Hearth-Fired Pizza, Three Ways
Al fresco dining is a highlight of early summer, when sunlight lingers and meals extend into the evening. I relish the scent of woodsmoke in the air, punctuated by a warm breeze.
My favorite pizza dough recipe requires 00 flour, the finest grind, essential for a Neapolitan-style bake. Fresh sauce is best when made to taste with crushed San Marzano tomatoes, oregano, red pepper flakes, olive oil, and salt. Hearth-fired pizza requires intermittent rotation to ensure an even char, and the internal temperature of the oven — taken on its floor with an infrared thermometer — should reach 800°F.
Here are three pizza recipes for a leisurely, casual dinner outdoors:
PROSCIUTTO, RICOTTA & FIG
To your favorite kneaded and shaped pizza dough, top with:
A ladle of sauce
Figs, halved lengthwise
Dollops of fresh, whole milk ricotta
Ribbons of prosciutto (best from the region of Parma, where pigs raised for ham are fed whey from Parmigiano-Reggiano)
Finishing oil and flaky salt
BROCCOLI RABE & SPICY ITALIAN SAUSAGE
To your favorite kneaded and shaped pizza dough, top with:
A ladle of sauce
Broccoli rabe, sautéed in minced garlic
Hand-crumbled spicy Italian sausage
Grated parmesan and asiago cheeses
Finishing oil and flaky salt
SQUASH BLOSSOM & BURRATA
To your favorite kneaded and shaped pizza dough, top with:
A ladle of sauce
Ribbons of green zucchini
Whole squash blossoms
Burrata (or fresh mozzarella packed in brine)
Finishing oil and flaky salt
Best served with a cold garden salad dressed in herbed vinaigrette. To dip charred crust, serve ramekins of dipping oil with grated parmesan and coarse salt. This oil adds heat, made with three different chilis, crisped garlic and dried shallots.
