Recipe courtesy of Daniel Marciani, executive development chef, Ardent Mills
Ingredients:
21 cups Robin Hood Keynote Strong Bakers Flour
3 ½ oz cornmeal
2 ½ oz instant dry yeast
5 ½ oz salt
1 lb, 2 oz sugar
1 ¾ cups soft butter
25 cups water (variable)
2 lbs, 4 oz butter (for laminating)
Instructions: Pizza dough
- Use four-speed vertical mixer with hook attachment. Add the water to the mixing bowl, add the flour, cornmeal, yeast, salt, sugar and melted butter. Mix on second speed for six minutes.
- Remove from the mixing bowl and divide into four equal sized pieces of 4.3kg (9lb 8oz) each. Place in a dough box that has been lightly oiled. Cover with a plastic sheet and let rest for 90 minutes at room temperature.
- Pin out the pizza dough to a rectangle shape, spread 250g (8oz.) of the soft butter over half of the surface. Fold the uncovered half over the buttered half.
- Weigh each dough ball at 600g (21oz) and round into a pizza ball. Rest covered in the cooler overnight.
- Remove dough pieces from the cooler, leave covered at room temperature for 1 hour.
- Rollout the dough to a 12” diameter circle. Place over a 9” x 2” deep pan. Press the dough gently into the pan, leaving a slight overlap over the top of the pan, trimming excess dough. Brush the top edges of the dough with olive oil.
Assembly
Spread evenly over the crust 336g (12oz) mozzarella cheese, 450g (1lb) of crumbled hot Italian sausage, 140g (5oz) caramelized onions, 140g (5oz) each of sliced and roasted red, yellow and green bell peppers, 14g (1/2oz) of roasted fennel. Add sea salt to taste. Add 300g (11oz) pizza sauce. Top it all with 336g (12oz) of shredded mozzarella cheese.
Cook in a deck oven set at 203°C (400°F) for 35 to 40 minutes.
