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TABLE OF CONTENTS

010

THE WORLD’S 60 BEST PIZZAS

Credits About This Book Intro Flavor & Cost Legend A Short History of pizza Must-Have Tools Tips & Tricks How-To Guide Glossary the chef’s secret

002 009 017 018 021 023 025 027 029 031


The Margherita & Basic Pizza Dough Classic Pizza Sauce Vegetarian Pizza & Whole-Wheat Pizza Dough The Flammekueche Chicken Pesto Pizza Chicago-Style Deep-Dish Pizza Stuffed Crust Pizza The Armenian The Classic Sicilian Pintxo Pizza Hawaiian Calzone Sausage & Rapini Ratatouille Pizza Smoked Duck & Blue Cheese Bites Smoky Sausage & Potato Chicken with Tomato Confit Veggie Calzone Pizza Rustica The Piedmontese The Nordic Salmon Teriyaki Seafood Pizza Olive Focaccia Soufflé-Style Pizza Apple Bacon Cheddar Grilled Vegetable Pizza The Four Cheese Thin Crust On Vacation Veggie Deluxe Fig & Prosciutto Salmon & Artichoke

032 034 036 038 040 044 046 048 050 052 056 058 060 062 064 068 070 072 074 076 080 082 084 086 088 092 094 096 098 100 104

The Stromboli Mini Smoked Meat Calzones Brunch Pizzas Happy As A Clam Summery Saffron & Mussels The Four Seasons Thai Chicken Rock & Roll Tapenade The Pissaladière Autumn Harvest Pull-Apart Pizza Buns The Greek The Puttanesca The Pizza Bianca Meatball Pizza White Fish with Romesco Sauce Shrimp, Pesto & Chili Peppers The Strongman s’mores Pizza Apple & Boudin Noir Moroccan Pizza Chicago-Style Veggie with Beer Sauce Pizza Bites Fajita Pizza Oyster Mushroom & Smoked Cheese Barbecue Chicken Pizza Pear & Almond Perfection Stuffed Focaccia The Carnivore Ingredients Index SAUCES, PIZZA DOUGHS & GARNISHES conversion chart

106 108 110 112 116 118 120 122 124 128 130 132 134 136 140 142 144 146 148 152 154 156 158 160 164 166 168 170 172 176 180 187


HOW-TO GUIDE HOW TO COOK PIZZA! However you slice it, it’s the quality of the crust that really makes a pizza. Here are a few tips on how to get the best results. For the crust to cook thoroughly and evenly, the heat must come from the bottom of the oven, so place your pizza on the bottom rack. The oven should always be set to the highest temperature possible, but make sure you don’t set it to broil—this turns the oven’s top element up to maximum heat, while the bottom element remains off.

Here are the 3 best ways to cook your crusts to tender, yet crispy, perfection: Pizza Stone Pizza cooked on a pizza stone is the closest thing to pies prepared in a traditional wood-burning oven, because the stone evenly distributes heat and absorbs excess moisture, resulting in a wonderfully crispy crust. Along with a pizza stone, we recommend purchasing a pizza paddle. A pizza paddle slides underneath the pizza, allowing you to slip it in and out of the oven effortlessly. Some pizza stones are equipped with handles, but be careful—the handles can get very hot. It’s very important to preheat the pizza stone for at least 30 minutes in a 500°F (250°C) oven before cooking your pizza. Sprinkle the paddle with a bit of flour before placing the pizza on the paddle; the pizza will slide right off onto the pizza stone without sticking. When your pizza is cooked, simply use the paddle to remove it from the oven, slice it up, and enjoy! Barbecue Grilling pizza on the barbecue is the quickest way to cook pizza. Heat the barbecue to medium, brush your pizza dough with oil to prevent sticking, and make sure your pizza isn’t bigger than the barbecue’s grill. Use a large spatula for flipping and make sure all of your toppings are close at hand. Place the oiled side of the dough directly onto the grill and cook for one minute. During that time, brush the other side with oil. After one minute, flip the crust, add your toppings, and close the barbecue cover to melt the cheese and finish cooking the toppings. Because cooking pizza on the barbecue takes less time than in the oven, toppings like vegetables or raw meat must be precooked. You can also use your pizza stone on the barbecue by simply heating the stone directly on the grill over high heat and following the pizza stone cooking directions. You’ll get the same results without heating up the house on a hot summer day! Perforated Pizza Pan A perforated pizza pan is ideal for cooks who crave the crispier crust of a pizza stone but the pizza is either too delicate to be transferred to and from the oven with a pizza paddle, or has toppings that contain a lot of liquid. Your pizza crust may end up slightly less crispy than those famous thin-crust pizzas from traditional pizzerias, but it will be evenly cooked and perfectly round. Using oil, not flour, is the best bet for keeping pizzas baked on perforated pans from sticking, so always oil the pan before transferring the pizza dough onto the pan. Preheat the oven to 500°F (250°C), and always place the pan on the bottom rack. Finally, add two minutes to the cooking time when using a perforated pan to get that satisfying crunch on your crust that everyone loves!

027


1

THE MARGHERITA & BASIC PIZZA DOUGH

INGREDIENTS FOR 3 CLASSIC PIZZA CRUSTS Dough prep time: 2 hours Makes 3 portions, or three 12-inch pizzas 2 tsp instant yeast 1-3/4 cups (430 ml) warm water 2 tsp salt 1 tbsp olive oil 3-1/2 cups (875 ml) all-purpose flour

INGREDIENTS FOR 1 MARGHERITA PIZZA 2 tbsp olive oil 2 cloves garlic, chopped 1 tsp fresh thyme, chopped 3 tomatoes, sliced into rounds Sea salt Freshly ground pepper 1/2 ball fresh mozzarella cheese, sliced A few leaves fresh basil

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PREPARATION For basic pizza dough: In a large bowl, proof yeast in warm water for 10 minutes. Add salt, oil, and flour. Using a spoon, mix dough gently until a ball of dough forms. Transfer to a work surface. Knead quickly until smooth and pliable. Place in a bowl, cover with a damp cloth, and let rest at room temperature for 30 minutes. Knead dough again, folding it over approximately 30 times to incorporate air into the dough. Divide into 3 balls and place in separate bowls. Cover and let rest for at least 1 hour. To make your pizza crust, lightly flour your work surface. Flatten 1 ball of dough but do not knead. Shape into a disc by stretching out the edges, rotating and gently pulling the disc with your hands, and then use a rolling pin to roll out the dough to the desired size, or toss in the air to let it stretch naturally. For margherita pizza: Roll out 1 ball of dough into a 12-inch circular crust. In a small bowl, combine oil, garlic, and thyme. Arrange tomatoes over dough, drizzle with garlic and thyme oil, and season with salt and pepper. Finally, arrange mozzarella slices over all. Cook in a 500°F (250°C) oven on the bottom rack for 9 minutes. Garnish with basil right before serving.

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THE WORLD’S 60 BEST PIZZAS


34

BRUNCH PIZZAS

MAKES 10 MINI PIZZAS

1 portion basic pizza dough (see recipe on page 032)

TOPPINGS 1/4 cup (60 ml) basil pesto (see recipe on page 040) 10 slices pancetta 1/3 lb Brie cheese, cut into 10 thin slices 10 green asparagus stalks, cut into 4 pieces (about 2 inches each) 10 quail eggs

PREPARATION Roll out dough into a 16-inch circle and, using a cookie cutter, cut out 10 mini pizzas, about 3 inches each in diameter.

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Place mini pizzas on a baking sheet lined with parchment paper. Brush each mini pizza with pesto and top with a slice of pancetta and a slice of Brie. Arrange 4 asparagus pieces in a square over cheese. Cook in a 500°F (250°C) oven for 6 minutes. Remove from oven and break a quail egg inside the asparagus square on each mini pizza. Put back into the oven, cook for another 5 minutes, and serve.

DID YOU KNOW? Quail eggs are considered a delicacy in western Europe and North America, but in other countries like Vietnam and the Philippines, they are a popular street food!

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THE WORLD’S 60 BEST PIZZAS


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