If not available, any whole milk or regular mozzarella will do.
- Dough for 1 pizza (Dough recipe will make 2 regular sized pizzas or 4 thin Neapolitan pizzas)
- 4-6 oz. of buffalo mozzarella (whole milk mozzarella is fine)
- 2-3 cloves of garlic minced
- 2-4 oz . of parmesan cheese
- 1 16 oz. can of stewed tomatoes or pizza sauce (One can is enough for 2 pizzas)
- 4-6 slices of cappicolla (thinly sliced Italian ham)
- ¼ cup fresh basil or more (if available)
- olive oil, salt, and pepper to taste
- Roll out dough to desired size.
- Drizzle olive oil on dough. Spread evenly.
- Drain and crush tomatoes with a fork and then spread evenly on pizza
- Mince garlic and spread on tomatoes or sauce
- Slice mozzarella and spread over dough
- Spread the parmesan on the pizza
- Cover pizza with the cappicolla
- Bake at 500+ degrees F. (260+ C.) for 8 to 10 minutes. The hotter the oven the better.
- (preferably on a preheated Pizza Stone. Stone should be preheated for 1 hour.)
- After pizza is cooked, tear basil leaves and put on cooked pizza. Add other spices to taste.
- Use buffalo or whole milk mozzarella. Regular mozzarella will work. But the buffalo mootz, (as they say in New Haven), will be fantastic!
- You can eliminate the cappicolla, and make a Margherita!
- You can substitute ¼-½ cup of Tomato sauce for fresh tomatoes or use both!
- Use fresh basil if available but dried will work.
- You can get a "starter" basil plant from a garden supply store. Pick off a few leaves as needed. Keep transplanting to a larger pot as it grows. Bring it inside for the winter. There is nothing like fresh basil!
For more pizza recipes like this one, check out The Pizza Therapy Pizza Book.
pizza on earth,
Albert "The Pizza Promoter" Grande
If you need some pizza making music, I recommend, the pizza tapes.
Jerry Garcia, at his acoustic best: