to manipulate, walk away. Take
(a). Continue turning and pushing inward and downward a piece of plastic wrap or a damp towel and lay it on the
toward the center of the dough. dough. Then, let it rest for 10 minutes to let the gluten relax.
It will handle better after you both have taken a break. You
3) The dough should stick slightly to the work surface at
will notice a great improvement in your skill level around
the center of the bottom of the ball. The spot where the
the fourth or fifth time you work with the dough. To stretch
dough sticks to the work surface becomes the center point
the dough, follow these instructions:
of the ball that will form in 5 or 6 fluid movements (B).
1) Using your fingertips, flatten each ball all over until it is

8 inches (20 cm) in diameter (B). Press the dough evenly
while maintaining the circular shape.
2) Lift the dough off the counter and slip your fingers un-
der it on opposite sides of the round. Think of your hands as
points on a compass (see page 8). Hold the dough between
your fingers and thumb on the east and west points and
stretch slightly (C). Lay the dough down on the counter
and turn the dough a quarter turn. Lift the dough, hold it
between your fingers and thumb on the new east and west
points, and stretch slightly (D). You’ve now stretched north,
A B
south, east, and west. Lay the dough down on the counter.
Turn it an eighth of a turn. Lift the dough and stretch
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again. Once again, lay the dough down on the counter and
make another quarter turn. Then lift the dough and make
one final stretch (e). With this last stretch, you will have
completed stretching the dough round at each of the eight
principal points on a compass. Lay the dough back down
on the floured surface. The dough round will now measure
about 10 inches (25.5 cm) in diameter.
A B
3) Using the fingertips of your first two fingers and your
thumbs and placing them about 3⁄4 inch (about 2 cm)
from the edge of the dough, lift a section of the dough
from the surface of the countertop (F). Gently stretch the
dough by pulling your hands apart. Continue stretching
the outer edge of the dough, section by section, letting
the dough hang until you have made your way around the
full circumference. By letting the dough hang, you use the
weight of the dough to help the stretching process. Watch
C
your finger placement as you make your way around the
dough. You want the outer edge to remain thicker than the
center so that it can form a nice corona (Italian for “crown”)
of crust for the finished pizza. The dough should now be
a well-formed round shape measuring 12 inches (30 cm)
in diameter. If your dough is slightly misshapen, simply
reshape it by pushing (or pulling) the edge until you achieve
the desired round pizza shape.
D E
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How to Transfer Your Dough
to a Pizza Peel
Once you have created your pizza round, you need to move
it to the pizza peel to add the toppings. Before you do that,
though, you must prepare the peel by scattering cornmeal
on it (a). The cornmeal will help prevent the dough from
sticking to the peel. If you prefer, you can use flour in place
of the cornmeal, but cornmeal provides a more substantial
layer between the peel and the dough, making things easier
for first-time pizza makers.
If your dough sits on the counter for an extended A
length of time (the phone rings or the dog needs to go out)
before you transfer it, sprinkle a little more flour on the
underside of your dough before placing it on the peel.
Similarly, if as you transfer the dough to the peel you find
that the dough is sticky and does not release easily from
your fingers, sprinkle more flour on the underside of the
dough. You can do this by picking up one part of the dough
at a time and sprinkling flour onto the counter (or more
flour or cornmeal on the peel) and then laying the dough
back down on top of the flour.
To transfer the pizza round to the peel, follow these
instructions:
B
1) Using the fingertips of your left hand, lift the edge of
the dough that is furthest away from you. Then, slide your
right hand, with your palm up, underneath the dough to the 3) Move your hands (and the dough) over to your prepared
east point on the compass, keeping your thumb on the top peel (c) and lower your hands until they are just above the
of the round of dough. Next, lift the thumb of your left hand center of the peel (D).
off the top of the dough. Slide your left hand, again palm up,
4) Slide your hands out from the underside of the dough.
under the dough to the west point on the compass so that
The dough round will drop onto the peel. If necessary,
the fingertips of both hands point toward each other.
reshape the dough into a round.
2) Keeping your hands flat and parallel to the countertop,
lift your hands straight up until they are a few inches off
the counter. The dough will come off the counter and hang
down off the edge of your hands (B).
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points: Don’t press down when spreading the sauce, don’t
press the toppings into the dough, and put the pizza in the
oven as soon as you finish adding the toppings.
The recipes in this book vary widely in the amount of
toppings for each pizza. The Pizza Marinara (page 56) gets
a simple garnish of toppings, while the Apples pizza (page
144) gets a robust amount of big-flavored fall ingredients.
In general, keep the amount of toppings (cheese and sauce
included) for a 12-inch (30 cm) pizza to around, or less
than, 3 cups (with the exception of raw leafy greens).
This guideline ensures that your pizza does not get
C overburdened.
How to Top Deep-Dish and

Gluten-Free Pizzas
Most of the recipes in this book make one 12-inch (30 cm)
pizza. The Deep Dish recipe, however, makes a 10-inch
(25.5 cm) pizza, and the Gluten-Free recipe makes a 9-inch
(23 cm) pizza. Should you want to adapt one of the 12-inch
(30 cm) pizza recipes to make a deep-dish pizza, you will
want to double the amount of cheese and sauce and use
only half to two-thirds of the other toppings. The most ap-
propriate recipes for this conversion are those with big fla-
D vors that can shine on a robust crust. For gluten-free pizza,
you will want to decrease all toppings by about one-third.
Recipes most suited for adapting to a gluten-free crust will
How to Top Your Pizza have sauce of one sort or another and moist toppings.
Once you have your pizza dough on your pizza peel, you
want to get your pizza into the oven as quickly as possible.
So, plan ahead, making sure you have your toppings ready
before you stretch your dough—all of your toppings, from
sauce to salt to oil. Then top your pizza gently, confidently,
and quickly. The longer your pizza sits on the peel, the more
trouble you will have getting it into the oven. Three key
001-160_40181.indd 15 10/24/13 1:48 PM

How to Put the Pizza into the Oven
In every recipe except the Deep Dish, just before each pizza
slides off the peel onto your pizza stone, the instructions tell
you to “give the peel a quick shake.” Do not skip or forget this
step in your zeal to put the pizza in the oven. Even a quickly,
lightly, and gently topped pizza can stick to the peel, resulting
in a pizza that doesn’t slip gracefully into the oven.
A few pointers will help a novice pizza maker master
this movement. First, practice the shake with an empty peel.
Lay the peel on your counter. Grasp the handle of the peel
and, in a quick, confident movement of your wrist, push the A
peel away about 6 inches (15 cm) and bring it back toward
you to its original spot.
Once you feel you’ve mastered the movement, make
your pizza. With the pizza now in place on the peel, repeat
the motion (a). You want to see the pizza move slightly and
with ease. If it does, move on to the oven.
If, even with all your planning, your pizza does not
move on the peel when you shake the peel, lift a piece of
the edge of the dough off of the peel and scatter a little
more cornmeal onto the peel (B). Lay the dough back
down and redistribute the toppings. Give a shake again. If
necessary, add more cornmeal under another section of the
pizza. With a bit of coaxing, and a good deal of patience, B
you’ll get any pizza moving about on the peel so that one
swift shake will cause it to glide easily onto your stone.
Once you have the pizza freely moving about the peel,
open the oven door and pull the rack out slightly. Place the
tip of the peel at the far end of the pizza stone so that the
peel rests at a 20-degree angle to the stone and so the
pizza itself (still on the peel) sits directly above the stone
(c). With one swift motion, pull the peel out from under the
pizza. The pizza will drop directly onto the stone. Quickly
push in the rack and close the oven door (or leave it slightly
ajar on electric ovens).
001-160_40181.indd 16 10/24/13 1:48 PM

How to Bake Your Pizza When you want to bake more than one pizza in
succession, always allow the oven and pizza stone to come
The best pizza cooks at a high temperature. Pizzerias use back up to temperature before making the next pie. Also,
special pizza ovens, whether coal-, gas-, or wood-fired, that after removing one pizza from the oven, you will want to
reach 650°F (343°C) or more. To make pizza at home, I scrape off and discard any cornmeal that remains on the
have developed a technique that will replicate pizzeria-style stone. If you leave the cornmeal, it might burn before, or
pizza in a home oven. during, the next pizza’s baking, which could give the pizza
When you read the recipes, you will note that I have a bitter taste.
you bake the pizza on a pizza stone and set the oven to broil
to preheat the pizza stone. You will also begin cooking the How to Use Your Pizza Stone
pizza with the oven still set to broil. This is very important
because the pizza needs to start cooking at an intense heat The first step in most of the pizza recipes in this book
level that most home ovens can produce most efficiently on instructs you to “place a pizza stone on the top rack of a
the broil setting. cool oven.” Please take care to ensure that your oven is cool.
Mastering this high-temperature method of baking de- Also, after washing your stone, let it dry completely before
pends on knowing your oven and the best way to get to, and using it. Your stone must be completely dry before you use
maintain, the highest temperature possible. Many ovens to- it. Not paying attention to these two conditions could cause
day have automatic shut-off features that turn the oven off your stone to crack, making its pizza-baking days a thing of
after a specific amount of time or once the oven reaches a the past.
pre-set temperature. For instance, my broiler shuts off after Some recipes require baking or roasting a topping in
about 45 minutes. So, I’ve learned that I need to preheat the oven prior to baking the pizza. Since the stone needs to
my oven and broil my pizza within that 45-minute window. go into a cold oven, the recipe will always instruct you to
Other ovens have broilers that cycle on and off when place the stone in the oven before you preheat the oven to
they reach certain temperatures. If your broiler cycles off at cook the toppings. The stone is not relevant to the cooking
a lower temperature than the highest bake setting for your of the toppings. This process simply ensures that the stone
oven, then regardless of my instruction, preheat your oven preheats in a cold oven.
and pizza stone on the highest bake setting rather than on Finally, the recipes instruct you to place the pizza stone
the broiler setting. on the top rack of your oven. The stone should generally sit
No matter how you preheat your oven and stone, you about 4 inches (10 cm) from the heat source. If the top rack
will begin the baking process under the heat of the broiler. of your oven sits less than 4 inches (10 cm) from the broiler,
If you preheat your oven and stone at the highest bake place the stone on a rack seated on the second glide from
setting, switch your oven to broil before sliding the pizza the top. Of course, some ovens have broilers with less in-
into the oven. Also, check that the broiler element turns tense heat sources. If your oven does not begin to brown the
on before you put in your pizza. In the first minute or two pizza and the corona (the outer ring of crust) does not puff
of baking, the pizza gets the intense burst of heat possible while the pizza bakes on the broiler setting, on your next
only through direct exposure to the heat of the broiler. attempt, move your stone closer to the broiler element.
001-160_40181.indd 17 10/24/13 1:48 PM

How to Bake Pizza in an Electric Oven How to Bake Your Pizza in an Oven with
No Broiler
For those of you with electric ovens, keep your oven door
slightly ajar (about 2 inches, or 5 cm) when you have the These ovens represent the biggest challenge to baking
oven set to broil—both during the preheating (if preheat pizzeria-style pizza. If your oven does not have a broiler,
ing on broil) and during the initial pizza baking. With the preheat the oven on its highest bake setting for up to 1 hour
oven door open, the broiler element stays on and contin- (making sure that your oven does not have an automatic
ues heating. If you close the oven door, the oven will hit a time or temperature shut off) and then bake the pizza. You
pre-set temperature limit that turns off the broiler element, will most likely need to bake your pizza for 15 to 20 minutes
thus shutting down the source of heat. Remember to close rather than the 10 minutes in the instructions.
the oven door completely when you turn the oven to the
highest bake setting (and if you preheat on the bake set-
ting) or else too much heat will escape.
How to Bake Your Pizza in an Oven with

a Drawer Broiler
If your oven has a drawer broiler, place the pizza stone on
the top shelf of your oven and preheat your oven and the
pizza stone on the broil setting for 1 hour. There is a good
chance that your oven will reach a temperature of 550°F
(288°C) or more. You can check the temperature with an
oven thermometer. If the oven temperature reaches this
level of heat, bake the pizza on the top rack of your oven,
with the oven set to broil for the complete baking process.
If, on the other hand, your oven does not reach 550°F
(288°C) or more, then move the stone to the broiler drawer.
Set the stone on the broiler pan, 4 inches (10 cm) from the
flame, and follow the broil instructions. After the initial broil
step, move the broiler pan with the pizza stone on it to the
top rack of the oven chamber. Turn your oven setting to its
highest bake setting and continue cooking as instructed in
the recipe. Please be sure to use heavy oven mitts for this
A
step, as the pizza stone and broiler pan will be extremely hot.
001-160_40181.indd 18 10/24/13 1:48 PM

B
How to Turn Your Pizza quality, and you should make your pizza according to
your tastes. Ideally, if your pizza stone received a lengthy
In every recipe except the Deep Dish, halfway through the preheating and your oven maintained its high temperature,
cooking of the pizza, the instructions read “rotate the pizza, your pizzas will emerge with a crisp and gently browned
not the stone, a half turn.” You turn the pizza to ensure bottom crust, a slightly charred upper crust, and thoroughly
that, particularly at this high temperature, the pizza cooks cooked, melted, and slightly browned toppings. If at the
evenly and doesn't burn on one side. This step will become end of the prescribed length of cooking the pizza has not
second nature to you. You may even get to the point where reached this stage, leave it in the oven for another couple
you no longer reach for the tongs to perform this step and of minutes. When the pizza reaches this level of doneness,
use your fingers instead. Nonetheless, in the beginning, this remove it from the oven and enjoy!
may give you pause. Fear not: By this stage in the cooking
process, the pizza will have become firm and easy to ma- How to Remove Your Pizza from
nipulate. With a pair of tongs, grasp the edge of the pizza the Oven
at the East point (on your pizza compass) and turn that
spot to the South point (a). Repeat the same movement a Use a pair of tongs and your peel to remove your pizza from
second time. the oven. Using the tongs, pick up the closest edge of the
pizza and simply slide your peel under it. Push the peel until
How to Know When Your Pizza Is Done it slides fully under the entire pizza (B). Next, lift the peel
from the stone and remove it, and the pizza it carries, from
You will see from the images in this book that I like some the oven.
char to my pizzas. You may or may not like this flavor
001-160_40181.indd 19 10/24/13 1:48 PM

Yeast
ingredienTs To Choose The single-cell organisms that create alcohol and bread and
make your pizza rise come in several different forms. Most
Here are some of the considerations you’ll want to make of the recipes in this book use active dry yeast. Substitu-
when selecting your ingredients. tions include fast-rising active dry yeast, compressed fresh
yeast, or fresh or soured sponges and starters. The most
important thing about yeast is its vitality. Your job is to
Dough Ingredients
feed and nourish it to keep it alive so it can do the job of
The most traditional pizza dough combines just four in- leavening the dough.
gredients. The ingredient list varies and swells as you veer
away from tradition and in turn influences method, texture, Water
and flavor. Much is said about water, including claims that to make
true New York pizza you must use New York water. I will
Flour not confirm or refute that point. Nonetheless, I will say that
Wheat flour is the major ingredient in pizza dough; the two most important things for me about the water in
that’s simple enough. From there nothing is simple. Flour pizza dough are the amount and the temperature. I prefer
decisions range from the protein content (the softer, or a moist, supple dough, which requires the addition of more
lower protein, flours include European type “00” flour and water than may be expected. The temperature relates to
American all-purpose flour, while durum flour is the highest the yeast—remember, warm but not hot water, or you will
in protein, or hardest) to organic to whole grain. Another kill your sacred friend the yeast organism and your dough
option, sprouted flour, proves easier to digest and therefore will not rise.
offers beneficial nutritional results. While you will find a
measure of uniformity in flour, it does vary according to its Oil
source and its grind. Try various flours until you find the To fat or not to fat: this is the next question. The answer
one that performs best for you. depends again on the dough you wish to create. True Nea-
Most of the recipes indicate a particular choice of politan pizza contains no fat, while Chicago deep-dish pizza
flour. If availability problems exist, all-purpose flour, true contains a surprising amount. I generally suggest extra-
to its name, can be substituted. The results may vary from virgin olive oil if and when you choose to use fat.
what the recipe as written would produce, but you can still
Salt
make delicious pizza.
There are a plethora of salts available today, from
You will notice that I instruct you to weigh the flour
ordinary iodized table salt to kosher salt to unrefined
rather than measuring the flour by volume. I do this to
mineral-rich varietal salts. Choose according to your tastes
ensure a level of consistency in the amount of flour used.
and pocketbook, but remember that the healthier salts are
Volume measurement does not afford the same accuracy
the unrefined ones. I specify kosher salt in most recipes. If
due to the variation in flour grinds, the settling of the grains
you use a different type of salt, you may need to use more
of flour in the storage package or container, and the way
or less depending on the grind and the type.
you spoon it out.
001-160_40181.indd 20 10/24/13 1:49 PM

Other Tomato Sauce
Purists will stop reading here, saying that pizza dough The first chapter of this book contains seven different
should contain nothing else. But you can expand your tomato sauces, each bringing an individual flair to the
dough larder if you choose. Many pizza doughs contain pizzas they adorn. The sauces range from the simple to
sugar or other sweeteners, while health-conscious cooks the complex, from little to no cooking to multiple levels of
add or substitute grains (whole and refined) other than cooking. Try one, or all, and choose a favorite, or use one of
wheat. Herbs, spices, citrus peel, fruit juices, garlic, and your own.
onions can also add flavor to pizza dough if you want to
venture away from the traditional. Cheese
As a mainstay topping for pizza, cheese might seem like
Sauce and Toppings a throwaway item, not deserving of attention. I hope to
change your perspective if you hold this view. I use nearly
Below, you'll find general information about some of the 20 different cheeses in this book, chosen specifically to
toppings that appear on the pizzas throughout this book. complement the other ingredients on the pizza. Since it is
such a significant topping, I always advise that you use the
Tomatoes best quality cheese available. Feel free to mix and match
You will find a surprising number of options when choosing cheeses based on your taste preferences.
the type of tomato to top your pizza. You can lay freshly
sliced tomatoes on your pizza as it comes out of the oven at Mozzarella Cheese
the height of summer, or you can choose a simple canned You will find both fresh cow milk mozzarella and buffalo milk
San Marzano sauce in the dead of winter. In this book, I use mozzarella (cheese generally imported from Italy made from
several kinds of canned tomatoes and fresh tomatoes. the milk of domesticated water buffalo) called for in this book.
The overarching rule for fresh tomatoes is to use them Cow milk mozzarella, easier to locate than buffalo mozzarella,
at the height of their season and to handle them gently. is less creamy and milder in flavor than the buffalo variety. You
Canned tomatoes vary greatly from producer to producer, can substitute one for the other in most of the recipes. When
so try a selection and let your taste buds make the choice. you use cow's milk mozzarella, try to locate the more flavorful
Canned tomatoes also come processed in different and fatty fresh cheese rather than aged mozzarella. Fresh
ways. In general, I call for canned whole tomatoes and mozzarella often comes packed in a brine. If you use this type,
instruct you to crush them by hand. Occasionally, I call for always drain and pat it dry before using.
canned crushed tomatoes. The two products differ greatly,
with the canned crushed tomatoes having a saucier con- Pecorino Cheese
sistency. You may substitute one for the other, but you will Pecorino cheese is simply a cheese made from sheep’s
need more whole tomatoes to replace a given amount of milk. I specify the use of Pecorino Toscano, a nutty, firm
crushed tomatoes. Last, I use sun-dried tomatoes to impart but not hard cheese that melts well. Do not substitute Pe-
a deep, rich tomato essence. corino Romano, as it will be too strong, too salty, and it will
not melt properly. However, you may substitute any nutty
melting cheese, such as Petit Basque, for the Pecorino
Toscano.
001-160_40181.indd 21 10/24/13 1:49 PM

Olive Oil Onions
Most of the pizzas in this book get a drizzle of olive oil At Pizzeria Paradiso, we use red onions to top our pizzas.
before heading into the oven. At Pizzeria Paradiso, we also Red onions provide a milder onion flavor than standard yel-
drizzle oil on most of our pizzas when they emerge from the low onions, while not falling into the sweet onion category.
oven. We use extra-virgin olive oil with a flavor that we en- Red onions, with their purple hue, also offer a visual spark
joy for this step, as it is considered the highest quality olive to many of the pizzas. You can follow our lead or make an
oil available. You may choose to use only extra-virgin olive onion choice of your own.
oil as well. Keep in mind that with the enormous number
and variety of olive oils available, just choosing an extra- Sausage
virgin olive oil may not be enough to ensure that you like Both pork and lamb sausage appear in the recipes in this
the flavor. Since you add the oil primarily to enhance the book. You can substitute other types of your choosing. You
flavor of the pizza, it is most important that you like the can also use stuffed link sausages in place of the loose bulk
flavor of the oil you are using. So, taste different olive oils sausage as specified in the recipes, using them sliced raw
until you find an oil that you enjoy. or precooked to top your pie. Whichever you use, keep the
001-160_C70133.indd 22 11/12/13 10:49 AM

pieces of raw sausage that dot the pizza small (no more Capers
than 1⁄3 inch, or 1 cm) to ensure that they cook fully during The flower bud of the caper plant has flavored Italian and
the relatively short pizza cooking time. I also have you add Mediterranean foods for centuries. Available pickled in vin-
the sausage last when topping the pizza to ensure that the egar, packed in oil, or preserved in salt, they add a distinc-
sausage cooks completely in the oven. If you are concerned tive, flowery flavor. If you use salted capers, you will need
about the sausage fully cooking or if you prefer to reduce to rinse them and soak them to remove the salt. Rinse the
the amount of fat that the sausage imparts to the pizza, capers, cover with water, soak for 30 minutes, and drain.
you can instead choose to cook the sausage partially or Repeat twice. The capers are now ready to use. For less
completely before using it to top the pie. residual salt, soak a fourth time.
Prosciutto Herbs
When possible, choose imported Italian prosciutto di I call for fresh herbs throughout the book. If you substitute
Parma. This special ham is dry cured and lightly salted dried herbs, the general rule of thumb is to replace the
and has a wonderfully robust, musky flavor. fresh herbs with one third the amount of dried herbs.
Anchovies Fruits and Vegetables

Preserved anchovies offer a depth of flavor to some of the In this book, I introduce fruits and vegetables that you may
sauces and pizzas in this book. Many people shy away from never have thought of as pizza toppings. Generally, use
anchovies. I encourage you not to do so and instead sug- fresh, in-season produce and remember to wash all fruits
gest that you investigate high-quality anchovies preserved and vegetables before using them.
in olive oil or salt. They are generally firmer in texture and In a couple of recipes, I call for lemon and orange
subtler and cleaner in flavor than other types, and I think supremes. To make supremes, cut the top and bottom rinds
they can make an anchovy appreciator, if not an anchovy from the fruit, revealing its flesh. Then, working from the
lover, out of anyone. top to bottom and making your way around the circum-
ference of the fruit, cut off the remaining rind (a). Cut the
Olives wedges of flesh from between the membranes of each
I call for several types of olives in this book and chose each lemon or orange section (B).
for its particular flavor. If you have difficulty finding the
olive specified, you may substitute another of your choice.
When buying olives, I choose olives that have not been
pitted because I enjoy their flavor more. I then remove the
pits myself. To remove the pits from olives, place the olive
on a cutting board and then place the flat side of your knife
onto the olive. Hold the knife by the handle with one hand
to stabilize the knife. Push down on the flat side of the knife
blade with your other hand. You will thus smash the olive
between the knife’s blade and the cutting board. Using your
A B
fingers, you can then squeeze the pit from the olive flesh.
f o u n dat i o n s : t h e W h at a n d h oW o f M a k i n g P i z z a T 2 3
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001-160_C70133.indd 23 (F39)_Job:09-40061/10-40181 Title:RP-Kitchen Workshop Pizza 11/12/13 5:25 PM
001-160_40181.indd 24 10/24/13 1:49 PM
(RAY) #175 Dtp:160 Page:24
LEvEL 1
Pizza BasiCs
The most universal and basic definition of pizza includes only three elements:
dough, tomato, and cheese. While this simple and quintessentially peasant
meal defines pizza, variations are limited only by your imagination.
To spark your imagination, you will find in the pages that follow recipes for
seven tomato-and-cheese pizzas, each with a different flavor profile. The rec-
ipes run the gamut from a classic Neapolitan pizza to the Deep Dish—a true
“pie” of a pizza. You can stick to the combinations I suggest or mix and match
dough, sauces, and cheeses to develop your own.
As you progress through the recipes, you will become more accomplished
and more comfortable with each step of the process. With the skills you de-
velop and the flavor preferences you discover, you can move on from the
Basics to the Classics, then through the Pizzeria Paradiso pizzas, and enter a
world of your own creations.
T 25
001-160_40181.indd 25 10/24/13 1:49 PM

LEvEL 1 – LESSON 1
The Paradiso
This dough and sauce have joined to create the pizzas at Pizzeria Paradiso for more
than twenty years. I hope you find this pizza as irresistible as our customers do.
26 T
001-160_40181.indd 26 10/24/13 1:49 PM

Paradiso Pizza Dough MAkEs Dough for
Pizzeria Paradiso’s bready and robust pizzas rise two 12-inCh (30 CM)
from this dough. Both crispy and chewy, it can pizzAs
star in a pizza of few toppings or perform the
1 pound (455 g) white bread
supporting role for your elaborately topped pie.
flour, plus more as needed
While you can make this dough in an electric
mixer (follow the method outlined in the whole 1 1⁄4 cups (285 ml) warm water
wheat dough recipe on page 42), food processor, 1 teaspoon active dry yeast
or bread machine, i have chosen to teach you the 1 tablespoon (15 g) kosher salt
simple method of hand mixing using only your
1 tablespoon (15 ml) olive oil
fingers and a dough scraper as your tools.
A
1) Mound the flour on a clean countertop and
make a large well (about as wide as your out-
stretched hand) in the center of the flour. Add
the water and yeast to the well and let stand for
5 minutes to dissolve the yeast (a).
2) Using the index and middle fingers of one

hand, mix the salt and oil into the water. Again us-
ing the index and middle fingers, gradually begin
to draw the flour from the inside wall of the well
into the water, being careful not to break the flour B C
walls (B). Continue mixing the flour into the water
until a loose dough is formed. Using a dough
scraper, continue gradually mixing in the remain-
ing flour until the dough forms a ball (c).
3) Using even pressure, begin kneading the ball

of dough by pushing down and away with the heel
of your hand (D). Next, take the far edge of the
dough and fold it in half onto itself (e). Turn the
dough a quarter turn. Push down and away again
with the heel of your hand. Again fold the dough D E
in half and turn. Continue kneading (pushing,
folding, and turning), adding flour as necessary,
LeveL 1: Pizz a Basics T 27
001-160_C70133.indd 27 11/12/13 11:13 AM

Winter Tomato Sauce
until the texture is smooth and springs back when you
press the dough with your fingertip, or upward of 10 min-
utes. (See page 42.)
i call this “winter” tomato
4) Place the dough in a bowl and cover it with plastic wrap.
sauce because when toma- MAkEs 2 1⁄ 2 Cups
Let the dough rise until it has doubled in size, about 1 hour (565 g)
toes are out of season, you
at room temperature or overnight in the refrigerator.
can still make this sauce and
2 cups (484 g) canned
5) Turn the dough out onto a lightly floured work surface. enjoy a bright tomato flavor.
diced tomatoes, drained
Cut it into 2 equal pieces. Shape each piece into a ball. (See Uncooked and chunky, it has (about one 28-ounce,
page 12.) little in common with most or 800 g, can)
tomato sauces. The chunks 1
⁄3 cup (60 g) canned
6) Place the dough balls on a floured plate and cover them of tomato become both crushed tomatoes
with plastic wrap. Let them rise until doubled in size, about sauce and one of the pizza
1 tablespoon
1 hour at room temperature for room temperature dough or toppings. at Pizzeria Par- (15 ml) olive oil
2 to 3 hours at room temperature for cold dough. Or let rise adiso, we use a combination
2 large fresh basil
in the refrigerator for 6 hours or up to overnight. (At this of diced canned tomatoes leaves torn into
point, you may freeze the dough. When ready to use, thaw and crushed tomatoes; small pieces
overnight in the refrigerator.) Allow refrigerated dough to for the latter, we use Pomi 1½ teaspoons chopped
stand at room temperature for 1 hour before using. brand. fresh Italian parsley
½ teaspoon kosher salt

1) Drain the diced tomatoes
Freshly ground black
and place them in a large
pepper to taste
bowl (a).
2) Stir in the remaining

ingredients.
3) Store the sauce in the

refrigerator for up to 3 days or
freeze for longer storage.
28 T K i Tc H e N WO R K s H O P— P i z z a
001-160_C70133.indd 28 11/12/13 11:13 AM

The Paradiso
While we have 11 house pizzas with various combinations of toppings on Pizzeria
Paradiso’s menu, the Paradiso proudly sits at the top of the most frequently ordered MAkEs onE 12-inCh
pizza list. Many of our customers embellish this iconic tomato-and-cheese pizza, but (30 CM) pizzA
we think it stands on its own: simple flavors perfectly married.
4 ounces (115 g) fresh
cow’s milk mozzarella
1) Cut the mozzarella into ⁄3 -inch (about 1 cm) dice. You should have about ⁄4 cup (115 g).
1 3
1 ball Paradiso Pizza Dough

2) Place a pizza stone on the top rack of a cool oven. Set the oven to broil and preheat
Cornmeal, for sprinkling
for 30 minutes.
3
⁄4 cup (170 g) Winter
3) On a floured work surface, flatten the dough ball with your fingertips and stretch it Tomato Sauce
into a 12-inch (30 cm) round. (See page 13.) Kosher salt to taste
Olive oil, for drizzling

4) Sprinkle a pizza peel with cornmeal and lay the pizza dough round onto it.
Spread the tomato sauce onto the pizza dough, leaving 1⁄2 to 3⁄4 inch (1.3 to 2 cm) of
dough uncovered around the outside edge. Scatter the cheese on top of the tomato
sauce. Sprinkle with salt and drizzle with oil.
5) Give the peel a quick shake to be sure the pizza is not sticking to the peel. Slide the
pizza off the peel onto the stone in the oven. Broil for 1 minute and then turn the oven
temperature to the highest bake setting and cook for 5 minutes. Quickly open the
oven door, pull out the rack, and with a pair of tongs, rotate the pizza (not the stone)
a half turn. Cook for 5 minutes more.
6) Using the peel, remove the pizza from the oven. Cut into slices and serve.
Greg’s Beer Cooler: Stout

The roasted malts in stouts really play well with the acid in the tomato sauce.
Pick a stout with a moderate level of alcohol to cut the fat of the cheese.
Greg’s Pick: North Coast Old Rasputin
001-160_C70133.indd 29 11/12/13 11:13 AM

The Pizzaria
Say “New York pizza” and the controversy begins: what qualifies as New York style,
whose is best, what makes it special, and how to make it at home. Without making any
undue claims, I think this dough can at least help to resolve the last part of the debate.
30 T
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New York–Style Pizza Dough MAkes dough for
two 12-inch (30 cM)
pizzAs
Just like discussing pizza with a New Yorker, this dough tends to be sticky. Therefore,
it may require a more liberal use of flour when shaping it into balls and when stretch- 12 ounces (by weight) (355 ml)
ing it into pizza rounds. Because just a little too much water will make working with warm water
this dough much more difficult, i suggest weighing the water to ensure the accuracy 1 1⁄2 teaspoons active dry yeast
of the amount added.
1 tablespoon (15 g) kosher salt
1) Place the water in the bowl of an electric mixer. Dissolve the yeast in the water and 1 teaspoon sugar
let stand for 5 minutes. 2 tablespoons (28 ml) olive oil
2) Whisk the salt, sugar, and oil into the water mixture. 1 pound (455 g) white
bread flour
3) Add the flour and place the bowl on the mixer. Using the dough hook attachment,
mix on the lowest speed until a rough dough is formed (a).
4) Raise the speed of the mixer to medium-high. Knead the dough until it clears the
sides of the bowl, wraps itself around the hook, and has a smooth and elastic texture,
8 to 10 minutes (B). The mixer may move about on the counter. Stabilize it by placing
your hand on top of the mixer.
5) Cover the bowl with plastic wrap. Let the dough rise until doubled in size, about
1 hour at room temperature or overnight in the refrigerator.
6) Turn the dough out onto a generously floured work surface. Cut into 2 equal
pieces. Dust your hands with flour and shape each piece into a ball. (See page 12.) A
7) Place the dough balls on a floured plate and cover with plastic wrap. Let them rise
until doubled in size, about 1 hour at room temperature for room temperature dough
or 2 to 3 hours at room temperature for cold dough. Or let rise in the refrigerator for
6 hours or up to overnight. (At this point, you may freeze the dough. When ready to
use, thaw overnight in the refrigerator.) Allow refrigerated dough to stand at room
temperature for 1 hour before using.
001-160_C70133.indd 31 11/12/13 11:13 AM

Slow-Cooked American Pizza Sauce
You can’t have New York–style pizza without oregano. Here you have my version of MAkes 3 cups (680 g)
a slow-cooked american pizza sauce. i add a touch of sugar to cut the acid of the
tomatoes and tease the palate. 4 cups (960 g) canned whole
tomatoes, drained (about two
28-ounce, or 800 g, cans)
1) Dice the tomatoes or crush them by hand into a large bowl.
3 tablespoons (45 ml) olive oil
2) Heat the olive oil in a large sauté pan over low heat until warm. Add the oregano 2 teaspoons chopped
and garlic and cook for a minute or two, until fragrant, stirring often to ensure that the fresh oregano
garlic does not burn.
1 teaspoon chopped garlic
3) Add the tomatoes, onion, parsley, basil, sugar, salt, and several grindings of pep- 1 small onion, cut in half
per. Raise the heat to medium-high. When the sauce begins to simmer, lower the heat 3 sprigs fresh Italian parsley
and cook on low for about 1 hour. Remove from the heat and cool. Remove the onion
1 sprig fresh basil
pieces and the herb sprigs.
1
⁄2 teaspoon sugar
4) Place the mixture in a food processor and process for 30 seconds. 1
⁄2 teaspoon kosher salt
5) Store the sauce in the refrigerator for up to 3 days or freeze for longer storage. Freshly ground black
pepper to taste
001-160_C70133.indd 32 11/12/13 11:13 AM

The Pizzaria
Pizzerias (often misspelled and known as pizz-ah-rias in the United states) dot the
landscape of the american Northeast. This pie is my homage to them. sprinkle each MAkes one 12-inch
slice with some dried oregano and crushed red pepper flakes and you might feel (30 cM) pizzA
transported to a corner pizza shop in Manhattan, New Haven, Boston, or Providence.
1 ball New York–Style
Pizza Dough
for 30 minutes. Cornmeal, for sprinkling
3
⁄4 cup (170 g) Slow-Cooked
2) On a generously floured work surface, flatten the dough ball with your fingertips American Pizza Sauce
and stretch it into a 12-inch (30 cm) round. (See page 13.)
4 ounces (115 g) fresh cow’s
milk mozzarella, shredded
3) Sprinkle a pizza peel with cornmeal and lay the pizza dough round on it. Spread the
tomato sauce onto the pizza dough, leaving 1⁄2 to 3⁄4 inch (1.3 to 2 cm) of dough uncov- Kosher salt to taste
ered around the outside edge. Scatter the cheese on top of the tomato sauce. Sprinkle Olive oil, for drizzling
with salt and drizzle with oil.
4) Give the peel a quick shake to be sure the pizza is not sticking to it. Slide the pizza
off the peel onto the stone in the oven. Broil for 1 minute and then turn the oven tem-
perature to the highest bake setting and cook for 5 minutes. Quickly open the oven
door, pull out the rack, and with a pair of tongs, rotate the pizza (not the stone) a half
turn. Cook for 5 minutes more.
001-160_C70133.indd 33 11/12/13 11:13 AM

The neaPoliTan
In 1984, the Associazione Verace Pizza Napoletana (AVPN) established itself as
the arbiter of “True Neapolitan” pizza. In 1998, the Italian government gave the
AVPN’s criteria for pizza its stamp of approval through a DOC (controlled designation
of origin) classification. The recipe that follows reflects these standards.
34 T
001-160_40181.indd 34 10/24/13 1:50 PM

Neapolitan-Style Pizza Dough
Makes dough for
Plan ahead when making this soft and supple dough as it requires two slow rises. it
two 12-inch (30 cM)
will take at least 16, and up to 48, hours from beginning to end. i suggest making the
pizzas
dough in the morning of day one and serving the pizza for dinner the following day,
with one rise at room temperature and the other in the refrigerator. Weigh the water 12 ounces (355 ml) warm water
for this recipe to ensure accuracy. You can order type “00” flour online if you find it
1
⁄4 teaspoon compressed
hard to locate in local stores. fresh yeast
1 pound (455 g) type “00” flour

1) Place the water in the bowl of an electric mixer. Whisk the yeast into the water.
Stir in 4 ounces (115 g) of the flour. Let stand for 1 hour (a). 1 tablespoon (19 g) sea
salt flakes, or 2 teaspoons
(11 g) Kosher salt
2) In a separate bowl, mix together the remaining flour and the salt.
3) Place the bowl with the yeast mixture onto the mixer and fit with a paddle attach-
ment. With the mixer on the lowest speed, add the flour and salt mixture slowly
( 1⁄4 cup [31 g] at a time) until all of the flour is incorporated. Mix for about 2 minutes
after each addition of flour.
4) Replace the paddle with the dough hook and knead the dough for 3 minutes on the
lowest speed. Increase the speed to medium and continue kneading for 10 minutes or
until the dough is smooth, elastic, and easily comes off the side of the bowl (B). Cover
the bowl with plastic wrap and let the dough rise for 8 to 10 hours at room tempera-
ture or up to 24 hours in the refrigerator.
5) Turn the dough out onto a floured surface. Cut the dough into 2 equal pieces.
a
Sprinkle each piece of dough with flour and lightly flour your hands. If your dough is
tacky, use a generous amount of flour when shaping the balls of dough. Shape each
piece into a ball. (See page 12.)
6) Place the dough balls on a floured plate and cover it with plastic wrap. Let rise for
6 to 8 hours at room temperature or up to 24 hours in the refrigerator, or until dou-
bled in size. This is a soft dough that tends to spread when it rises. It may resemble a
flattened ball at the completion of this rise. (At this point, you may freeze the dough.
When ready to use, thaw overnight in the refrigerator.) Allow refrigerated dough to
stand at room temperature for 1 hour before using.
001-160_C70133.indd 35 11/12/13 11:52 AM

The Neapolitan Makes one
12-inch (30 cM)
pizza
The ingredients for this pie
make it as close to a “True 1 ball Neapolitan-
Neapolitan” pizza as you can Style Pizza Dough
get from your home oven. Cornmeal, for
To fully qualify, you’d need a sprinkling
wood-burning oven with tem-
San Marzano Tomato Sauce

⁄3 cup (75 g) San
1
peratures of 905° (485°c). Marzano Tomato Sauce

1) Place a pizza stone on the buffalo mozzarella, torn
This simple sauce, good for top rack of a cool oven. Set into 10 to 12 pieces
any time of year, qualifies Makes 1 1⁄ 2 cups
the oven to broil and preheat Sea salt flakes to taste
under the “True Neapolitan” (340 g)
for 30 minutes.
pizza guidelines. You can Olive oil, for drizzling
2 cups (480 g) drained
also make this sauce with 2) On a floured counter,
canned whole San
fresh tomatoes, but only the Marzano tomatoes flatten the ball with your
san Marzano tomato meets (about one 28-ounce, fingertips and stretch it into a
or 800 g, can) 12-inch (30 cm) round. (See page 13.) If your dough is
the DOc criteria. i like the
freshness of this sauce since 1
⁄2 teaspoon olive oil tacky, use a generous amount of flour when forming the
it cooks only once, in the 1
⁄4 teaspoon sea salt
pizza round.
oven, along with the dough it flakes, or to taste
3) Sprinkle a pizza peel with cornmeal and lay the pizza
adorns.
dough round on it. Spread the tomato sauce onto the pizza
dough, leaving 1⁄2 to 3⁄4 inch (1.3 to 2 cm) of dough uncov-
1) Pass the tomatoes
ered around the outside edge. Arrange the cheese on top of
through the medium blade of a food mill or a medium
the tomato sauce. Sprinkle with salt and drizzle with oil.
strainer into a mixing bowl. Stir in the olive oil and salt.
4) Give the peel a quick shake to be sure the pizza is not
2) Store the sauce in the refrigerator for up to 3 days or
sticking to it. Slide the pizza off the peel onto the stone
in the oven. Broil for 1 1⁄2 minutes and then turn the oven
temperature to the highest bake setting and cook for 4
minutes. Quickly open the oven door, pull out the rack, and
with a pair of tongs, rotate the pizza (not the stone) a half
turn. Cook for 4 to 5 minutes more.
5) Using the peel, remove the pizza from the oven. Cut into
slices and serve.
001-160_C70133.indd 36 11/12/13 11:52 AM

The gluTen-free
We didn’t want our growing population of customers who are unable to
digest gluten to have to live without Pizzeria Paradiso pizza, so we developed
this dough and a robust roasted tomato sauce to go with it.
T 37
001-160_C70133.indd 37 11/12/13 11:52 AM

Gluten-Free Pizza Dough Makes two 9-inch
(23 cM) pizzas
You will note that everything changes when working with gluten-free dough, from 7 1⁄2 ounces (215 g) gluten-free
the flour to the cooking method. Gluten is crucial to the structure of wheat-based all-purpose baking flour
pizza crust. In this recipe, the xanthan gum and eggs take over for the gluten. at
3 tablespoons each brown rice
Pizzeria Paradiso, we use Bob’s Red Mill gluten-free flour. The resulting pizza crust (30 g) and buckwheat (23 g) flours
bears a resemblance more akin to flatbread than to a traditional pizza crust.
1 3⁄4 teaspoons xanthan gum
1
⁄2 cup plus 1 tablespoon
1) Mix the baking flour, brown rice four, buckwheat flour, and xanthan gum together
(135 ml) warm water
thoroughly in a medium bowl. Set aside.
2 teaspoons active dry yeast
2) Place the water in the bowl of an electric mixer. Dissolve the yeast in the water and
1 large egg
let stand for 5 minutes.
1 egg yolk
3) Whisk the egg, egg yolk, and salt into the water mixture. 1 teaspoon kosher salt
4) Add the flour mixture and place the bowl on the mixer. Using the paddle attach-
ment, mix on the lowest speed until a rough dough is formed (a).
5) Scrape the dough onto the counter and shape it into a mound. Cut into 2 equal
pieces. Shape each piece into a 1⁄2 -inch-thick (1.3 cm) disk.
6) Sprinkle the counter with rice flour and roll the dough disk with a rolling pin into
a 10-inch (28 cm) round.
7) Place the round of dough on a pizza peel dusted with rice flour (or a 10-inch or
25.5 cm round pan if freezing) and form a 1⁄2 -inch (1.3 cm) lip around the edge of the
pizza (B). After the lip is formed, the round will be closer to 9 inches (23 cm) in diam-
a
eter. (At this point, you may freeze the dough. When ready to use, allow the dough to
stand at room temperature for half an hour before using.)
001-160_C70133.indd 38 11/12/13 11:53 AM

Roasted Tomato Sauce Makes 1 1⁄2 cups (340 g)
6 medium slicing tomatoes

Be forewarned: This sauce takes time. The rich, caramelized, deep tomato flavor that or 9 plum tomatoes
develops through the roasting process produces a sauce worth the wait. To roast the
4 1⁄2 tablespoons (68 ml)
tomatoes correctly, scatter them in one layer with space between each piece. If the olive oil
tomatoes do not have the space they need, they will stew rather than roast, and your 1
sauce will not have the depth of flavor that proper roasting imparts. The water con-
tent of tomatoes can vary greatly. Since proper roasting depends on the evaporation Freshly ground black
pepper to taste
of the tomato juices, check them every 15 minutes throughout the roasting process.
adjust the roasting time (more or less) based on the specific results you encounter. 3 ounces (85 g) pancetta
3
⁄4 cup (120 g) chopped onion
1) Preheat the oven to 500°F (250°C, or gas mark 10).
1 1⁄2 teaspoons finely
chopped garlic
2) Peel and seed the tomatoes. (See Fresh Tomato Sauce, page 43.) Cut the
tomatoes into 1-inch (2.5 cm) pieces and place them in a large bowl. Toss with
3
⁄4 teaspoon chopped
fresh thyme
3 tablespoons (45 ml) of the oil, 1⁄4 teaspoon of the salt, and the pepper. Line two
large roasting pans with aluminum foil or silicone baking liners. Scatter the tomatoes 2 tablespoons (5 g) fresh
basil chiffonade
in a single layer in the pans. Roast in the oven for 30 to 45 minutes or until most of the
moisture has evaporated and some pieces of tomato show significant browning (a). 1 tablespoon (4 g) coarsely
chopped fresh Italian parsley
Remove the tomatoes from the oven and cool. You should have just over 1 1⁄2 cups
(about 270 g) of roasted tomatoes.
3) Dice the pancetta into 1⁄4 -inch (6 mm) pieces. Heat the remaining olive oil in a
sauté pan over medium heat until warm. Add the pancetta and cook until it has re-
leased some of its fat, about 5 minutes, stirring occasionally.
4) Add the onions and cook for several minutes or until soft. Turn the heat to low
and add the garlic and thyme. Cook for several minutes more, stirring often to ensure
the garlic does not burn.
5) Add the tomatoes, the remaining salt, and several grindings of pepper.
Continue cooking for 5 to 10 minutes. Remove from the heat, add the basil and
a
parsley, and cool.
6) Store the sauce in the refrigerator for up to 3 days or freeze for longer storage.
LEvEL 1: PIzz a BaSICS T 39
001-160_C70133.indd 39 11/12/13 11:53 AM

The Gluten-Free Makes one 9-inch
(23 cM) pizza
Unlike traditional pizza dough, the gluten-free pizza will only develop small air 2 1⁄2 ounces (70 g) Pecorino
pockets. I have chosen to use Pecorino Toscano cheese on this pie because the nutty Toscano cheese (see page 21)
character of the cheese highlights the nutty buckwheat flavors of the dough.
1 round Gluten-Free
Pizza Dough
Rice flour, for sprinkling
for 30 minutes.
Olive oil, for brushing
2) Cut the cheese into 1⁄3 -inch (about 1 cm) dice. You should have about 1⁄2 cup (70 g). and drizzling
1
⁄2 cup plus 2 tablespoons
3) Brush the dough with olive oil. Spread the tomato sauce onto the pizza shell to (155 g) Roasted Tomato Sauce
the edge of the lip. Scatter the cheese over the tomato sauce. Sprinkle with salt and
Kosher salt to taste
drizzle with oil.
4) Give the peel a quick shake to be sure the pizza is not sticking to it. Slide the pizza
off the peel onto the stone in the oven. Broil for 1 minute and then turn to the highest
bake setting and cook for 5 minutes. Quickly open the oven door, pull out the rack,
and with a pair of tongs, rotate the pizza (not the stone) a half turn. Cook for 5
minutes more.
001-160_C70133.indd 40 11/12/13 11:53 AM

The Whole WheaT

Pizza meets “health food” in this recipe, made with whole
grains, fresh tomatoes, and vegan cheese.
T 41
001-160_40181.indd 41 10/24/13 1:52 PM

Whole Wheat Pizza Dough Makes dough for
two 12-inch (30 cM)
pizzas
Using 100 percent whole wheat flour imparts a nutty flavor to this crispy, bready
crust. If you like the heartiness of whole wheat bread, this dough, both flavorful and 1 1⁄2 cups (355 ml) warm water
nutritious, will suit all your pizza needs.
1 teaspoon active dry yeast
1) Place the water in the bowl of an electric mixer. Dissolve the yeast in the water and 1 tablespoon (15 g) kosher salt
let stand for 5 minutes. 1 tablespoon (15 ml) olive oil
2) Whisk the salt and oil into the water mixture. 1 pound (455 g) whole
wheat flour
3) Add the flour and place the bowl on the mixer. Using the dough hook attachment,
mix on the lowest speed until a rough dough is formed (a).
4) Raise the speed of the mixer slightly. Knead the dough until it has a smooth and
elastic texture, about 5 minutes. To test the dough, turn off the machine and press the
dough with your fingertip. When it begins to spring back, the dough is fully kneaded
and ready to rise. Because this dough is made with 100 percent whole wheat flour, the
dough may not spring back completely when pressed (B).
6) Turn the dough out onto a lightly floured work surface. Cut into 2 equal pieces.
Shape each piece into a ball. (See page 12.) a
001-160_C70133.indd 42 11/12/13 12:07 PM

Fresh Tomato Sauce Makes 2 cups (450 g)
3–4 medium ripe tomatoes

Summer is tomato season and for me, those fresh, delicious tomatoes sing “pizza.” (about 13 ⁄4 pounds or 800 g)
When I’m not making a simple pie topped only with fresh sliced tomatoes, basil, and
olive oil, I use the following sauce. The brightest, tastiest sauce comes from using
tomatoes at the peak of tomato season. This sauce’s simple method and quick cook- 1 tablespoon (10 g)
chopped garlic
ing belie its depth of flavors.
1
fresh oregano
1) Bring a 4-quart (4 L) pot of water to a boil. Place the tomatoes, 2 or 3 at a time, in
the boiling water for 30 seconds and then transfer them to a bowl of ice water. Work- 1 tablespoon (4 g) chopped
fresh Italian parsley
ing with one tomato at a time, score the skin with a paring knife. Lift a piece of the skin
from the tomato flesh and begin peeling it away from the flesh. Continue peeling until 3
all the skin has been removed. Repeat the process with the other tomatoes. Freshly ground black
pepper to taste
2) Remove the core and cut each tomato in half horizontally. Working over a bowl,
take a half of a tomato in your palm and squeeze gently and evenly against the flesh
of the tomato until the seeds flow from the flesh. Repeat this with the other tomatoes.
Discard the seeds (a).
3) Chop the tomato flesh into 1⁄2 -inch (1.3 cm) dice. You should have about 3 cups
(about 540 g).
4) Heat the olive oil in a large sauté pan over medium heat until warm. Add the garlic
and oregano and cook for a minute or two until fragrant, stirring often to ensure the
garlic does not burn.
a
5) Add the tomatoes, parsley, salt, and several grindings of pepper. Cook until the
tomatoes soften and begin to release their juices. Continue cooking for another
minute. Remove from the heat and let cool.
001-160_C70133.indd 43 11/12/13 12:07 PM

The Whole Wheat Makes one 12-inch
(30 cM) pizza
Most of the pizzas in this book can be made vegan friendly by substituting soy-based 1 ball Whole Wheat
Pizza Dough
or tapioca-based cheese substitutes. Of course, you can also use the whole wheat
dough and the fresh tomato sauce in combination with dairy cheeses. Cornmeal, for sprinkling
3
⁄4 cup (170 g) Fresh
1) Place a pizza stone on the top rack of a cool oven. Set the oven to broil and preheat Tomato Sauce
for 30 minutes. 4 ounces (115 g) vegan
mozzarella or regular
2) On a generously floured work surface, flatten the dough ball with your fingertips mozzarella, shredded or
and stretch it into a 12-inch (30 cm) round. (See page 13.) diced ( 3⁄4 cup or 115 g)
Kosher salt, to taste

3) Sprinkle a pizza peel with cornmeal and lay the pizza dough round on it. Spread
the tomato sauce onto the pizza dough, leaving 1⁄2 to 3⁄4 inch (1.3 to 2 cm) of dough Olive oil, for drizzling
uncovered around the outside edge. Scatter the cheese on top of the tomato sauce.
Sprinkle with salt and drizzle with oil.
pizza off the peel onto the stone in the oven. Broil for 1 minute. Turn the oven temper-
ature to the highest bake setting and cook for 5 minutes. Quickly open the oven door,
pull out the rack, and with a pair of tongs, rotate the pizza (not the stone) a half turn.
Cook for 5 minutes more.
001-160_C70133.indd 44 11/12/13 12:08 PM

The MulTigrain
Complex flavors and textures develop in this pizza made with a dough of
spent grain (a by-product of brewing beer), whole wheat flour, and white
bread flour. You can ask your local craft brewer to save some spent grain
for you, or try your hand at brewing beer if you feel adventurous.
T 45
001-160_C70133.indd 45 11/12/13 12:08 PM

Multigrain Pizza Dough Makes dough for
two 12-inch (30 cM)
pizzas
If you shy away from the spent grain, you can substitute other cooked grains, such as
quinoa, spelt, barley, farro, or rice. Whatever grains you choose, pack them loosely 1 1⁄4 cups (285 ml) warm water
when measuring.
1 teaspoon active dry yeast
1) Place the water in the bowl of an electric mixer. Dissolve the yeast in the water 1 tablespoon (15 g) kosher salt
and let stand for 5 minutes. 2 tablespoons (28 ml) olive oil
10 ounces (280 g)
2) Whisk the salt and oil into the water mixture.
whole wheat flour
3) Add the whole wheat and bread flours and place the bowl on the mixer. Using the 7 ounces (200 g) white
dough hook attachment, mix on the lowest speed until a rough dough is formed. bread flour
3
⁄4 cup (about 165 g) loosely
4) Add the grain to the rough dough (a). packed spent grain (or other
cooked grain of your choice)
5) Raise the speed of the mixer to medium. Knead the dough until it has a smooth
and elastic texture, about 5 minutes. To test the dough, turn off the machine and
press the dough with your fingertip. When it begins to spring back, the dough is fully
kneaded and ready to rise. Because this dough is made with a high ratio of whole
wheat flour, the dough may not spring back completely when pressed.
7) Turn the dough out onto a generously floured work surface. Cut into 2 equal
pieces. Dust your hands with flour and shape each piece into a ball. (See page 12.)
a
Note: Store spent grain in the freezer as its refrigerated shelf life is no more than a day or two.
001-160_C70133.indd 46 11/12/13 12:08 PM

Spicy Tomato Sauce Makes 3 cups
(675 g)
Spicy, piccante, diavolo—there are many ways to say “hot” and many ways to make 4 cups (960 g) drained canned
your sauce speak the language of heat. In this recipe, I use a moderate amount of whole tomatoes (about two
two types of hot peppers. Please don’t let the recipe inhibit you from adding more or 28-ounce, or 800 g, cans)
less according to your taste or from substituting other pepper varieties. 3 tablespoons (45 ml) olive oil
1
1) Dice the canned tomatoes or crush them by hand into a large bowl (a).
1 tablespoon chopped
2) Heat the olive oil in a large sauté pan over medium heat until warm. Add the pickled cherry peppers
onions and cook for several minutes or until soft. 1 teaspoon chopped garlic
1
3) Turn the heat to low and add the cherry peppers, garlic, thyme, and red pepper
fresh thyme
flakes. Cook for another minute or two until fragrant, stirring often to ensure the garlic
does not burn.
1
⁄4 teaspoon crushed
red pepper flakes
4) Increase the heat to medium. Add the crushed tomatoes, sun-dried tomatoes, 2 tablespoons (7 g) chopped
parsley, salt, and several grindings of pepper. Cook until the tomatoes soften and sun-dried tomatoes
begin to release their juices. Continue to simmer for about 15 minutes to thicken the 1 tablespoon (4 g) chopped
sauce and develop the flavor. Remove from the heat and cool. fresh Italian parsley
1 teaspoon kosher salt

pepper to taste
001-160_C70133.indd 47 11/12/13 12:08 PM

The Multigrain
“Substantial” aptly describes this pizza. The spent grain and whole wheat flour
impart a robustness to the dough that combines with the piquancy of the sauce. Makes one 12-inch
They join together with the creamy fattiness of the cheese to deliver a unified whole (30 cM) pizza
of intricate flavors and intense satisfaction.
4 ounces (115 g) Fontina cheese
1) Place a pizza stone on the top rack of a cool oven. Set the oven to broil and preheat 1 ball Multigrain Pizza Dough
for 30 minutes. Cornmeal, for sprinkling
3
⁄4 cup (170 g) Spicy
2) Cut the cheese into 1⁄3 -inch (about 1 cm) dice. You should have about 3⁄4 cup (115 g).
Tomato Sauce
3) On a generously floured work surface, flatten the dough ball with your fingertips Kosher salt to taste
and stretch it into a 12-inch (30 cm) round. (See page 13.)
the tomato sauce onto the pizza dough, leaving 1⁄2 to 3⁄4 inch (1.3 to 2 cm) of dough
uncovered around the outside edge. Sprinkle with salt and drizzle with oil.
Greg’s Beer Cooler: Pale Ale

A pale ale’s light malt sweetness balances and accentuates the spiciness of the
tomato sauce here, and since you’ll need more than one beer to quench your thirst,
we picked a beer with a moderately low alcohol level.
Greg’s Pick: DC Brau Public
001-160_C70133.indd 48 11/12/13 12:08 PM

The deeP dish

Though this truly American pie has its detractors, it has no rivals.
Enjoy the taste of abundance in each mouthful.
T 49
001-160_40181.indd 49 10/24/13 1:53 PM

Deep-Dish Pizza Dough Quick-Cooked Tomato Sauce
I make no claims that you will This sauce lives up to its
feel the wind off Lake Michi- Makes dough name, cooking in only about Makes 2 1⁄ 2 cups
gan or hear the rat-a-tat of a for two 10-inch 10 minutes. Perfect for a (565 g)
mobster’s machine gun when (25.5 cM) pizzas long-cooking deep-dish pie,
4 cups (960 g) drained
you eat pizza made from this it develops its full flavor as
11⁄4 (285 ml) cups canned whole tomatoes
dough. What I will claim is warm water
the pie cooks in the oven. (about two 28-ounce,
that the dough will make a or 800 g, cans)
2 3⁄4 teaspoons (11 g)
classic Chicago-style, 1) Dice the tomatoes or 3 tablespoons (45 ml)
active dry yeast
biscuit-textured, buttery crush them by hand into a olive oil
1 tablespoon (15 g)
crust. large bowl. 1 tablespoon (10 g)
kosher salt
chopped garlic
1) Place the water in the 11⁄4 teaspoons sugar 2) Heat the olive oil in a
1
bowl of an electric mixer. Dis- 1
⁄4 cup plus 2 table-
large sauté pan over low heat
fresh oregano
solve the yeast in the water spoons (90 ml) olive oil until warm. Add the garlic
and oregano and cook for a 1 tablespoon (4 g)
and let stand for 5 minutes. 2 1⁄2 tablespoons (35 g) chopped fresh
butter, melted minute or two until fragrant, Italian parsley
2) Whisk the salt, sugar, stirring often to ensure the
11⁄4 pounds (570 g) 1 teaspoon kosher salt
oil, and butter into the water all-purpose flour garlic does not burn.
mixture. Freshly ground black
3) Add the tomatoes, pars- pepper to taste
3) Add the flour and place ley, salt, and several grindings
the bowl on the mixer. Using the dough hook attachment, of pepper. Increase the heat
mix on the lowest speed until a rough dough is formed (a). to high and cook until the
tomatoes soften and begin to release their juices. Cook for
4) Raise the speed of the mixer slightly and knead the dough 2 to 3 minutes more, stirring occasionally, until the sauce is
for 2 to 3 minutes. You do not want to overwork the dough. juicy while still retaining distinct chunks of tomato. Remove
The dough will come together in a ball, but it will not be as from the heat and cool (B).
smooth and elastic as most pizza and bread doughs.
4) Store the sauce in the refrigerator for up to 3 days or
5) Cover the bowl with plastic wrap and let the dough rise freeze for longer storage.
for 2 hours at room temperature.
6) Place the dough on a floured counter and cut into 2 equal

pieces. (At this point, you may freeze the dough. When ready
to use, thaw overnight in the refrigerator. Allow the dough to
stand at room temperature for 1 hour before using.)
001-160_C70133.indd 50 11/12/13 12:14 PM

a B c
The Deep Dish Makes one

10-inch (25.5 cM)
With an abundance of cheese, deep tomato flavors, and a substantial crust, the deep-dish pizza
Deep Dish satisfies a hearty Midwestern appetite.
Olive oil, for brushing
and drizzling
1) Position a rack in the middle of the oven. Preheat the oven to the highest bake
setting. 1 piece Deep-Dish
Pizza Dough
2) Brush a 10-inch (25.5 cm) cast iron skillet or cake pan with olive oil. Using your 5 ounces (140 g) cow’s
fingertips, flatten the dough into a 1⁄2 -inch-thick (1.3 cm) round. Lay the dough into the milk mozzarella, sliced
prepared skillet. Press the dough with your fingertips. Then use the back of your finger 4 ounces (115 g) provolone
to press the dough until it covers the bottom of the skillet and reaches about 1 inch cheese, sliced
(2.5 cm) up the side of the skillet (C). 1 teaspoon roughly chopped
3) Arrange the mozzarella and provolone cheeses on top of the dough. Scatter the
1 teaspoon fresh
parsley, basil, and oregano over the cheese. Spread the tomato sauce over the herbs.
basil chiffonade
Sprinkle with the Parmesan cheese and salt and drizzle with oil.
1
⁄4 teaspoon finely
4) Place the pie on the middle rack of your oven. Turn the oven temperature to 450°F chopped fresh oregano
(230°C or gas mark 8) and bake for 30 to 35 minutes until the crust is golden brown 11⁄4 cups (280 g) Quick-
and the tomato and cheese are bubbling. Cooked Tomato Sauce
2 tablespoons (10 g) finely

5) Remove the pizza from the oven, cut into slices, and serve. grated Parmesan cheese
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LeveL 2
The ClassiCs
As we move on from the basic tomato-and-cheese pizzas, we turn to Italy,
the birthplace of modern pizza, for seven traditional selections. The pizzas in
this section represent the most well-known Italian pizzas. Of course, the thing
about pizza is that it adapts to the tastes of the pizzaiolo, or pizza maker. Thus,
most of these recognizable standards vary widely from pizzeria to pizzeria.
The overarching sensibility is simplicity. A few flavors or toppings grace a
delicate yet chewy crust.
In these recipes, we traverse the country to enjoy its bounty, from the olives
of Apulia and the anchovies of Naples to the pecorino cheese of Tuscany, the
prosciutto di Parma of Emilia-Romagna, and the Gorgonzola of Piedmont.
Taken together, the recipes will guide you through the enchanting flavors of
Italy. Use high-quality ingredients and don’t forget the olive oil and you will
enjoy your travels.
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LeveL 2 – Lesson 1
Pizza MargheriTa
The classic. The myth. The prototype. Did the world’s love affair with pizza begin
with Queen Margherita and the colors of the Italian flag? According to legend,
Raffaele Esposito, a Neapolitan pizzaiolo, made the first tomato, basil, and mozzarella
pizza in 1889 for Queen Margherita of Savoy. We may never know the veracity
of the legend, but thankfully with this recipe we can take a bite of the story.
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for 30 minutes. Makes one 12-inch
(30 cM) pizza
2) On a generously floured counter, flatten the dough ball with your fingertips and
stretch it into a 12-inch (30 cm) round. (See page 13.) 1 ball Neapolitan-Style
Pizza Dough (page 35)
3) Sprinkle a pizza peel with cornmeal and lay the pizza dough round on it. Spread the Cornmeal, for sprinkling
tomato sauce onto the pizza dough, leaving 1⁄2 to 3⁄4 inch (1.3 to 2 cm) of dough uncov- 1
⁄3 cup (75 g) San Marzano
ered around the outside edge. Place the basil leaves evenly around the pizza. Arrange Tomato Sauce (page 36)
the cheese on top of the sauce and basil. Sprinkle with salt and drizzle with oil (a).
8 to 10 large basil
leaves, torn in half
4) Give the peel a quick shake to be sure the pizza is not sticking to the peel. Slide
the pizza off the peel onto the stone in the oven. Broil for 1 1⁄2 minutes. Turn the oven 3 ounces (85 g) fresh
buffalo mozzarella, torn
into 10 to 12 pieces
oven door, pull out the rack, and with a pair of tongs, rotate the pizza (not the stone)
a half turn. Cook for 4 to 5 minutes more. Sea salt flakes, to taste

Note: Add the basil as the recipe indicates or, for a brighter basil taste, add a chiffonade of
basil when the pizza emerges from the oven.
LeveL 2: The CL assiCs T 55
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Pizza Marinara
Pizza Margherita and Pizza Marinara represent two of the three formally recognized “True
Neapolitan” pizzas. While officially pizza, this could also be referred to as tomato bread. One
bite of this simple crust of bread, graced only with crushed tomatoes, fresh oregano, sliced
garlic, and extra-virgin olive oil, and you might swear you can taste the salt air of Naples.
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(30 cM) pizza
2) On a generously floured work surface, flatten the dough ball with your fingertips
and stretch it into a 12-inch (30 cm) round. (See page 13.) 1 ball Neapolitan–Style
Pizza Dough (page 35)
3) Sprinkle a pizza peel with cornmeal and lay the pizza dough round on it. Spread Cornmeal, for sprinkling
the tomato sauce onto the pizza dough, leaving 1⁄2 to 3⁄4 inch (1.3 to 2 cm) of dough 1
⁄3 cup (75 g) San Marzano
uncovered around the outside edge. Scatter the garlic and sprinkle the oregano on top Tomato Sauce (page 36)
of the tomato sauce (a). Sprinkle the pizza with salt and drizzle with olive oil.
1 tablespoon (10 g) very
thinly sliced garlic
pizza off the peel onto the stone in the oven. Broil for 1 minute and then turn the oven 1 teaspoon chopped
fresh oregano
oven door, pull out the rack, and with a pair of tongs, rotate the pizza (not the stone) Kosher salt, to taste
a half turn. Cook for 5 minutes more. Olive oil, for drizzling
5) Using the peel, remove the pizza from the oven. Drizzle with oil. Cut into slices
and serve.
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Pizza QuaTTro ForMaggi

In the classic pizza quattro formaggi, four cheeses meld to create a rich, decadent
pizza that satisfies the heartiest of appetites. You can choose the cheeses below
or substitute others to suit your taste. A touch of garlic balances the richness. At
Pizzeria Paradiso and in this recipe, we add a fifth cheese—Parmesan—for a bit
of muskiness and salt. Thus making this recipe a Pizza Cinque Formaggi.
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1) Place a pizza stone on the top rack of a cool oven. Set
the oven to broil and preheat for 30 minutes. Makes one 12-inch (30 cM) pizza
2) Cut the mozzarella, pecorino, and Fontina cheeses into 3 ounces (85 g) fresh cow’s milk mozzarella
⁄3 -inch (about 1 cm) dice. You should have just over 1 cup
1
1 ounce (28 g) Pecorino Toscano cheese (see page 21)
(141 g) combined.
1 ounce (28 g) Fontina cheese
3) On a floured work surface, flatten the dough ball with 1 ball Neapolitan–Style or Paradiso
your fingertips and stretch it into a 12-inch (30 cm) round. Pizza Dough (page 35 or 27)
(See page 13.) Cornmeal, for sprinkling
4) Sprinkle a pizza peel with cornmeal and lay the pizza 2 ounces (55 g) Gorgonzola cheese
dough round on it. Using two spoons, dot the dough evenly 2 tablespoons (10 g) freshly grated Parmesan cheese
with the Gorgonzola. Scatter the diced cheeses on top
of the dough, leaving 1⁄2 to 3⁄4 inch (1.3 to 2 cm) of dough
1 tablespoon (4 g) chopped fresh Italian parsley
uncovered around the outside edge. Sprinkle with 1 table-
spoon (5 g) of the Parmesan. Scatter the garlic over the Kosher salt, to taste
cheeses. Sprinkle with the parsley and salt (a).

sticking to the peel. Slide the pizza off the peel onto the
stone in the oven. Broil for 1 minute. Turn the oven temper-
ature to the highest bake setting and cook for 5 minutes.
Quickly open the oven door, pull out the rack, and with a
pair of tongs, rotate the pizza (not the stone) a half turn.
6) Using the peel, remove the pizza from the oven. Sprinkle
with the remaining Parmesan cheese. Cut into slices and serve.
Greg’s Beer Cooler: Barrel-Aged Sour Ale

If you love red wine and blue cheese, try this match. The
sweet and funky notes in the Gorgonzola have a natural
affinity for the wild flora flavoring these sour ales.
Greg’s Pick: BFM Abbaye de Saint Bon-Chien
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Pizza di ProsCiuTTo
Prosciutto di Parma adorns pizzas across Italy. I chose the classic Italian combination
of figs and prosciutto to represent this tradition. I made it even more decadently
delicious by sweetening it with caramelized onions and fattening it up with
Gorgonzola cheese. The rich mahogany color heralds a luscious depth of flavor
brightened by highlights of sliced pink prosciutto. All I can say is, “Enjoy!”
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a B c
1) Melt the butter in a large sauté pan over medium-low heat. Add the onions to the
Makes one 12-inch
pan and stir to coat. Stir in the rosemary and salt (a) and cover the pan. Cook for 10
(30 cM) pizza
to 15 minutes or until the onions have released some liquid and are soft. Remove the
lid and continue cooking. Once the liquid has evaporated, the onions will begin to
3 tablespoons (42 g) butter
brown. Stir the onions every few minutes for 30 to 45 minutes until they brown to a
11⁄2 medium onions,
deep caramel color but do not burn. Remove from the heat and cool (B). You should
peeled and sliced
have about 3⁄4 cup (115 g).
1 teaspoon finely chopped
2) Meanwhile, place a pizza stone on the top rack of a cool oven. Set the oven to broil fresh rosemary
and preheat for 30 minutes. 1

1 ball Neapolitan–Style
3) On a floured work surface, flatten the dough ball with your fingertips and stretch it
or Paradiso Pizza Dough
into a 12-inch (30 cm) round. (See page 13.) (page 35 or 27)
4) Sprinkle a pizza peel with cornmeal and lay the pizza dough round on it. Using two Cornmeal, for sprinkling
spoons or your fingers, dot the dough evenly with the Gorgonzola, leaving 1⁄2 to 3⁄4 inch 4 ounces (115 g)
(1.3 to 2 cm) of dough uncovered around the outside edge. Scatter the caramelized Gorgonzola cheese
onions around the dough. Place the figs evenly over the onions (C). Sprinkle with salt. 5 fresh figs (see Note),
quartered
ature to the highest bake setting and cook for 5 minutes. Quickly open the oven door, 3 very thin slices
prosciutto di Parma
6) Using the peel, remove the pizza from the oven. Tear the prosciutto slices into
wide strips and lay them over the top of the pizza. Cut into slices and serve.
Note: If fresh figs are unavailable, you can replace them with dried figs. Heat 1⁄2 cup (120 ml)
fruity red wine in a saucepan to just below a boil and remove from heat. Add the figs to the
wine and soak for about 10 minutes; then drain and proceed.
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Calzone
The folded pizza, or calzone, comes in as many varieties as pizza itself, with three
ingredients—tomato, ham, and ricotta—appearing regularly. When making dough for
calzones, divide the dough into three equal portions and then shape them into balls.
The smaller-size dough ball, and resulting calzone, will help ensure thorough cooking.
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a B c
(23 cM) calzone
2) Season the ricotta with salt and pepper.
⁄2 cup (125 g) whole-
1
3) On a floured work surface, flatten the dough ball with your fingertips and stretch it milk ricotta cheese
into a 9-inch (23 cm) round. (See page 13.)
4) Sprinkle a pizza peel with cornmeal and lay the pizza dough round on it. Spread Freshly ground black
half of the ricotta cheese onto the bottom half of the pizza dough, leaving 1⁄2 to 3⁄4 inch pepper, to taste
(1.3 to 2 cm) of dough uncovered around the outside edge. Spoon 1⁄4 cup (58 g) of the 1 small ball Neapolitan–
tomato sauce over the cheese. Arrange the spinach and prosciutto slices on top of the Style or Paradiso Pizza
Dough (page 35 or 27)
sauce. Dot the remaining ricotta over the spinach and prosciutto. Sprinkle with the
oregano and salt. Drizzle with oil (a). Cornmeal, for sprinkling
1
⁄2 cup (115 g) tomato
5) Fold the untopped half of the dough over the topped half. Press the edges of the sauce of your choice
dough together. Place the tip of your index finger at the top edge of the dough, and
11⁄3 cups (40 g) baby
twist the edge of the dough over your fingertip (B). Move your finger just past the twist spinach leaves
and twist again. Continue along the edge of the calzone until the entire edge has been
3 very thin slices
crimped (C). Drizzle the top of the calzone with oil.
prosciutto di Parma
6) Give the peel a quick shake to be sure the calzone is not sticking to the peel. 1
Slide the calzone off the peel onto the stone in the oven. Broil for 1 minute. Turn the fresh oregano
oven temperature to the highest bake setting and cook for 5 minutes. Quickly open Olive oil, for drizzling
the oven door, pull out the rack, and with a pair of tongs, rotate the calzone (not the
stone) a half turn. Cook for 5 minutes more. Meanwhile, in a small pot, warm the
remaining tomato sauce.
7) Using the peel, remove the calzone from the oven. Cut in half and serve with the
warm tomato sauce on the side.
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Pizza QuaTTro sTagioni

Each quarter of this pizza represents a culinary season of the year. Artichokes
are for spring, basil is for summer, mushrooms are for fall, and olives are for
winter. In today’s world, when seasonality is all but irrelevant, this traditional
pizza reminds us of a time when food trends revolved around the sun.
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the oven to broil and preheat for 30 minutes.
2) Cut the mozzarella into 1⁄3 -inch (about 1 cm) dice. You
should have about 3⁄4 cup (115 g).
3) On a floured work surface, flatten the dough ball with

your fingertips and stretch it into a 12-inch (30 cm) round.
(See page 13.)

dough round on it. Spread the tomato sauce onto the pizza a
ered around the outside edge. Scatter the cheese on top of
the sauce. Makes one 12-inch (30 cM) pizza
5) Imagine the pizza divided into four sections. Place the
4 ounces (115 g) fresh cow’s milk mozzarella
mushrooms on top of the cheese on one quarter of the
pizza, the artichokes on the second quarter, the olives on 1 ball Neapolitan–Style or Paradiso Pizza Dough
(page 35 or 27)
the third section, and finally the basil on the fourth quarter
(a). Sprinkle the entire pizza with salt and drizzle with oil. Cornmeal, for sprinkling
1
⁄3 cup (75 g) San Marzano Tomato Sauce (page 36)
sticking to the peel. Slide the pizza off the peel onto the 1 or 2 cremini mushrooms, thinly sliced
stone in the oven. Broil for 1 minute. Turn the oven temper- 5 to 7 artichoke pieces (see Note)
3 to 6 Cerignola or Kalamata olives, pitted
Quickly open the oven door, pull out the rack, and with a and coarsely chopped (see page 23)
3 or 4 large fresh basil leaves, torn in half
7) Using the peel, remove the pizza from the oven. Cut into Olive oil, for drizzling
slices and serve.
Note: When possible, use cooked fresh artichoke hearts, sliced

or quartered, or baby artichoke quarters. If you cannot find fresh
artichokes, substitute canned, jarred (not marinated), or frozen
hearts or quarters. At Pizzeria Paradiso, we use frozen baby ar-
tichoke quarters and roast and marinate them ourselves before
using them on pizzas and salads.
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Pizza naPoleTana
This classic pizza has held a place on the Pizzeria Paradiso menu since we
opened. Though the anchovies scare away some customers, it remains one
of my favorites due to its bold, piquant flavors of anchovies and capers.
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(See page 13.)

dough round on it. Spread the tomato sauce onto the pizza a
ered around the outside edge. Scatter the capers and garlic
and sprinkle the parsley and oregano on top of the tomato Makes one 12-inch (30 cM) pizza
sauce. Place the anchovies evenly around the pizza (a).
Scatter the cheese on top of the pizza. Sprinkle with salt 5 ounces (140 g) fresh cow’s milk mozzarella
and drizzle with oil.
1 ball Neapolitan–Style or Paradiso
Pizza Dough (page 35 or 27)
sticking to the peel. Slide the pizza off the peel onto the Cornmeal, for sprinkling
stone in the oven. Broil for 1 minute. Turn the oven temper- 1
⁄2 cup (115 g) San Marzano Tomato Sauce (page 36)
ature to the highest bake setting and cook for 5 minutes. 2 tablespoons (17 g) capers
Cook for 5 minutes more. 1 tablespoon (4 g) chopped fresh Italian parsley
1 teaspoon chopped fresh oregano

slices and serve. 1 heaping tablespoon (15 g) anchovy fillets (4 or 5 fillets)
Greg’s Beer Cooler: Lager

This pizza is like a salt bomb, so you want a beer you can
throw back to quench your thirst. Lagers (or pilsners) fill the
bill, since they’re effervescent, clean, crisp, and quaffable.
Greg’s Pick: Augustiner-Bräu München Edelstoff
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LeveL 3
Pizzeria Paradiso
originals
This chapter invites you to don an apron and become a Pizzeria Paradiso
pizzaiolo. The seven Pizzeria Paradiso standard pizzas that follow start with
a crispy, bready crust topped with chunky tomatoes and a variety of toppings.
While you will recognize most of the toppings, you will also find a few that
might surprise you. To start with the familiar, try the Macellaio, also known
as the Pizzeria Paradiso meat lover’s pizza, or the Siciliana, the veggie
lover’s pizza.
When you’re ready, venture into more unfamiliar territory. Never had potatoes
on a pizza? Intrigued by an egg cracked over a pizza and baked right along
with it? These novel and fun toppings, plus mussels baked in their shell atop
your pizza, await you in the pages ahead.
We follow the Italian model at Pizzeria Paradiso, adorning the crust lightly
with the very best-quality toppings, drizzling them with olive oil, and letting
the whole exceed the sum of its parts.
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Pizza MaCellaio
With this pizza, Pizzeria Paradiso tips its hat to the meat lover. In the recipe that follows,
we introduce the macellaio (butcher) to the birraio (brewer), paying homage to the classic
combination of pizza and beer. We make our own spicy, garlicky pork sausage at Pizzeria
Paradiso. You can purchase a prepared sausage you enjoy. Or, to make your own, ask your
macellaio to coarsely grind pork shoulder. At home, add herbs and spices to your taste.
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Birreria Tomato Sauce
1) Place a pizza stone on the
top rack of a cool oven. Set Makes one
the oven to broil and preheat
12-inch (30 cM)
pizza
for 30 minutes. 1) Heat the olive oil in a
large sauté pan over medium Makes 2 1⁄4 cups
2) Cut the mozzarella into 4 ounces (115 g) fresh
cow’s milk mozzarella heat until warm. Add the (505 g)
1
⁄3 -inch (about 1 cm) dice. You
1 ball Multigrain Pizza
onions and cook for several
should have about 3⁄4 cup (115 g). 3 tablespoons (45 ml)
Dough (page 46) minutes or until soft.
olive oil
3) On a generously floured Cornmeal, for
2) Turn the heat to low. Add 2 cups (320 g)
work surface, flatten the sprinkling
chopped onion
the garlic and thyme and
dough ball with your finger- 3
⁄4 cup (170 g) Birreria cook for a minute or two until 2 teaspoons
tips and stretch it into Tomato Sauce
chopped garlic
fragrant, stirring often to en-
a 12-inch (30 cm) round. 1 ounce (28 g) pepperoni, sure the garlic does not burn. 2 teaspoons chopped
(See page 13.) thinly sliced
fresh thyme
2 ⁄2 ounces (70 g)
1 3) Add the tomatoes, beer,
4) Sprinkle a pizza peel with 3 cups (540 g) canned
bulk pork sausage salt, and several grindings of crushed tomatoes,
cornmeal and lay the pizza
5 very thin slices pepper. Simmer for about 1 drained (about one
dough round on it. Spread the 28-ounce, or 800 g, can)
red onion hour. Remove from the heat
tomato sauce onto the pizza
and cool. 1
⁄2 cup (120 ml) porter or
dough, leaving 1⁄2 to 3⁄4 inch
stout beer of your choice
(1.2 to 2 cm) of dough uncov- Olive oil, for drizzling 4) Store the sauce in the 1
ered around the outside edge. refrigerator for up to 3 days
Arrange the pepperoni on top or freeze for longer storage. Freshly ground black
of the tomato sauce. Scatter pepper to taste
the cheese on top of the pepperoni. Arrange the sausage

and red onion rings on top of the cheese. Sprinkle with salt
and drizzle with oil.

sticking to the peel. Slide the pizza off the peel onto the Greg’s Beer Cooler: Smoked Porter
Like Sonny completes Cher, the porter’s subtle smokiness
ature to the highest bake setting and cook for 5 minutes. combines with the meaty, savory flavors of the pepperoni
Quickly open the oven door, pull out the rack, and with a and sausage, while the roasted malt and tomato dance in
pair of tongs rotate the pizza (not the stone) a half turn. unison like Fred and Ginger.
Cook for 5 minutes more. Using the peel, remove the pizza Greg’s Pick: Stone Smoked Porter
from the oven. Cut into slices and serve.
L e v e L 3 : P i z z e r i a Pa r a d i s o o r i g i n a L s T 71
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Pizza BosCo
A Pizzeria Paradiso favorite, Pizza Bosco boasts a triumvirate of favorite pizza
toppings: mushrooms, spinach, and onion. The three combine to give a robust, earthy
flavor to the pizza that calls to mind the forest or woods of its name, bosco.
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(See page 13.)

dough round on it. Spread the tomato sauce onto the a
pizza dough, leaving 1⁄2 to 3⁄4 inch (1.3 to 2 cm) of dough
uncovered around the outside edge. Place the spinach
leaves on top of the sauce (a). Scatter the cheese over the Makes one 12-inch (30 cM) pizza
spinach and sauce. Arrange the mushrooms and rings of
onion evenly on top of the cheese. Sprinkle with salt and 4 ounces (115 g) fresh cow’s milk mozzarella
drizzle with oil.
1 ball Paradiso Pizza Dough (page 27)
5) Give the peel a quick shake to be sure the pizza is not Cornmeal, for sprinkling
sticking to the peel. Slide the pizza off the peel onto the 3
⁄4 cup (170 g) Winter Tomato Sauce (page 28)
2 cups (60 g) loosely packed baby spinach leaves
Quickly open the oven door, pull out the rack, and with a 1 ounce (28 g) portabella mushrooms, very thinly sliced
pair of tongs, rotate the pizza (not the stone) a half turn. 5 very thin slices red onion
6) Using the peel, remove the pizza from the oven. Cut into Olive oil, for drizzling
slices and serve.
Greg’s Beer Cooler: Belgian Pale Ale

Belgian pale ales generally pair well with vegetables. In this case, the earthy notes of
the BPA enrich the simple, bucolic flavors of spinach and mushrooms, refining the rustic
and adding elegance to the pastoral.
Greg’s Pick: Brasserie de la Senne Taras Boulba
001-160_C70133.indd 73 11/12/13 1:09 PM

Pizza di Mare
Imagine a bowl of sweet, garlicky mussels ladled atop a slice of rustic bread. Then imagine
picking that up with your fingers and taking a big bite. This pizza makes that dream come
true. The mussels will release their juices as the pizza bakes, resulting in a moist center
and a nod to that bowl of your dreams. Remember to discard any chipped, cracked, or
open mussels, as they may not be fresh and could turn your dream into a nightmare.
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for 30 minutes.
2) Scrub the mussel shells with a stiff brush. Remove and discard the beards of the
mussels (a).
a
tomato sauce onto the pizza dough, leaving 1⁄2 to 3⁄4 inch (1.3 to 2 cm) of dough uncov-
ered around the outside edge. Scatter the garlic and sprinkle the parsley on top of the
tomato sauce. Sprinkle with 1⁄4 cup (25 g) of the Parmesan cheese and salt. Place the
mussels evenly around the pizza (B). Drizzle with oil.
b
Makes one 12-inch
6) Using the peel, remove the pizza from the oven. Sprinkle with the remaining (30 cM) pizza
Parmesan cheese. Cut into slices and serve.
10 fresh mussels in the shell
1 ball Paradiso Pizza

Dough (page 27)
3
Tomato Sauce (page 28)
Greg’s Beer Cooler: Belgian Strong Golden Ale 1 teaspoon chopped garlic
Dine like a Belgian with moules and bier. A clean, bright, and crisp Belgian Strong 2 teaspoons chopped
Golden Ale juxtaposes against the brackish brine of the sea. fresh Italian parsley
Greg’s Pick: Duvel Moortgat 1

(30 g) freshly grated
Parmesan cheese
001-160_C70133.indd 75 11/12/13 1:09 PM

Pizza siCiliana
Welcome to the Pizzeria Paradiso veggie lover’s pizza, named for the combination
of vegetables that remind us of the classic Sicilian dish caponata. At the restaurant,
we use salt-preserved capers (flower buds of the caper plant), which must be rinsed
and soaked before using (see page 23). Capers are also readily available pickled in
a vinegar brine. You may use either when making this Southern Italian classic.
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for 30 minutes.
2) Cut the mozzarella and pecorino into 1⁄3 -inch (about 1 cm) dice. You should have
about 3⁄4 (110 g) cup cheese combined.
a
Makes one 12-inch
4) Sprinkle a pizza peel with cornmeal and lay the pizza dough round on it. Spread (30 cM) pizza
uncovered around the outside edge. Scatter the garlic and capers and sprinkle the 2 ounces (55 g) fresh
oregano on top of the tomato sauce. Place the sliced zucchini and eggplant evenly cow’s milk mozzarella
around the pizza. Scatter the cheeses on top of the vegetables. Arrange the rings of 2 ounces (55 g) Pecorino
red pepper and onion evenly on top of the cheese (a). Sprinkle with salt and drizzle Toscano cheese (see page 21)
with olive oil. 1 ball Paradiso Pizza
Dough (page 27)
ature to the highest bake setting and cook for 5 minutes. Quickly open the oven door, 3
pull out the rack, and with a pair of tongs, rotate the pizza (not the stone) a half turn. Tomato Sauce (page 28)
Cook for 5 minutes more. 1 teaspoon chopped garlic
1 teaspoon capers
1 teaspoon chopped
fresh oregano
10 very thin slices zucchini
7 very thin slices
Greg’s Beer Cooler: Belgian Saison Italian eggplant
7 (1⁄4 -inch, or 6 mm) rings

What the saison expresses in the glass, the Pizza Siciliana expresses on the plate. red bell pepper
The variety of toppings on the pizza and the intricacy of flavors in the beer fully
5 very thin slices red onion
complement each other. Both exhibit a beautiful balance, elegant complexity, bright
fruitiness, and dry earthiness. Kosher salt, to taste
Greg’s Pick: Brasserie Dupont Saison Dupont Vieille Provision
001-160_C70133.indd 77 11/12/13 1:12 PM

Pizza aToMiCa
With its blast of flavors from the crushed red pepper flakes, the hearty salami,
and the briny olives, this pizza lives up to its name. We use Casalingo salami at
Pizzeria Paradiso—aged but not dry, hearty and rustic in flavor, and coarse and
fat in texture—to give that distinctive Atomica flavor. You may use any salami
of your choice to develop a flavor that suits your taste, and use more or less
crushed red pepper flakes according to your desired level of spiciness.
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for 30 minutes.
2) Cut the mozzarella into 1⁄3 -inch (about 1 cm) dice. You should have about 3⁄4 cup (115 g).
tomato sauce onto the pizza dough, leaving 1⁄2 to 3⁄4 inch (1.3 to 2 cm) of dough uncov-
a
ered around the outside edge. Place the slices of salami evenly around the pizza (a).
Place the olives on top of the salami and sauce. Sprinkle the pizza with the crushed
red pepper flakes. Scatter the cheese evenly over the other toppings. Sprinkle with salt
Makes one 12-inch
and drizzle with olive oil.
(30 cM) pizza
cow’s milk mozzarella
pull out the rack, and with a pair of tongs, rotate the pizza (not the stone) a half turn. 1 ball Paradiso Pizza
Dough (page 27)
6) Using the peel, remove the pizza from the oven. Cut into slices and serve. 3
Tomato Sauce (page 28)
11⁄2 ounces (43 g) salami,

thinly sliced
⁄4 cup (25 g) pitted, halved

1
Kalamata olives (see page 23)
Greg’s Beer Cooler: IPA 1

⁄4 teaspoon crushed
red pepper flakes
Hop-forward IPAs pack a one-two punch when paired with this pizza. The bitter alpha Kosher salt, to taste
acids in the hops cut through the fatty country salami, while the hops’ citrus notes
intensify the saltiness of the olives. This pairing will knock you off your feet.
Greg’s Pick: Three Floyds Zombie Dust
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Pizza genovese
Once when visiting Rome, I tasted a regional favorite: white pizza topped with potatoes.
Those of you raised on the notion that meals should never contain more than one
starch might be able to imagine my excitement upon experiencing the thrill of two
starches at once. When I opened Pizzeria Paradiso, I wanted to share that thrill with my
customers. Thus the Genovese (named for Genoa, the birthplace of pesto) was born.
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Basil Pesto
1) Place the potatoes in
a 2-quart (2 L) pot. Cover Makes one Makes 1 cup
with salted water and bring
12-inch (30 cM) (260 g)
pizza
to a boil. Lower the heat to 1) Place the basil, pine nuts, 3 cups (100 g)
a simmer. Cook for 15 to 20 and garlic cloves in the bowl loosely packed fresh
4 medium (about
minutes or until the potatoes 2 inches, or 5 cm) of a food processor. Process basil leaves
are tender. Remove from red potatoes until finely chopped. 2 tablespoons (18 g)
heat, drain, and cool. Slice the 1 ball Paradiso Pizza pine nuts
potatoes into 1⁄4 -inch-thick Dough (page 27) 2) Add the cheese and pro-
1 1⁄2 cloves garlic
(6 mm) rounds. cess until blended.
Cornmeal, for 1
sprinkling
2) Place a pizza stone on the 3) With the motor running, (35 g) freshly grated
1
⁄4 cup (65 g) Basil Pesto Parmesan cheese
top rack of a cool oven. Set slowly add the olive oil.
the oven to broil and preheat 1
⁄4 cup plus 1 tablespoon 2 tablespoons (28 ml)
(30 g) freshly grated 4) Add the salt and a few olive oil
for 30 minutes.
Parmesan cheese grindings of pepper. 1
3) On a floured work Kosher salt, to taste
surface, flatten the dough pepper to taste
ball with your fingertips and
stretch it into a 12-inch (30
cm) round. (See page 13.)

dough round on it. Spread the pesto onto the pizza dough,
Greg’s Beer Cooler: English-Style Brown Ale
leaving 1⁄2 to 3⁄4 inch (1.3 to 2 cm) of dough uncovered A simple pizza with a straightforward potato sweetness
around the outside edge. Arrange the potato slices on top melds with the subdued maltiness of a brown ale. The
of the pesto. Sprinkle with 1⁄4 cup (25 g) of the Parmesan garlic and pine nuts of the pesto mirror the nuttiness of the
cheese and salt. Drizzle liberally with oil. ale. To borrow from Leonardo da Vinci, “Simplicity is the
ultimate sophistication.”
5) Give the peel a quick shake to be sure the pizza is not Greg’s Pick: Samuel Smith’s Nut Brown Ale
6) Using the peel, remove the pizza from the oven. Sprinkle
with the remaining Parmesan cheese and drizzle with a
little more olive oil. Cut into slices and serve.
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Pizza BoTTarga
Think of this pizza as eggs two ways. Number one is chicken eggs that bake in the
oven right on top of the pizza. Number two is salt-cured fish roe, or bottarga, sprinkled
over the cooked pie. Together, the two types of eggs merge land and sea, offering
a new kind of “surf and turf.” Locate bottarga at specialty or Italian food stores or
online. The unusual ingredients and slightly involved cooking instructions may
scare the novice pizzaiolo. But fear not; you’ll be an old hand after the first try.
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for 30 minutes.
uncovered around the outside edge. Scatter the garlic and sprinkle the parsley on top
of the tomato sauce. Sprinkle with 1⁄4 cup (25 g) of the Parmesan cheese and the salt. a
Drizzle with oil.
4) Crack the eggs into a small bowl.

Makes one 12-inch
5) Give the peel a quick shake to be sure the pizza is not sticking to the peel. Slide the (30 cM) pizza
pizza off the peel onto the stone in the oven. Broil for 1 minute.
6) Open the oven door and pull out the rack. Holding the rack level if necessary, care- Dough (page 27)
fully pour the eggs onto the pizza, keeping the yolks intact (a). Quickly slide the rack Cornmeal, for sprinkling
back into the oven and close the oven door. Turn the oven temperature to the highest 3
bake setting and cook for 5 minutes. Tomato Sauce (page 28)

7) Again, quickly open the oven door, pull out the rack, and with a pair of tongs,
rotate the pizza (not the stone) a half turn. Cook for 2 to 3 minutes more or until the 1 tablespoon (4 g) chopped
whites of the eggs are just set and the yolks are still runny. fresh Italian parsley
1
8) Using the peel, remove the pizza from the oven. Sprinkle with the bottarga and the (30 g) freshly grated
remaining Parmesan cheese. Drizzle with oil. Parmesan cheese

9) Transfer the pizza to a serving platter. Break the egg yolks with a fork and spread
them evenly around the pizza. Cut into slices and serve. Olive oil, for drizzling
3 large eggs
2 teaspoons grated bottarga
Greg’s Beer Cooler: Belgian Dubbel

I like roasted malts with tomato. Here a Belgian dubbel, with its nutty, rich, malt-
forward flavors, plays the part, while its high alcohol content acts like liquid bread,
sopping up the runny egg yolks.
Greg’s Pick: Westmalle Dubbel
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001-160_C70133.indd 84 11/12/13 1:46 PM
(RAY) 11-AC70133 #175 Dtp:160 Page:84
LeveL 4
sauCes
Now comes the fun! After spending several chapters demonstrating the basics
through a variety of doughs, tomato sauces, and methods, it’s time to have fun.
This chapter brings new meaning to “playing with your food” by pulling
together ideas and combinations that may never have occurred to you.
While several of the sauces and flavors of the pizzas in this level originate
in Italy, we venture outside the Italian borders for others. With Black Bean
Sauce, we travel to Cuba. With Creamy Parmesan Sauce, we make a pizza
that tastes like a bowl of clam chowder. And with homemade barbecue sauce,
okra, corn, and pork, we drop in on a Southern American Sunday dinner.
This level contains seven pizzas, each with a different sauce or spread and
garnished with complementary toppings. Thus Roasted Red Pepper Sauce is
paired with eggplant and goat cheese, and Salsa Verde is teamed with ar-
tichokes and sausage. You will find both the simple and the more complex.
With all of them you will find intricate flavors that will spur your creativity and
encourage you to develop playful pizzas of your own.
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roasTed red PePPer sauCe

Don’t be afraid of the dark. This pizza’s depth of flavor relies on your trusting yourself to
burn the skins of the red peppers. As you do so, the pepper flesh will roast and take on a
sweet, earthy flavor. With the meaty flavor of the eggplant and olives and the sweetness of
the raisins, each bite of this pizza reveals the pleasure and complexity of the dark side.
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2) In a small bowl, cover the raisins with hot water, soak

for 5 minutes, and then drain.
3) Heat the oil in a large sauté pan over medium heat. Add
the onion and cook until soft, 5 to 10 minutes. Turn the heat
to medium-high and then add the eggplant and brown. Stir
in the raisin, olives, and pine nuts and cook for 3 minutes
more (a). Remove from the heat and cool.
a
4) Crumble the goat cheese into 1⁄3 -inch (about 1 cm)
pieces. You should have about 3⁄4 cup (115 g).

Makes one 12-inch (30 cM) pizza
your fingertips and stretch it into a 12-inch (30 cm) round. 1
⁄4 cup (35 g) raisins
(See page 13.)
3 tablespoons (45 ml) olive oil, plus more for drizzling
1 small onion, diced
dough round on it. Spread the Roasted Red Pepper Sauce
2 cups (164 g) diced eggplant
on top of the pizza dough, leaving 1⁄2 to 3⁄4 inch (1.3 to
2 cm) of dough uncovered around the outside edge. Scatter 1
⁄4 cup (25 g) chopped, pitted Ligurian olives (see page 23)
the eggplant mixture on top of the sauce. Lay the spinach 2 tablespoons (18 g) pine nuts
leaves evenly over the eggplant. Scatter the goat cheese
4 ounces (115 g) fresh goat cheese
over the spinach. Sprinkle the pizza with salt and drizzle
with oil. 1 ball Paradiso, New York–Style, or Whole
Wheat Pizza Dough (page 27, 31, or 42)
7) Give the peel a quick shake to be sure the pizza is not Cornmeal, for sprinkling
3
⁄4 cup (170 g) Roasted Red Pepper Sauce (page 88)
ature to the highest bake setting and cook for 5 minutes. 11⁄2 cups (45 g) loosely packed spinach leaves
Quickly open the oven door, pull out the rack, and with a Kosher salt, to taste
slices and serve.
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a B c
Roasted Red Pepper Sauce Makes 1 1⁄4 cups

(280 g)
1) Set the oven to broil. 4 whole red bell peppers
2) Cut the red pepper flesh from the stem, core, and seeds by making 4 cuts length- 1 tablespoon (15 ml) olive oil
wise (a). The result will be 4 large flat pieces per pepper. 1 cup (160 g) chopped onion
3) Place the pepper pieces skin side up on a baking sheet lined with aluminum foil or 1 teaspoon finely
chopped garlic
a silicone baking liner. Slide the pan under the broiler and cook until the peppers’ skin
is charred all over (B). Remove the peppers from the oven and transfer to a medium 1
⁄2 teaspoon chopped fresh
oregano
bowl. Cover the bowl with plastic wrap and let cool.
1 teaspoon chopped
4) When the peppers have cooled, peel them. In peeling the peppers, you will find fresh thyme
that where the skin is completely charred, it easily slips from the pepper. 1 teaspoon red wine vinegar
5) Place the peppers in the bowl of a food processor and process until smooth. 1

6) In a medium pot, heat the oil over medium heat until warm. Add the onions and pepper to taste
cook 5 to 10 minutes or until soft.
7) Turn the heat to low and add the garlic, oregano, and thyme. Cook for another
minute or two until fragrant, stirring often to ensure the garlic does not burn.
8) Stir in the red pepper puree, the vinegar, salt, and a few grindings of pepper.
Increase the heat to medium and bring to a boil. Lower the heat and simmer for about
30 minutes to develop the flavor (c). Remove from the heat and cool.
9) Store in the refrigerator for up to 3 days or freeze for longer storage.
88 T K I Tc H e N WO R K S H O P— P I z z a
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BlaCk Bean sauCe

The pickled onions bring a bright flavor to this hearty Latin American–inspired pie,
making it a colorful feast for both your eyes and your taste buds. Increase the jalapeño
in the sauce or add some chopped chile peppers to the pizza for a spicier touch.
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2) Cut the cheese into 1⁄3 -inch (about 1 cm) dice.
3) Toss the onions with the vinegar and a pinch of salt and
sugar. Let stand for at least 5 to 10 minutes to pickle the
onions.

(See page 13.)
5) Sprinkle a pizza peel with cornmeal and lay the pizza a

dough round on it. Spread the Black Bean Sauce onto the
pizza dough, leaving 1⁄2 to 3⁄4 inch (1.3 to 2 cm) of dough
uncovered around the outside edge. Scatter the cherry Makes one 12-inch (30 cM) pizza
tomatoes, corn, and red pepper evenly over the sauce.
4 ounces (115 g) pepper Jack cheese
Sprinkle with 1 tablespoon (1 g) of the cilantro. Scatter the
cheese on top of the pizza. Sprinkle the pizza with salt and 5 very thin slices red onion
drizzle with olive oil (a). 1 teaspoon red wine vinegar
6) Give the peel a quick shake to be sure the pizza is not Kosher salt, to taste
sticking to the peel. Slide the pizza off the peel onto the Pinch of sugar
1 ball Whole Wheat, Multigrain, or Paradiso
ature to the highest bake setting and cook for 5 minutes. Pizza Dough (page 42, 46, or 27)
3
⁄4 cup (170 g) Black Bean Sauce
1
⁄2 cup (75 g) halved cherry tomatoes
7) Meanwhile, remove the pit from the avocado, peel it,
1
⁄2 cup (77 g) corn kernels
and cut into 12 to 15 thin slices.
1
⁄4 cup (38 g) chopped red bell pepper
8) Using the peel, remove the pizza from the oven.
3 tablespoons (3 g) chopped fresh cilantro
9) Arrange the avocado slices on top of the pizza and dot Olive oil, for drizzling
with the sour cream. Drain the onions and lay them evenly 1
⁄2 avocado
over the avocado and sour cream. Scatter the remaining
cilantro leaves over the pizza. Cut into slices and serve. 3 tablespoons (45 g) sour cream
001-160_C70133.indd 90 11/12/13 2:06 PM

b
Black Bean Sauce Makes about 2 cups

(455 g)
1) Heat the oil in a sauté pan over medium heat until warm. Add the onion, celery, 1 tablespoon (15 ml) olive oil
and carrot and cook for 10 minutes or until the vegetables are soft.
1
2) Turn the heat to low. Add the jalapeño, garlic, coriander, and cumin and cook for a 1
⁄4 cup (25 g) chopped celery
minute or two until fragrant, stirring often to ensure the garlic does not burn. 1
⁄4 cup (33 g) chopped carrot
3) Add the black beans and crushed tomato. Add salt and pepper and continue 11⁄2 teaspoons finely
cooking until the liquid has thickened to a saucy consistency, about 10 to 15 minutes. chopped jalapeño pepper
Remove from heat and let cool (B). 1

⁄4 teaspoon chopped garlic
4) Place half of the sauce in the bowl of a food processor and puree until smooth. Pinch of ground coriander
Return the pureed mixture to the pot with the unpureed sauce. Mix well. Pinch of ground cumin
3
⁄4 cup (129 g) cooked
5) Store in the refrigerator for up to 3 days.
black beans
3
⁄4 cup (135 g) canned
crushed tomato

pepper to taste
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CreaMy ParMesan sauCe

The pizzaiolo goes to New England for this clam chowder–inspired pizza, complete
with bacon, potatoes, and thyme. I instruct you to place live clams in their shells on
top of this pizza. The clams cook as the pizza cooks, releasing their briny flavor directly
onto the pizza and causing it to be a tad wet in the center. You will need to extract
the clams and remove the shells before eating the pie. Messy? Yes, but worth it.
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for 30 minutes.
2) Place the potatoes in a small pot and cover with water. Add salt until the water
tastes like salted water. Bring the water to a boil over high heat. Simmer for 5 minutes a
and then drain. The potatoes should be cooked but still retain their shape.
3) In a sauté pan, cook the bacon until it begins to brown and loses some of its fat.
Remove the bacon pieces from the pan and drain on paper towels. Makes one 12-inch
(30 cM) pizza
4) Scrub the shells of the clams.
¾ cup (83 g) diced russet
5) On a floured work surface, flatten the dough ball with your fingertips and stretch it potatoes (½-inch, or
into a 12-inch (30 cm) round. (See page 13.) 1.3 cm, dice)

the Creamy Parmesan sauce onto the pizza dough, leaving 1⁄2 to 3⁄4 inch (1.3 to 2 cm) 2 ounces (55 g) thickly
sliced bacon, cut into
of dough uncovered around the outside edge. Scatter the potatoes and bacon over ½-inch (1.3 cm) pieces
the sauce. Sprinkle the pizza with the parsley, thyme, and 2 tablespoons (10 g) of the
10 to 12 small littleneck
Parmesan cheese. Place the clams evenly around the pizza. Arrange the rings of onion clams in their shells
evenly on top of the clams (a). Drizzle with olive oil.
Dough (page 27)
pizza off the peel onto the stone in the oven. Broil for 1 minute. Turn the oven temper- Cornmeal, for sprinkling
ature to the highest bake setting and cook for 5 minutes. Quickly open the oven door, 2
⁄3 cup (160 ml) Creamy
pull out the rack, and with a pair of tongs, rotate the pizza (not the stone) a half turn. Parmesan Sauce (page 94)
1 tablespoon (4 g) chopped
8) Using the peel, remove the pizza from the oven. Sprinkle with the remaining Par-
mesan cheese. Let the pizza stand for a minute or two to absorb the clam liquor. Cut ½ teaspoon finely
chopped fresh thyme
into slices and serve.
3 tablespoons (15 g)
Parmesan cheese
001-160_C70133.indd 93 11/12/13 2:15 PM

Creamy Parmesan Sauce Makes 1 cup (235 Ml)
2 tablespoons (28 g) butter

1) In a small pot, melt the butter over medium heat. Add
2 tablespoons (20 g) finely chopped onion
the onion and celery and cook for 5 to 10 minutes or until
soft. Turn the heat to low. 2 tablespoons (13 g) finely chopped celery
1
⁄2 cup (120 ml) clam juice
2) Meanwhile, in a separate small pot, scald (heat to just
below the boiling point) the clam juice and heavy cream 1
⁄2 cup (120 ml) heavy cream
over medium heat. 11⁄2 tablespoons (12 g) all-purpose flour
3) Add the flour to the butter and vegetables. Continue to 2 tablespoons (10 g) freshly grated Parmesan cheese
cook for several minutes, stirring often. The flour may turn Kosher salt, to taste
golden, but do not let it brown.
Freshly ground pepper to taste
4) Using a whisk, slowly add the warm liquid to the onion

mixture. Continue whisking until smooth (a).
5) Cook over low heat for 20 minutes, making sure that

the sauce does not boil. Remove from the heat and stir in
the Parmesan cheese. Season lightly with salt and pepper.
001-160_C70133.indd 94 11/12/13 2:16 PM

elePhanT garliC PesTo

A relative of both onion and garlic, elephant garlic marries the two flavors, producing
a sweet, milder garlic taste. If you prefer a more pungent garlic flavor, throw a large
clove of raw garlic in with the elephant garlic when you process it. You can use
this pesto as an alternative to fresh garlic on many of the pizzas in this book.
T 95
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a
1) Place a pizza stone on the top rack of a cool oven. Preheat the oven to 450°F
Makes one 12-inch
(230°C, or gas mark 8).
(30 cM) pizza
2) Cut the red pepper into 1-inch (2.5 cm) pieces. Toss with the oil and sprinkle with
1 red bell pepper
salt. Scatter the peppers in a single layer on a baking sheet lined with aluminum foil
or a silicone baking liner. Place on the middle rack of the oven and roast for 15 to 20 11⁄2 teaspoons olive oil,
minutes. Remove the peppers from the oven and let cool. plus more for drizzling
Kosher salt to taste

3) Turn the oven to broil and preheat for 30 minutes.
Dough (page 27)
into a 12-inch (30 cm) round. (See page 13.) Cornmeal, for sprinkling
⁄2 cup (115 g) Elephant

1
Garlic Pesto
the Elephant Garlic Pesto onto the pizza dough, leaving 1⁄2 to 3⁄4 inch (1.3 to 2 cm) of
2 cups (60 g) loosely packed
dough uncovered around the outside edge. Lay the spinach leaves on top of the pesto.
baby spinach leaves
Sprinkle with the pine nuts and parsley. Scatter the roasted pepper pieces and cheese
on top of the pesto and spinach (a). Arrange the onion rings evenly on top of the 2 tablespoons (18 g) pine nuts
cheese. Sprinkle the pizza with salt and drizzle with olive oil. 1 tablespoon (4 g) chopped
pizza off the peel onto the stone in the oven. Broil for 1 minute. Turn the oven temper- buffalo mozzarella, torn
ature to the highest bake setting and cook for 5 minutes. Quickly open the oven door, into 10 to 12 pieces
pull out the rack, and with a pair of tongs, rotate the pizza (not the stone) a half turn. 5 very thin slices red onion
001-160_C70133.indd 96 11/12/13 2:25 PM

Elephant Garlic Pesto Makes 1 cup (225 g)
1 head elephant garlic

1) Preheat the oven to 400°F (200°C, or gas mark 6).
1
⁄4 cup (60 ml) olive oil
2) Break the head of garlic apart and peel each clove. Rub 1
⁄4 cup (35 g) pine nuts
a square of aluminum foil big enough to enclose the whole
1
⁄4 cup (25 g) freshly grated Parmesan cheese
cloves of garlic with 1 tablespoon (15 ml) oil. Wrap the
garlic in the foil and crimp closed. Place the wrapped garlic 1
in a baking pan and put it in the oven. Bake for 30 to 45 Freshly ground black pepper to taste
minutes until the garlic is very soft. Remove the garlic from
the oven, remove the foil, and cool (a).
3) Place the garlic and pine nuts in the bowl of a food

processor. Process until finely chopped.
4) Add the Parmesan cheese and process until blended.
5) With the motor running, slowly add the remaining

olive oil.
6) Add the salt and a few grindings of pepper (B).
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salsa verde
Salsa Verde, an Italian condiment generally used as a dipping sauce for
meat and fish, plays a robust role on this pizza. It serves as the foundation
complementing the vegetables and sausage that top it. Serve the extra
sauce on the side for those who want a bigger burst of flavor.
98 T
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(30 cM) pizza
2) Heat the oil in a large sauté pan over medium heat. Add the onion and sauté for
5 to 10 minutes or until soft. Add the radicchio and continue cooking for several 2 tablespoons (28 ml) olive
oil, plus more for drizzling
minutes or until the radicchio has wilted (a). Season to taste with salt and pepper.
Remove from the heat and let cool. 1
⁄2 medium onion, sliced
1
⁄2 head small radicchio,
3) Cut the cheese into 1⁄3 -inch (about 1 cm) dice. You should have about 2⁄3 cup (115 g). cored and sliced
4) On a floured work surface, flatten the dough ball with your fingertips and stretch it Kosher salt, to taste
into a 12-inch (30 cm) round. (See page 13.) Freshly ground black
pepper, to taste
4 ounces (115 g) Pecorino
the Salsa Verde onto the pizza dough, leaving 1⁄2 to 3⁄4 inch (1.3 to 2 cm) of dough Toscano cheese (see page 21)
uncovered around the outside edge. Scatter the radicchio and onion mixture on top of
the pesto. Arrange the artichokes evenly around the pizza. Scatter the cheese on top
Dough (page 27)
of the vegetables. Evenly dot the pizza with small pieces of the sausage. Sprinkle the
pizza with salt and drizzle with olive oil.
⁄3 cup (87 g) Salsa
1
6) Give the peel a quick shake to be sure the pizza is not sticking to the peel. Slide the Verde (page 100)
pizza off the peel onto the stone in the oven. Broil for 1 minute. Turn the oven temper- 16 artichoke quarters
2 1⁄2 ounces (70 g) bulk pork
sausage (see page 22)

Cut into slices and serve.
Greg’s Beer Cooler: American Saison

A heavily hopped American saison pairs bitter hops with
bitter radicchio and bright pilsner malt with the bright
herbs and lemon of the pesto. It’s simple yet complex.
Greg’s Pick: Oxbow Farmhouse Pale Ale
001-160_C70133.indd 99 11/12/13 2:30 PM

a b
Salsa Verde Makes 3⁄4 cup (195 g)
3 1⁄2 cups (210 g) loosely packed fresh Italian parsley

1) Place the parsley, garlic, capers, anchovies, lemon zest
2 cloves garlic
and juice, and red pepper flakes in the bowl of a food
processor (a). Process until finely chopped (B). 2 tablespoons (17 g) capers
1 tablespoon (15 g) chopped anchovy fillets (about 4 fillets)

2) With the motor running, slowly add the olive oil.
Zest of 2 lemons
3) Add the salt and a few grindings of pepper.
Juice of 11⁄2 lemons
Pinch of crushed red pepper flakes
1
Freshly ground black pepper, to taste
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BarBecue Sauce
A Southern feast greets you with every bite of this pizza. Roasting the okra until
it’s nicely browned will eliminate the viscous quality that you sometimes find in
okra dishes. You can use leftover pork, or cook pork just for this. To give the pizza
a bigger burst of flavor, barbecue a pork butt and use the barbecue sauce to baste
it (or braise the pork butt in the sauce). Then use the pork to top the pizza.
T 101
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2) Cut the okra in half lengthwise. Place the okra in a small bowl and toss with
1 teaspoon of the oil, a pinch of salt, and a grinding of pepper.
3) Turn the okra into a large roasting pan lined with aluminum foil or a silicone baking
liner. Lay each piece cut side down in a single layer. Roast for 15 to 25 minutes until a
they are soft and some pieces show significant browning (a). Remove the okra from
the oven and cool.
Makes one 12-inch
4) Set the oven to broil and preheat for 30 minutes.
(30 cM) pizza
5) Cut the cheese into 1⁄3 -inch (about 1 cm) dice. You should have about 3⁄4 cup (115 g).
8 medium okra
6) Cut the pork into 1⁄2 -inch (1.3 cm) dice or tear into 1-inch (2.5 cm) pieces. You 1 teaspoon olive oil, plus
should have about 3⁄4 cup (115 g). more for drizzling

7) Cut the tomato into a 1⁄4 -inch (6 mm) dice. You should have about 1⁄4 cup (45 g).
8) On a generously floured work surface, flatten the dough ball with your fingertips pepper, to taste
and stretch it into a 12-inch (30 cm) round. (See page 13.) 4 ounces (115 g)
cheddar cheese
4 ounces (115 g) cooked pork
the Barbecue Sauce onto the pizza dough, leaving 1⁄2 to 3⁄4 inch (1.3 to 2 cm) of dough
uncovered around the outside edge. Scatter the pork, okra, corn, tomatoes, and 1
⁄2 small green tomato
cheese evenly over the sauce. Arrange the onion rings over the cheese. Sprinkle the 1 ball Multigrain, Whole
pizza with salt and drizzle with oil. Wheat, or Paradiso Pizza
Dough (page 46, 42, or 27)
10) Give the peel a quick shake to be sure the pizza is not sticking to the peel. Slide Cornmeal, for sprinkling
the pizza off the peel onto the stone in the oven. Broil for 1 minute. Turn the oven tem-
3
⁄4 cup (188 g) Barbecue Sauce
door, pull out the rack, and with a pair of tongs rotate the pizza (not the stone) a half 1
⁄4 cup (39 g) fresh or
frozen corn kernels
1 02 T K I TC H E N WO R K S H O P— P I z z a
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Barbecue Sauce
1) In a medium pot, heat the oil over medium heat until
warm. Add the onion cook for 5 to 10 minutes or until soft.
2) Turn the heat to low and add the garlic, thyme, red pep- a
per flakes, ground mustard, paprika, salt, pepper, allspice,
and cloves. Cook for another minute or two until fragrant,
stirring often to ensure the garlic and spices do not burn. Makes about 2 1⁄ 2 cups (625 g)
3) Stir in the remaining ingredients, increase the heat to 1 tablespoon (15 ml) olive oil
medium, and bring to a boil. Lower the heat and simmer for 1 cup (160 g) diced onion
about 1 hour to develop the flavor (a). Remove from the
1 tablespoon (10 g) chopped garlic
heat and cool.
1
⁄2 teaspoon finely chopped fresh thyme
4) Store the sauce in the refrigerator for up to 3 days or 1
⁄2 teaspoon crushed red pepper flakes
1
⁄2 teaspoon ground mustard
1
⁄4 teaspoon paprika
1 teaspoon salt
1
⁄4 teaspoon freshly ground black pepper
Pinch of ground allspice
Pinch of ground cloves
Greg’s Beer Cooler: Weizen Doppelbock 2 cups (360 g) canned crushed tomatoes
1
⁄4 cup (60 ml) stout beer
This pairing of an elegant German beer and a heavy- 2 1⁄2 tablespoons (36 ml) apple cider vinegar
handed American country pizza looks, on paper, like it
shouldn’t work. However, the natural by-product of 2 tablespoons (28 ml) freshly squeezed orange juice
fermenting with hefeweizen yeast is an unmistakable
4 teaspoons (20 ml) Worcestershire sauce
clove flavor that complements the spices in the barbecue
sauce, while the subtle sweetness of the dark malts play 4 teaspoons (27 g) molasses
with the natural sweetness of summer corn. Sometimes
your taste buds know better than your logical mind.
1
⁄2 teaspoon freshly squeezed lemon juice
Greg’s Pick: Schneider & Sohn Aventinus 1

⁄8 teaspoon Tabasco sauce
1 small bay leaf
L E v E L 4 : S au C E S T 1 03
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ricotta cheeSe Spread

Start with a good-quality, creamy ricotta—the fresher, the better. Follow the full recipe below
or use the ricotta spread as the base for numerous variations on white pizzas or calzones.
104 T
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2) Remove the stems from the mushrooms and discard. Cut into 1-inch (2.5 cm)
pieces. Peel and thickly slice the onion.
3) Place the mushrooms and onions in a large bowl. Add 2 tablespoons (28 ml) of the
olive oil, 1⁄4 teaspoon of the salt, and a few grindings of pepper. Toss the onions and
mushrooms until they are evenly coated with the oil, salt, and pepper.
a
4) Turn the mushrooms and onions into two large roasting pans lined with aluminum
foil or a silicone baking liner. Scatter the vegetables in a single layer in the pans. Roast
for 15 to 20 minutes until the vegetables are soft and some pieces show significant
Makes one 12-inch
browning (a). Remove the vegetables from the oven and cool. (30 cM) pizza
5) Set the oven to broil and preheat for 30 minutes. Heat 1 tablespoon (15 ml) of the
10 ounces (280 g) mixed
olive oil in a small sauté pan over low heat until warm. Add the garlic and cook for a wild mushrooms
minute or two until fragrant, stirring often to ensure the garlic does not burn. Remove
1 large onion
from the heat.
3 tablespoons (45 ml) olive
6) Place the ricotta cheese in a small bowl. Add the cooked garlic, 1⁄4 teaspoon salt, oil, plus more for drizzling
and a few grindings of pepper. Mix well. ½ teaspoon kosher salt,
plus more to taste
pepper to taste
8) Sprinkle a pizza peel with cornmeal and lay the pizza dough round on it. Spread 1 teaspoon chopped garlic
half of the ricotta cheese mixture onto the pizza dough, leaving 1⁄2 to 3⁄4 inch (1.3 to 1 cup (250 g) ricotta cheese
2 cm) of dough uncovered around the outside edge. Sprinkle with the pine nuts and
thyme. Scatter 11⁄4 cups (280 g) of the roasted onions and mushrooms on top of the
Dough (page 27)
cheese. Dot the pizza with the remaining ricotta. Sprinkle the pizza with salt and
drizzle with olive oil.
2 tablespoons (18 g) pine nuts
1
pizza off the peel onto the stone in the oven. Broil for 1 minute. Turn the oven temper- chopped fresh thyme
Truffle oil, for drizzling
(optional)
10) Using the peel, remove the pizza from the oven. Drizzle with truffle oil. Cut into
slices and serve.
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LeveL 5
PROTEINs
We all know the mainstay protein pizza topping: not simply cheese, but moz-
zarella cheese. But should we stop there? Can we use other proteins with
cheese? Or can we imagine pizza with other proteins instead of cheese?
In this level, we throw the protein cupboard wide open. We explore fish and
fowl. We use eggs and beans. While some proteins must cook in two phases—
before and during the pizza’s cooking—others cook just once, as the pizza itself
cooks.
The proteins chosen for this level represent vast possibilities. I use chicken
as an example of how you can use a wide variety of meats. I have included
seafood recipes with both shellfish and finfish for you to use as a base to build
your own repertoire from the oceans and lakes of the world. Finally, we have
chickpeas and tofu because beans offer a wonderful alternative source of
protein not often considered as suitable for pizza.
This chapter invites you to explore new pizza territory by placing the signposts
along the trail to tasty creations.
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chickeN
When making chicken pizzas, I generally cook the chicken twice. In this recipe, I bake the
chicken before using it to top the pizza. You can follow my lead and bake your chicken or
choose another cooking method such as broiling, grilling, or roasting. The second cooking
occurs when the pizza bakes. I use thighs because their high fat content helps keep the chicken
moist through the double cooking. This pizza, based on Buffalo wings, needs a substantial
dough to carry the robust flavors. I suggest using the Multigrain, Whole Wheat, or Paradiso.
108 T
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1) Place a pizza stone on the top rack of a cool oven.
Preheat the oven to 375°F (190°C, or gas mark 5).
2) Season the chicken with salt and pepper. Place the

pieces in an oiled baking pan and bake for about 35 minutes
or until tender when pierced with a fork. Remove the chicken
from the oven and cool. Tear or cut the chicken into 1-inch
(2.5 cm) pieces (A). Set aside.
3) Set the oven to broil and preheat the pizza stone for
30 minutes.
A
4) Cut the cheese into ⁄3 -inch (about 1 cm) dice. You
1

MAkes one 12-inch (30 cM) pizzA
5) On a generously floured work surface, flatten the dough
ball with your fingertips and stretch it into a 12-inch (30 cm) 8 ounces (225 g) boneless, skinless chicken thighs
round. (See page 13.)
6) Sprinkle a pizza peel with cornmeal and lay the pizza Freshly ground black pepper to taste
dough round on it. Spread the Buffalo Sauce onto the pizza Olive oil
4 ounces (115 g) Fontina cheese
ered around the outside edge. Scatter the chicken and
cheese evenly over the pizza. Arrange the rings of onion 1 ball Multigrain, Whole Wheat, or Paradiso
Pizza Dough (page 46, 42, or 27)
over the cheese. Sprinkle with salt and drizzle with oil.
7) Give the peel a quick shake to be sure the pizza is not 1
⁄2 cup (120 ml) Buffalo Sauce (page 110)
stone in the oven. Broil for 1 minute. Turn the oven temper- 5 very thin slices red onion
ature to the highest bake setting and cook for 5 minutes. 1 tablespoon (4 g) chopped fresh Italian parsley
Quickly open the oven door, pull out the rack, and with a 1
⁄2 cup (65 g) julienned carrot
pair of tongs rotate the pizza (not the stone) a half turn.
3
⁄4 cup (75 g) julienned celery
1
⁄2 cup (115 g) Blue Cheese Dipping Sauce (page 110)
slices. Scatter the parsley, carrot, and celery over the pizza.
Dot the Blue Cheese Dipping Sauce on top of the vegetables
and serve.
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Buffalo Sauce MAkes 2 3⁄4 cups
(630 Ml)
Blue Cheese MAkes 2 ⁄ 3 cup
(150 g)
1) Melt the butter in a me-

dium sauté pan over medium
1
⁄2 cup (112 g) butter Dipping Sauce 1 tablespoon (15 ml)
olive oil
1
⁄3 cup (55 g) diced onion
heat. Add the onions and bell
1) Heat the oil in a small 2 cloves garlic,
pepper and cook for 5 to 10 1 red bell pepper, diced cut in half
sauté pan over medium heat
minutes or until soft. 1 clove garlic, minced until warm. Add the garlic 1
⁄4 cup (60 g) mayonnaise
2) Turn the heat to low and

1
⁄3 cup (60 g) chopped pieces and cook for several
2 tablespoons (28 ml)
fresh tomato minutes until the garlic is heavy cream
add the garlic, tomato, and
habanero peppers. Cook for 1 or 2 habanero golden and fragrant but not
11⁄2 teaspoons freshly
another minute or two until
peppers (see Note) burned. Scrape the oil and squeezed lemon juice
fragrant, stirring often to en- 1 bottle (6-ounces, garlic pieces into a small bowl
11⁄2 teaspoons minced
sure the garlic does not burn. or 175 ml) Louisiana- and cool. fresh Italian parsley
style hot sauce
2) Add the mayonnaise, 2 ounces (55 g) blue
3) Add the remaining ingre- 1
⁄2 cup (120 ml) water cheese, crumbled
dients. Increase the heat to cream, lemon juice, and pars-
⁄2 cup (120 ml)
1
medium and bring to a boil. ley and stir until combined. Kosher salt, to taste
white vinegar
Lower the heat and simmer Freshly ground black
Juice of 1⁄2 lemon 3) Fold in the blue cheese. pepper, to taste
for about 1 hour to develop
1
⁄4 cup (60 g) ketchup
Season with salt and pep-
the flavor. Remove from the
per. Refrigerate for 2 to 4
heat and cool. Remove the 3
⁄4 teaspoon salt
hours. Remove the garlic
whole peppers and discard.
pieces and discard.
4) Store the sauce in the
4) Store in the refrigerator
refrigerator for up to 3 days
for up to 3 days.
or freeze for longer storage.
Note: Habanero peppers, one of the hottest chile peppers avail-

able, give this sauce a distinct flavor. Using them whole allows
them to flavor the sauce without adding excessive heat. If you
want more heat, chop the peppers before adding them to the
sauce. Proceed with caution according to your heat tolerance
and wash your hands well with soap and water after handling
these fiery peppers.
110 T K I TC H e N WO R K s H O P— P I z z A
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eggS
I love the versatility of eggs: coddled, scrambled, or hard cooked, not to mention the
sauces, soufflés, and cakes that only they can create. I prepare and consume them in
all their incarnations. This recipe uses hard-cooked eggs. Hard cooking older eggs will
make peeling the eggs easier. Interested in other egg recipes? Pizza Bottarga on page 82
and the Banana Pizza on page 154 contain eggs prepared using different techniques.
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1) Place a pizza stone on the top rack of a cool oven and set the oven to broil.
2) Place the eggs in a small pot and cover with water. Bring to a boil over high heat.
Reduce the heat to medium-low and continue to cook for 5 minutes.
3) Remove the pot from the heat and drain. Cover the eggs with ice water. Crack the
shell of each egg and submerge in the water for several minutes to loosen the shell.
Peel the eggs using the tip of a spoon while keeping the egg moistened with the ice
water (a). Refrigerate the eggs; when chilled, slice into 1⁄4 -inch (6 mm) rounds.
a
4) In another small pot, place the oil, butter, 1 tablespoon (4 g) of the parsley, the
garlic, and anchovies. Bring the mixture to a simmer over medium heat. Continue
Makes one 12-inch
simmering for 3 to 4 minutes. Remove from the heat.
(30 cM) pizza
5) Cut the bell peppers into 1⁄2 -inch (1.3 cm) slices. You should have about 1 cup. Cut
3 large eggs
the cheese into 1⁄3 -inch (about 1 cm) dice. You should have about 1⁄2 cup (85 g).
1 tablespoon (14 g) butter
2 tablespoons (8 g) chopped
7) Sprinkle a pizza peel with cornmeal and lay the pizza dough round on it. Scatter fresh Italian parsley
the caramelized onions around the dough, leaving 1⁄2 to 3⁄4 inch (1.3 to 2 cm) of dough 1 teaspoon chopped garlic
uncovered around the outside edge. Arrange the egg slices evenly over the onions.
2 teaspoons finely
Sprinkle with the remaining parsley. Scatter the peppers and cheese over the onions chopped anchovy fillets
and eggs. Sprinkle with salt. Spoon half of the anchovy mixture evenly over the pizza.
⁄2 each roasted yellow and red
1
bell peppers (see page 88)

8) Give the peel a quick shake to be sure the pizza is not sticking. Slide the pizza off
the peel onto the stone in the oven. Broil for 1 minute. Turn the oven temperature to 3 ounces (85 g) Fontina cheese
the highest bake setting and cook for 5 minutes. Quickly open the oven door, pull out 1 ball Paradiso or
the rack, and with a pair of tongs, rotate the pizza (not the stone) a half turn. Cook for Neapolitan–Style Pizza
5 to 6 minutes more. Using the peel, remove the pizza from the oven. Dough (page 27 or 35)

9) Spoon the remaining anchovy mixture around the pizza. Cut into slices and serve.
3
⁄4 cup (115 g) caramelized
onions (see page 61)
Greg’s Beer Cooler: Vienna (Amber) Lager Kosher salt, to taste
The slightly sweet malt flavors of Vienna lagers match the sweetness in the roasted
peppers to a tee. Plus, the beer’s quaffability (and 6.2 ABV) allows you to unreservedly
wash down the salt of the briny anchovies.
Greg’s Pick: Great Lakes Brewing Company Eliot Ness
001-160_C70133.indd 112 11/12/13 2:53 PM

Shrimp
At Pizzeria Paradiso, we use fresh head-on shrimp to top our shrimp pizzas. You can use
fresh or frozen shrimp or substitute other fish or shellfish. Just pay attention to the size of the
fish pieces because you want them to cook thoroughly but not overcook and become dry.
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(30 cM) pizza
2) Peel and devein the shrimp. Cut each shrimp in half lengthwise (a). Set aside.
6 extra-jumbo shrimp
3) Peel the shallots and cut in half from root to tip. Laying each half flat on a cutting (16 to 20 per pound)
board, cut the shallots into thin slices. Set aside. 2 shallots
4) On a floured work surface, flatten the dough ball with your fingertips and stretch it 1 ball New York or
Neapolitan–Style Pizza
Dough (page 31 or 35)
5) Sprinkle a pizza peel with cornmeal and lay the pizza dough round on it. Lay the Cornmeal, for sprinkling
arugula leaves on top of the pizza dough, leaving 1⁄2 to 3⁄4 inch (1.3 to 2 cm) of dough 3 cups (60 g) loosely
uncovered around the outside edge. Lay the shrimp evenly over the arugula (B). packed baby arugula
Sprinkle the lemon zest, dill, and 1⁄4 cup (25 g) of the Parmesan cheese over the 11⁄2 teaspoons grated
pizza. Scatter the shallot slices over the cheese. Sprinkle the pizza with salt and lemon zest
drizzle with oil.
1 tablespoon (4 g)
chopped fresh dill
1
(30 g) freshly grated
ature to the highest bake setting and cook for 5 minutes. Quickly open the oven door, Parmesan cheese
7) Using the peel, remove the pizza from the oven. Sprinkle with the remaining Par-
mesan cheese and drizzle with a little more olive oil. Cut into slices and serve.
a b
001-160_C70133.indd 114 11/12/13 2:56 PM

Smoked SalmoN
This pizza version of lox and bagels will compete for a place on your Sunday
brunch table. It’s best in the summer during fresh tomato season, but you
can substitute cherry tomatoes at other times of the year or Fresh Tomato
Sauce (page 43) using basil in place of the garlic and oregano.
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2) In a small bowl, stir together the mascarpone and cream

cheeses. Mix in the lemon zest and half of the lemon juice.
Season with salt and pepper.
3) On a generously floured work surface, flatten the dough

ball with your fingertips and stretch it into a 12-inch (30
cm) round. (See page 13.)
4) Sprinkle a pizza peel with cornmeal and lay the pizza a

dough round on it. Spread the cheese mixture onto the pizza
dough, leaving 1⁄2 to 3⁄4 inch (1.3 to 2 cm) of dough uncovered
around the outside edge. Cut the tomato slices in half and Makes one 12-inch (30 cM) pizza
arrange them on top of the cheese. Sprinkle the scallions and
capers on top of the tomatoes (a). Drizzle with oil. 2 ounces (55 g) mascarpone cheese
2 ounces (55 g) cream cheese

sticking to the peel. Slide the pizza off the peel onto the 1 teaspoon lemon zest
stone in the oven. Broil for 1 minute. Turn the oven temper- Juice of 1 lemon
pair of tongs, rotate the pizza (not the stone) a half turn. Freshly ground black pepper, to taste
Cook for 5 minutes more. 1 ball New York–Style, Neapolitan–Style, or

Paradiso Pizza Dough (page 31, 35, or 27)
6) Meanwhile, cut the lettuce leaves crosswise into 1-inch-wide
(2.5 cm) pieces. In a small bowl, toss the lettuce with the
1 teaspoon oil and the remaining lemon juice. Season with 5 slices from a medium tomato
salt and pepper. 1

⁄4 cup (25 g) sliced scallion
2 tablespoons (17 g) capers

7) Using the peel, remove the pizza from the oven. Lay
slices of the smoked salmon evenly over the pizza. Scatter 1 teaspoon olive oil, plus more for drizzling
the lettuce over the salmon. Cut into slices and serve. 4 to 6 romaine lettuce leaves,
preferably from the inner heart
2 1⁄2 ounces (70 g) smoked salmon, sliced
001-160_C70133.indd 116 11/12/13 3:00 PM

tuNa
A fresh take on pizza, this makes a wonderfully light lunch or dinner. Feel free to
substitute your favorite type of fish in place of the tuna. If you buy sushi-grade fish, you
can replace the chunks of tuna with thinly cut slices of fish laid on top of the pizza after
it emerges from the oven. The fish will cook only slightly from the heat of the pizza.
T 1 17
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1) Place a pizza stone on the 6) Meanwhile, pit and peel the avocado. Cut into 12 to 15 thin
top rack of a cool oven. Set Makes one slices and place in a small bowl. Add the lime juice, a drizzle
the oven to broil and preheat
12-inch (30 cM) of oil, a pinch of salt, and a few grindings of pepper. Turn the
pizza
for 30 minutes. avocado slices in the dressing.
2) Cut the tuna into 1-inch 6 to 7 ounces (170 to 7) Using the peel, remove the pizza from the oven.
200 g) fresh tuna
(2.5 cm) cubes and place in a Arrange the avocado slices evenly on top of the pizza.
bowl. Add lime zest, oil, salt, Zest of 1 lime Cut into slices and serve.
and a few grindings of pepper. 2 teaspoons olive oil,
Turn the tuna in the marinade. plus more for drizzling
Let stand for 15 minutes. Kosher salt, to taste
3) On a floured work
surface, flatten the dough
pepper, to taste Cilantro Pesto Makes 2⁄3 cup
(175 g)
ball with your fingertips and 1 ball Paradiso,
New York–Style, or 1) Place the cilantro, jala-
stretch it into a 12-inch (30 3 1⁄2 cups (56 g) loosely
Neapolitan–Style Pizza peño, garlic, lime zest, and
cm) round. (See page 13.) packed fresh cilantro
Dough (page 27, 31, or 35)
lime juice in the bowl of a
1 jalapeño pepper,
4) Sprinkle a pizza peel with Cornmeal, for sprinkling food processor. Process until seeds removed
cornmeal and lay the dough 2
⁄3 cup (175 g) finely chopped.
2 cloves garlic
round on it. Spread the Ci- Cilantro Pesto
2) Add the salt, a few Zest of 2 limes and
lantro Pesto onto the dough, 3
⁄4 cup (113 g) halved
grindings of black pepper, juice of 1 lime
leaving 1⁄2 to 3⁄4 inch (1.3 to cherry tomatoes
and the cheese and process 1
2 cm) of dough uncovered 5 very thin slices
until blended. With the
around the edge. Scatter the red onion Freshly ground black
motor running, slowly add
tomatoes on top of the pesto. pepper to taste
1
⁄2 avocado the olive oil.
Arrange the tuna and rings 1
1
⁄2 teaspoon freshly
of onion evenly on top of the squeezed lime juice 3) Store in the refrigerator (35 g) freshly grated
Parmesan cheese
pesto and tomatoes. Sprinkle for up to 3 days.
with salt and drizzle with oil. 2 tablespoons (28 ml)
olive oil
sticking to it. Slide the pizza off the peel onto the stone in the
oven. Broil for 1 minute. Turn oven temperature to the highest
bake setting and cook for 5 minutes. Open the oven door, Greg’s Beer Cooler: Imperial Red Ale
pull out the rack, and with a pair of tongs, rotate the pizza
Discordant looking, perhaps, but together the intensely pine-
(not the stone) a half turn. Cook for 5 minutes more.
centric ale and herbaceous pesto reach unimagined heights.
Greg’s Pick: Oskar Blues G’Knight
001-160_C70133.indd 118 11/12/13 3:08 PM

chickpeaS
Stepping outside of the world of the ordinary, this pizza enters a cross-cultural
dimension. You can use fresh, dried, or canned chickpeas for this pie. Just remember,
as with all beans, that they must be fully cooked before going on the pie.
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for 30 minutes.
2) Cut 5 very thin slices of onion and set aside. Cut the rest into 1⁄4 -inch (6 mm) dice.
a
3) Heat the olive oil in a sauté pan over medium heat until warm. Add the diced onion
and cook for 5 to 10 minutes or until soft. Turn the heat to low. Add the garlic and spices
and cook for a minute or two until fragrant, stirring often. Add the chickpeas and 1 cup Makes one 12-inch
(225 g) of the Fresh Tomato Sauce. Season with salt and pepper and continue cooking (30 cM) pizza
for 10 to 15 minutes to develop the flavor. Remove from the heat when the sauce has
reduced and coats the chickpeas, but before the mixture is dry (a). Let cool. 1 medium onion, peeled
1 tablespoon (15 ml) olive

4) Finely grate one-quarter of the cucumber into a small bowl. You should have about
oil, plus more for drizzling
1
⁄4 cup (35 g) of cucumber. Add the yogurt, 2 teaspoons of the mint, 1 tablespoon (1 g)
of the cilantro, and the milk and mix well. Season with salt and pepper and set aside.
1
⁄2 teaspoon chopped garlic
1 teaspoon curry powder

5) Cut the remaining cucumber into 1⁄3 -inch (about 1 cm) dice. Cut the feta cheese
Pinch each of ground
into 1⁄3 -inch (about 1 cm) dice. You should have about 1⁄2 cup (85 g) of cheese.
coriander, cumin, and ginger
6) On a floured work surface, flatten the dough ball with your fingertips and stretch it 3
⁄4 cup (180 g) cooked chickpeas
into a 12-inch (30 cm) round. (See page 13.) 13⁄4 cups (395 g) Fresh Tomato
Sauce (page 43), divided
Kosher salt and freshly
the remaining 3⁄4 cup (170 g) Fresh Tomato Sauce onto the pizza dough, leaving
ground black pepper, to taste
1
⁄2 to 3⁄4 inch (1.3 to 2 cm) of dough uncovered around the outside edge. Spoon the
chickpea mixture evenly over the sauce. Scatter 1⁄2 cup (70 g) diced cucumber on top 1 large cucumber,
peeled and seeded
of the chickpeas. Sprinkle with the remaining mint and cilantro. Scatter the cheese on
top of the pizza. Arrange the rings of onion evenly on top of the cheese. Sprinkle the
1
⁄2 cup (115 g) yogurt
pizza with salt and drizzle with olive oil. 1 tablespoon plus 2 teaspoons
(10 g) chopped fresh mint
2 tablespoons (2 g)
pizza off the peel onto the stone in the oven. Broil for 1 minute. Turn the oven temper- chopped fresh cilantro
2 tablespoons (28 ml) milk
pull out the rack, and with a pair of tongs rotate the pizza (not the stone) a half turn.
Cook for 5 minutes more. Using the peel, remove the pizza from the oven. 3 ounces (85 g) feta cheese

9) Drizzle 2 tablespoons (28 g) of the yogurt mixture on top of the pizza. Cut into Dough (page 27)
slices and serve with the remaining yogurt mixture on the side.
001-160_C70133.indd 120 11/12/13 3:15 PM

tofu
Pizza vacations in Asia in this recipe, with tofu, shiitake mushrooms, and bok choy as
its companions and the tastes of the East—soy sauce, ginger, and sesame oil—as its
souveniers. Substitute other proteins (chicken, pork, beef, or shrimp) for the tofu, if you
prefer. Depending on the protein you choose to substitute, you may skip the roasting step.
T 12 1
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1) Cut the tofu into 1⁄3 -inch (about 1 cm) dice.
Makes one 12-inch (30 cM) pizza
2) Whisk the soy sauce, the 2 teaspoons sesame oil, and
2 tablespoons (28 ml) of the olive oil. Stir in 1 teaspoon of 7 ounces (200 g) firm tofu, drained
the ginger, 1 teaspoon of the garlic, the red pepper flakes, a 1 tablespoon (15 ml) soy sauce
pinch of salt, and a grinding of pepper. Toss the tofu in the
2 teaspoons toasted sesame oil, plus more for drizzling
marinade and refrigerate for 24 hours.
1
⁄4 cup (60 ml) olive oil
3) Place a pizza stone on the top rack of a cool oven. Pre-
1 1⁄2 teaspoons grated fresh ginger
heat your oven to 450°F (230°C, or gas mark 8).
1 1⁄2 teaspoons chopped garlic
4) Turn the tofu into a large roasting pan lined with alumi- 1
⁄4 teaspoon crushed red pepper flakes
num foil or a silicone baking liner and scatter it in a single
layer. Roast for 15 to 25 minutes until nicely browned (a).
Remove the tofu from the oven and cool. Freshly ground black pepper, to taste
4 ounces (115 g) shiitake mushrooms

5) Set the oven to broil and preheat the pizza stone for 30
minutes. 2 small heads baby bok choy
1 small fresh tomato

6) Remove the stems from the mushrooms and discard.
3 scallions
Cut the mushroom caps into 1⁄2 -inch (1.3 cm) slices.
1 ball Paradiso or Whole Wheat
7) Cut the bok choy leaves into 1⁄2 -inch (1.3 cm) slices. Pizza Dough (page 27 or 42)

8) In a large sauté pan, heat the remaining olive oil over
medium heat. When the oil is hot, add the mushrooms and
cook for 5 minutes or until soft. Add the bok choy and cook
for 2 minutes more.
9) Turn the heat to low and add the remaining 1⁄2 teaspoon
garlic and 1⁄2 teaspoon ginger. Season with salt and pepper
and continue cooking for 2 to 3 minutes more, stirring often
to ensure the garlic does not burn (B). Remove from the
heat and cool.
001-160_C70133.indd 122 11/12/13 3:18 PM

b
10) Cut the tomato into 1⁄4 -inch (6 mm) dice. You should 14) Give the peel a quick shake to be sure the pizza is not
have 1⁄2 cup (90 g) of tomato. sticking to the peel. Slide the pizza off the peel onto the
11) Trim the scallions and cut into 1⁄4 -inch (6 mm) slices. ature to the highest bake setting and cook for 5 minutes.
(See page 13.)
15) Using the peel, remove the pizza from the oven. Drizzle
with sesame oil, cut into slices, and serve.
dough round on it. Scatter 11⁄2 cups (340 g) of the mush-
room and bok choy mixture on top of the pizza dough, leav-
ing 1⁄2 to 3⁄4 inch (1.3 to 2 cm) of dough uncovered around
the outside edge. Scatter the tofu and 1⁄2 cup (90 g) of the
tomato on top of the vegetables. Sprinkle the pizza with the
scallions and salt and drizzle with sesame oil.
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LeveL 6
VegetaBleS
What better way to eat your vegetables than to include them as a topping on
the world’s favorite food? We’ve explored the familiar—onions, spinach, sweet
peppers, artichokes, and mushrooms—but there are fields of vegetables yet to
harvest.
We start this level simply, by dressing up a goat cheese and tomato pizza with
an arugula salad. This light, summery pizza contrasts with the autumnual
pumpkin pizza of Lesson 2, which appears on the Pizzeria Paradiso special
menu every October.
We also work with cauliflower, broccoli rabe, fennel, and asparagus,

employing various methods of cooking. Combined with a variety of comple-
mentary herbs, spices, cheeses, and accents, these recipes will inspire you to
cultivate a farmer’s bounty of new pizza choices.
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arugula
This is a pizza-and-salad combination—literally! Leafy vegetables like arugula
can be used raw, as in this pizza, or cooked. You can dress the leaves as
we do here or simply add them naked. You can also precook the vegetable
with herbs, onions, or spices for a deeper, more complex taste.
126 T
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Set the oven to broil and preheat for 30 minutes. Makes one 12-inch (30 cM) pizza
2) Break the goat cheese into 1⁄2 -inch (1.3 cm) pieces. 4 ounces (115 g) fresh goat cheese
Set aside. 1
⁄2 teaspoon red wine vinegar
3) Place the vinegar, mustard, and garlic in a small bowl 1

⁄8 teaspoon Dijon mustard
and whisk to combine. Whisk the oil into the vinegar mix- One 1⁄4 inch (6 mm)-thick slice garlic
ture. Season with salt and pepper. Set the dressing aside.
11⁄2 teaspoons olive oil, plus more for drizzling
4) On a floured work surface, flatten the dough ball with Kosher salt to taste
your fingertips and stretch it into a 12-inch (30 cm) round. Freshly ground black pepper to taste
(See page 13.)
1 ball Paradiso or Whole Wheat
Pizza Dough (page 27 or 42)
dough round on it. Spread the tomato sauce onto the pizza Cornmeal, for sprinkling
dough, leaving 1⁄2 to 3⁄4 inch (1.3 to 2 cm) of dough uncov- 3
⁄4 cup (170 g) Fresh Tomato Sauce (page 43)
ered around the outside edge. Sprinkle the pine nuts and or Winter Tomato Sauce (page 28)
parsley over the sauce. Scatter the cheese on top of the
pizza (a). Arrange the rings of onion evenly over the
1 tablespoon (4 g) chopped fresh Italian parsley
cheese. Sprinkle the pizza with salt and drizzle with oil.
3 cups (60 g) loosely packed baby arugula
7) Using a pizza peel, remove the pizza from the oven. Cut
into slices.
8) Whisk the dressing to combine. In a bowl, toss the

arugula with a pinch of salt, a grinding of pepper, and
the dressing.
9) Place the arugula on top of the pizza and serve.

a
L e v e L 6 : v eg e ta b L e s T 127
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pumpkiN
This recipe uses pureed pumpkin in combination with sage and ricotta cheese (a classic
Italian trio), but the technique applies to all winter squashes, as well as to sweet potatoes.
Alternatively, cut these vegetables into chunks and sauté, blanch, or roast them before
topping your pizza. The key is that they must be fully cooked prior to adorning a pizza.
128 T
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(30 cM) pizza
2) Place the pumpkin puree, ricotta cheese, pine nuts, and sage in a small bowl.
Season with the 1⁄4 teaspoon salt and a few grindings of pepper. Mix well (a).
2
⁄3 cup (163 g) cooked
pumpkin puree
3) Cut the bacon into 1⁄3 -inch (about 1 cm) pieces. In a small sauté pan, cook over 1
⁄3 cup (85 g) ricotta cheese
medium heat until the bacon loses some of its fat and begins to brown. Drain the
bacon on paper towels and set aside to cool.
11⁄2 teaspoons finely
4) On a floured work surface, flatten the dough ball with your fingertips and stretch it chopped fresh sage
into a 12-inch (30 cm) round. (See page 13.) ⁄4 teaspoon kosher salt,
1
plus more for sprinkling

the pumpkin mixture onto the pizza dough, leaving 1⁄2 to 3⁄4 inch (1.3 to 2 cm) of dough pepper, to taste
uncovered around the outside edge. Scatter the bacon on top of the pumpkin mixture.
3 ounces (85 g) bacon
Sprinkle with the Parmesan cheese. Arrange the rings of onion evenly over the pizza.
Sprinkle with salt and drizzle with oil. 1 ball Paradiso Pizza
Dough (page 27)
6) Give the peel a quick shake to be sure the pizza is not sticking to the peel. Slide the Cornmeal, for sprinkling
⁄4 cup (25 g) freshly grated
1
ature to the highest bake setting and cook for 3 minutes. Quickly open the oven door, Parmesan cheese
Note: When using diced vegetables in place of puree, double the amount of ricotta and do not
add them to the ricotta mixture. Instead, add them to the pizza after the bacon.
Greg’s Beer Cooler: Pumpkin Ale

Unlike many pumpkin beers on the market today, this pumpkin ale has flavors of
fresh pumpkin, not pumpkin pie. These, earthy, savory, vegetal flavors perfectly
complement the savory, salty notes of good slab bacon. More spice-focused pumpkin
ales will pair as well, adding a spicy depth to the pizza.
a
Greg’s Pick: Schlafly Pumpkin Ale
L e v e L 6 : v eg e ta b L e s T 12 9
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Broccoli raBe
This pie offers a fresh, simple combination of vegetables spiked with garlic and crushed red
pepper flakes. Use this recipe as the base to develop seasonal pizzas to suit your tastes,
substituting the freshest vegetables for the time of year in place of the broccoli rabe and
cremini mushrooms. Complete the transformation by trying different cheeses as well.
13 0 T
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(230°C, or gas mark 8). Makes one 12-inch
(30 cM) pizza
2) Place the mushrooms and onions in a medium bowl. Add the 2 tablespoons
(28 ml) olive oil, a pinch of salt, and a few grindings of pepper. Toss the onions and 4 ounces (115 g) cremini
mushrooms, thickly sliced
mushrooms until they are evenly coated with the oil, salt, and pepper.
1 small onion, thickly sliced
3) Turn the mushrooms and onions into a large roasting pan lined with aluminum foil
or a silicone baking liner. Scatter the vegetables in a single layer in the pan. Roast for oil, plus more for drizzling
15 to 20 minutes or until the vegetables are soft and some pieces show significant
browning. Remove the vegetables from the oven and cool. You should have about 3⁄4
cup (170 g) of roasted vegetables. Freshly ground black
pepper to taste
4) Set the oven to broil and preheat the pizza stone for 30 minutes. Fill a medium pot 1 bunch broccoli rabe
two-thirds full with water and bring to a boil. Add salt until it tastes like salted water.
4 ounces (115 g) Pecorino
Return to a boil. Toscano cheese (see page 21)
5) Cut the end off each stem of broccoli rabe. Add the broccoli rabe to the boiling 1 ball Paradiso Pizza
Dough (page 27)
water and cook for 3 minutes. Remove from the heat, drain, and plunge the broccoli
rabe into an ice water bath. When cool, drain again and lay on kitchen towels to dry. Cornmeal, for sprinkling

6) Cut the broccoli rabe into 2-inch (5 cm) lengths. Cut the cheese into 1⁄3 -inch (about
1 cm) dice. You should have about 3⁄4 cup (115 g). Pinch of crushed red
pepper flakes
8) Sprinkle a pizza peel with cornmeal and lay the pizza dough round on it. Scatter the
mushrooms and onions onto the pizza dough, leaving 1⁄2 to 3⁄4 inch (1.3 to 2 cm) of dough
uncovered around the outside edge. Arrange 1 1⁄2 cups (60 g) of the broccoli rabe pieces
evenly on top of the mushrooms and onions (a). Sprinkle with the garlic and red pepper
flakes. Scatter the cheese over the pizza. Sprinkle with salt and drizzle with olive oil.
pull out the rack, and with a pair of tongs, rotate the pizza (not the stone) a half turn. a
001-160_C70133.indd 131 11/12/13 3:37 PM

cauliflower
The unique flavor of cauliflower shines in this pizza. Spiked with onion, garlic,
and thyme and highlighted by the smoky flavor of the mozzarella and speck
(a smoked Italian ham), this pizza gives this sometimes overlooked ingredient
its due. For a subtler pizza, blanch the cauliflower instead of roasting it.
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1) Place a pizza stone on the top rack of a cool oven. Preheat your oven to 450°F
(30 cM) pizza
2) Place the cauliflower in a medium bowl and toss with 1 teaspoon of the oil, a
healthy pinch of salt, and a grinding of pepper. 2 cups (200 g) small
cauliflower florets
3) Turn the cauliflower into a large roasting pan lined with aluminum foil or a 4 teaspoons (20 ml) olive oil,
silicone baking liner and spread it in a single layer. Roast for 15 to 25 minutes, until plus more for drizzling
the cauliflower is soft and some pieces show significant browning. Remove the Kosher salt, to taste
cauliflower from the oven and cool.
pepper, to taste
4) Set the oven to broil and preheat the pizza stone for 30 minutes. In a medium
sauté pan, heat 1 tablespoon (15 ml) oil over medium heat until warm. Add the onions 1 cup (160 g) chopped onion
and cook for 5 to 10 minutes, or until soft. 1 teaspoon chopped garlic
5) Turn the heat to low and add the garlic and thyme. Cook for another minute or two 1
fresh thyme
until fragrant, stirring often to ensure the garlic does not burn. Remove from the heat.
4 ounces (115 g) smoked
6) In a large bowl, toss the cauliflower with the onion mixture (a). Season with salt mozzarella
and pepper. 1 ball Paradiso Pizza
Dough (page 27)
7) Cut the cheese into ⁄3 -inch (about 1 cm) dice. You should have about ⁄4 cup (115 g).
1 3

8) On a floured work surface, flatten the dough ball with your fingertips and stretch it 1 tablespoon (4 g) chopped
into a 12-inch (30 cm) round. (See page 13.) fresh Italian parsley
4 slices speck
9) Sprinkle a pizza peel with cornmeal and lay the pizza dough round on it. Scatter
the cauliflower and onion mixture onto the pizza dough, leaving 1⁄2 to 3⁄4 inch (1.3 to 2
cm) of dough uncovered around the outside edge. Sprinkle the parsley and scatter the
cheese over the pizza. Sprinkle with salt and drizzle with olive oil.
10) Give the peel a quick shake to be sure the pizza is not sticking to the peel. Slide
door, pull out the rack, and with a pair of tongs, rotate the pizza (not the stone) a half
11) Using the peel, remove the pizza from the oven. Tear the speck slices into wide
strips and lay them over the top of the pizza. Cut into slices and serve.
a
001-160_C70133.indd 133 11/12/13 3:41 PM

feNNel
I love fennel for its subtle licorice flavor, and I love Italian oil-cured olives for their
concentrated meaty flavor. Add orange to those two great flavors, as you will in this pizza,
and you have a triple play. In addition to its bright, delightful taste, this pizza demonstrates
a method for preparing vegetables, like fennel, that respond well to long and slow cooking.
13 4 T
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(180°C, or gas mark 4). Makes one
12-inch (30 cM)
2) Cut the stems and the bottom of the root end from the fennel bulb and discard. pizza
Trim away any brown edges from the outside layer. Cut the bulb in half from top to
2 small fennel bulbs
root. Cut each half into 4 wedges. In a bowl, toss the fennel wedges gently with the
1 teaspoon olive oil, a pinch of salt, and a few grindings of pepper. Lay the fennel in a 1 teaspoon olive oil, plus
single layer in a baking dish. more for drizzling

3) In a small pot, heat the orange juice and chicken stock together with a pinch of salt
and a grinding of pepper. Bring the mixture to a boil. Remove from the heat and pour
pepper, to taste
the mixture over the fennel. Cover the dish tightly with a piece of foil. Bake for 30 to
40 minutes until the fennel is soft when pierced with a fork. Remove the fennel from
1
⁄2 cup (120 ml) freshly
squeezed orange juice
the oven and cool. With a slotted spoon, remove the fennel from the braising liquid
and place on a plate. Set aside.
1
⁄2 cup (120 ml) chicken stock
3 ounces (85 g) feta cheese

4) Set the oven to broil and preheat the pizza stone for 30 minutes.
1 ball Neapolitan–
5) Dice the feta cheese into 1⁄3 -inch (about 1 cm) pieces. You should have about Style, Paradiso, or New
York–Style Pizza Dough
1
⁄2 cup (85 g). (page 35, 27, or 31)
6) On a floured work surface, flatten the dough ball with your fingertips and stretch it Cornmeal, for sprinkling
into a 12-inch (30 cm) round. (See page 13.) 1 tablespoon (4 g) chopped
7) Sprinkle a pizza peel with cornmeal and lay the pizza dough round on it. Arrange
Zest of 1 orange
the fennel wedges on top of the pizza dough, leaving 1⁄2 to 3⁄4 inch (1.3 to 2 cm) of
dough uncovered around the outside edge. Sprinkle the fennel with the parsley and 12 to 15 orange supremes
(see page 23)
orange zest. Scatter the orange supremes, olives, and cheese on top of the fennel. Ar-
range the rings of onion evenly over the pizza. Sprinkle the pizza with salt and drizzle 1
⁄4 cup (25 g) oil-cured
with oil. Italian olives, pitted
and halved (page 23)
8) Give the peel a quick shake to be sure the pizza is not sticking to the peel. Slide the 5 very thin slices red onion
Cook for 5 minutes more. Using the peel, remove the pizza from the oven. Cut into
slices and serve.
001-160_C70133.indd 135 11/12/13 3:44 PM

rootS aNd greeNS

A full, woodsy flavor bursts from this pizza, making it perfect for a chilly fall evening’s
meal. I recommend a hearty crust to carry it. If you make this as a deep-dish pie,
add 3 ounces (85 g) extra cheese, slice the cheese instead of dicing, and put some
under and on top of the vegetables. If using the gluten-free crust, you will not need
the full amount of each topping, since that crust makes a 9-inch (23 cm) pie.
13 6 T
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(30 cM) pizza
2) Wash the beet and wrap it in aluminum foil. Put the wrapped beet in a small bak-
ing dish. Roast the beet in the oven for about 1 hour or until it is tender when pierced 1 medium beet
with a fork. When cool, peel and cut the beet into 1⁄3 -inch (about 1 cm) dice. 1 small purple-top turnip
3) Peel the turnip and cut into 1⁄3 -inch (about 1 cm) dice. Cut the leek (white and pale 1 leek
green parts only) crosswise into 1⁄4 -inch (6 mm) slices and wash thoroughly under 1 tablespoon (15 g) olive oil,
running water. Place the turnips and leeks in a medium bowl and toss with 1 teaspoon plus more for drizzling
oil, a pinch of salt, and a grinding of pepper. Kosher salt, to taste

4) Turn the vegetables into a large roasting pan lined with aluminum foil or a silicone bak-
pepper, to taste
ing liner and scatter them in a single layer. Roast for 15 to 25 minutes until they are soft and
some pieces show significant browning. Remove the vegetables from the oven and cool. 4 ounces (115 g)
Gruyère cheese
5) Set the oven to broil and preheat the pizza stone for 30 minutes. 11⁄2 cups (about 100 g) loosely
packed greens (such as
6) Cut the cheese into 1⁄3 -inch (about 1 cm) dice. You should have about 3 ⁄4 cup (115 g). kale, Swiss chard, or a
mix), stems removed
7) In a large sauté pan, heat 2 teaspoons of oil over medium heat. When the oil is hot,
1 ball Whole Wheat,
add the greens. Turn the greens over in the pan continuously until the greens have Multigrain, Deep-Dish, or
wilted. Season with salt and pepper. Remove from the heat and cool. Gluten-Free Pizza Dough
(page 42, 46, 50, or 38)
8) On a floured work surface, flatten the dough ball with your fingertips and stretch Cornmeal, for sprinkling
it into a 12-inch (30 cm) round. (See page 13 for Whole Wheat or Multigrain dough,
page 51 for Deep Dish, or page 38 for Gluten-Free.)
the greens on top of the pizza dough, leaving 1⁄2 to 3⁄4 inch (1.3 to 2 cm) of dough
uncovered around the outside edge. Scatter 1⁄2 cup (113 g) beets and 3⁄4 cup (170 g) Greg’s Beer Cooler:
turnips and leeks on top of the greens. Scatter the cheese on top of the vegetables.
Sprinkle the pizza with salt and drizzle with oil. Bière de Garde
10) Give the peel a quick shake to be sure the pizza is not sticking to the peel. Slide This pairing of garden produce
with a farmhouse ale unites the
rustic flavors of hearty vegetables
perature to the highest bake setting and cook for 5 minutes. Quickly open the oven with those found in the flower
door, pull out the rack, and with a pair of tongs, rotate the pizza (not the stone) a half garden—a perfect provincial
turn. Cook for 5 minutes more. Using the peel, remove the pizza from the oven. Cut marriage.
into slices and serve. Greg’s Pick: Stillwater Débutante
L e v e L 6 : v eg e ta b L e s T 137
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aSparaguS
The bright flavors of tarragon and lemon enhance the taste of the asparagus and
sing of springtime. For a deeper flavor profile, roast larger pieces of asparagus
and scatter them on the pizza instead of using the sliced raw asparagus.
13 8 T
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the pizza stone for 30 minutes. Makes one 12-inch
(30 cM) pizza
2) Grasp each asparagus spear and bend it until it breaks. Discard the bottom piece.
Cut each spear into thin slices on the diagonal. Place the asparagus in a mixing bowl 10 spears asparagus
and toss it with the 1 teaspoon oil, salt, and pepper. You should have 1 1⁄4 cups (168 g) 1 teaspoon olive oil, plus
sliced asparagus. more for drizzling

3) Cut the tomato into 1⁄4 -inch (6 mm) dice, discarding the core. You should have
about 1⁄2 cup (90 g). Freshly ground black
pepper, to taste
4) Cut the cheese into 1⁄3 -inch (about 1 cm) dice. You should have about 3⁄4 cup (115 g). 1 small fresh tomato
5) On a floured work surface, flatten the dough ball with your fingertips and stretch it 4 ounces (115 g) Fontina cheese
into a 12-inch (30 cm) round. (See page 13.) 1 ball Paradiso or Whole
Wheat Pizza Dough
6) Sprinkle a pizza peel with cornmeal and lay the pizza dough round on it. Scatter the (page 27 or 42)
asparagus pieces onto the pizza dough, leaving 1⁄2 to 3⁄4 inch (1.3 to 2 cm) of dough un- Cornmeal, for sprinkling
covered around the outside edge (a). Scatter the diced tomato on top of the asparagus.
1 teaspoon finely chopped
Sprinkle with the tarragon. Scatter the cheese evenly over the pizza. Arrange rings of fresh tarragon
onion evenly on top of the cheese. Sprinkle the pizza with salt and drizzle with oil.
7) Give the peel a quick shake to be sure the pizza is not sticking to the peel. Slide the Zest of 1 lemon
8) Using the peel, remove the pizza from the oven. Sprinkle the lemon zest over the
top of the pizza. Cut into slices and serve.
Note: Be sure to cut the asparagus very thinly. If the asparagus is cut too thick, then it will not
cook thoroughly in the oven.
001-160_C70133.indd 139 11/12/13 4:02 PM

001-160_40181.indd 140 10/24/13 2:11 PM
(RAY) #175 Dtp:160 Page:140
LeveL 7
fruitS
When you saw the title of this level, did you think, “Fruit? ” I understand, but
recall that tomato is a fruit. So, will you find tomatoes in this level? Well, no,
but you will find both savory and sweet fruit pizzas.
If we focus on the “pie” in “pizza pie,” then fruit pizza makes perfect sense.
So, cherries, berries, and banana cream pizza suddenly sound delicious.
The savory might require you to stretch your imagination. Can you imagine
a pizza topped with apples, Brussels sprouts, and mushrooms? If you can’t,
I want to assure you that this pizza makes a regular appearance on Pizzeria
Paradiso’s specials list, and our customers, if you’ll excuse me, eat it up. Still
not convinced? Perhaps cantaloupe and prosciutto, pears and cheese, or
lamb and apricots will stimulate your taste buds.
After you’ve made your way through these fruit pizzas, continue the trend
and challenge yourself to use toppings in ways that will make you question
your definition of them. Why not start by creating a dessert pizza using
tomatoes and thereby turning the classic, ordinary topping into a new
and exciting one?
T 141
001-160_40181.indd 141 10/24/13 2:11 PM

caNtaloupe
A perfect combination of salt and sweet, prosciutto and melon unite in a pie that’s enhanced
by the muskiness of buffalo mozzarella and brightened by mint and basil. You will delight
in this pizza variation on the classic Italian antipasto. You can also make this pizza by
adding the prosciutto along with the cantaloupe, after the pizza emerges from the oven.
142 T
001-160_40181.indd 142 10/24/13 2:11 PM

Set the oven to broil and preheat for 30 minutes. Makes one 12-inch (30 cM) pizza
2) Cut the rind from the cantaloupe, remove the seeds, 1

⁄4 cantaloupe
and cut the fruit into 9 or 10 thin slices. Set aside. 1 ball Paradiso or Neapolitan–Style Pizza Dough
(page 27 or 35)
(See page 13.) 3 very thin slices prosciutto di Parma
5 teaspoons (10 g) chopped fresh mint leaves

dough round on it. Lay the prosciutto slices onto the pizza 4 or 5 large basil leaves, torn in half
dough, leaving 1⁄2 to 3⁄4 inch (1.3 to 2 cm) of dough un- 3 ounces (85 g) fresh buffalo mozzarella,
covered around the outside edge. Sprinkle the prosciutto torn into 10 to 12 pieces
with 3 teaspoons (6 g) of the mint. Scatter the basil and 5 very thin slices red onion
mozzarella on top of the pizza (A). Arrange the rings of
onion evenly over the other ingredients. Sprinkle with salt
and drizzle with oil. Olive oil, for drizzling
1 tablespoon (5 g) freshly grated Parmesan cheese


Arrange the cantaloupe slices over the pizza. Sprinkle with
the Parmesan cheese and the remaining mint. Cut into
slices and serve.
L e v e L 7: F R U I T s T 143
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appleS
This pizza captures the flavors of fall in each bite. I call for a Braeburn apple, but you may
substitute any slightly tart apple. In fact, this recipe lends itself to variation. Think of it
as paint-by-numbers instructions. Numbers one through four represent vegetable, herb,
cheese, and fruit. Then substitute within each number to create a masterpiece of your own.
14 4 T
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(30 cM) pizza
2) Place the Brussel sprouts in a bowl and toss with 1⁄4 teaspoon of the thyme, 1 tea-
spoon of the oil, a pinch of salt, and a grinding of pepper. Turn the Brussels sprouts 8 Brussels sprouts, trimmed
and cut in half vertically
into a large roasting pan lined with aluminum foil or a silicone baking liner and scatter
them in a single layer. Roast for 20 to 25 minutes until they are soft and some pieces 1
chopped fresh thyme
show significant browning. Let cool.
4 teaspoons (20 ml) olive oil,
3) Remove the stems from the mushrooms and discard. Cut the mushroom caps plus more for drizzling
into 1-inch (2.5 cm) pieces. Place them in a medium bowl and toss with the remaining Kosher salt to taste
thyme, 1 tablespoon (15 ml) olive oil, a pinch of salt, and a grinding of pepper.
pepper to taste
4) Turn the mushrooms into another roasting pan lined with aluminum foil or a
silicone baking liner and scatter them in a single layer. Roast for 15 to 20 minutes until 8 ounces (225 g)
they are soft and some pieces show significant browning. Remove the mushrooms portabella mushrooms
from the oven and cool. Combine the roasted Brussels sprouts and mushrooms. You 4 ounces (115 g)
should have about 1 1⁄4 cups (280 g). cheddar cheese
1 medium Braeburn apple

1 ball Paradiso or Whole
6) Cut the cheese into 1⁄3 -inch (about 1 cm) dice. You should have about 3⁄4 cup Wheat Pizza Dough
(page 27 or 42)
(115 g). Cut the apple into 1⁄3 -inch (about 1 cm) dice, discarding the core. You should
have about 3⁄4 cup (113 g). Cornmeal, for sprinkling

7) On a floured work surface, flatten the dough ball with your fingertips and stretch
it into a 12-inch (30 cm) round. (See page 13.)
the Brussels sprouts and mushrooms on top of the pizza dough, leaving 1⁄2 to 3⁄4 inch Greg’s Beer Cooler:
(1.3 to 2 cm) of dough uncovered around the outside edge. Scatter the apples, then
the cheese, on top of the vegetables (A). Arrange the rings of onion evenly over the Oktoberfest
cheese. Sprinkle with salt and drizzle with oil.
Watch the leaves change color,
enjoy the toasty, slightly sweet
9) Give the peel a quick shake to be sure the pizza is not sticking to the peel. Slide the flavors of a Märzen, and bite into
pizza off the peel onto the stone in the oven. Broil for 1 minute. Turn the oven temper- the flavors of fall. This pairing is
ature to the highest bake setting and cook for 5 minutes. Quickly open the oven door, the best of autumn in the glass
pull out the rack, and with a pair of tongs, rotate the pizza (not the stone) a half turn. and on the plate.
Cook for 5 minutes more. Greg’s Pick: Ayinger Oktober

Fest-Märzen
001-160_C70133.indd 145 11/12/13 4:12 PM

apricotS aNd dateS

We travel to North Africa with this pizza, so you want lamb sausage spiced with cumin,
cinnamon, paprika, ginger, and the like. If you can’t find any at a local specialty store,
try asking your butcher for ground lamb shoulder and spice it yourself. If you can find
fresh dates or apricots, substitute them for the dried and skip the blanching step.
14 6 T
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(230°C, or gas mark 8). MAkes one 12-inch
(30 cM) pizzA
2) Peel the sweet potato and cut into 1⁄3 -inch (about 1 cm) dice. Place the potatoes in
a small bowl and toss with the 1 teaspoon oil, a pinch of salt, and a grinding of pepper. 1 small sweet potato
3) Turn the sweet potatoes into a large roasting pan lined with aluminum foil or a 1 teaspoon olive oil, plus
more for drizzling
silicone baking liner and scatter them in a single layer in the pan. Roast for 25 to 35
minutes until they are soft and some pieces show significant browning. Remove the Kosher salt, to taste
sweet potatoes from the oven and cool. Freshly ground black
pepper, to taste
3 ounces (85 g) feta cheese
5) Cut the cheese into ⁄3 -inch (about 1 cm) dice. You should have about ⁄2 cup (85 g).
1 1
3 whole dried apricots
4 whole dried dates

6) Cut the apricots and dates into 1⁄4 -inch (6 mm) slices. Bring a small pot of water to
just below a boil. Drop the fruit into the hot water and remove from the heat. Let sit for 1 ball Paradiso or Whole
10 seconds and then drain. Lay the fruit on a paper towel to dry. Wheat Pizza Dough
(page 27 or 42)
7) On a floured work surface, flatten the dough ball with your fingertips and stretch it Cornmeal, for sprinkling
into a 12-inch (30 cm) round. (See page 13.) 1
⁄4 cup (25 g) chopped almonds
8) Sprinkle a pizza peel with cornmeal and lay the pizza dough round on it. Scatter 1 teaspoon chopped garlic
1 cup (136 g) of the sweet potatoes on top of the pizza dough, leaving 1⁄2 to 3⁄4 inch (1.3
to 2 cm) of dough uncovered around the outside edge. Sprinkle the potatoes with the
2 1⁄2 ounces (70 g) bulk
almonds and garlic. Scatter the fruit and cheese on top of the pizza (A). Arrange the
lamb sausage
rings of onion evenly over the cheese. Dot the pizza with small pieces of the lamb
1 lime
sausage. Sprinkle the pizza with salt and drizzle with oil.
2 tablespoons (2 g)
9) Give the peel a quick shake to be sure the pizza is not sticking to the peel. Slide the chopped fresh cilantro
10) Using the peel, remove the pizza from the oven. Grate the zest of the lime over
the pizza and sprinkle with the cilantro. Cut into slices and serve.
001-160_C70133.indd 147 11/12/13 4:20 PM

pearS
Here fruit and cheese are paired with ginger and endive, calling to mind a
wonderfully delicate composed hors d’oeuvre or cheese course. Bosc pears are
my first choice for this pie, since even when ripe and cooked they retain their firm
character. To ripen pears, place them in a brown paper bag for a couple of days.
14 8 T
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the pizza stone for 30 minutes. Makes one 12-inch
(30 cM) pizza
2) Trim any brown from the heads of endive. Cut the heads crosswise into 1⁄2 -inch
(1.2 cm) slices. 2 heads Belgian endive

3) In a large sauté pan, heat the 2 tablespoons (15 ml) of oil over medium heat. When oil, plus more for drizzling
the oil is hot, add the onions and cook for 5 to 10 minutes or until soft. Add the endive
1 cup (160 g) chopped onion
and ginger and cook for 2 to 3 minutes more, stirring often to ensure the ginger does
not burn. Season with salt and pepper. Remove from the heat and cool. 1 tablespoon (8 g)
grated fresh ginger
4) Cut the cheese into 1⁄3 -inch-thick (about 1 cm) slices. Kosher salt, to taste
5) Trim the chives and cut into 1-inch (2.5 cm) lengths. You should have about Freshly ground black
pepper, to taste
2 tablespoons (6 g).
4 ounces (115 g)
6) On a floured work surface, flatten the dough ball with your fingertips and stretch it Taleggio cheese
into a 12-inch (30 cm) round. (See page 13.) 7 to 9 fresh chives
7) Sprinkle a pizza peel with cornmeal and lay the pizza dough round on it. Scat- 1 ball Paradiso or Whole
Wheat Pizza Dough
ter the endive on top of the pizza dough, leaving 1⁄2 to 3⁄4 inch (1.3 to 2 cm) of dough
(page 27 or 42)
uncovered around the outside edge. Sprinkle 1 tablespoon (3 g) of the chives over the
endive. Arrange the pear slices and the cheese on top of the pizza (A). Sprinkle with
salt and drizzle with oil. 1 small Bosc or Anjou
pear, cored and cut into
8) Give the peel a quick shake to be sure the pizza is not sticking to the peel. Slide the 12 to 15 thin slices
9) Using the peel, remove the pizza from the oven. Sprinkle with the remaining
chives, cut into slices, and serve.
Note: Sqeeze a little lemon juice on the pear slices to prevent them from browning as you
build the pizza.
001-160_C70133.indd 149 11/12/13 4:22 PM

cherrieS
Reminiscent of cannoli, this is a rich pie. The layers of flavor, from
rosemary and orange to chocolate and kirsch, make it complex and
not too sweet. Use frozen cherries when you can’t get fresh.
150 T
001-160_40181.indd 150 10/24/13 2:12 PM

the oven to broil and preheat for 30 minutes. Makes one 12-inch (30 cM) pizza
2) Cover the dried cherries with boiling water for 1 minute 2

⁄3 cup (107 g) dried cherries, chopped
and then drain. 3 ounces (85 g) bittersweet chocolate
3) Grate 1⁄2 ounce (15 g) of the chocolate and set aside. 1 cup (250 g) ricotta cheese
Chop the remaining chocolate into small pieces. 2 tablespoons (28 g) chopped candied ginger
2 tablespoons (14 g) coarsely chopped hazelnuts

4) Place the ricotta cheese in a medium bowl. Add the
dried cherries, chopped chocolate, ginger, hazelnuts, wal- 2 tablespoons (15 g) coarsely chopped walnuts
nuts, kirsch, orange zest, chopped rosemary, and salt. Stir 3 tablespoons (45 ml) kirsch or brandy (optional)
to combine (A).
1 tablespoon (6 g) grated orange zest
5) Cut the fresh cherries in half. 1 teaspoon very finely chopped fresh rosemary
6) On a floured work surface, flatten the dough ball with Pinch of kosher salt
your fingertips and stretch it into a 12-inch (30 cm) round. 1 cup (155 g) fresh cherries, pitted
(See page 13.)
1 ball Paradiso, Neapolitan–Style, or New
York–Style Pizza Dough (page 27, 35, or 31)
dough round on it. Spread the ricotta mixture onto the pizza Cornmeal, for sprinkling
dough, leaving 1⁄2 to 3⁄4 inch (1.3 to 2 cm) of dough uncov- Confectioners’ sugar, for dusting
ered around the outside edge. Scatter the fresh cherries
over the ricotta.

slices and dust with the confectioners’ sugar. Sprinkle with
the grated chocolate and serve.
L e v e L 7: F R U I T s T 15 1
001-160_C70133.indd 151 11/12/13 4:24 PM

BerrieS
This pizza starts with an almond-basil pesto. With its greenish brown hue, it may
not seem like a good base for dessert, but trust me—basil and berries are a match
made in heaven. Lemon and honey elevate this union into a sophisticated and
delicious conclusion for any meal. Use smaller berries whole and slice or dice large
berries into smaller pieces. A drizzle of honey finishes this pizza. Its flavor will
be in the forefront, so choose a good quality honey with a flavor you enjoy.
1 52 T
001-160_40181.indd 152 10/24/13 2:12 PM

for 30 minutes. Makes one
12-inch (30 cM) pizza
2) Place the whole almonds in the bowl of a food processor and process until
coarsely chopped. Add the basil and lemon zest and process until finely chopped.
1
⁄2 cup (73 g) whole almonds
10 medium fresh basil leaves

3) Add the cheese, the 2 tablespoons (40 g) of honey, and the salt and process until
Zest of 1 lemon
blended.
1
⁄2 cup (120 g) mascarpone
4) In a small bowl, toss half of the berries with a drizzle of honey. Set aside. cheese
2 tablespoons (40 g) honey,

plus more for drizzling
Pinch of kosher salt
2 cups (290 g) mixed
the almond-basil mixture onto the pizza dough, leaving 1⁄2 to 3⁄4 inch (1.3 to 2 cm) of fresh berries
dough uncovered around the outside edge. Arrange the lemon supremes on top of the
1 ball Neapolitan–Style
almond-basil mixture. Scatter the slivered almonds and the remaining berries over the or New York–Style Pizza
pizza. Drizzle liberally with honey (A). Dough (page 35 or 31)

pizza off the peel onto the stone in the oven. Broil for 1 minute. Turn the oven temper- 12 to 15 lemon supremes
(page 23)
pull out the rack, and with a pair of tongs, rotate the pizza (not the stone) a half turn. 1
⁄4 cup (28 g) slivered almonds
8) Using the peel, remove the pizza from the oven. Drizzle liberally with honey and
cut into slices.
9) Mound the reserved berries in the center of the pizza and serve.
Greg’s Beer Cooler: Witbier

Pairing the quintessential summer beer, wheat beer, with this summertime pie a
makes for seasonal harmony. The subtle flavors of lemon, vanilla, and honey found
in the Allagash complement the natural sugars and fresh fruit notes of the pizza.
Other wheat beers will do the same, perhaps with a slightly different focus.
Greg’s Pick: Allagash White
L e v e L 7: F R U I T s T 15 3
001-160_C70133.indd 153 11/12/13 4:27 PM

BaNaNaS
My mother makes really good pies. I think of this as an homage to her, combining two
of my favorites (coconut custard and banana cream) in one. Overripe bananas will
be easier to mash and will intensify the flavor. One bite and you’ll thank my mom!
154 T
001-160_40181.indd 154 10/24/13 2:13 PM

(30 cM) pizza
2) In a medium bowl, mash 1 banana with a fork or potato masher until you have a
smooth pulp. Stir the eggs, 1⁄4 cup (60 ml) of the heavy cream, 1⁄4 cup (21 g) of the 2 bananas
coconut, the sugar, lime zest, a dash of vanilla, the rum, and salt into the mashed 2 large eggs
banana until well combined. 3
⁄4 cup (175 ml) heavy cream
3) Place the remaining coconut in a small sauté pan. Over medium heat, toast the 1
coconut until just golden. Shake the pan often to ensure the coconut does not burn. (32 g) shredded
unsweetened coconut
4) Separately whip the remaining heavy cream until it forms soft peaks. Stir in a dash 1 tablespoon (13 g) sugar
of vanilla and chill.
1 teaspoon grated lime zest
5) Cut the second banana into 1⁄3 -inch (about 1 cm) pieces. 2 dashes of vanilla extract
1 tablespoon (15 ml) rum

into a 12-inch (30 cm) round. (See page 13.) Pinch of kosher salt
1 ball Paradiso or New

7) Sprinkle a pizza peel with cornmeal and lay the pizza dough round on it. Scatter York–Style Pizza Dough
the banana pieces onto the pizza dough, leaving 1⁄2 to 3⁄4 inch (1.3 to 2 cm) of dough (page 27 or 31)
uncovered around the outside edge.
pizza off the peel onto the stone in the oven. Broil for 1 minute. Quickly open the oven
door and pull out the rack. Holding the rack level if necessary, carefully pour the ba-
nana-egg mixture onto the pizza by starting at the inside edge of the thickest part of
the crust (A). If necessary, use a spatula or spoon to spread the mixture. Slide the rack
back into the oven and close the oven door. Turn the oven temperature to the highest
bake setting and cook for 5 minutes.
9) Again, quickly open the oven door, pull out the rack, and with a pair of tongs,
rotate the pizza (not the stone) a half turn. Cook for 2 to 3 minutes more.
10) Using the peel, remove the pizza from the oven and cool for 15 minutes. Cut into
a
slices and transfer to a serving platter.
11) Spoon the whipped cream onto the pizza. Sprinkle with the toasted coconut and serve.
L e v e L 7: F R U I T s T 15 5
001-160_C70133.indd 155 11/12/13 4:30 PM

Acknowledgments
First, a nod to my parents, who taught me to value love, A special acknowledgment goes to my colleague
thought, education, family, others, work, perseverance, and Bonnie Moore for convincing me to write this book and
myself. Your consistent support of me, and my choices, has then for helping me along the path. You did so many things,
instilled in me a sense of security that is invaluable. from providing a focused place for working, to pizza testing,
At my mother’s side, I found a love of cooking and an to recipe editing, to concept tweaking, to friendship. I can’t
understanding of the joy that food and nourishing others say how glad I am that you and your boys like pizza.
holds. From my father, I gained an innate sense of business, Finally, many individuals have helped, taught, and
responsibility, leadership, and the power of negotiation. coaxed me along the way to today. I want to thank Mad-
From my large family of big personalities, I have known eleine Kamman for her knowledge and guidance; Midge
comfort, strength, pain, and love. I thank you for standing and Dick Johnson for welcoming me into their family; Dean
with me and holding me, and each other, through all. Madrid, Carlos Gonzales, Greg Jasgur, Sara Gunter, Veda
I want to acknowledge my Pizzeria Paradiso family as Mitchell, Matt McQuilkin, Carl Sumter, and Scott Griswold
well. To say I am grateful does not adequately express the for many years of help managing the Paradiso world; the
appreciation I feel for each and every one of our customers. women of WCR for embracing me; Carla Hall for her hard
I thank you for your continued loyalty and for the oppor- boiled egg peeling tip; Donna Packer-Kinlaw, for her editing
tunity you repeatedly give to me, and the whole Pizzeria skills; Laura Einstein for saving me and Paradiso many years
Paradiso staff, to nourish you again and again. ago; Tsigerda Fikak for her care; my pizza testers for their
To my staff: You call me Momma, and while I gra- insights; Leanne Poteet for the compass; and Gail Persily
ciously acknowledge that I represent that role to many of and Elizabeth Wiley, with whom I have cooked, eaten, and
you, the relationship is reciprocal. I thank you for making realized so much of life. Last, and most, thank you, Barbara,
Paradiso more than a job or a restaurant. Together we have for your love.
created a community that thrives on respect, generosity,
hard work, and fun. Thank you for every moment.
001-160_C70133.indd 156 11/12/13 4:45 PM

About the Author
Owner and chef Ruth Gresser learned her craft at her
mother’s side, cooking for her large family and her mother’s
catering company. Ms. Gresser cooked her way through
college before entering the professional food scene in San
Francisco at the early stages of the modern American food
movement. In 1987, after graduating summa cum laude
from Madeleine Kamman's Classical and Modern French
Cooking School, and cooking professionally in French,
American, and Italian restaurants across the country, she
moved to Washington, D.C.
In 1991, she turned her attention to pizza and opened
Pizzeria Paradiso to critical acclaim. Now considered the
matriarch of pizza in the District, Ms. Gresser has been
instrumental to the opening of five popular Washington
restaurants.
Gresser sits on the board of directors of Women Chefs
and Restaurateurs, is a member of Les Dames d’Escoffier,
and has been profiled in The Washington Post Magazine and
The Washington Business Journal. She lives in Silver Spring,
Maryland, where she recently married her partner of 21 years.
T 15 7
001-160_C70133.indd 157 11/12/13 4:45 PM

InDEx
A Great Lakes Brewing Company cheddar cheese E
Allagash White beer, 153 Eliot Ness, 112 Apple Pizza, 145 Egg Pizza, 111–112
almonds North Coast Old Rasputin Stout, 29 Barbecue Sauce Pizza, 102 eggplant
Apricot and Date Pizza, 147 Oskar Blues G’Knight, 118 cherry peppers. See Spicy Tomato Pizza Siciliana, 77
Berry Pizza, 153 Oxbow Farmhouse Pale Ale, 99 Sauce, 47 Roasted Red Pepper Sauce Pizza, 87
anchovies Samuel Smith’s Nut Brown Ale, 81 Cherry Pizza, 150–151 eggs
Egg Pizza, 112 Schlafly Pumpkin Ale, 129 Chicken Pizza, 108–110 Banana Pizza, 155
introduction, 23 Schneider & Sohn Aventinus, 103 Chickpea Pizza, 119–120 Egg Pizza, 111–112
Pizza Napoletana, 67 Stillwater Débutante, 137 chocolate. See Cherry Pizza, 151 Gluten-Free Pizza Dough, 38
Salsa Verde, 100 Stone Smoked Porter, 71 Cilantro Pesto, 118 Pizza Bottarga, 83
Apple Pizza, 144–145 Three Floyds Zombie Dust IPA, 79 clams electric ovens, 16, 18
Apricot and Date Pizza, 146–147 Westmalle Dubbel, 83 Creamy Parmesan Sauce, 94 Elephant Garlic Pesto, 97
artichokes beets. See Roots and Greens Pizza, 137 Creamy Parmesan Sauce Pizza, 93 Elephant Garlic Pesto Pizza, 95–97
Pizza Quattro Stagioni, 65 Belgian endive. See Pear Pizza, 149 coconut. See Banana Pizza, 155 Esposito, Raffaele, 55
Salsa Verde Pizza, 99 bell peppers corn
arugula Black Bean Sauce Pizza, 90 Barbecue Sauce Pizza, 102 F
Arugula Pizza, 126–127 Buffalo Sauce, 110 Black Bean Sauce Pizza, 90 Fennel Pizza, 134–135
Shrimp Pizza, 114 Egg Pizza, 112 cornmeal, 14, 16 feta cheese
Asparagus Pizza, 138–139 Elephant Garlic Pesto Pizza, 96 cream cheese. See Smoked Salmon Apricot and Date Pizza, 147
Associazione Verace Pizza Pizza Siciliana, 77 Pizza, 116 Chickpea Pizza, 120
Napoletana (AVPN), 34 Roasted Red Pepper Sauce, 88 Creamy Parmesan Sauce, 94 Fennel Pizza, 135
Augustiner-Bräu München Berry Pizza, 152–153 Creamy Parmesan Sauce Pizza, 92–94 figs. See Pizza di Prosciutto, 61
Edelstoff Lager, 67 BFM Abbaye de Saint Bon-Chien cucumbers. See Chickpea Pizza, 120 flour, 20
avocados Sour Ale, 59 Fontina cheese
Black Bean Sauce Pizza, 90 Birreria Tomato Sauce, 71 D Asparagus Pizza, 139
Tuna Pizza, 118 Black Bean Sauce, 91 DC Brau Public Pale Ale, 48 Chicken Pizza, 109
Ayinger Oktober Fest-Märzen beer, 145 Black Bean Sauce Pizza, 89–91 Deep Dish Pizza, 10, 15, 49–51 Egg Pizza, 112
Blue Cheese Dipping Sauce, 110 Deep Dish Pizza Dough Multigrain Pizza, 48
B bok choy. See Tofu Pizza, 122 Deep Dish Pizza, 51 Pizza Quattro Formaggi, 59
bacon bottarga cheese. See Pizza Bottarga, 83 recipe, 50 Fresh Tomato Sauce
Creamy Parmesan Sauce Pizza, 93 Brasserie de la Senne Taras Roots and Greens Pizza, 137 Arugula Pizza, 127
Pumpkin Pizza, 129 Boulba Pale Ale, 73 DOC (controlled designation of Chickpea Pizza, 120
baking pans, 10 Brasserie Dupont Saison Dupont origin), 34 recipe, 43
Banana Pizza, 154–155 Vieille Provision beer, 77 dough Whole Wheat Pizza, 44
Barbecue Sauce, 103 Broccoli Rabe Pizza, 130–131 “clean” hand, 11
Barbecue Sauce Pizza, 101–103 Brussels sprouts. See Apple Pizza, 145 cornmeal for, 14, 16 G
Basil Pesto, 81 Buffalo Sauce, 110 countertops and, 11 garlic
beans Deep Dish Pizza Dough, 50 Apricot and Date Pizza, 147
Black Bean Sauce, 89–91 C flour and, 11, 14 Arugula Pizza, 127
Chickpea Pizza, 119–120 Calzone, 62–63 Gluten-Free Pizza Dough, 38 Barbecue Sauce, 103
beer Cantaloupe Pizza, 142–143 ingredients, 20–21 Basil Pesto, 81
Allagash White, 153 capers Multigrain Pizza Dough, 46 Black Bean Sauce, 91
Augustiner-Bräu München introduction, 23 Neapolitan-Style Pizza Dough, 35 Blue Cheese Dipping Sauce, 110
Edelstoff Lager, 67 Pizza Napoletana, 67 New York–Style Pizza Dough, 31 Birreria Tomato Sauce, 71
Ayinger Oktober Fest-Märzen, 145 Pizza Siciliana, 77 Paradiso Pizza Dough, 27–28 Broccoli Rabe Pizza, 131
Barbecue Sauce, 103 Salsa Verde, 100 planning, 11 Buffalo Sauce, 110
BFM Abbaye de Saint Bon-Chien Smoked Salmon Pizza, 116 scrapers, 10 Cauliflower Pizza, 133
Sour Ale, 59 carrots second rise, 12 Chickpea Pizza, 120
Birreria Tomato Sauce, 71 Black Bean Sauce, 91 sink drains and, 11 Cilantro Pesto, 118
Brasserie de la Senne Taras Chicken Pizza, 109 stretching, 12–13 Egg Pizza, 112
Boulba Pale Ale, 73 Cauliflower Pizza, 132–133 transferring to pizza peel, 14 Elephant Garlic Pesto, 97
Brasserie Dupont Saison Dupont celery Whole Wheat Pizza Dough, 42 Fresh Tomato Sauce, 43
Vieille Provision, 77 Black Bean Sauce, 91 “work” hand, 11 Pizza Bottarga, 83
DC Brau Public Pale Ale, 48 Chicken Pizza, 109 yeast proofing, 11 Pizza di Mare, 75
Duvel Moortgat Golden Ale, 75 Creamy Parmesan Sauce, 94 Duvel Moortgat golden ale, 75 Pizza Marinara, 57
001-160_40181.indd 158 10/24/13 2:13 PM

Pizza Napoletana, 67 M Smoked Salmon Pizza, 116 Tuna Pizza, 118
Pizza Quattro Formaggi, 59 Margherita, queen of Savoy, 55 Tuna Pizza, 118 oranges
Pizza Siciliana, 77 mascarpone cheese New York–Style Pizza Dough Barbecue Sauce, 103
Quick-Cooked Tomato Sauce, 50 Berry Pizza, 153 Banana Pizza, 155 Cherry Pizza, 151
Ricotta Cheese Spread Pizza, 105 Smoked Salmon Pizza, 116 Berry Pizza, 153 Fennel Pizza, 135
Roasted Red Pepper Sauce, 88 mixers, 10 Cherry Pizza, 151 supremes, creating, 23
Roasted Tomato Sauce, 39 mozzarella cheese Fennel Pizza, 135 Oskar Blues G’Knight beer, 118
Salsa Verde, 100 Cantaloupe Pizza, 143 Pizzaria Pizza, 33 ovens
Slow-Cooked American Pizza Cauliflower Pizza, 133 recipe, 31 broiler elements, 17, 18
Sauce, 32 Deep Dish Pizza, 51 Roasted Red Pepper Sauce Pizza, 87 broilerless ovens, 18
Spicy Tomato Sauce, 47 Elephant Garlic Pesto Pizza, 96 Shrimp Pizza, 114 drawer broilers, 18
Tofu Pizza, 122 introduction, 21 Smoked Salmon Pizza, 116 electric, 16, 18
Gluten-Free Pizza, 15, 37–40 Neapolitan Pizza, 36 Tuna Pizza, 118 introduction, 10
Gluten-Free Pizza Dough Paradiso Pizza, 29 North Coast Old Rasputin stout, 29 pizza placement in, 16
Gluten-Free Pizza, 40 Pizza Atomica, 79 pizza removal from, 19
recipe, 38 Pizza Bosco, 73 O pizza rotation in, 19
Roots and Greens Pizza, 137 Pizza Macellaio, 71 oil, 20 preheating, 17, 18
goat cheese Pizza Margherita, 55 okra. See Barbecue Sauce Pizza, 102 temperatures, 17
Arugula Pizza, 127 Pizza Napoletana, 67 olives Oxbow Farmhouse Pale Ale, 99
Roasted Red Pepper Sauce Pizza, 87 Pizza Quattro Formaggi, 59 Fennel Pizza, 135
Gorgonzola cheese Pizza Quattro Stagioni, 65 introduction, 23 P
Pizza di Prosciutto, 61 Pizzaria Pizza, 33 olive oil, 22 pancetta. See Roasted Tomato
Pizza Quattro Formaggi, 59 Pizza Siciliana, 77 Pizza Atomica, 79 Sauce, 39
grains, 21 Whole Wheat Pizza, 44 Pizza Quattro Stagioni, 65 Paradiso Pizza, 26–29
Great Lakes Brewing Company Eliot Multigrain Pizza, 45–48 Roasted Red Pepper Sauce Pizza, 87 Paradiso Pizza Dough
Ness beer, 112 Multigrain Pizza Dough onions Apple Pizza, 145
greens. See Roots and Greens Pizza, 137 Barbecue Sauce Pizza, 102 Arugula Pizza, 127 Apricot and Date Pizza, 147
Gruyère cheese. See Roots and Black Bean Sauce Pizza, 90 Apple Pizza, 145 Arugula Pizza, 127
Greens Pizza, 137 Chicken Pizza, 109 Apricot and Date Pizza, 147 Asparagus Pizza, 139
Multigrain Pizza, 48 Asparagus Pizza, 139 Banana Pizza, 155
H Pizza Macellaio, 71 Barbecue Sauce, 103 Barbecue Sauce Pizza, 102
habanero peppers. See Buffalo recipe, 46 Barbecue Sauce Pizza, 102 Black Bean Sauce Pizza, 90
Sauce, 110 Roots and Greens Pizza, 137 Birreria Tomato Sauce, 71 Broccoli Rabe Pizza, 131
herbs, 23 mushrooms Black Bean Sauce, 91 Calzone, 63
Apple Pizza, 145 Black Bean Sauce Pizza, 90 Cantaloupe Pizza, 143
J Broccoli Rabe Pizza, 131 Broccoli Rabe Pizza, 131 Cauliflower Pizza, 133
jalapeño peppers Pizza Bosco, 73 Buffalo Sauce, 110 Cherry Pizza, 151
Black Bean Sauce, 91 Pizza Quattro Stagioni, 65 Cantaloupe Pizza, 143 Chicken Pizza, 109
Cilantro Pesto, 118 Ricotta Cheese Spread Pizza, 105 Cauliflower Pizza, 133 Chickpea Pizza, 120
Jasgur, Greg, 7 Tofu Pizza, 122 Chicken Pizza, 109 Creamy Parmesan Sauce Pizza, 93
mussels. See Pizza di Mare, 75 Chickpea Pizza, 120 Egg Pizza, 112
K Creamy Parmesan Sauce, 94 Elephant Garlic Pesto Pizza, 96
kitchen scales, 10 n Creamy Parmesan Sauce Pizza, 93 Fennel Pizza, 135
Neapolitan Pizza, 34–36 Egg Pizza, 112 Paradiso Pizza, 29
L Neapolitan–Style Pizza Dough Elephant Garlic Pesto Pizza, 96 Pear Pizza, 149
lemon Berry Pizza, 153 Fennel Pizza, 135 Pizza Atomica, 79
Asparagus Pizza, 139 Calzone, 63 introduction, 22 Pizza Bosco, 73
Barbecue Sauce, 103 Cantaloupe Pizza, 143 Pear Pizza, 149 Pizza Bottarga, 83
Berry Pizza, 153 Cherry Pizza, 151 Pizza Bosco, 73 Pizza di Mare, 75
Blue Cheese Dipping Sauce, 110 Egg Pizza, 112 Pizza di Prosciutto, 61 Pizza di Prosciutto, 61
Buffalo Sauce, 110 Fennel Pizza, 135 Pizza Macellaio, 71 Pizza Genovese, 81
Salsa Verde, 100 Neapolitan Pizza, 36 Pizza Siciliana, 77 Pizza Napoletana, 67
Shrimp Pizza, 114 Pizza di Prosciutto, 61 Pumpkin Pizza, 129 Pizza Quattro Formaggi, 59
Smoked Salmon Pizza, 116 Pizza Margherita, 55 Ricotta Cheese Spread Pizza, 105 Pizza Quattro Stagioni, 65
supremes, creating, 23 Pizza Marinara, 57 Roasted Red Pepper Sauce, 88 Pizza Siciliana, 77
lettuce. See Smoked Salmon Pizza, 116 Pizza Napoletana, 67 Roasted Red Pepper Sauce Pizza, 87 Pumpkin Pizza, 129
lime Pizza Quattro Formaggi, 59 Roasted Tomato Sauce, 39 recipe, 27–28
Apricot and Date Pizza, 147 Pizza Quattro Stagioni, 65 Salsa Verde Pizza, 99 Ricotta Cheese Spread Pizza, 105
Banana Pizza, 155 recipe, 35 Slow-Cooked American Pizza Roasted Red Pepper Sauce Pizza, 87
Cilantro Pesto, 118 Shrimp Pizza, 114 Sauce, 32 Salsa Verde Pizza, 99
Tuna Pizza, 118 Spicy Tomato Sauce, 47 Smoked Salmon Pizza, 116
T 159
001-160_40181.indd 159 10/24/13 2:13 PM

Tofu Pizza, 122 planning, 10–11 Roasted Tomato Sauce, 39 Spicy Tomato Sauce, 47
Tuna Pizza, 118 pork butt. See Barbecue Sauce Salsa Verde, 100 Tofu Pizza, 122
Parmesan cheese Pizza, 102 San Marzano Tomato Sauce, 36 Tuna Pizza, 118
Basil Pesto, 81 potatoes Slow-Cooked American Pizza Winter Tomato Sauce, 28
Cantaloupe Pizza, 143 Apricot and Date Pizza, 147 Sauce, 32, 33 Tuna Pizza, 117–118
Cilantro Pesto, 118 Creamy Parmesan Sauce Pizza, 93 Spicy Tomato Sauce, 47 turnips. See Roots and Greens
Creamy Parmesan Sauce, 94 Pizza Genovese, 81 tomato sauce, 21 Pizza, 137
Creamy Parmesan Sauce Pizza, 93 prosciutto di Parma Winter Tomato Sauce, 28, 29
Deep Dish Pizza, 51 Calzone, 63 sausage W
Elephant Garlic Pesto, 97 Cantaloupe Pizza, 143 Apricot and Date Pizza, 147 water, 20
Pizza Bottarga, 83 introduction, 23 introduction, 22–23 Westmalle Dubbel beer, 83
Pizza di Mare, 75 Pizza di Prosciutto, 61 Pizza Macellaio, 71 Whole Wheat Pizza, 41–44
Pizza Genovese, 81 provolone cheese. See Deep Dish Salsa Verde Pizza, 99 Whole Wheat Pizza Dough
Pizza Quattro Formaggi, 59 Pizza, 51 scales. See kitchen scales. Apple Pizza, 145
Pumpkin Pizza, 129 Pumpkin Pizza, 128–129 scallions Apricot and Date Pizza, 147
Shrimp Pizza, 114 Smoked Salmon Pizza, 116 Arugula Pizza, 127
Pear Pizza, 148–149 Q Tofu Pizza, 122 Asparagus Pizza, 139
Pecorino Toscano cheese Quick-Cooked Tomato Sauce, 50 Schlafly Pumpkin Ale, 129 Barbecue Sauce Pizza, 102
Broccoli Rabe Pizza, 131 Schneider & Sohn Aventinus beer, 103 Black Bean Sauce Pizza, 90
Gluten-Free Pizza, 40 R shallots. See Shrimp Pizza, 114 Chicken Pizza, 109
introduction, 21 radicchio. See Salsa Verde Pizza, 99 Shrimp Pizza, 113–114 Pear Pizza, 149
Pizza Quattro Formaggi, 59 raisins. See Roasted Red Pepper skillets, 10 recipe, 42
Pizza Siciliana, 77 Sauce Pizza, 87 Slow-Cooked American Pizza Sauce, 32 Roasted Red Pepper Sauce Pizza, 87
Salsa Verde Pizza, 99 ricotta cheese Smoked Salmon Pizza, 115–116 Roots and Greens Pizza, 137
peels. See pizza peels. Calzone, 63 sour cream. See Black Bean Tofu Pizza, 122
pepper Jack cheese. See Black Bean Cherry Pizza, 151 Sauce Pizza, 90 Whole Wheat Pizza, 44
Sauce Pizza, 90 Pumpkin Pizza, 129 speck. See Cauliflower Pizza, 133 Winter Tomato Sauce
pepperoni. See Pizza Macellaio, 71 Ricotta Cheese Spread Spicy Tomato Sauce, 47 Arugula Pizza, 127
pine nuts Pizza, 104–105 spinach Paradiso Pizza, 29
Arugula Pizza, 127 Roasted Red Pepper Sauce, 88 Calzone, 63 Pizza Atomica, 79
Basil Pesto, 81 Roasted Red Pepper Sauce Pizza, 86–88 Elephant Garlic Pesto Pizza, 96 Pizza Bosco, 73
Elephant Garlic Pesto, 97 Roasted Tomato Sauce, 39 Pizza Bosco, 73 Pizza Bottarga, 83
Elephant Garlic Pesto Pizza, 96 Roots and Greens Pizza, 136–137 Roasted Red Pepper Sauce Pizza, 87 Pizza di Mare, 75
Pumpkin Pizza, 129 rotation, 19 Roots and Greens Pizza, 137 Pizza Siciliana, 77
Ricotta Cheese Spread Pizza, 105 Stillwater Débutante beer, 137 recipe, 28
Roasted Red Pepper Sauce Pizza, 87 S Stone Smoked Porter, 71
Pizza Atomica, 78–79 salami. See Pizza Atomica, 79 stones. See pizza stones. Y
Pizza Bosco, 72–73 salmon. See Smoked Salmon Pizza, 116 sun-dried tomatoes. See Spicy yeast
Pizza Bottarga, 82–83 Salsa Verde, 100 Tomato Sauce, 47 introduction, 20
Pizza di Mare, 74–75 Salsa Verde Pizza, 98–100 sweeteners, 21 proofing, 11
Pizza di Prosciutto, 60–61 salt, 20 yogurt. See Chickpea Pizza, 120
Pizza Genovese, 80–81 Samuel Smith’s Nut Brown Ale, 81 T
Pizza Macellaio, 70–71 San Marzano Tomato Sauce Taleggio cheese. See Pear Pizza, 149 Z
Pizza Margherita, 54–55 Neapolitan Pizza, 36 Three Floyds Zombie Dust IPA, 79 zucchini. See Pizza Siciliana, 77
Pizza Marinara, 56–57 Pizza Margherita, 55 Tofu Pizza, 121–123
Pizza Napoletana, 66–67 Pizza Marinara, 57 tomatoes
pizza peels Pizza Napoletana, 67 Asparagus Pizza, 139
introduction, 10 Pizza Quattro Stagioni, 65 Barbecue Sauce, 103
“shake” motion, 16 recipe, 36 Barbecue Sauce Pizza, 102
transferring dough to, 14 sauces Birreria Tomato Sauce, 71
Pizza Quattro Formaggi, 58–59 anchovies, 23 Black Bean Sauce, 91
Pizza Quattro Stagioni, 64–65 Barbecue Sauce, 103 Black Bean Sauce Pizza, 90
Pizzaria Pizza, 30–33 Birreria Tomato Sauce, 71 Buffalo Sauce, 110
Pizza Siciliana, 76–77 Blue Cheese Dipping Sauce, 110 Fresh Tomato Sauce, 43
pizza stones Buffalo Sauce, 110 introduction, 21
drying, 17 Cilantro Pesto, 118 Quick-Cooked Tomato Sauce, 50
introduction, 10 Creamy Parmesan Sauce, 94 Roasted Tomato Sauce, 39
pizza placement on, 16 Elephant Garlic Pesto, 97 San Marzano Tomato Sauce, 36
placement in oven, 17 Fresh Tomato Sauce, 43 Slow-Cooked American Pizza
preheating, 17, 18 Quick-Cooked Tomato Sauce, 50 Sauce, 32
Pizzeria Paradiso, 7 Roasted Red Pepper Sauce, 88 Smoked Salmon Pizza, 116
001-160_40181.indd 160 10/24/13 2:13 PM


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First published in the United States of America in 2014 by

Digital edition published in 2014

Library of Congress Cataloging-in-Publication Data

Cover and Book Design: Debbie Berne

001-160_40181.indd 2 10/24/13 1:47 PM

001-160_40181.indd 3 10/24/13 1:47 PM

FOUNDATIONS The ClassiCs 53

The Equipment You’ll Need . . . . . . . . . . . . . . . . . . . . . . . . . . 10 LESSON 3 Pizza Quattro Formaggi . . . . . . . . . . . . . . 58

Methods To Master . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 LESSON 4 Pizza di Prosciutto . . . . . . . . . . . . . . . . . . . . . 60

Ingredients To Choose . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 LESSON 5 Calzone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .62

Pizza BasiCs 25 LeveL 3

Seven Variations on Tomato and Cheese Pizzas

The Paradiso . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26

LESSON 2 The Pizzaria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 originals 69

LESSON 6 Pizza Genovese . . . . . . . . . . . . . . . . . . . . . . . . . . 80

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sauCes 85 VegeTaBles 125

ProTeins 107 fruiTs 141

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The WhaT and hoW

A good pizza depends on ingredients, equipment, methods, and taste. In the

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• Dough scraper: This metal or plastic tool allows you to

How to Plan Your

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1) Using your fingertips, flatten each ball all over until it is

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How to Top Deep-Dish and

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How to Bake Your Pizza in an Oven with

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Anchovies Fruits and Vegetables

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2) Using the index and middle fingers of one

3) Using even pressure, begin kneading the ball

LeveL 1: Pizz a Basics T 27

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½ teaspoon kosher salt

2) Stir in the remaining

3) Store the sauce in the

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1 ball Paradiso Pizza Dough

Olive oil, for drizzling

Greg’s Beer Cooler: Stout

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