Neapolitan Pizza Margherita – Wood Fired Pizza

Neapolitan Pizza Margherita - Wood Fired Pizza

Chef Jason Hill visits with Executive Chef Greg Stillman, where he learns how to make an authentic Neapolitan Pizza in a wood fired pizza oven. Stillman — a veteran of California restaurants including French Laundry in Yountville, and Catal and Naples in Downtown Disney — starts out by making his Neapolitan pizza dough recipe with Caputo flour. After showing how to punch and spin the dough, he tops the traditional Neapolitan Margherita pizza with Antonina tomatoes, fresh cubes of mozzarella and a few torn leaves of fresh basil.

The wood fired pizza oven — which reaches up to 800 F — takes just a few minutes to cook. In your home oven, cook it on a pizza stone at 500 F for at least 10 minutes on the bottom rack closest to your heating element.

GET THE RECIPE: http://cookingsessions.com/neapolitan-margherita-pizza-recipe/

NOTE: Rapour is now closed. You can find Greg at the Purple Palm Restaurant inside the Colony Palms Hotel in Palm Springs!

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20 Comments

  1. honestly… I don't see how san caned San Marzano could be better than ripe fresh good local tomatoes sauce… or even best domestic canned tomatoes. or Italian flour .
    at least they are not so hypocrite and accept that a fresh local basil and mozzarella is your best option.
    it's Al about snobbish and Italian guys position their products, I believe.
    cheers and enjoy pizza , with your taste buds not with marketing bullshiters !
    viva la pizza!

  2. Andrea hai ragione fate fare le pizze agli italiani , ma come fa a stare dietro quel banco. è semplicemente vergognoso!!!!

  3. lol he says its white oak and its clearly fake wood you can see the gas coming out so uniform from the quote on quote white oak. He makes the pizza with yeast, not a natural leavening ,, not true pizza sir

  4. I don't understand why trying to emulate something if the ingredients are not the same.
    I'm not saying he can't cook an "italian-like" pizza, just do something different than the margherita, every part of the world has its own quality/fresh products, create your good mix of ingredients and bake it! That's the good thing of the pizza, if the dough is right and you'll put on it 2-3 balanced flavours you cannot fail…or you can order all the ingredients from Italy but does it worth?

  5. IL SIGNOR ESPOSITO, SI RIVOLTEREBBE NELLA TOMBA SOLO VEDENDO IL PROCEDIMENTO DI STESURA.
    DIFFIDATE DA QUESTE PERSONE CHE FANNO SCENA DI FRONTE A UNA VIDEOCAMERA.
    CHE NAPOLETANO QUI IN MEZZO CE BEN POCO

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  7. Are your hands supposed to be black and sooty when eating a wood fire pizza? I went to a new pizza place that makes pizzas like this by my house and my pizza had ashes on the bottom. Made ny hands black and sooty. Tasted like licking my outdoor fire pit. 

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