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Home >> Articles >> Recipes
The Ultimate White Pie with Garlic Confit
Makes 4 (12-inch) pizzas
INGREDIENTS
Sourdough Pizza Dough (made at least a day ahead)
4 ounces (113 grams) olive oil
24 cloves garlic, peeled and coarsely chopped (~60g)
1/8 teaspoon kosher or sea salt (~0.75g)
White Sauce (see recipe below)
2 cups cherry or grape tomatoes, cut in half (~300g)
1 cup freshly grated Grana Padano or Parmesan cheese (~100g)
16 ounces (454 grams) cupping pepperoni slices or standard size slices cut in half
1 cup tightly packed fresh basil leaves (~40g)
Coarse or flake sea salt (such as Sicilian)
Salt and freshly ground black pepper
16 ounces (454 grams) fresh mozzarella (fior di latte), cut or torn into 1-inch pieces
WHITE SAUCE
8 ounces (227 grams) mascarpone cheese
8 ounces (227 grams) ricotta cheese
4 ounces (113 grams) fresh buffalo mozzarella (or substitute fior di latte)
Instructions: Puree mascarpone, ricotta, and buffalo
mozzarella in a blender, food processor, or electric
mixer. Add salt and pepper to taste.
Transfer the sauce
into a small bowl, cover with plastic wrap, and
refrigerate until needed.
DIRECTIONS
1. Prepare the Dough
Remove the dough from the refrigerator 4 hours before
baking (or 3 hours if using the yeast "spike" method).
Weigh out and shape 4 dough balls of 9 ounces (255 grams)
each.
Place on a sheet pan misted with oil, cover
loosely with plastic wrap, and set aside at room
temperature to proof for 3 to 4 hours.
2. Make the Garlic Confit
Heat the olive oil in a small saucepan until a few
drops of water sizzle when sprinkled in.
Immediately
remove from heat and stir in the chopped garlic and
salt.
Set aside to cool at room temperature.
3. Preheat and Stretch
One hour before baking, place a baking stone or steel
on the middle rack and preheat to 550°F (285°C) or as
hot as the oven allows.
Stretch the dough balls to 11
or 12 inches in diameter. Prepare one pizza at a time.
4. Assemble
Lightly dust a pizza peel with flour or semolina and
transfer the dough onto it.
Spread one-fourth of the
white sauce over the dough, leaving a 1/4 inch border.
Distribute 1/2 cup (approx. 75g) sliced tomatoes.
Sprinkle 2 tablespoons (approx. 12g) Grana Padano.
Distribute 1/2 cup (approx. 60g) pepperoni slices.
5. Bake
Slide the pizza onto the baking stone and bake for 4
minutes.
Rotate 180 degrees and bake for an additional
2 to 4 minutes until the crust is golden brown, the
cheese is bubbly, and the pepperoni has crisped.
6. Finish
Transfer to a cutting board. Coarsely chop one-quarter
of the fresh basil and distribute over the pizza.
Drizzle with 2 tablespoons (approx. 28g) garlic confit,
followed by another 2 tablespoons (approx. 12g) Grana
Padano, plus sea salt and black pepper to taste.
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