Cappicolla and Buffalo Mozzarella Pizza

Cappicolla and Buffalo Mozzarella Pizza
(Cappicolla and Mozzarella di Buffala)

This pizza was the result of having the right kind of ingredients. It truly just made itself. Simple, yet oh so tasty!

The texture of this pizza is superb if you use buffalo mozzarella. If not available, any whole milk or regular mozzarella will do.

Ingredients:

• Dough for 1 pizza (Dough recipe will make 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
• 4-6 slices of cappicolla (thinly sliced Italian ham)
• ¼ cup fresh basil or more (if available)
• olive oil, salt, and pepper to taste
  

Directions:

1. Roll out dough to desired size.
2. Drizzle olive oil on dough. Spread evenly.
3. Mince garlic and spread on dough.
4. Slice mozzarella and spread over dough
5. Spread the parmesan on the pizza
6. Cover pizza with the cappicolla
7. Bake at 500+ F degrees for 8 to 10 minutes (preferably on a preheated Pizza Stone. Stone should be preheated for 1 hour.)
8. After pizza is cooked, tear basil leaves and put on cooked pizza. Add other spices to taste.

Tips

• 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!
• 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!

To make great pizza you need the right tools. Get a pizza stone to make incredible pizza:

pizza on the planet,

Albert Grande
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Discover the Legends of Pizza

Anthony Mangieri: "This guy...makes the best pizza in the country..."

Without a doubt there are some incredible pizza makers who are totally dedicated to their craft.
One of the most dedicated is Anthony Mangieri.

Anthony Magieri is an amazing and legendary pizzaiolo. No question about that fact.

He makes pizza because he has a love of making pizza. He has passion.

He is a pizzaiolo's pizzaiolo.

Chris Bianco, one of the most celebrated pizzaiolos in the country had this to say about Anthony:

"I think Anthony does a great job...he is someone who is incredibly dedicated...I respect him immensely...he is doing something really important as far as a pizzaiolo... He really understands technique and old methods...."

Chris Bianco in an interview for Albert Grande's Legends of Pizza Series®

Here's what Jeff Ruby and Penny Pollack Authors of Everybody Loves Pizza said:

"Anthony W. Mangieri makes... pizzas:—and when the dough runs out, he’s done for the night. This guy is serious, he’s focused, and he makes the best pizza in the country."

You can visit Anthony's official web site at this link: Una Pizzeria Napoletana

A glimpse into the true of Anthony Mangieri can be seen in this video at Chow website in a video entitled: Pure Pizza Pleasure.

You need to watch the video. Simply incredible.

(Thanks to shipwreck from the Pizza and Pasta Forum.)

Everyone who loves pizza should watch this video.

I have heard about Anthony Magieri from Peter Reinhart while we recorded Legends of Pizza, Volume 1.

Chris Bianco also praised Anthony, when I interviewed him.

Here is the pizza menu from Una Pizzeria Napoletana:

Marinara: San Marzano tomatoes, extra virgin olive oil, oregano, fresh garlic, fresh basil, sea salt.

Margherita: San Marzano tomatoes, mozzarella di bufala, extra-virgin olive oil, fresh basil, sea salt.

Bianca: Mozzarella di bufala, extra virgin olive oil, fresh garlic, fresh basil, sea salt.

Filetti: Fresh cherry tomatoes, mozzarella di bufala, fresh garlic, extra virgin olive oil, fresh basil, sea salt.

UNA PIZZA NAPOLETANA
349 EAST 12TH STREET, 10003
NEW YORK, NEW YORK
(212) 477 9950

OPEN THURSDAY THROUGH SUNDAYFROM 5:00 PM UNTIL SOLD OUT OF FRESH DOUGH

Una Pizza Napolentana is an amazing pizza place. One of my dreams is to go there for pizza and to meet Anthony in person.

I just want to taste his pizza one time. Then I want to shake his hand and thank him on behalf on pizza lovers everywhere.

If you see him before I do, please tell him thanks for me.
I greatly appreciate his mission.

Thank you Anthony, thank you.
Please keep up the great work you do.

pizza in New York and the planet,

albert grande
Pizza Therapy is All About Pizza

Here is Jeff's and Penny's book: