I may have gone a little overboard on this one… but you know I had to do it to em.

INGREDIENTS:

American Pizza Dough (NY Style):

Recipe is in my cookbook :)

Italian Pizza Dough:

6 portions (250g)

• 3-4g instant yeast

• 512g water - 95F

• 800g 00 tipo flour

• 16g fine sea salt

Vinegar Reduction:

• 1 cup black garlic vinegar

• 1 cup mulberry black vinegar

• 1 cup granulated sugar

• 1/2 cup palm sugar

Sauce:

• 15 oz can roast crushed tomatoes

• 3 red bell peppers, charred and skinned

• 4 cloves garlic

• 1/2 cup roasted almonds

• 1 tablespoon sherry vinegar

• 1 teaspoon smoked paprika

• 1/2 teaspoon cayenne powder

• 1/2 cup plus 2 tbsp extra virgin olive oil

• Salt to taste

The Toppings:

• Freshly sliced Jamon Iberico

• 2lbs scamorza, fresh grated

• Vinegar reduction right after baking

• Parmigiano to finish after baking

• 1 burgundy truffle thinly sliced

• 3 fresh hearts of palm, thinly sliced on a mandolin

• 5 basil leaves, chiffonade

• Black truffle, thinly sliced (optional)

• Olive oil to taste

• Lemon juice to taste

• Salt to taste

INSTRUCTIONS:

American Pizza Dough (NY Style):

Recipe is in my cookbook :)

Italian Pizza Dough:

1. Whisk yeast into your water and set aside for 5 minutes. In a separate bowl, add flour and salt; mix by hand until combined.

2. Next, add your yeast mixture and mix by hand until you get a rough dough. Knead it for 5 minutes or until you get a smooth dough.

3. Cover the bottom of a clean bowl with olive oil, place your dough in the bowl and cover with plastic wrap; place in the fridge for 24 hours.

4. Punch down your dough, divide it into 6 pieces (250g), roll them into balls, and place in a floured pizza-proofing box; cover with a lid and proof for 3- 4 hours at room temperature.

Vinegar Reduction:

1. In a medium sauce pot add all the ingredients, and set over medium heat, stirring occasionally; once it boils, reduce for 8 - 10 minutes or by half, the bubbles should be small and all over the surface.

Sauce:

1. In a medium sauce pot add crushed tomatoes, set over medium heat, and reduce by half.

2. In a blender, add reduced crushed tomatoes and the rest of the ingredients, except for the olive oil, and blend until smooth. Then add olive oil in a thin stream while the blender is running to emulsify with the sauce.

3. Pour mixture into a bowl and season with salt to taste.

The Toppings:

1. Season hearts of palm with olive oil, lemon juice, and salt to taste.

2. Preheat the oven and baking steel or pizza stone to 500F for 45 minutes before utilizing it.

3. Place one of your pizza doughs onto a floured pizza peel or a cutting board and flour your dough generously.

4. Punch your dough down in the center, working your way out to create a ¼” wide. Pick up your dough, place it over your closed fists, and rotate it around, gently stretching to 13” to 14”.

5. Place a couple of spoons of your sauce, starting in the center, spreading in little circles, and working your way to the edge until it gets evenly spread out.

6. Sprinkle your Scarmoza cheese to your desire and place it in the oven onto your baking steel, and bake for 5 - 7 minutes or until the edge gets golden brown and the cheese melts. If you are using a pizza oven, set it up at 700F, cook for 25 seconds, rotate it, and cook for another 25 - 25 seconds.

7. Remove, and add freshly grated Parmegiano, followed by a generous drizzle of your vinegar reduction, hearts of palm, torn basil leaves, and optionally add sliced truffles. Finally, add your Jamon, slices, and enjoy while hot.