Pizza On A Wire

In Naples

While Naples is home to an overwhelming number of pizzeria, these local favorites are pictured in “In Pizza Veritas,” from La Cucina Italiana’s March/April 2009 issue.
L’Antica Pizzeria Da Michele
Via Cesare Sersale, 1/3, Naples
Tel. 0815.539204
damichele.net

Margherita and Marinara are the only two pizzas served at this popular joint that’s been around since 1870. Located at the threshold of the Forcella neighborhood, Michele Condurro, son of Salvatore and grandson of Michele, the founder of the pizzeria, are faithful to the area’s long pizza-making tradition.

In pizza veritas

Italy's most widespread contribution to world cuisine originally comes from Naples, where making true pizza is a time-honored technique and tradition.

IN CALIFORNIA

A16
2355 Chestnut St.
San Francisco, 94123
Tel. 415.771.2216
a16sf.com
With cuisine focused on Campania and true Neapolitan pizza, plus a stellar wine list heavy in southern Italian labels, A16 quickly has become a neighborhood favorite. The cuisine of Campania and the wood fired pizzas of Naples brought to San Francisco's Marina neighborhood .

TO MAKE THE DOUGH NAPLES STYLE

I borrowed the making of the dough from the la Cucina Italiana magazine revealed by the true craftsman of Naples . The ingredients of Toppings are what I use on my own pizza. Which I lovely call Pizza On A Wire , So here goes.

Ingredients For the dough:
4 cups unbleached ”00” flour or all purpose flour (See Note)
2 teaspoons fine sea salt
1 package active dry yeast or a ¼ teaspoon
1 ¼ cups warm water
2 tablespoons extra virgin olive oil plus more for bowl

Ingredients For the topping:
3 ounces ricotta cheese
3 ounces provolone
Salt and freshly ground pepper
1 clove garlic, chopped cheese thinly sliced (See Note)
Extra virgin olive oil
¾ pound fresh porcini mushrooms sliced
24 whole black olives cut in half
1 15-ounce can tomato puree

Note: “00” flour, San Marzano tomatoes, mozzarella di bufala, mozzarello fior di latte can be mail ordered from Teitel Brothers,
Call 1-800-850-7055

Note: Stir fry mushrooms with chopped garlic with one or two table spoons extra virgin olive oil until garlic is a golden color . Let cool and keep mixture together .

Sprinkle yeast over water; let stand until yeast is creamy, 5 to 10 minutes.
In a large bowl, whisk together flour and salt; form a well in center. Add yeast mixture and oil; stir until dough just comes together. Turn out dough onto a lightly floured work surface and knead vigorously, for 10 minutes. Cover with damp towel and let it rest for 10 minutes, then knead vigorously for 10 minutes more. Lightly oil a large bowl. Form dough into ball, transfer to bowl and turn to lightly coat with oil. Cover bowl with plastic wrap and refrigerate overnight.
Punch down dough with your fist (dough will be stiff), then fold sides over one another, turn dough, tightly cover bowl with plastic wrap and refrigerate at least 4 hours to 24 hours.
Divide dough into 4 pieces; shape pieces into balls and place on a lightly floured work surface, leaving a few inches between balls. Loosely cover with a damp dish towel (not terry cloth) and let rise at warm room temperature until doubled, about 2 hours ( if skin forms on dough while rising, lightly spray surface with water ).

HEAT STONE WHILE DOUGH RISES

Position rack in lower third of oven. Place pizza stone on rack. At least 45 minutes before baking pizza, heat oven to maximum temperature (500 to 550 degrees).

A INSTRUCTIONS TO ASSEMBLE PIZZA

On a lightly floured work surface, press 1 dough ball with fingers to begin to shape into a round. Use your fist and hands to gently stretch dough to a 10 inch round.
( A floured rolling pin can be used to help roll out dough). Transfer dough to a lightly floured peel: gently shake peel to make sure dough does not stick.
Working fairly quickly, spread a 1/3 cup sauce over dough, leaving about a ½ inch border. Sprinkle fresh spinach leafs over sauce Add 3 ounces of each cheese ( Provolone, and Ricotta ). Arrange cheese over spinach. Add sliced olives over pizza .Sprinkle stir fried garlic, mushrooms, salt with the olive oil over entire pizza. Slide pizza on stone . Bake until cheese is melted and bubbling in spots and edge of dough is crisp and golden, about 7 minutes. Remove and serve.

Cheers,
Gary

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