Back to Blog
Artisan pizza7/27/2023 ![]() These topping amounts are for one 14-inch pizza. If you’d like to make this pizza vegetarian, simply omit the prosciutto. Allow the glaze to cool, then run your finger through it. To test the consistency, place a spoonful of the glaze on a cool plate. If you’d like to make your own, simply reduce balsamic vinegar over medium-low heat until it reaches 230–235☏ or is syrupy and the consistency of honey. You can purchase balsamic vinegar glaze through online retailers or in some grocery stores. Shave the Parmigiano-Reggiano over the pizza using a vegetable peeler or truffle slicer. Drizzle the balsamic glaze over the pizza.ġ8. Distribute the prosciutto and figs over the cheese. Remove the pizza and place on a serving tray. Check the doneness of the bottom of the pizza.ġ5. Bake for 8–10 minutes, rotating 180° halfway through baking.ġ4. Load onto the baking steel or baking stone in the oven with a quick pull-away motion.ġ3. Slide the dough onto a peel or slide the peel at about a 5° angle under the dough, using quick, jerking back-and-forth motions, until it is completely on the peel.ġ2. Distribute the Manchego evenly inside the rim.ġ1. Keep stretching the dough until it reaches 14 inches in diameter.ġ0. Stretch your hands apart gently, rotating the dough 90° as you stretch farther and farther. ![]() Place the dough disc on the backs of your hands so that the smooth side is in contact with your hands.ĩ. Flip the dough over and flatten the center again, pushing the dough in an outward motion to extend the central part of the dough. The point is to create an even disc that is flat in the center and has an even rim.ħ. Your fingers will arch naturally, so don’t make them too stiff.Ħ. You will not need your palms or thumbs yet. Press down on the dough with your fingers, leaving a 0.5–1 inch border. Place it on the worktable, seam side up and dust the top with more flour.ĥ. Lift the pizza dough from the sheet pan using a narrow, sharp bench knife.Ĥ. Preheat the oven to 550☏ for at least 30 minutes with a baking steel or baking stone in the top third of the oven.ģ. Grana Padano works well instead of Parmigiano-Reggiano.ġ. You can use spinach in place of the arugula. You can put the fruit on top of the arugula when you assemble it but there is a chance that it could roll off. If black figs are not in season, you can put stone fruit on this pizza apples, pears, persimmons, and poached quince work well, too. ![]() Young Manchego melts well on the pizza while older Manchego can be too dry to melt (and is more expensive). You can use pizza cheese (low-moisture mozzarella) or another semihard cheese instead of Manchego. These now-iconic pizzas were inspired by Californian cuisine, Wolfgang Puck at Spago in 1982, and Ed LaDou and Alice Waters, who created some of the first artisan pizzas at Chez Panisse in 1974.ĥ thin slices prosciutto, torn into bite-size piecesĢ ripe black mission figs, stemmed and cut into eighths Some defy categorization, which include both nontraditional ingredients or extensive ingredients that are added after baking, such as this pizza, which has prosciutto, fig, and arugula salad on top. Rather, it is the efforts of innovative pizzaioli to put their own stamp on a pizza that is clearly derived from New York pizza but may include elements of Neapolitan pizza. Makes one 14-inch pizza | Total Time: Active 6–8 minutes / Inactive 40 minutesĪrtisan pizza does not have any single style definition. ![]()
0 Comments
Read More
Leave a Reply. |