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Focaccina
The simplest pizza served in Neapolitan pizzerias

Ingredients:
1/4 dough from master pizza dough recipe (see master pizza dough recipe on Dean & DeLuca web)
cornmeal for sprinkling
1/4 teaspoon coarse salt
1 teaspoon finely grated Parmigiano-Reggiano
2 teaspoons extra-virgin olive oil

Directions:
1. Preheat oven with pizza stone in it to 525 degrees.
2. Shape a pizza, and let it rise a second time (see instructions in master pizza dough recipe).
3. When ready to cook, sprinkle a pizza peel with cornmeal. Carefully place the pizza on the paddle. Top pizza with 1/8 teaspoon of coarse salt, and sprinkle Parmigiano-Reggiano over the rim only. Sprinkle cornmeal on pizza stone in oven. Slide pizza on to pizza stone (see box, page 114). Bake 6 minutes. Remove, and drizzle with the olive oil. Sprinkle on remaining 1/8 teaspoon of coarse salt. Serve immediately.

This is the simplest pizza served in Neapolitan pizzerias -- but a great way to show off your crust. Makes 1 pizza