Bresaola Pizza
Ingredients: plain water, warm water, bread flour, malted barley syrup, coarse salt · 180 min cook time · 612kcal · $11.51
Ingredients
415mL plain water, 60mL warm water, 600g bread flour, 40g malted barley syrup, 15g coarse salt, 7g dry yeast, 50mL olive oil, 120mL ground tomatoes, 1pinch dried basil, 1pinch dried oregano, 1pinch garlic powder, 1pinch pepper, 1pinch chili flakes, 1pinch sugar, 113g whole milk, low moisture string cheese (mozzarella), 0.5ea shallot, 100g bresaola, 10g flat leaf parsley, 20g cornmeal
Instructions
1. In a bowl, combine 1 and 3/4 cups (415 mL) of plain water with about four cups (475g) of bread flour. Mix until all the flour is wet, but do not knead extensively. Dig a small hole in the center.
2. Cover the bowl and let the mixture autolyse for an hour.
3. Add a couple tablespoons of malted barley syrup (or 1-2 tablespoons of table sugar) to the mixture. Pour 1/4 cup (60 mL) of warm water into the hole in the center, drizzling a little syrup into it. Add 2-3 teaspoons of dry yeast and stir it around to activate. Wait 10 minutes to ensure the yeast is alive.
4. Add a glug of olive oil and about a tablespoon (15g) of coarse salt. Add another handful of flour to the mix.
5. Knead the dough for about five minutes until it feels solid and stretchy, adding minimal flour to prevent sticking. The total flour should be around 5 cups (600g) at most.
6. Cover the dough and let it undergo a bulk ferment for one to two hours until it's big and puffy.
7. Punch down the dough and divide it into four individual balls for four pizzas. Dust with flour if needed to handle.
8. Place each dough ball into an oiled container. Ensure the dough is well-oiled to prevent sticking later. Seal the containers.
9. Rise the dough balls for another couple of hours on the counter before baking, or for better flavor, refrigerate them for a day or up to a week.
10. Prepare the pizza sauce: take about half a cup (120mL) of ground tomatoes. Add dried basil, dried oregano, a little garlic powder, ground pepper, a pinch of chili flakes, a pinch of sugar, and a glug of olive oil. Stir well.
11. Grate or prepare about 4 ounces (113g) of whole milk, low moisture mozzarella cheese. Keep it cold until the last second.
12. Slice half a shallot very thinly for topping.
13. Prepare bresaola (beef prosciutto) for topping. Pick some flat leaf parsley.
14. Dust your pizza peel with cornmeal and flour, ensuring full coverage to prevent sticking.
15. Take a cold dough ball from the fridge. Stretch it out using gravity, turning it and pinching the outer crust. Place it on the prepared peel and stretch it a little wider than desired, as it will contract slightly.
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