Bronte Pizza
Bronte Pizza
Directions
- To prepare dough, combine water and salt in mixer; mix until salt is dissolved. Add half of flour and all of yeast and mix to combine.
- Add remaining flour and let mix for 13 minutes. Ice cold water will insure a soft dough. Once thoroughly mixed, portion dough into 300-gram balls. Place in plastic container, cover and allow to ferment refrigerated for 18-20 hours.
- To prepare pizza, remove one doughball and allow to come to room temperature. Stretch dough to desired thickness.
- Spread yellow tomato sauce over dough. Sprinkle with Parmesan cheese. Tear basil leaves and scatter over top. Lay out eggplant slices in even pattern. Sprinkle with Provolone and Mozzarella cheeses. Dot with guanciale.
- Bake in pizza oven preheated to 400°F, until crisp. Remove from oven and sprinkle with pistachios before serving.
Ingredients
- 1 ltr water, ice, under 32°F
- 40 g salt, rock
- 3 3/4 lb “00” flour
- 1 1/4 g dry Caputo yeast
- 60 g yellow Daterini tomatoes, puréed into a sauce
- 5 g Real California Parmesan, grated
- 2 basil, leaves, fresh
- 50 g eggplant, sliced and grilled
- 70 g Real California Provolone cheese, grated
- 70 g Real California Mozzarella cheese, hand grated
- 50 g guanciale
- 25 g pistachios, chopped