I may have gone a little overboard on this one… but you know I had to do it to em.
$7 Pizza
Prep and Rise Time: 5 hours 45 minutes
Cook Time: 45 minutes
Makes 6 12-inch pizzas
INGREDIENTS
American Pizza Dough (NY Style)
*recipe given in grams for accuracy*
950g all-purpose flour
25g granulated sugar
19g fine sea salt
617g water
14g instant yeast
Cooking spray
Sauce
1 tablespoon (9g) extra virgin olive oil
1 tablespoon (14g) unsalted butter
6 cloves garlic, roughly chopped
Salt, to taste
2 teaspoons (4g) red pepper flakes
1 28-ounce can (400g) crushed tomatoes
Splash of water
2 teaspoons (2g) dried oregano
1 teaspoon (1g) dried thyme
1 ½ tablespoons (21g) granulated sugar
Assembly
6 proofed pizza doughs
Bench flour
1 cup sauce
2 cups (400g) freshly grated low-moisture mozzarella cheese
1 ½ cups (300g) freshly grated Monterey jack cheese
INSTRUCTIONS
For The American Pizza Dough
In a large bowl whisk together the flour, sugar and salt until combined.
Add water to a heat proof container and microwave to 95℉ / 35 ℃. Whisk in the yeast until dissolved.
Add the yeast mixture to the flour and mix together by hand until a rough dough forms. Knead the dough in the bowl for about 5 minutes or until smooth.
Transfer the dough to a greased bowl, cover with plastic wrap and let rise for 2 hours at room temperature or overnight in the refrigerator.
Punch the air out of the dough and divide into 6 pieces, about 300 grams each.
Form the dough pieces into balls and place on a greased sheet pan. Cover with plastic wrap and let rise for an additional 2-3 hours.
For The Sauce
In a small saucepan over medium heat add the olive oil and butter.
When the butter just melts add in the garlic and salt to taste. Cook the garlic for about 1 minute or until fragrant. Stir in the red pepper flakes and toast for another minute or so.
Pour in the crushed tomatoes. Add a splash of water to the can, swirl it to clean the can of any leftover tomato and add that into the saucepan.
Stir in the oregano, thyme, sugar and more salt to taste. Bring the mixture to a simmer, reduce the heat to low, and cook for 5-7 minutes, or until the sauce reduces and thickens. The sauce is thick enough when you can run your spatula through the sauce and you see a trail left behind. Remove from heat and set aside.
To Assemble and Cook
About 30 minutes before your dough is finished with its second rise, add a pizza stone to the lower third of your oven and preheat to the hottest temperature your oven will go to, ideally between 475-500℉ / 246-260℃.
Lightly dust a clean work surface with flour and lay out one of the pieces of dough. Punch down the center and then lightly press all around to create a thin perimeter for the crust. Drape the dough over your closed fists and work the dough around the entire perimeter of itself to stretch it out to about a 12-13-inch round.
Place on a lightly dusted pizza peel or cutting board and add a couple tablespoons of sauce to the center of the dough. Use the bottom of a ladle or spoon to work the sauce out towards the edges of the dough in an even layer. Top with mozzarella and Monterey jack cheese.
Slide the pizza onto the hot stone and cook for 6-8 minutes or until the dough is golden brown around the crust and on the bottom, the cheese is melted and bubbling.
Remove the pizza to a cutting board and let rest a few minutes before slicing and serving. Repeat with the remaining pizza doughs and ingredients.
$1700 Pizza
*For best results, start the pizza dough the day before serving*
Prep Time: 3 hours 45 minutes minutes plus overnight
Cook Time: 30-45 minutes
Makes 6 12-inch pizzas
INGREDIENTS
Italian Pizza Dough
*recipe given in grams for accuracy*
800g Tipo “OO” flour
16g fine sea salt
512g water
3-4g instant yeast
Cooking spray
Vinegar Glaze
1 cup (240ml) black garlic vinegar
1 cup (240ml) mulberry black vinegar
1 cup (200g) granulated sugar
1/2 cup (115g) roughly chopped palm sugar
Sauce
1 15-ounce (425g) can roasted crushed tomatoes
3 red bell peppers
4 cloves garlic
1/2 cup (75g) roasted almonds
1 tablespoon (11g) sherry vinegar
1 teaspoon (4g) smoked paprika
1/2 teaspoon (2g) cayenne powder
1/2 cup plus 2 tablespoons (148ml) extra virgin olive oil
Salt, to taste
Assembly
12 thin slices Jamón Ibérico, cut into 1-2-inch pieces
1 pack 24k edible gold sheets
1 fresh hearts of palm, thinly sliced
Extra virgin olive oil, to taste
Lemon juice, to taste
Salt, to taste
6 proofed pizza doughs
Bench flour
1-1 ½ cups sauce
2 pounds smoked scamorza cheese, freshly grated
Freshly grated Parmigiano Reggiano, to taste
Vinegar glaze, to taste
12 basil leaves, torn
1 black truffle, thinly sliced
1 miniature tin highest quality caviar
INSTRUCTIONS
For The Italian Pizza Dough
In a large bowl whisk together the flour and salt until combined.
Add water to a heat proof container and microwave to 95℉ / 35℃. Whisk in the yeast until dissolved.
Add the yeast mixture to the flour and mix together by hand until a rough dough forms. Knead the dough in the bowl for about 5 minutes or until smooth.
Transfer the dough to a clean, greased bowl, cover with plastic wrap and let rise overnight in the refrigerator.
Punch the air out of the dough and divide into 6 pieces, about 250 grams each.
Form the dough pieces into balls and place on a greased sheet pan. Cover with plastic wrap and let rise for an additional 2-3 hours.
For The Vinegar Glaze
In a medium sauté over medium high heat add all the ingredients and stir to combine. Bring to a boil, stirring often to dissolve the sugar. Once at a boil, reduce the sauce for 5-8 minutes or until reduced by half and the top of the mixture is covered in bubbles.
Remove from heat and allow to cool, the reduction will continue to thicken as it cools.
For The Sauce
In a medium saucepan over medium high heat add the crushed tomatoes. Bring to a boil and then continue to cook for 5 minutes to reduce the sauce.
Turn a flame to high on your stovetop and add the bell peppers directly over the flame, cook, turning occasionally, or until the peppers are completely charred on all sides. Remove to a bowl, cover with plastic wrap and let steam for 5 minutes. Remove the skins from the peppers by wiping away the char with a paper towel and then remove the stems and seeds.
In a blender, add the roasted peppers, reduced crushed tomatoes, garlic, almonds, vinegar and spices. Blend until smooth. With the motor running, slowly stream in the olive oil until the sauce is emulsified and creamy.
Pour the sauce into a bowl and season with salt to taste. Set aside.
To Assemble and Cook
Place a piece of the jamón in a section of the gold leaf sheet and fold the sheet over to completely cover it in gold. Repeat with the remaining jamón and gold leaf.
In a small bowl combine the hearts of palm with olive oil, lemon juice and salt to taste. Set aside.
About 30 minutes before your dough is finished with its second rise, heat a pizza oven to 700℉ / 371℃. If using a home oven, add a pizza stone to the lower third of your oven and preheat to the hottest temperature your oven will go to, ideally between 475-500℉ / 246-260℃.
Lightly dust a clean work surface with flour and lay out one of the pieces of dough. Punch down the center and then lightly press all around to create a thin perimeter for the crust. Drape the dough over your closed fists and work the dough around the entire perimeter of itself to stretch it out to about a 12-13-inch round.
Place on a lightly dusted pizza peel or cutting board and add a couple tablespoons of sauce to the center of the dough. Use the bottom of a ladle or spoon to work the sauce out towards the edges of the dough in an even layer.
Top the sauce with a generous amount of cheese.
Slide the dough into the pizza oven and cook for 25-30 seconds. Rotate the pizza and cook for another 25-30 seconds or until the crust is puffed and slightly charred, the bottom is golden brown and the cheese is melted. If cooking in a home oven, cook for 6-8 minutes for similar results.
Top the pizza with freshly grated parmesan, a drizzle of the vinegar glaze, marinated hearts of palm slices, torn basil leaves, slices of black truffle, small spoonfuls of caviar and about 4-5 pieces of jamón wrapped in gold leaf. Serve immediately
Repeat with the remaining pizza doughs and ingredients.
