Pizza Bad Wolf Style

Authentic Neapolitan pizzas are baked in a 900° + stone oven with an wood fire. Even the lair’s kitchen isn’t equipped with one of those, so we’re just going to make do with good ingredients and a couple of tricks. (Plans are in the works for the wood fired stone oven..)

I’ll use a whole wheat flour for the crust, some nice plum tomatoes, fresh mozzarella, aged cheddar, sea salt, a bit of left over pancetta, some fresh garlic, fresh basil, oregano, parsley.

Plus my massive 3/4″ think pizza stones, one on a rack at the top of the oven, and one resting on some terra cotta saucers at the bottom of the oven. A good stone, properly heated is very key to a crisp crust, and a well browned toppings.

I’ll start by preheating the oven to it’s max, and let it sit there warming the stones, while I make the pizza dough.

If you’ve ever made French bread at home, you’ve made pizza dough. Traditional, pizza dough in Italy contains nothing but flour, salt, water, and yeast.

This dough contains a few more ingredients, fat in the guise of olive oil is added to make the dough more supple, and honey is added to feed the yeast and give the bread a touch of sweetness. I like a simple, versatile pizza dough recipe for home baking. After mastering a nice simple dough, I can feel free to experiment with extra add ins.

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