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Making pizza at home is an art that Dan Reacher of Razza Pizza takes seriously. In fact, so seriously that his new cookbook, The joy of pizza, takes eight pages to explain a detailed method of baking pies at home.
Although we were unable to provide you with all of these pages, we made sure that this recipe, adapted from the book, included his basic methods of baking the perfect pizza. This particular pie caught our attention because it includes two foods we especially love: Brussels sprouts and anchovies.
Two slightly contradictory flavors in themselves, in this pizza, they are combined with a mixture of cheese to obtain a perfectly balanced pie. Anchovies, in particular, bring some benefits to the party as it is a good source of omega-3s. In addition, in this recipe they are prepared in high quality olive oil, which has its advantages.
As mentioned, the recipe includes all the details you need for a perfect pie, but when it comes to baking, Reacher has a few more tips: “I’m to use the heat of the broiler to get the oven and the stone or steel even more hot, ”he explains,“ I start by preheating the oven for at least an hour, then turn on the broiler for 10 minutes before loading the pizza. The extra heat absorbed by the stone or steel turns into a great oven spring and a strong, crunchy, well-browned running gear. “
Reacher also mentions that if you don’t have the right equipment – such as baking stone or steel – “you can use an inverted half-sheet tray, but it won’t retain and transfer heat efficiently, so I don’t recommend it.” may result in an insufficiently caramelized base.
But the scariest part of the process? Actually put your pizza in the oven. The key is to make sure you flour the crust first. But if you find that your pizza is a little stuck, instead of struggling to fix it, Reacher says, “I just fold the dough in half and make it into calzone, the tastiest way I know of recovering from a round pizza failure.”
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