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950F gas pizza oven — Neapolitan pizza in 60 seconds
Professional copper saucepan — ultimate thermal control for sauces
French carbon steel — lighter than cast iron, seasons like a wok
French carbon steel crepe pan — seasons naturally, perfect heat
Cordierite pizza stone — absorbs moisture for crispy crust
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950F gas pizza oven — Neapolitan pizza in 60 seconds
Professional copper saucepan — ultimate thermal control for sauces
French carbon steel — lighter than cast iron, seasons like a wok
French carbon steel crepe pan — seasons naturally, perfect heat
Cordierite pizza stone — absorbs moisture for crispy crust
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Preheat the oven to 500°F. Using some bench flour to prevent sticking, roll the pizza dough out to a 16 by 14-inch rectangle. Brush the dough with 1 tablespoon of olive oil, and season lightly with salt and pepper. Arrange the potato slices so they overlap all over the surface of the pizza, again respecting the 1-inch crust. Brush with the melted butter, and season with salt and pepper. Bake in the oven at 500°F for 15 minutes, until the potatoes are tender and starting to go golden, and the crust is puffed and crisp and cooked. Arrange the jambon cru on the bias over the top of the pizza. Scatter with arugula, and drizzle with a touch of olive oil. Cut into squares, and serve.