Scott’s Pizza Journal has chronicled the lower Manhattan pizzerias that are still serving up slices in the aftermath of Hurricane Sandy. Because pizza is Very Important! And just like my heart, it has to go on.
In fact I am going to make some today, because it is pizza Friday. If you have a working oven, and want to make some at home, here’s a roundup of the things you’ll need:
- Dough: Jim Lahey’s no-knead pizza dough
- Sauce: Marcella Hazan’s simple tomato sauce from The Essentials of Italian Cooking
- Cheese: Mozzarella (I like Stinky Brooklyn)
- Topping: Basil, oregano, red chili flakes
Put the risen dough on a pizza stone, and heat in the oven for 5 minutes on 350 F. Add the sauce, cheese. Bake for 10-12 minutes at 500 F. Take out, sprinkle basil, oregano. Serve with a glass of prosecco (I’m a fan of this pink version) and a handful of chili flakes. Enjoy.