Name: Lap Cheong Square Pizza with Garlic Cream and Hot Honey
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT11H25M0.000S
Yield: 4 servings
Ingredients: 3 1/4 cups all-purpose flour; 1 1/4 cups plus 1 tablespoon filtered water; 1/4 cup active sourdough starter, fed and bubbly; 2 teaspoons kosher salt; 2 tablespoons oil or butter, plus more for the bowl; 3/4 cup heavy cream; 3 tablespoons poached garlic cloves (see Cook’s Note); 1 teaspoon minced garlic; 1/4 teaspoon kosher salt; Pinch garlic powder; Small dash hot sauce; 1/2 cup honey; 2 tablespoons thinly sliced jalapeño; 1 teaspoon apple cider vinegar; Small pinch red pepper flakes; Small pinch kosher salt; 1 small piece cinnamon stick; 1 cup shredded low-moisture mozzarella; 1/4 cup shredded provolone; 1/4 cup shredded aged Gouda or firm sheep milk cheese; 6 ounces lap cheong sausage, thinly sliced; 1 to 2 fresh jalapeños, thinly sliced; 1/2 cup shredded mild Cheddar

Directions

For the dough: In a large bowl, combine the flour and 1 cup plus 2 tablespoons of the water. Mix until no dry flour remains; the dough will look shaggy. Cover and let rest for 20 to 30 minutes. Add the sourdough starter and mix until incorporated and slightly elastic. Dissolve the salt in the remaining 3 tablespoons water. Add to the dough and mix until smooth and cohesive, 3 to 5 minutes by hand or 2 to 3 minutes on low speed in a stand mixer.
Transfer to a lightly oiled container, then cover and refrigerate overnight or up to 48 hours.
Generously oil a nonstick 10-by-14-inch metal baking pan with the remaining 2 tablespoons oil. (We use blue steel pans in the shop, but any metal cake pan will work. Avoid specialty pans like a Bundt pan.) Transfer the dough to the pan and gently stretch toward the edges. If it resists, let it rest for 10 minutes and stretch again. Cover and let rise at room temperature until puffy and bubbly, 1 to 2 hours.
Preheat the oven to 500 degrees F.
For the garlic cream: In a blender, combine 1/4 cup of the heavy cream with the poached garlic cloves, minced fresh garlic, salt, garlic powder, hot sauce and 1 teaspoon water. Blend until smooth. Transfer to a bowl and gently fold in the remaining 1/2 cup heavy cream. Do not whip. Refrigerate until ready to use.
For the hot honey: In a small saucepan over very low heat, combine the honey, jalapeño, vinegar, red pepper flakes, salt and cinnamon stick. Warm gently until fragrant, 20 to 30 minutes. (Do not allow the honey to boil.) Remove from the heat, then steep for 10 minutes. Strain and cool.
For the pizza: Sprinkle the mozzarella, provolone and Gouda evenly over the dough, pressing slightly so the cheese reaches the edges of the pan. Bake until the cheese is melted and the crust is just set, about 10 minutes.
Remove from the oven and let cool slightly, about 5 minutes. Spread the garlic cream evenly over the surface. Arrange the lap cheong and jalapeños evenly on top. Sprinkle the Cheddar evenly over everything.
Return to the oven and bake until the cheese is bubbly and the edges are deeply golden brown and crispy, 5 to 7 minutes more.
Let rest for 5 minutes. Remove from the pan to a cutting board and cut into 4 squares. Drizzle with the hot honey before serving.

Cook’s Note

To poach the garlic, submerge the cloves in olive oil in a small pan until completely covered. Cook on low heat until the garlic is soft, about 30 minutes. This pizza is time-consuming and requires planning ahead. If you do not have an active sourdough starter or the time to ferment the dough, use 1 1/2 pounds store-bought pizza dough. Press it into an oiled 10-by-14-inch pan and proceed with the recipe as written. Oil the pan generously so the bottom of the dough fries slightly as it bakes. That is what creates the crispy edge.