Can't resist the warm, enticing aroma of a perfect homemade pizza with a crisp crust topped with creamy mozzarella and juicy tomatoes? Now you can become an expert pizza maker using Charles and Michele Scicolone's Pizza--Any Way You Slice It. Their simple techniques and 100 innovative recipes will have you making top-quality, authentic pizza right in your own kitchen.Inspired by a trip to Naples, the birthplace of pizza, Charles and Michele became determined to find ways to duplicate their
Da Michele is one of the oldest and most famous pizzerias in Naples. Since it is located on a small street, we could not locate it on a street map, so we gave out hotel concierge the address and asked for directions. The concierge, a very haughty gentleman, took a look at the address and his eyebrows shot up. "I would not go there," he sniffed, implying that it was not in a safe or classy neighborhood. We went anyway and found the place surrounded by late-model Mercedes and BMWs and the entrance crammed with well-to-do Italians dressed in designer clothes. Hardly a threat by anyone's standards. The pizzeria was so crowded that we could not get in, so we returned the next day for an early lunch.
Simplicity is what makes Da Michele so special. The walls are white, simply decorated with a few poems and quotations about pizza. The menu is as basic as could be: Only pizza marinara and pizza margherita are served. No other toppings are available, no other kinds of pies are served, no appetizers, side dishes, or desserts. Ever. When you are that focused, you have to be good, and Da Michele's pizzas are some of the best we have eaten. Light and tender, they seem to melt in your mouth.
The pizzaiolo, a fellow whose uniform was as white as the walls, looked as if he had been casually turning out perfect pies all his life. When they saw us taking his picture, his assistants who work the oven demanded we take their photo, too.
Place the dough on a floured surface. Holding your hands flat, pat the ball out evenly with your fingers, lifting it and turning it over several times, until it reaches a 9-inch circle. Do not handle the dough any more than is necessary. If the dough seems sticky, dust it lightly with flour.
Dust a pizza peel or rimless cookie sheet with flour. Carefully transfer the circle of dough to the peel. Shake the peel once or twice to make sure the dough does not stick. If it does, sprinkle the peel with more flour.
Quickly top the dough with the sauce, spreading it to within 1/2 inch of the edge using the back of a spoon. Scatter the garlic and oregano over the sauce. Drizzle with the oil.
To slide the pizza onto the prepared baking stone, line up the edge of the peel with the back edge of the stone, then tilt the peel, jerking it gently to start the pizza moving. Once the edge of the pizza touches the stone, carefully pull back on the peel until the pizza is completely off. Once the pizza is on the stone, do not attempt to move it until it firms up in 2 or 3 minutes.
Bake 6 to 7 minutes, or until the dough is crisp and browned. Serve immediately
Here are some pizza marinara variations we sampled elsewhere in Naples:
Pizza alla romana: In step 3, in addition to the garlic and oregano, top the pizza with 4 to 6 drained anchovy fillets. In Rome this pizza is called all Napoletana. In Naples, where all pizzas are alla Napoletana, this variation is called alla Romana.
Old lady's face (Faccia Di Vecchia): In step 3 substitute thin slices of onion for the garlic. Sprinkle with toasted bread crumbs and grated pecorino Romano.
Pizza inferno: In step 3, after adding the garlic and oregano, sprinkle the pizza with capers, crushed red pepper, and grated pecorino Romano.
Pizza forte: In step 3, after adding the garlic and oregano, sprinkle the pizza with spicy pepperoni and drained hot pickled peppers.
Pizza atomica: In step 3, after adding the garlic and oregano, sprinkle the pizza with crushed red pepper and black olives and layer with salami and mozzarella.
Pizza mergellina: In step 3, eliminate the garlic. Top the pizza with one dozen steamed mussels, shells removed.
Pizza all'ortolana (Recipe-Garden Style): In step 3, eliminate the garlic. Top the sauce with peeled roasted red, green, and yellow bell peppers and a handful of pitted and sliced green olives.
Pizza alla siracusana (Syracuse Style): In step 3, eliminate the garlic. Top the sauce with fried eggplant slices, mozzarella, oregano, roasted bell peppers, and green olives.
