Riffing on the basic Margherita, chef Dan Richer of Razza Pizza Artigianale, and Rome-based meals journalist Katie Parla created this “Panna Pizza” for his or her new guide, The Joy of Pizza. Panna means “cream” in Italian and it’s the panna that makes all of the distinction right here. As an alternative of a drizzle of extra-virgin olive oil, this pie will get a wholesome dose of cream earlier than it goes into the oven, which ends up in what Dan and Katie name a “a sort of swirly pink, penne alla vodka factor,” which is precisely the kind of scrumptious alchemy we like to stumble throughout. After cooking, the luxurious cream will get balanced with the chew of peppery arugula and a few salty, nutty Parmigiano-Reggiano.
This pie is scrumptious as a result of expertly balanced flavors, but in addition as a result of it adheres to one of many hallmarks of Richer’s pizza-making philosophy: utilizing contemporary, locally-sourced substances at any time when potential. Opposite to common opinion, Richer doesn’t imagine that imported Italian substances are at all times finest for pizza. In reality, a part of what makes his panna pizza so good is the extremely wealthy cow’s cream he sources from a Pennsylvania dairy not removed from his store in Jersey Metropolis.
What is going to make your panna pie nice isn’t essentially sourcing that very same cream from Pennsylvania, however reasonably by doing what Dan advises and utilizing “the very best quality cream you could find.” Should you subscribe to his pizza philosophy, a seek for one of the best dairy in your space would possibly imply you permit your grocery store aisles altogether. Dan has discovered this sort of back-to-the-basics search “might lead you to a superb native dairy,” and we’re all for that.
Use the recipe under to make this deliciously creamy pizza at dwelling.
Excerpted from THE JOY OF PIZZA by Dan Richer with Katie Parla. Copyright © 2021 by Dan Richer. Pictures by Eric Wolfinger. Illustrations by Katie Shelly. Used with permission of Voracious, an imprint of Little, Brown and Firm. New York, NY. All rights reserved.
Time
10 minutes energetic time, half-hour whole time (excluding dough preparation)
Yield
One 12-inch pizza
Tools
Ooni Pizza Oven
Ooni Infrared Thermometer
Ooni Pizza Cutter Wheel or Pizza Cutter Rocker Blade
Ooni Pizza Dough Scraper
Substances
One 12-inch (250 gram) pizza dough ball
¼ cup (56 grams) tomato sauce *Dan’s tomato sauce requires one 28-ounce (800-gram) can of entire peeled tomatoes handed by a meals mill and seasoned with superb sea salt, however you should utilize the tomato sauce of your alternative.
2 to three ounces (60 to 70 grams) contemporary mozzarella, torn or minimize into 1-inch items
1 tablespoon (5 grams) heavy cream (highest high quality you could find)
coarse sea salt
2 cups loosely packed arugula, aka rocket
Freshly grated Parmigiano-Reggiano
Methodology
This recipe would swimsuit a variety of pizza styles, however clearly, Dan’s On a regular basis Dough is the pure finest match. Be certain to arrange your dough forward of time to make sure it rises at room temperature earlier than heating your oven.
Hearth up your Ooni pizza oven. Intention for 950°F (500°C) on the stone baking board inside. Use the thermometer to shortly and precisely examine the temperature earlier than launching.
On a evenly floured floor, stretch out your dough to 12 inches, then switch to a evenly floured peel. Spoon the tomato sauce evenly over the pizza dough all the way in which to the sting of the raised border, then distribute the mozzarella evenly. Drizzle the heavy cream in a spiral excessive and season with salt.
Slide the pizza off the peel and into your oven. Prepare dinner for 1 to 2 minutes, turning the pizza at intervals to make sure a good cook dinner.
Take away the cooked pizza and distribute the arugula evenly excessive, then end with freshly shaved Parmigiano-Reggiano. Serve instantly.
