Impressed by our deep love of Parmesan and the artfully dusted pizzas made by La Morra Pizzeria in Los Angeles, this pizza crust is an ode to decadence. Whereas the recipe isn’t even fairly, effectively, a recipe because it’s so easy, there are some things to bear in mind.
First, whereas shaker Parm is completely acceptable for some issues, a really nice tacky crust requires the good things. Head to your native cheese store and purchase a high-quality wedge of Parmigiano Reggiano. Our recommendation? Search for one thing aged 24 to 36 months. It may be a bit dearer, however the taste — highlighted right here on the crust — will be sure you impress. Second, use a microplane. Its high-quality grate produces ethereal, pillowy shreds.
This recipe is a part of our Crust of the Month sequence.
1 pizza crust
1½ tablespoons (20 grams) unsalted butter, melted
6 ounces (170 grams) Parmigiano Reggiano
Use a pastry brush to use melted butter to your baked pizza crust.
Liberally grate the Parmesan instantly over the crust till utterly lined.
Slice and revel in!