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950F gas pizza oven — Neapolitan pizza in 60 seconds
Cordierite pizza stone — absorbs moisture for crispy crust
Tall pot with basket — steam asparagus upright, blanch pasta
Wooden pizza peel — flour-coated launch into oven or pizza stone
Large rocker blade — cut pizza cleanly without dragging toppings
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950F gas pizza oven — Neapolitan pizza in 60 seconds
Cordierite pizza stone — absorbs moisture for crispy crust
Tall pot with basket — steam asparagus upright, blanch pasta
Wooden pizza peel — flour-coated launch into oven or pizza stone
Large rocker blade — cut pizza cleanly without dragging toppings
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Place pizza stone on lowest oven rack and preheat oven to 400F. Toss the asparagus with 1 Tbsp olive oil, 1/4 tsp salt, 1/8 tsp pepper and spread on a baking sheet. Roast in oven for 30 min until soft and charred. Raise oven temperature to 500F. Divide dough into 6 pieces and shape each into an 8-12 inch pizza. Brush each dough with a bit of olive oil and top with 1/6 of the pesto, 1/6 of the asparagus, 1/6 of the ricotta, and 1/6 of the walnuts. Bake pizza on a pizza stone for 8 min, until browned and bubbly. Top hot pizza with 1/2 cup arugula, 1/4 Tbsp vinegar, 1/4 Tbsp olive oil, and a pinch of kosher salt.