Impressed by our deep love of Parmesan and the artfully dusted pizzas made by La Morra Pizzeria in Los Angeles, this pizza crust is an ode to decadence. Whereas the recipe isn’t even fairly, effectively, a recipe because it’s so easy, there are some things to remember.
First, whereas shaker Parm is completely acceptable for some issues, a very nice tacky crust requires the good things. Head to your native cheese store and purchase a high-quality wedge of Parmigiano Reggiano. Our recommendation? Search for one thing aged 24 to 36 months. It may be a bit dearer, however the taste — highlighted right here on the crust — will be sure you impress. Second, use a microplane. Its tremendous grate produces ethereal, pillowy shreds.
This recipe is a part of our Crust of the Month series.
Time
5 minutes
Yield
1 pizza crust
Gear
Microplane
Pastry brush
Components
1½ tablespoons (20 grams) unsalted butter, melted
6 ounces (170 grams) Parmigiano Reggiano
Methodology
Use a pastry brush to use melted butter to your baked pizza crust.
Liberally grate the Parmesan immediately over the crust till fully lined.
Slice and luxuriate in!
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