Saturday, 1 December 2012

Neapolitan Pizza

Guest post from Jar Head:

Better than delivery...

There is nothing better then pizza - sweet, chewy and crusty bread with tomatoes, cheese and basil. Combined with a good beer you hit all of the required food groups (well, at least the important ones).

First you need the dough - start with my pizza dough recipe. Remove the dough from the fridge 2 hours before making the pizza. Dust your counter with flour and place the ball on top and press into a disk. Cover with plastic wrap and cover with a tea towel. Leave for 2 hours to rest.

Preheat the oven about 30-45 minutes before making baking as high as the oven goes and use a pizza stone if you have one.

After the 2 hour rest, begin to gently stretch the dough out until it is about 10-12 inches in diameter. Place on a pizza peel and top with ingredients of your choosing. Less is more here - we like to use crushed canned tomatoes for a sauce topped with garlic and buffalo mozzarella and sometimes anchovies.

Slide onto pizza stone and bake until browned on top. Serve with freshly chopped basil.

Pizza Beer Pairing: Pizza and beer just seems to be a match made in heaven and you cannot really go to wrong here. IPA's, belgians, pilsners and even sours would work well against the sweet tomato sauce and yeasty bread. Tonight we went with Steamworks Pilsner.

1 comment:

  1. Oh man that looks good. You're making me hungry!