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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