This week in our Zoom class, we flipped the pizza game upside down—literally! With our 72-hour dough and the vibrant flavors of Bianco DiNapoli tomatoes, we created a pizza that’s anything but ordinary. The cheese goes on first, the sauce on top, and the result? A caramelized crust that’s crispy, gooey, and simply awesome
If you’re ready to shake up your pizza night, this is the one to try. Let me show you how to make it step by step so you can master this upside-down masterpiece at home.
Why Upside-Down Pizza Works
Upside-down pizza isn’t just fun—it’s functional. By layering the cheese first and adding the sauce on top, the cheese melts directly onto the dough, creating a caramelized crust that’s crispy and flavorful. The sauce stays vibrant and fresh, adding a punch of acidity to balance the richness. It’s a technique that delivers bold flavors and textures you’ll love.
Pro Tips for Perfect Upside-Down Pizza
- Don’t Overload the Sauce: Too much sauce can make the pizza soggy. A thin layer is all you need.
- Grate Your Cheese: Pre-grated cheese often contains anti-caking agents that can prevent smooth melting. Grate it fresh for the best results. I love the Wonder Shredder seen below. The cheese strands are big and bold, awesome for melting.
- Preheat is Key: A properly preheated Baking Steel ensures a crispy crust. Don’t rush this step!
Ingredient Spotlights
Bianco DiNapoli Tomatoes: These tomatoes are famous for their bright, fresh flavor. Perfect for pizza sauce, they elevate the entire dish.
72-Hour Dough: Long fermentation is the secret to a flavorful, airy crust. It’s worth the wait!
Baking Steel: The ultimate tool for home pizza makers, it creates professional-level heat for the perfect bake
FAQs About Upside-Down Pizza
Can I use store-bought dough?
Yes, but the results won’t be as amazing as with our 72-hour dough. Homemade dough brings the flavor and texture to the next level. Making dough will make you a legend at home.
What’s the best sauce to use?
Bianco DiNapoli tomatoes are our go-to for their fresh, bright flavor, but any high-quality crushed tomatoes will work.
Do I need a Baking Steel?
To get that perfectly crispy crust and even bake on your upside-down pizza, you’ve got to use a Baking Steel. While other pizza stones might get the job done, they just can’t compete with the heat transfer and consistency of steel. Trust me—your pizza will thank you.
