I didn’t start off as some formally educated chef guy. I brewed beer for a residing till I changed into nearly 30. Sounds like a dream, doesn’t it? While I became operating at a brewery outside Mito in Japan, I befell to consume the nice pizza of my existence. Best pizza—in Japan? Crazy, proper? After that journey, I knew that I wanted to concentrate on pizza and make it in my personal noticeably non-public manner. When I back to Philly, I opened Pizzeria Beddia.
My methods are vintage-faculty: Use the very best quality components, make nearly the whole lot from scratch, and take some time to do it proper. You could make the identical exquisite pizza that I make on the restaurant in your private home, the use of your ordinary oven. That’s how I were given my start, and it’s why I wrote a book, Pizza Camp, which comes out this month. Practice—and, ok, a few straightforward tips—makes pizza.
Please, wait till your dough is room temperature. It’s well worth it.Photo by way of Alex Lau1. Store-offered Pizza Dough Is Totally Cool—If You Handle It Right
I make the dough at Pizzeria Beddia from scratch, the usage of natural bread flour, water, sea salt, clean cake yeast, sugar, and additional-virgin olive oil. But I like the concept of human beings buying dough—as long because it’s from a very good pizzeria. No matter what dough you’re working with, let it come to room temperature (you want it to be malleable), and make sure to flour whatever the dough touches—your counter, your fingers, your peel, if you have one—to save you sticking.
Fresh and low-moisture mozzarella make for a prevailing mixture.Photo by Alex Lau2. You Need Two Kinds of Mozzarella
I dot the stretched dough with 1/2-thumb-length pieces of fresh mozzarella (see photograph above), then I pinnacle the relaxation with shredded low-moisture mozz—much like at Di Fara in Brooklyn. It’s not about the ratio; it’s approximately coverage. The mozzarella needs to be complete milk. If you’re going to reduce calories with the cheese you’re placing for your pizza, you’re doing it all incorrect.three. Know When to Top
Some toppings, like hardy greens, are exceptional cooked from the begin with the dough. But others, like really high-quality anchovies, you need to feature to the finished cooked pie.
Cook with the pizza: Thinly sliced asparagus, boiled (crumbled) new potatoes, sautéed mushrooms, or fresh infant spinach