(Semi) Homemade Neapolitan Style Pizza

3 08 2010

Ever since our first visit to Keste, Robbie and I have wanted to try to recreate a Neapolitan style pizza at home, which is a difficult task, being that they cook their pies for a matter of seconds, at about 800 degrees. HOT! Also, the dough is made in a very specific way….so we cheated a little.

Keste actually sells their dough at $5 a piece- which is actually pretty great when you consider the cost of getting the dough ingredients for Neapolitan pizza.

We turned our oven up to max about an hour before baking, and at the same time, placed the pizza stone in the oven to get it nice and hot. We also let the dough hang out at room temperature so it was nice and easy to handle.

When ready, we shaped the dough on our pizza paddle, and transferred it to the pizza stone and baking sheet (we had 2 pieces of dough). The dough cooks alone (sans sauce, or any toppings) for about 10 minutes. It got nice and browned during the pre-baking portion; much closer to the look of Keste’s cooked crust than I had imagined our little oven could accomplish.

As far as sauce goes, we also went all out authentic and a bought a can of San Marzano tomatoes. They really do taste different- nice and sweet.

Baked crust, getting topped with San Marzano tomatoes

One pie was some awesome local heirloom tomatoes from the USQ greenmarket, and the other was lentil sage Field Roast deli slices and yellow pepper. Both had FYH Jack cheese and Daiya.

Fresh local heirloom tomatoes, basil, FYH jack cheese

We also made some sweet bruschetta for good measure.

Bruschetta with local heirloom tomatoes

I’d totally recommend trying this at home if you are into Neapolitan style pizza. It is really worth getting the authentic dough and playing around!

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