inthekitchen
Darek Wozny Santa Ana Pizzeria Darek Wozny and his team at Santa Ana have been presenting an eclectic selection of standout pies for more than 20 years . “ The secret to a great pizza ”, says Derek is good quality mozzarella ”. On this Tropicana , the not-so-secret ingredient , barbeque sauce swapping in for traditional marinara , creates a sweet and smoky base for pulled pork , sweet pineapple hit with piquant slices of jalapeno .
Pulled Pork small pork shoulder 3-4 sprigs fresh rosemary 4 Tbsp ground fennel 12 cloves chopped garlic 1 / 2 cup olive oil 2 Tbsp salt 1 Tbsp pepper 2 Tbsp dry oregano Water
METHOD Dough 1 . In a small bowl , combine 3 Tbsp lukewarm water with sugar and yeast to bloom for 5 minutes 2 . Add the risen yeast to a bowl of 2 / 3 cups lukewarm water , adding olive oil and milk and whisk . 3 . Add flour and mix together for about 5 minutes until dough forms 4 . Form into 2 dough balls and refrigerate for 4-18 hours .
Tropicana Pizza
INGREDIENTS Dough 3 Tbsp plus 2 / 3 c . lukewarm water 1 / 2 tsp sugar 1 tsp yeast 2 tsp olive oil 2 tsp 3 % milk 4 cups all purpose flour
Toppings 2 / 3 cup pulled pork 1 / 2 cup hickory bbq sauce 3 / 4 cup galbani mozzarella 1 / 3 cup crumbled bacon 2-3 slices red onion 1 / 4 cup chopped pineapple 1 / 4 cup sliced jalapeno pepper
Pulled Pork 1 . Combine seasonings and rub all over the pork shoulder . 2 . Add enough water to cover pork halfway . 3 . Roast the pork at 350 ° F for 8 hours . 4 . Cool , then twist pork with a fork to pull into pieces for topping pizza . 5 . Cool until ready to make pizza .
Pizza 1 . Preheat oven to 450 ° F . 2 . Roll dough into round pizza crust . 3 . Add desired amount of pulled pork and remaining toppings evenly . 4 . Bake for 12-18 minutes until cheese is melted and crust is golden .
Yield 1 pizza
12 ciao ! / oct / nov / two thousand twenty-three