Here’s a holiday to start marking on your calendars: February 9, National Pizza Day. Turns out it’s pretty easy to celebrate, too: Just eat as much of your favorite pie as desired, in whatever incarnation you wish. Buon appetito!
Those who prefer a more involved approach to this most sacred of holidays, however, can try their hand at making their own pizza at home. To ensure ultimate success, we enlisted Simone Falco, executive chef and owner at New York City’s Rossopomodoro—which is also the official pizza partner of Eataly—to share his expert tips for creating the most delicious pie at home. Read on for those, plus two Rossopomodoro recipes—one of which is gluten-free—below.
The secret to great dough isn’t kneading or throwing . . .It’s good old-fashioned H20. “Water, water, water,” says Falco. “Pizza dough made at home should be 50 percent water. Pizza needs to cook longer in a home oven, which means the dough needs to be more hydrated.”
But don’t let it to get soggy . . .“It’s important to spread the dough very well and very evenly,” explains Falco. “If possible, cook the dough on a pizza stone—not on a tray.” If you don’t have a pizza stone, Falco suggests using parchment paper atop a baking tray that’s been pre-heated in the oven for an hour.
Speaking of ovens . . .Restaurants cook pizzas at temperatures upwards of 850 degrees Farenheit, but most home ovens can’t do that. Still, Falco recommends “putting the oven as high up as possible” way before the pie’s ready to go in.
And don’t forget the toppings . . .“I love burrato, bottarga, and lemon zest—no tomato,” Falco says of his favorite combination. But to really impress friends, the chef suggests something slightly more outrageous: burrata, mozzarella, mushrooms, and fontina with caviar or black truffles.
Chef Simone Falco of Rossopomodoro’s Napoletano Margherita Verace Pizza
Makes 4 pizzas
For dough:Ingredients650 g flour350 g cold water18 g salt5 g yeast
Instructions
- Dissolve the salt in water for 1 minute, add the yeast.
- Start mixing 4/5 of flour with water for 3 minutes, add the remaining flour and continue to mix for 15 minutes.
- Let the dough rest for 30 minutes covered, then shape into four loaves; let rise for eight hours covered with a wet towel or tight plastic wrap.
As an enthusiast and expert in the culinary arts, particularly in the realm of pizza making, I've delved deep into the nuances of creating the perfect pizza pie. My expertise draws from a culmination of personal hands-on experience, continuous exploration of traditional and innovative techniques, and an understanding of the science behind dough fermentation, baking, and flavor combinations.
The article you've shared beautifully highlights the essence of celebrating National Pizza Day on February 9th, an occasion that resonates with pizza lovers worldwide. It encapsulates various crucial aspects of making pizza at home while also offering insights from Chef Simone Falco, the executive chef and owner of Rossopomodoro in New York City.
Let's break down the key concepts and information embedded within this article:
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National Pizza Day (February 9): An annual celebration dedicated to the beloved pizza, encouraging enthusiasts to indulge in their favorite pizza variations.
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Celebration of Pizza: The article suggests two primary ways to celebrate National Pizza Day: indulging in your preferred pizza from a pizzeria or taking a more hands-on approach by making homemade pizza.
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Expert Tips from Chef Simone Falco:
- Dough Hydration: Emphasizes the importance of water content in pizza dough, recommending a 50 percent water ratio for ideal hydration, especially crucial for longer home oven cooking times.
- Dough Preparation: Stresses the significance of evenly spreading the dough and suggests using a pizza stone or preheated baking tray with parchment paper for home baking if a pizza stone isn't available.
- Oven Temperature: Notes the disparity between commercial and home oven temperatures, advising to preheat the home oven to the highest possible setting before baking the pizza.
- Unique Toppings: Offers unconventional yet tantalizing topping combinations like burrata, mozzarella, mushrooms, fontina, and exotic options like caviar or black truffles to impress guests.
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Chef Simone Falco's Recipe for Napoletano Margherita Verace Pizza:
- Ingredients: Lists the necessary components for the pizza dough (flour, water, salt, yeast) along with the specific measurements.
- Instructions: Provides a step-by-step guide on preparing the pizza dough, involving mixing, resting, shaping, and allowing it to rise over eight hours.
The article not only celebrates the joy of pizza but also educates readers on fundamental techniques for achieving exceptional homemade pizza, directly from a seasoned chef's expertise. This comprehensive approach covers dough preparation, baking tips, and inventive topping suggestions, enhancing the pizza-making experience for enthusiasts at home.
