Remove dough ball from the refrigerator within 1 hour or less of baking and allow the dough to come to room temperature.
Heat your pizza oven or conventional oven to 550 degrees. If using a conventional oven, a pizza stone will work great, just make sure you heat the stone up in the oven when you preheat it.
Transfer dough to a floured surface to press and stretch dough to about 16”, making sure to not have any spots too thin in the middle. Brush entire stretched dough with 2 Tbsp. of the garlic pesto butter, making sure to pay extra attention to the crust. Spoon the sauce into the middle, working from the middle out, then sprinkle the mozzarella cheese evenly across the sauce. Lay the prosciutto slices on the mozzarella, making sure to get even coverage over the whole pizza.
Slide a floured pizza peel under the pizza, then transfer into the oven.
Bake for 5-7 minutes, or until the underside of the dough is golden and crisp.
Remove from oven, spoon artichoke relish evenly, sprinkle with Caesar blend cheese, then drizzle roasted red pepper dressing over the top to finish.
Ingredients
10 oz. Assoluti® mozzarella cheese, shredded
1 oz. Piancone® prosciutto, sliced
1/3 cup Piancone® Shaved Caesar Cheese Blend
2 tbsp. Piancone® Roasted Red Pepper Dressing
NY Pizza Dough
Directions
Place water in mixing bowl.
In a separate bowl, mix salt, sugar, and yeast into flour.
Combine flour mixture into water and mix until all the flour has been incorporated. Mix with either a sturdy plastic spatula, wooden spoon, or hands. After flour has been totally incorporated, add oil and knead for about 4 to 5 minutes. Dough should feel warm, slightly above room temperature.
Divide dough into 4 equal pieces (using a digital scale if possible; each ball should weigh about 326 grams. Shape into balls, and place in greased, sealed quart-sized container or oiled/greased freezer bag and refrigerate overnight or up to 72 hours. If you ferment up to 72 hours or a bit longer, you will have more depth of flavor due to the fermentation process.
Ingredients
796 g. Assoluti® Flour, High Gluten
492 g. water, room temperature
3 1/2 g. yeast, instant, dry
15 3/5 g. West Creek® sea salt kosher
7 4/5 g. West Creek® Sugar, Granulated
11 4/5 g. Piancone® Oil, Olive, Extra Virgin, (about 1 tbsp.)
Piancone® Roasted Garlic Pesto Butter
Directions
Place the softened butter into a stand mixer and whip on medium-high for 1 minute, until the butter is fluffy.
Turn machine off, add the roasted garlic pesto, then set mixer to setting 2, to incorporate the pesto.
Let run for 1 minute, then transfer butter into a storage container.
Ingredients
2 lbs. Nature's Best Dairy® Butter, Unsalted, softened
1/2 cup Piancone® Roasted Garlic Pesto
Piancone® Roman Style Artichoke Relish
Directions
Placed all ingredients into a large bowl and mix well.
Transfer to a storage container and refrigerate.
Ingredients
2 cups Piancone® Roman style artichokes, with stems, small dice
1/2 cup Assoluti® Fire Roasted Red Peppers, small dice
1/4 cup Assoluti® Sliced Pepperoncini, small dice
1/4 cup Piancone® Roasted Garlic Pesto
1 tbsp. Peak Fresh Produce® Chives, Fresh, minced
1 tbsp. Peak Fresh Produce® Oregano, minced
1/2 cup Piancone® Roasted Red Pepper Dressing
1/4 cup Assoluti® Pomace Oil
1/8 tsp. West Creek® sea salt kosher
1/8 tsp. Roma® Black Pepper, Ground
Assoluti® Pizza Sauce
Directions
Warm the olive oil in a one-gallon stock pot over medium high then add the onion and cook for 3-4 minutes stirring. Now add the garlic and chili flakes. Continue to cook for 1-2 minutes stirring.
Scrape the onions and garlic into a food processor with the tomatoes, salt, and black pepper. Pulse to puree.
Pour the tomato mixture into a stock pot over medium heat. Whisk in the sugar and simmer for 10-15 minutes.
Whisk in the Romano cheese in small amounts to flavor and thicken the sauce.
Fold in the basil and oregano and simmer for 1-2 minutes.
Remove from heat, cool down and refrigerate for service.
