Ingredients

Procedure

 

FINAL DOUGH
Mixing Time 5 minutes
Mixing Speed Low speed – Hobart A-200 20QT mixing bowl fitted w/dough hook.
Dough Temp 82oF (adjust water temperature to account for ingredient, equipment room conditions)
Fermentation Time 16 Hours in covered dough trays
Fermentation Temp 74oF (Room Temperature) +/-2oF
Dividing Weight 425 g (15 oz) gently divided and round. Careful to not de-gas!
Resting Time 1 Hour covered on bench (ambient conditions)
Make Up Gently sheet dough (by hand or with rolling pin) to 11″ square. Fold dough edge to inside creating 9″ square. Sprinkle pizza peel with cornmeal, transfer pizza to the peel.
Proofing Time n/a
Proofing Temp n/a
Proofing Humidity n/a
Type of Oven Deck Oven
Baking Temperature 575oF
Baking Time 2.5 minutes
Finished Product Weight 397 grams (14 oz)
ADDITIONAL PROCEDURES

Brush top of pizza crust with garlic infused olive oil. Sprinkle crust with Kosher salt. For un-topped pizza crust, transfer to pre-heated deck oven and bake for 2-3 minutes or until golden in color.

For topped pizza crust, top with balsamic raisin sauce, pulled braised pork, shredded cheddar/mozzarella cheese blend, shaved Manchego cheese and pickled red onion. Transfer pizza to pre-heated deck oven. Bake for 4-7 minutes or until crust and cheeses are golden in color. Remove from oven and garnish with some crushed roasted pistachios and fresh thyme. Slice into 9 square pieces. Serve immediately. Enjoy!!

 

Nutrition Facts Per Serving

(Calories from Fat %); ( );

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