Pizza alla Di Piazza

Prep Time
Cook Time

“Why I love Pizza….it is always a perfect canvas for exploration, flavors and creativity.  There doesn’t have to be any rules, however, using high quality ingredients is always the best way to approach it though.  Although there aren’t any very strict rules, I prefer simplicity for my pizza’s.  Usually only 2 – 4 toppings including the cheese.

On this pizza day, we made a few pizza’s using different ingredients, bases and cheese.

Cheese – we used Caciocavera Fresh for most of the pizza’s, but used only Pecorino Romano for the Sicilian Sfincione style pizza we made.


The Base – we used d.o.p. san marzano tomatoes on most of the pizza’s.  I like to always make at least one bianco pizza that has only evoo as the base.  We also used fig jam for one of the pizza’s.  Again creativity is why I love pizza.

The Pizza’s:

  1. Tomato, Bottega Ditalia Salsiccia, Sliced Green Olives, Caciocavera
  2. Tomato, Bottega Ditalia Salsiccia, Sauteed Onions (carmelized), Caciocavera
  3. Tomato, Sliced Prosciutto di Parma, Sauteed Onions (carmelized),
  4. Tomato, Bottega Ditalia Salsicca, Volpi Pepperoni, Caciocavera
  5. Tomato, Semidried Cherry Tomatoes, Radici of Tuscany Artichokes, Caciocavera
  6. EVOO, Sliced Prosciutto di Parma, Sauteed Onions (carmelized), sliced green olives, Caciocavera
  7. Fig Jam, Sliced Prosciutto di Parma, Goat Cheese
  8. Anchovies, Garlic, Tomato, Pecorino Romano, Seasoned Breadcrumbs, EVOO for Finishing”
In addition to the recipe, I’ve included a bit of info that y’all can use at your discretion.  Let me know if you would like me to elaborate more on any step. Generally I’ve found bread recipes are only helpful to a certain degree as experience in knowing how long proofing should be can vary widely based on room temp/humidity, flour type, kneading, etc.  This recipe / process is taken from classic Neapolitan dough preparation, but has been refined and tweaked quite a bit, and continues…
Makes two pizzas:  10″ – 12″  in diameter

250 grams Caputo 00 Chef Flour (about 2 cups)

1/4 cup warm water
1/2 cool water
1/4 tsp Active Dry Yeast
1 tsp Fine Sea Salt
1/2 tsp Granulated Sugar
  • Dissolve yeast in the warm water w/ the sugar.
  • In the stand mixer bowl – add the cool water and dissolved yeast
  • With the mixer on slow speed (w the paddle installed) add about 1/3 or so of the flour and mix (increasing the speed) for a minute or two,  until a smooth “batter” forms.  This helps to develop the Gluten in the dough.
  • Add remaining flour and salt.  Once the dough comes together, switch to a dough hook and use a slow/med speed to kneed the dough for 8-10 minutes.
First Proofing:
Form dough into a ball and transfer to a bowl lightly oiled with evoo and cover with plastic wrap until rested and has slightly grown in size.  (approx 1.5 hours)  *Since very little yeast is used, the dough won’t dbl is size that is common for bread recipes.
Second Proofing:
Remove dough from bowl and portion into two dough balls.  Place on floured sheet pan, cover well with plastic wrap and a towel to make a tight seal, and refrigerate for 24 hours
Remove dough balls from fridge 1.5 hours prior to making pizza to allow the dough to be more workable.
*An alternative / quicker method is to forgo the 2nd long proof in the frig and instead proof the dough the 2nd time at room temp (approx 4 hours) Care must be taken so that the dough balls do not over proof (ie  more than dbl in size).  (If it appears the dough would be ready too soon, it can simply be put in fridge to slow down the growing dough a bit).  The goal is to have the dough “rise” in the oven – and making sure the dough doesn’t “over proof” is key!
*The longer (refrigerated) second proofing yields a more favorable crust that tastes less “yeasty” & is definitely worth the extra preparation day.
*The sugar simply helps with the browning of the crust in a conventional oven that tops out at about 500 degrees.
Use a baking stone or baking steel.  Preheat oven for an hour at max temp prior making pizzas.


Brian can provide you a recipe for the dough, it is his recipe.  It uses Caputo 00 Flour.


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