Recipe by Famoso Neapolitan Pizzeria
Ingredients:
10 oz. no-knead pizza dough (recipe below)
1 fl. oz. crème fraiche
2 oz. fior-di-latte mozzarella
1 russet potato
14 slices of pancetta
2 oz. caramelized onions
8 fresh basil leaves
1 oz. rosemary
2 oz. grana Padano cheese
2 ml white truffle oil
1 egg
Pinch of salt
Fresh lemon juice (optional)
Directions:
• Stretch out the dough to approximately 27 to 30 cm (11 to 12 inches).
• Add crème fraiche and spread it out evenly on the dough.
• Add 2 oz. of fior di latte and spread it evenly.
• Add 8 to 10 potato slices, covering as much surface area as possible.
• Add pancetta slices, evenly.
• Add caramelized onions, basil and rosemary.
• Add a pinch of salt.
• When the pizza is ready to place into the oven, spray the inside of the metal egg ring with pan spray. Then, place the ring in the centre of the pizza, crack the whole egg into the ring.
• Preheat oven to 250˚C (500˚F) and heat the pizza stone in the oven for 20 minutes.
• Place the pizza in the oven and cook for 10 minutes or until the crust is brown and the cheese has fully melted.
• Add grana Padano cheese and truffle oil.
• Squeeze lemon juice over pizza (optional).
NO-KNEAD PIZZA DOUGH
Recipe by Jim Lahey
Ingredients:
900 ml all-purpose flour
1/4 tsp active dry yeast
2 tsp fine seal salt
1 ½ cups water
Directions:
• In a medium bowl, thoroughly blend the flour, yeast and salt.
• Add the water and — with a wooden spoon or your hands — mix thoroughly.
• Cover the bowl with plastic wrap and let it sit at room temperature for 18 hours or until it has more-than doubled in size.
• Flour the work surface and scrape out the dough. Divide it into four equal parts.
• For each individual dough, start with the right side and pull it toward the centre. Do the same with the left, the top and finally the bottom.
• Make each portion into a round shape and turn seam-side down.Shape the dough into a near circular mound. If the dough is sticky, dust it with more flour.
• If you do not use all the dough, cover the remainder in plastic wrap and store it in the fridge for up to two days. When ready to use again, unwr
