There’s absolutely nothing better than coming home after a great day outdoors and firing up the pizza oven. Last Saturday was one of those picture-perfect days: spending the daytime out on the water, and heading straight to the outdoor kitchen the moment we got back. After catching the fresh wind all day, you only want one thing: some seriously good Pizza Napoletana.
The dough had a beautiful, long cold fermentation, which gives it that characteristic light, airy crust packed with flavor. When you fire up the oven to that sweet spot of high heat, you get that coveted leopard spotting (those beautiful dark charred spots on the crust) in under a minute.
Topping Combination: We started with a solid base of quality tomato sauce and creamy mozzarella. The moment the pizza came out of the oven piping hot, we topped it off with:
- Paper-thin, salty prosciutto (which beautifully melts from the residual heat)
- Fresh, peppery arugula
- Sweet, juicy cherry tomatoes, cut in half
- A generous dusting of freshly grated Parmesan cheese
We also made a classic Margeritha.
Svenny’s Tip: By adding the arugula, prosciutto, and tomatoes after baking, you keep the perfect contrast between the hot, crispy crust and the fresh, cool toppings. The ultimate reward after a day on the water!
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