Not Your Grandmother's Pizza
Sure, the ingredients remind me of bagels with smoked salmon and cream cheese, but the pizza version tastes more adult thanks to the rich, smooth panna cucina and buttery fior di latte. Smoked salmon adds salty satisfaction, while the arugula serves up a refreshing smack of bitter.
Since the FDA recently expunged all stateside remnants of the creamy mixture also known as panna da cucina, Goldsmith has come up with a homemade version. Simply mix up equal parts mascarpone and heavy whipping cream. Start by mixing 1/4 cup of each. Since Spacca Napoli churns out 450 pies a day, it makes more sense for them to keep the panna cucina mixture in easy-to-use squeeze jars, but if you don't have one lying around, you can use a plastic bag.
Opening the Dough
Start stretching the dough out on a well-floured surface. Keep your hands moving in the middle of the circle until the pie's about 10 inches wide; it's best to avoid touching the borders to maintain a beautiful cornicione.
What goes with cheese and heavy cream? Why, more cheese, of course. Scatter a few chunks of fior di latte mozzarella evenly across the pizza. Remember the Neapolitan-style rule that less is more.
We'll cook the pie now since the last two ingredients are already ready to eat. Gently slide it onto a pizza peel and then into your 500 degree oven —assuming you don't have access to one similar to Jon's 13,500 lb custom-built wood-burning beauty.
The Crowning Moment
Remove the pizza once the cheese has melted and the crust puffs into a lovely golden brown, about 10 minutes. Gather your smoked salmon and arugula if you haven't done so already.