Ingredients
Pizza Recipe
s
1 ½ cups shredded low moisture whole milk mozzarella
f
½ fresh mozzarella ball
H
Heavy cream
Y
1 Yukon potato
B
½ pound Bacon or pancetta
R
Raw or roasted pistachios
H
Honey
O
Olive Oil
P
Parmigiano reggiano
New York (ish) Dough Recipe
b
280 bread flour
A
120 All Purpose flour
w
260 g water (65%)
i
1.2 g instant dry yeast (0.3%)
s
10 g salt (2.5%)
o
8 g olive oil (2%)
s
8 g sugar (2%)
Directions
Pizza Recipe
1
Preheat your oven to 500-550 degrees on the convection setting for an hour with baking steel inside.
2
Get a pot or saucepan boiling with water. Turn a cast iron or other large skillet on medium-high.
3
Stretch your dough to 14-16 inches on top of pizza peel. I used my New York (ish) Dough dough recipe for the dough which you can find on the attached sub-recipe. Or use whatever dough recipe you'd like!
4
Evenly spread the shredded mozzarella cheese, then add the chunks of fresh mozzarella.
s
1 ½ cups shredded low moisture whole milk mozzarella
f
½ fresh mozzarella ball
5
Drizzle an even swirl of heavy cream atop the cheese. No perfect measurement here, but likely about 1/4 cup or so.
H
Heavy cream
6
Add some freshly cracked pepper and salt on top of the cheese & cream base.
7
Very thinly slice your potato into rounds using a mandolin or large knife. Add potato slices to the pot of boiling water for a quick boil until they are just soft. about 3 minutes.
Y
Yukon potato
8
Pat the potatoes dry and drizzle olive oil, salt and pepper on them.
9
Spread potato rounds evenly on top of the pizza.
10
Cut your bacon or pancetta into small pieces (you’ll need 3-4 slices) and throw into your cast iron skillet. Cook for a few minutes until they are cooked through but not overdone.
11
Add bacon or pancetta pieces on top of cheese and sliced potatoes.
B
½ pound Bacon or pancetta
12
Optional: add a drizzle of olive oil around the crust for a darker color.
O
Olive Oil
13
Move dough from pizza peel onto the baking steel in the oven. Bake for 8 minutes.
14
While baking, crush up your pistachios. I’d recommend about 1/4 cup.
R
Raw or roasted pistachios
15
When pizza is done, let it cool on a cooling rack for 2 minutes, then sprinkle fresh Parmesan on top.
P
Parmigiano reggiano
16
Cut into 8 slices. Sprinkle your pistachios on top and add drizzle of honey. Enjoy!
H
Honey
R
Raw or roasted pistachios
New York (ish) Dough Recipe
1
Add all dry ingredients to a large bowl and mix with a spatula or wooden spoon.
2
Add oil and cold water to manage the dough temperature throughout the process. Higher temperature doughs during mixing can overproof faster. I recommend water around 60 degrees.
3
Mix with your spoon or spatula until there is no more dry bits remaining then dump on a clean countertop.
4
Knead the dough for 5-7 minutes. Scrape off your hands along the way. If it way too sticky, let it rest (covered) for 15-20 minutes.
5
After kneading, cover in a lightly oiled bowl for 30 minutes
6
After 30 minutes, perform a series of four stretch and folds (inthe video).
7
Rest, covered for another 30 minutes.
8
After 30 minutes, see if the dough passes the "window pane test" (in the video).
9
Once you pass the window pane test, cover in the fridge for 1-2 days.
10
Ball the dough 1 day before you make pizza.
11
On the day of making pizza, pull the dough out of the fridge 3-5 hours before you plan on baking.
12
ENJOY!
