The Best “naked” Pizza Is Made With Ice Cubes
Naked Pizza may seem confusing at first glance, if not a little scandalous. After all, half the fun is adding a flavorful topping, so what’s the appeal of flesh-colored dough? Naked pizza is more than its name; think of it as a starting point for alternative toppings. The technique is simple, but you will need ice cubes.
Why you should make naked pizza
Naked pizza is essentially pizza dough that is baked without the shell, top, or topping. The filling is usually added after baking. This can be as simple as a mixture of garlic and olive oil, or something more sophisticated, like a dollop of fresh pesto, grated Parmesan and a handful of arugula salad with orange wedges. This type of pizza is great for people who don’t like typical savory pizza or those who avoid a lot of processed cheese.
This is also the best pizza with soft toppings. Anything that doesn’t fit in the oven at 400°F or higher can be added after the dough has baked. You can add ribbons of tender cured meats like prosciutto or rosettes of thinly sliced mortadella, as well as fresh herbs or slices of fresh fruit that will char in a very hot oven.
Why ice cubes work
The problem with baking naked pizza dough is that it lacks protection. The sauce and cheese typically create a hydration barrier that keeps the surface of the dough moist and pliable while the bottom becomes crispy and browned. Without this coating, the dough will float to the surface and immediately begin to dry out and become crispy. While this won’t result in anything inedible, the texture is completely unsuitable for pizza, naked or otherwise. Ice cubes protect the dough and add moisture without adding any flavor of their own.
The ice cubes melt and form a watery film on the surface of the crust. This does a couple of useful things. The evaporating water increases the humidity in the oven, preventing a hard crust from forming before the dough has fully expanded. This ensures maximum “oven spring” which occurs when the yeast bread finally rises in the oven. The top of the crust stays moist while the bottom of the crust browns. By the time the ice cubes have melted and the last puddles have dried, the pizza crust will be fully cooked on the bottom and soft on the top.
How to make naked pizza
Make pizza dough, homemade or store bought. If you are using store-bought material, follow the manufacturer’s instructions before stretching it to your desired shape.
Stretch the dough
Gently stretch the pizza dough to the desired size, using the backs of your hands to avoid making holes. Place the dough on a pizza peel dusted with a little flour, cornmeal, parchment paper, or even crushed potato chips to prevent the dough from sticking. You can do this on a baking sheet, but thin metal tends to warp at high temperatures, and pizza stones and baking steel make an excellent crust. If you don’t have stone or steel, using a cast iron skillet is a great Plan B.
Launch pizza
Place three or four ice cubes in a bowl near the oven. You want them to be done so you can quickly cover the pie and close the oven to retain heat. If using a pizza peel, place the pizza in the oven on a baking surface. Using an oven mitt, pull the rack out of the oven slightly so you don’t have to stick your whole hand in there.
Place ice cubes on top
Scatter the ice cubes evenly over the surface of the pie, a couple of inches from the edge. Gently press them into the dough so they don’t end up in the center. Place the rack back into the oven and close the door. Bake until crust is fully risen and edges are lightly browned, about 12 minutes at 450°F. The areas where the ice cubes were placed should now be dry but not darkened.
Remove the pizza from the oven using a pizza peel or quick hands and a cutting board and let it cool on a wire rack. For once, dress your naked pizza in something decent. Try a pizza salad, perhaps a slice of cream cheese with salmon and capers, or top with persimmon slices and a dollop of creamy burrata.