Scott Volpe shows us how to toss pizza dough like a champ and make this great recipe.
Fiamme Pizza is rooted in the authentic art of pizza making. The restaurant uses imported Neapolitan flour, San Marzano tomatoes, fresh fior di latte (mozzarella), fresh basil, and a variety of other locally sourced ingredients. Their natural fermentation process for the dough yields a light, crispy flavor with a wood smoke char.
Here is the recipe for their Pesto Artichoke Pizza:
Top your fermented, stretched, pizza dough with these ingredients:
- Lightly coat the pizza dough with pesto as the base
- 1 artichoke heart
- 3 ounces fresh mozzarella
- 1 ounce goat cheese
Cook at 550 for 7 to 10 min
Owner Scott Volpe is also the recipient of numerous awards for his culinary and dough tossing skills. If you’re lucky, he just might give you a show during your dinner.
With more than 17 different types of pizza, you’re sure to find something that satisfies your taste buds.
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