The flavor leaps from this simple pizza!
This pizza was prepared in Trento Italy in by our friend Albert
in a 140 model revolving brick oven at approximately
750 degrees.
The best things in life are sometimes easy too.
First- you will need
an easy Neapolitan dough for a base which is then generously covered
with fresh buffalo mozzarella broken in pieces and a very light
spattering of tomato sauce. Then (and this is key) after it is baked to
perfection you slice fresh sopressa and gently fold it over your pizza in a
delicate blanket. Next comes the artichoke hearts and finally the Gaeta olives.
The savory meat, delicate crust with hints of yeast and the tangy olives
combine with rich cheese and artichokes to delight the pickiest of pallets.
Sauce can be substituted by a drizzle of extra virgin olive oil if you prefer but as with any delectable dish-you can only get out of it what you put into it, so use the best available ingredients, then bake to perfection in your New York Brick Oven. I you need to learn the Art of Pizza please contact the Pizza School of New York, they can make it easy for you and get you started on the right foot.
Sauce can be substituted by a drizzle of extra virgin olive oil if you prefer but as with any delectable dish-you can only get out of it what you put into it, so use the best available ingredients, then bake to perfection in your New York Brick Oven. I you need to learn the Art of Pizza please contact the Pizza School of New York, they can make it easy for you and get you started on the right foot.
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