Of their cookbook, The Joy of Pizza, chef Dan Richer and Rome-based meals journalist Katie Parla share favourite recipes from the menu at Richer’s acclaimed Jersey Metropolis restaurant, Razza Pizza Artigianale. This one, the Di Natale, stems from a taste mixture they fell in love with whereas in Naples.
Throughout a pizza tour of Campania — the area of southern Italy that features Naples —Dan and Katie stopped at E’Curti in Sant’Anastasia, a fantastic city situated inside Vesuvius Nationwide Park. We will’t think about a greater place to eat or supply the components that prime this pizza. (The volcanic soil in Campania is a part of what makes the produce grown there so particular, and the ensuing meals so scrumptious.)
E’Curti serves up “trash can” — This sounds higher in Italian, we swear! — a standard Neapolitan pasta dish made out of the scraps a Neapolitan household would have left over after making ready a Christmas (Natale, in Italian) meal: tomato sauce, olives, pine nuts, raisins, garlic, and chilies. On the trattoria, Dan and Katie first tasted this mix tossed with spaghetti, however they preferred it a lot, it obtained them excited about pizza. Again within the States, Dan created the Di Natale pizza and put it on the menu at Razza, the place it shortly turned a success.
Coated in raisins, small black olives, pine nuts, tomato sauce and mozzarella, this pizza is a wonderful vacation deal with, but it surely additionally tastes good year-round. In line with Dan’s bigger philosophy round recent, native and top quality components, he advises utilizing “one of the best raisins you will discover.” Relating to the olives, it’s extra vital to make use of no matter is recent and good high quality, quite than use a particular type. That stated, brine-cured Calletier olives, usually referred to as Niçoise, are a fantastic place to begin.
Excerpted from THE JOY OF PIZZA by Dan Richer with Katie Parla. Copyright © 2021 by Dan Richer. Images 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 lively time, half-hour whole time (excluding dough preparation)
Yield
One 12-inch pizza
Tools
Ooni Pizza Oven
Ooni Infrared Thermometer
Truffle shaver or sharp knife
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 complete peeled tomatoes handed via a meals mill and seasoned with fantastic sea salt, however you should use the tomato sauce of your selection.
3 ounces (75 grams) recent mozzarella, torn or reduce into 1-inch items
2 tablespoons (24 grams) pitted and rinsed black olives, roughly chopped
1 tablespoon (9 grams) pine nuts
1 tablespoon (11 grams) raisins, soaked in scorching water for 10 minutes or in chilly water in a single day, then drained
½ garlic clove
Further-virgin olive oil
Contemporary basil leaves (non-compulsory)
Home made chile oil (Dan recommends pulsing 3 tablespoons (60 grams) of blended toasted complete dried chilies with 2 cups (550 grams) impartial oil (canola or grapeseed) warmed over warmth, then strained. It’s also possible to substitute your favourite model of ready-made chile oil.)
Methodology
This recipe would swimsuit a variety of pizza styles, however Dan’s On a regular basis Dough is clearly a fantastic match. Be sure to arrange your dough forward of time to make sure it rises at room temperature earlier than heating your oven.
Fireplace up your Ooni pizza oven. Purpose for 950°F (500°C) on the stone baking board inside. Use the thermometer to shortly and precisely examine the temperature of the stone earlier than launching.
On a frivolously floured floor, stretch out your dough to 12 inches, then switch to a frivolously floured peel. Spoon the tomato sauce evenly over the pizza dough all the best way to the sting of the raised border. Distribute the mozzarella, olives, pine nuts, and raisins evenly. Shave the garlic excessive utilizing a truffle shaver or sharp knife to 1 to 2 millimeters thick slivers. Drizzle with olive oil.
Slide the pizza off the peel and into your oven. Prepare dinner for 1 to 2 minutes, turning the pizza frequently to make sure a fair prepare dinner.
Take away the cooked pizza and garnish with recent basil, and if utilizing, a drizzle of chile oil. Slice into 6 items and serve instantly.
