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!! |
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Nutrition Facts Per Serving
(Calories from Fat %); ( );Try Another Recipe
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