Homemade pizza doesn’t really get its fair shake because of the ease of having an abundant amount of pizza shops everywhere. I love making it at home and I love making it 2 different styles. A traditional Neapolitan thin crust and a large sheet pan greasy Brooklyn style I grew up on. Both are completely different and delicious in their own ways.
The key to getting a great pizza in the Neapolitan form comes down to dough, a pizza stone, paddle and proper technique with your oven. You can achieve that crispy crust and perfectly oozing toppings by preheating your oven to 550. Place your rack and pizza stone in the top 1/3 of the oven and allow that stone to get ripping hot.
Form your pizza on the paddle and make sure the crust is a thin as you can get without over working the dough. Make sure you have enough flour on the paddle beforehand to ensure your pizza slides off onto the stone.
Top the pizza with what ever your heart desires or any of my favorites; basic margarita, a white with burrata, ricotta, garlic olive oil and parmesan cheese or pepperoni with thinly sliced onion.
Turn off the oven and set it high Broil. Place the pizza on the stone and allow it to cook. It should take about 90 seconds to cook the pizza. After each pizza allow the stone to get hot again and repeat the process.
This style of pizza reminds my of my childhood. We ate this all the time and was something we loved making with our mom. Theres something satisfying in a corner slice of sheet pan pizza that a traditional Neapolitan can’t give. The key to this pizza is allowing the dough to rise on the baking sheet.
Spread out your dough on slightly olive oiled sheet pan and place into the refrigerator for several hours.
Place a rack in lower third of oven and preheat to 525.
Once risen top with sauce and what ever else you wish as a topping and bake pie until golden brown and crisp on bottom and sides, 20–30 minutes.