|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.|
|Type of Oven||Deck Oven|
|Baking Time||2.5 minutes|
|Finished Product Weight||397 grams (14 oz)|
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!!