Bring the heart of Naples home with this menu of classic pizza recipes: a pie topped with Mortadella, mozzarella, and a buttery pistachio pesto; pizza stuffed with earthy mushrooms; and a spread of salads, appetizers, and Italian-inspired drinks.
The secret to a tender, chewy crust in these pizzas is letting the dough rise slowly over 48 hours. We recommend making several batches at once of this pizza dough recipe and freezing what you don't use immediately; then, thaw out individual balls of dough as needed.
Our test kitchen article Pizza-Perfect Heat explains how to achieve that beautiful wood-fire blistering in a conventional oven.
The appetizers in this menu are a tasty way to use up leftovers—noodles remaining from a weeknight spaghetti dinner can serve as the base for ham and mozzarella spaghetti fritters, and extra scraps of pizza dough can be fried for the arugula and tomato salad.
The combination of strong Italian coffee and icy granita is a perfect after-dinner treat, but fans of creamy gelato should try our chocolate, pistachio, or olive oil gelato recipes.