For more info and pics check out http://www.instagram.com/the_faux_bros , I am doing a project where I am attempting to recreate the menu of a local highly rated (top 50 in Europe) pizzeria and this is the latest attmept.
– 72 hour Sicilian style dough. (Basically a focaccia dough, 68% hydration with 2/3 00 flour and 1/3 strong white flour, 4g AD yeast and 30ml of extra virgin olive oil in a 550g dough ball).
– Cold proof in an oiled 9×9 inch Detroit style pan before par baking the base in a home oven for 15 mins at 220c.
– The base is then flipped in the pan before topping (not essential but I think it adds a lot of crispiness and more even bake).
– Fresh mozzarella and aged pecorino shredded directly onto the base (Detroit style).
– Slow cooked marinara sauce with mini meatballs of pork, beef, fennel, sage and garlic.
– Generous dollops of homemade béchemel (BBC good food recipe).
– Cheddar and parmesan around the edge to make the crispy lacy lasagne style crust.
– Bake for a further ten mins and finish with more cheese before allowing to cool on a rack to keep it crispy for ten mins and serving. Enjoy!
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For more info and pics check out http://www.instagram.com/the_faux_bros , I am doing a project where I am attempting to recreate the menu of a local highly rated (top 50 in Europe) pizzeria and this is the latest attmept.
– 72 hour Sicilian style dough. (Basically a focaccia dough, 68% hydration with 2/3 00 flour and 1/3 strong white flour, 4g AD yeast and 30ml of extra virgin olive oil in a 550g dough ball).
– Cold proof in an oiled 9×9 inch Detroit style pan before par baking the base in a home oven for 15 mins at 220c.
– The base is then flipped in the pan before topping (not essential but I think it adds a lot of crispiness and more even bake).
– Fresh mozzarella and aged pecorino shredded directly onto the base (Detroit style).
– Slow cooked marinara sauce with mini meatballs of pork, beef, fennel, sage and garlic.
– Generous dollops of homemade béchemel (BBC good food recipe).
– Cheddar and parmesan around the edge to make the crispy lacy lasagne style crust.
– Bake for a further ten mins and finish with more cheese before allowing to cool on a rack to keep it crispy for ten mins and serving. Enjoy!