Green and white pizza

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Pizza is a sensitive topic among those of us from the New Haven area. There is a constant war between the patrons of two pizza places, both famed for their thin crust pizza, on Wooster Street. There are those who claim Sally’s Apizza is the best pizza and those who would give that title to Peppe’s. Neither side ever gives an inch and there’s never any grey area. Like, maybe they’re both really freakin’ good? Me, I’ve always preferred Sally’s — it’s where my family went for special pizza nights out. Sally’s is a hole-in-the-wall kind of place with huge brick ovens blazing in the back, about 15 booths total, and a line out the door and snaking around the block every weekend night. Going to Sally’s was always a fun affair as a kid. The waiting in line, the people watching, the anticipation of the huge jelly roll pans of pizza getting plunked down on the table, the pizza melting in your mouth. Even though the standing in line isn’t nearly as exciting now that I’m an adult, I still try to make it back there every couple of years. Just the thought of their pizza makes my mouth water. 

One of my favorite pizzas has always been Sally’s white clam pie. But, this green and white pizza is certainly a contender for the most favorite list. The recipe for this pizza and dough was circulating around a bit a few months ago, courtesy of Sam Sifton at the NYT and Roberta’s Pizza in Brooklyn. I had to try it since I love arugula and have never had it like this — as a salad on a pizza. I’m so glad I did. Every time I take a bite, I let out a little mmm…and sink back in my seat to chew slowly and savor every bit. The ingredients are few, but the flavor is stunning. And the best part is that I can make it at home whenever I get a hankering for it (which has been at least once week!). The recipe for the dough calls for a special type of flour. I have used regular old all-purpose flour in its place and have just had to add a little more in the kneading to get it to the right consistency. Enjoy! 

Green and White Pizza
Serves 2
Print
Cook Time
3 min
Total Time
3 hr 25 min
Cook Time
3 min
Total Time
3 hr 25 min
For the pizza dough
  1. 1 cup plus 1 Tbs. 00 flour
  2. 1 cup plus 1 Tbs. all-purpose flour
  3. 1 tsp. salt
  4. 3/4 tsp. active dry yeast
  5. 1 tsp. extra virgin olive oil
For the toppings
  1. 4-5 oz. fresh mozzarella
  2. Extra-virgin olive oil
  3. Salt
  4. 1 oz. Parmesan, finely grated
  5. 5 handfuls baby arugula
  6. 1 lemon, juiced
For the dough
  1. 1. Combine flours and salt in a large bowl.
  2. 2. Stir yeast and olive oil into 1 cup of lukewarm water.
  3. 3. Add the yeast mixture to the flour. Mix and knead until well combined (approximately 3 minutes) then let the mixture rest for 15 minutes.
  4. 4. Knead rested dough for 3 more minutes. Halve the dough and shape each half into a ball.
  5. 5. Cover with damp cloth and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator.
For the pizza
  1. 1. Preheat oven to its highest setting.
  2. 2. Place pizza stones or pans in oven to heat prior to placing your pizza on them.
  3. 3. On a heavily floured surface, shape each ball of dough into approximately 12" rounds. The dough should be stretched until very thin.
  4. 4. Brush olive oil over the dough. Break the mozzarella into small pieces and place them evenly over the dough. Scatter the Parmesan and a pinch of salt over the top.
  5. 5. Transfer the pizzas to the pizza stones and bake until the crust is golden, 4-8 minutes.
  6. 6. While pizzas are baking, put arugula in a large bowl, dress it with lemon, a pinch of salt, and a glug of olive oil.
  7. 7. When the pizzas are done, remove from oven, place the arugula on top and serve immediately.
Notes
  1. If your dough is really thin, moving it to the pizza stones before adding toppings certainly makes life easier.
eatsbykathy http://www.eatsbykathy.com/

 

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