A16 is known for their amazing Neapolitan style pizzas. These pizzas are very different from “American style” pizzas as the toppings are kept very simple, the flour used is the super fine “00” flour imported from Italy, and the tomatoes used are imported canned San Marzano tomatoes.
Planning ahead is key as this dough must be started the day before so that it can sit overnight. The next day, after punching down the dough, you must refrigerate for another 4 to 24 hours. Then, the dough balls must sit on the counter for 1.5 to 2 hours before using.
My husband topped this pizza with coarsely grated grana, fresh basil leaves, green olives, chile flakes, garlic, fresh mozzarella and an egg. The recipe didn’t call for an egg, but it is common in Italy to top pizzas with an egg, so we wanted to try it.
Delicious!!! The crust is phenomenal and we loved the egg on top. We can’t wait to try more pizzas using this dough.
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