FRESH DOUGH INGREDIENTS:
-2.5 cups 00 flour from @pureflourfromeurope linked here!
-1 tsp salt
-1 tbsp Italian seasoning
-1 tbsp garlic powder
-1 tbsp sugar
-1 packet yeast
-2 tbsp good olive oil
TOPPINGS:
-1/4 cup Organic Semolina flour from @pureflourfromeurope
-1/2 cup diced guanciale (can use pancetta or bacon if can’t find guanciale)
-5 pieces of spicy soppressata, sliced into ribbons
-2 egg yolks
-1 whole egg
-1/2 cup finely grated Parmesano Reggiano
-1 cup shredded mozzarella
-Calabrian chili paste (depending how much you can handle the spice )
-fresh cracked black pepper
-basil
-balsamic glaze
-hot honey
HOW TO MAKE DOUGH:
-mix 1 packet of yeast, 1 tbsp sugar, with 1 cup lukewarm water, cover with dish towel and let sit for 15 mins
-in a separate bowl, add 2.5 cups @pureflourfromeurope 00 organic whole wheat flour, 1 tsp salt, 1 tbsp Italian seasoning, 1 tbsp garlic powder and combine
-once yeast mixture has sat for 15 mins, add into flour mixture bowl with 1 tbsp of good olive oil
-start to combine by hand and knead for 10 mins (can also use a stand mixer)
-in a larger clean bowl (enough room for dough to double in size), add a drizzle of olive oil on the sides so dough doesn’t stick, add in dough, cover with a dish towel for at least an hour, if not longer to rise
-when ready to cook, remove dough from fridge so it is room temp
-preheat oven as high as yours will go (550F) and place your cast iron pan inside
-once oven is to temp, let cast iron sit in there for another 30 mins until it reaches that 550F temp
-meanwhile, prepare your pizza
-in a sauté pan over medium heat, add diced guanciale and render fat out, cook until crispy, drain out oil and set aside on paper towel
-on parchment, add semolina flour to your working surface so dough doesn’t stick
-start to roll out dough to form a circle a little larger than your cast iron (you want the edges to curl up the sides a little)
-begin pinching the sides as you rotate the dough to stretch and form a crust
-once desired shape, add a drizzle of olive oil, optional Calabrian chili paste, sprinkle of parm cheese and a sprinkle of mozzarella cheese
-place inside cast iron (use an oven mitt to pull out cast iron as it will be HOT)
-you want the pizza to be slightly larger than your cast iron so the edges of the crust curl up the sides, which will help the egg mixture stay in
-let cook for 5 mins or so (until edges start to turn brown) then remove. You want it basically cooked all the way through because the egg mixture will be added for just a couple mins at the end
-meanwhile, in a separate bowl combine eggs, chili paste, fresh black pepper and 1/4 cup fresh Parmesan cheese
-once pizza is par-cooked, add egg/cheese/chili mixture over the top, a good handful of mozzarella, chopped spicy soppresata, fresh black pepper, cook for another 2 mins or until egg is cooked to your preference and remove
-once pizza is cooked, remove from oven and add more fresh parm, cooked guanciale, drizzle of hot honey and balsalmic glaze, and fresh chopped basil & MANGIA!
-optional to drizzle with a mixture of olive oil and Calabrian chili paste for extra spice
-if you want your pizza crispier, place oven rack closer to the top of your oven so it’s closer to the heat source
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