Pizza Novara Recipe

Activate yeast

In a small bowl combine warm water (about 105–115°F / 40–46°C), sugar and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

Mix dough

In a large bowl whisk together flour and salt. Make a well, add foamy yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, knead in a stand mixer with dough hook for 4–5 minutes.

First rise

Form dough into a ball, oil lightly, place in a bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1¼ hours.

Shape

Punch down the dough, divide into two equal portions (for two 10–12" pizzas) or keep whole for one large pizza. Let rest 10 minutes before shaping.

Make parmesan cream

In a small saucepan whisk together heavy cream and milk over medium-low heat. In a small bowl mix cornstarch with a teaspoon of cold liquid from the cream to form a slurry, then whisk into the warm cream. Add grated parmesan, salt and black pepper. Cook gently, stirring, until sauce thickens to a spreadable consistency, about 3–5 minutes. Remove from heat and let cool slightly.

Prepare apricot agrodolce

In a small saucepan combine apricot jam, red wine vinegar and honey. Warm over low heat, stirring until smooth and slightly reduced, about 3–4 minutes. Taste and adjust: it should be tangy-sweet. Remove from heat and let cool slightly.

Arugula dressing

Whisk together olive oil, a pinch of salt and cracked black pepper. Toss arugula lightly with the dressing just before using so it stays vibrant.

Cheese prep

Tear or slice mozzarella so it will melt evenly. Crumble gorgonzola so it can be distributed in small pockets across the pizza.

Preheat oven

Position an oven rack in the top third of the oven and preheat oven to 500°F (260°C) for at least 30 minutes. If using a pizza stone, place it in the oven while preheating. If using a baking sheet, preheat oven to 475–500°F and invert the sheet to heat.

Shape crust

On a surface dusted with cornmeal or semolina, stretch or roll one dough portion into a 10–12" round, keeping a slightly thicker edge for the rim. Transfer to a pizza peel or inverted baking sheet dusted with cornmeal.

Spread base

Brush the dough lightly with olive oil (about 1 tbs). Spread a thin, even layer of the warm parmesan cream across the center, leaving the rim bare.

Add cheeses

Distribute shredded/sliced mozzarella evenly over the cream. Scatter crumbled gorgonzola in small clusters so there are pockets of tangy flavor.

Bake

Slide the pizza onto the hot stone or baking sheet. Bake until the crust is golden and cheese is bubbling, 8–12 minutes depending on oven temperature and thickness. Rotate once halfway if needed for even browning.

Finish

Remove pizza from oven and let rest 1–2 minutes. Drizzle the apricot agrodolce across the pizza in thin lines or small dollops. Pile dressed arugula on top, scatter a tiny pinch of flaky sea salt and a crack of fresh black pepper. If desired, finish with a light drizzle of olive oil.