Parmesan Pizza Crust
nspired 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. While the recipe isn’t even quite, well, a recipe since it’s so simple, there are a few things to keep in mind.
First, while shaker Parm is perfectly acceptable for some things, a truly great cheesy crust calls for the good stuff. Head to your local cheese shop and buy a high-quality wedge of Parmigiano Reggiano. Our advice? Look for something aged 24 to 36 months. It can be a bit more expensive, but the flavor — highlighted here on the crust — will be sure to impress. Second, use a microplane. Its fine grate produces airy, pillowy shreds.
This recipe is part of our Crust of the Month series.
1 pizza crust
1½ tablespoons (20 grams) unsalted butter, melted
6 ounces (170 grams) Parmigiano Reggiano
Use a pastry brush to apply melted butter to your baked pizza crust.
Liberally grate the Parmesan directly over the crust until completely covered.
Slice and enjoy!