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| It's almost begging: 'bite me!' I sure did :) |
Sometimes, when the pizza cravings hit, there might not be an oven available - or perhaps you just don't want to fire up your oven, for whatever reason. So, what about the stovetop then? Googling 'stovetop pizza' gives way more than ten million hits so, apparently, it's doable alright! Just get your dough ready in advance, as usual, grab a pan and you're good to go. But hey, what about that amazing slightly charred, Neapolitan style leopard crust? Yup, you can fix that too, but you do need the specialty item that's also a must-have for the super delicious desserts like Crème Brûlée or Crema Catalana: a kitchen torch!
I'm not sure how I found Andrea - probably more widely known as CuoreDiCiccolato on the web - but he seems to be a really nice guy who knows what he's doing in his kitchen, he's got this truly beautiful Italian accent and, talking about pizza: shoot, he's Italian! So, I checked his YouTube video about Neapolitan style stovetop pizza and knew I just had to give it a try.
Andrea's dough recipe is way more exact than anything that I can handle so I just winged it, being careful not to add too much flour (you can always cope with a dough that's perhaps a bit too sticky but the other way round is basically impossible). The pan I used is a shallow DeBuyer Mineral B carbon steel pan and the torch a heavy duty Sievert Handyjet 2282. The result? I'd guess Andrea would say something like this: pretty spectacular!
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| Crazy delicious, the Parmesan shavings almost melting in the mozzarella and pesto topping. Rucola on top gives the final green and tasty touch! |
