Fresh out of the oven at Pizzeria Verità
is known for its Neapolitan-style wood-fired pizza. The restaurant is nominated annually in Seven Days
readers' choice awards, and is No. 1 on TripAdvisor (up from No. 2 last week) for Burlington-area pies. (See my story about learning tricks of the dough here
.) This means that sometimes you can't get a table at the restaurant.
If you find yourself out of luck — or you're planning a party — here are five secrets from Verità co-owner Leslie Wells for making the best-tasting pizza at home:
- Use a dough recipe with a long fermentation process; this gives the crust more structure and airiness.
- Source the freshest, highest-quality ingredients for topping.
- Never underestimate a great cheese.
- Get your oven as hot as possible, and finish with the broiler to cook the top.
- Keep it simple; don't over-top the pizza. The key is to have flavors that complement, rather than overwhelm, each other.
Of course, Wells also has a sixth suggestion: "When all else fails, come to Pizzeria Verità!"
What tricks do you
have for making pizza at home?