Last night we got the rare treat to hang out with our friend Lorn, who was in town from Bend. Since we just got a new pizza stone for Valentine’s Day and we used to sling pizzas together back in our days at PCC, we decided that there was no better time to break it in. In typical Elliott fashion, within 24 hours he had researched how to make an authentic Napoli pizza and even went on a special trip to an imported food distributor for the real deal Tipo “00” flour. I came home to six rising dough balls and yes, we ate all six.
Okay, so the pizzas are on the smaller side. Here is an action shot of Elliott making the crust. After watching a few YouTube videos, he found that the trick was to push the dough outward with your fingers to concentrate all of the air bubbles in the crust.
For the sauce, simply take a can of whole San Marzano tomatoes and crush them with your hands (apparently using a food processor can split the seeds, which will make the sauce bitter). With just a pinch of salt, the sauce is fresh, simple, and as close to authentic as you can get.
Our pizza stone is by Emile Henry. Though we weren’t able to get our oven hot enough for those char marks of a wood-fired pizza, we still thought the stone did a great job of crisping the edges while giving us a steamy, doughy middle.
After the classic Margherita, our next pizza was “The Prosciugula,” a blend of tomatoes, prosciutto, mozzarella, parmesan, and arugula.
For round three, we paired fresh mushrooms with truffle-infused goat cheese, and added it to the margherita base. Since Lorn is happy anywhere there are mushrooms and goat cheese, we call it “The Shangri-Lorn.”
Finally, we made our version of the supreme: proscuitto, artichoke hearts, red pepper, onion, arugula, and red pepper flakes.
As for the winner of the night? It was a three-way tie between the Shangri-Lorn the Proscuigula and Lorn’s bottomless stomach!