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Create the perfect symphony of creamy cheese and crunchy crust with this new white pizza recipe. Chef Daniele reinvents the iconic Roman pasta dish as a pizza with a Neapolitan twist. Want to make your own pizza dough?
Nov 17, 2021 · At his L.A. restaurant, Pizzana, noted chef Daniele Uditi wows diners with his use of creative flavor combinations, freshly-sourced ingredients, and unique Southern Italian techniques. But the real star of the show is his dough—made with a 64-year-old starter he ferried over from Italy in a jar.
- Paul Feinstein
- Don’T Toss Your Dough
- Do Use A Pizza Stone
- Don’T Over-Top Your Pizza
- Do Put The Cheese on Last
- Do Cool Your Pizza on A Rack
- Do Finish with Oil
- Bonus Tip
Tossing does nothing to make pizza better. It’s show-offy at best and will lead to torn crust at worst. Stretch it by hand on the counter to make sure your crust has an even and consistent thickness from edge to edge.
You’ll never get the crunchy bottom crust if you cook your pizza on a sheet pan. Preheat the stone in your oven at 500°F a good half-hour before cooking. For super crunchy crust, turn on your broiler to get the stone extra hot five minutes before you cook your pizza.
Too much moisture is the enemy of pizza and overtopping your crust will make it soggy. Throw on just enough toppings to get a perfect mix of each ingredient in every bite. You want some of the crust visible in between the toppings.
Most cheeses cook faster than dough, so only add your cheese three to five minutes before the pizza is fully cooked.
Immediately transfer your cooked pizza to a wire rack. If you put it on a wooden pizza peel or board, that crisp bottom you worked so hard for will steam and get soggy before you can enjoy it.
For extra richness and flavor, drizzle your pizza with extra-virgin olive oilonce it’s out of the oven. If you add it at the beginning, it will smoke and develop a bitter taste.
Frozen pizza is a culinary convenience we can get behind, particularly when an eight-minute bake in the oven yields Daniele Uditi’s classic margherita, pepperoni, or creamy cacio e pepe. Order frozen pies from Pizzana at goldbelly.com.
Aug 10, 2020 · Daniele Uditi is the owner and head chef at Neapolitan nirvana restaurant Pizzana in Los Angeles. There, he uses his family’s 60+-year-old starter to create masterpieces with mozzarella and hand-crushed tomatoes.
- Paul Feinstein
Sep 1, 2022 · The crust should be approximately 10 inches in diameter. Once the crust is ready, transfer it from the countertop to a pizza peel. Meanwhile, grill zucchini and eggplant with olive oil, salt and pepper until lightly charred.
Jun 24, 2021 · The owner of the two Pizzana pizzerias in LA talks with Italianfood.net on his secrets of pizza making with authentic, high-end Italian ingredients. Neapolitan Daniele Uditi can be defined as the classic self-made man.
No need to smuggle ingredients from Europe—you can make a classic thin, blistered-crust pizza from scratch with grocery-store items. This recipe and others like it can be found in the article “This Is the Secret to Creating Perfect Neapolitan Pizza at Home.”
