Broiled Neapolitan-Style Pizza
About This Recipe
|Yield:||4 twelve-inch pizzas|
|This recipe appears in:||Broiled No-Knead Pizza (No-Knead Pizza 102)|
- About 12 ounces crushed San Marzano tomatoes or another variety of premium plum tomato
- Kosher salt
- No-knead pizza d
Season tomatoes lightly with salt. Place in a strainer lined with cheesecloth or paper towels and set over a bowl to drain excess liquid. Reserve strained tomato juice for another purpose.
Turn broiler on high to preheat. Place the largest cast iron skillet you have under the broiler, on the stove over maximum heat, or on a ripping hot grill. After about 20 minutes, both the broiler and the skillet should be hot enough.
Roll out or stretch pizza dough as thin as possible on a floured cookie sheet. (If you have a pizza peel, roll it out on the counter then transfer it to the peel.) Immediately top with tomatoes, sopressata, and mozzarella, torn into large chunks.
Invert skillet and transfer pizza to underside. Slide under the broiler as close to the heating element as possible without generating copious smoke. Cook until dough is puffy and well-charred, about 3 or 4 minutes, rotating skillet 180 degrees halfway through cooking to brown crust evenly.
Remove excess flour from crust with a pastry brush and transfer pizza to a plate. Top with finely grated Parmigiano-Reggiano, basil, and a light drizzle of olive oil. Slice and serve.