inthekitchen
Broccolini Pizza
INGREDIENTS Dough 4 cups bread flour , preferably Italian-style “ OO ” 4 tsp kosher salt 2 tsp instant yeast 1 2 / 3 cups water
Toppings 8 spears broccolini 1 / 3 cup fior di latte 1 / 2 cup crème fraîche cracked black pepper , to taste chile flakes , to taste zest of 1 lemon 1 Tbsp garlic oil pecorino , for grating
METHOD Dough 1 . Combine flour , salt and yeast in a large bowl and whisk until homogenous . Add water and incorporate into flour using hands until no dry flour remains on bottom of bowl . 2 . Cover bowl tightly with plastic wrap and allow to rise at room temperature for 8 to 12 hours . 3 . Turn dough out onto lightly floured surface and divide into four even balls . Place each in a covered quart-sized deli container or in a zipperlock freezer bag . Place in refrigerator and allow to rise at least 2 more days , and up to 4 . 4 . Remove from refrigerator , shape into balls , and allow to rest at room temperature for at least 2 hours before baking .
Yields dough for 4 pizzas
Pizza 1 . Place pizza stone on middle rack and preheat the oven to 450 ° F . 2 . Lightly flour work surface and stretch pizza dough into circle with a 12-inch diameter . 3 . Spread even layer of crème fraîche on base of dough , followed by cracked pepper , chile flakes , lemon zest and grated pecorino . 4 . Arrange broccolini and fior di latte so that it isn ’ t overlapping . 5 . Move to the pizza stone with pizza paddle and bake 15 minutes , or until cheese is melted and crust is cooked . 6 . Cut into 6 pieces and enjoy .
Yield 1 pizza
Chef Brent Genyk Harth It takes hours for the wood-burning oven at Harth to reach its optimal , 900-degree temperature , but the resulting fast-fired Neapolitan pizzas possess a distinctly crunchy crust and slight , smoky char . Sweet , earthy broccolini plays in heavenly contrast with the slight spice of chili flakes and a rich crème fraîche sauce .
12 ciao ! / oct / nov / two thousand twenty