Wood Fiery Pizza
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1830
- Total Fat
- 95
- Saturated Fat
- 53
- Carbohydrates
- 142
- Dietary Fiber
- 6
- Sugar
- 6
- Protein
- 98
- Cholesterol
- 283
- Sodium
- 2205
- Total: 11 hr 50 min (includes rising time)
- Active: 45 min
Ingredients
Dough:
36 ounces “00” flour (8 1/16 cups)
1 teaspoon instant yeast
1 tablespoon plus 2 teaspoons fine sea salt
Fine semolina flour, for dusting
Fiery Verde Sauce:
1 cup fresh cilantro
1 cup loosely packed fresh flat-leaf parsley leaves
1 cup loosely packed baby spinach
1 cup whole-milk plain Greek yogurt
1/4 cup chopped fresh chives
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Pinch kosher salt
10 serrano chiles
3 cloves garlic
Three 1-pound blocks low-moisture whole-milk mozzarella, grated
Three 10-ounce blocks queso fresco, grated
Directions
- For the dough: In an electric mixer bowl, combine the “00” flour and yeast. Add 3 cups water and mix with the dough hook on low speed until all of the dry flour is incorporated.
- Cover the bowl with a kitchen towel or plastic wrap and allow to sit for 30 to 60 minutes in order to properly hydrate the flour.
- In a separate small bowl, dissolve the salt into 1 tablespoon water. Set aside.
- Uncover the dough bowl. Sprinkle the salt water over the dough and mix until properly incorporated.
- Continue to mix until the dough pulls away from the sides of the bowl, 5 to 10 minutes. Cover with plastic wrap and place the dough in the fridge to rest overnight.
- The next morning, remove the bowl from the refrigerator and uncover. Turn the dough out on a work surface lightly floured with semolina flour, allowing it to gently release from the bowl.
- Carefully, using a dough scraper, cut the dough into six equal pieces. (Each piece will be 6 ounces.) Working with one piece of dough at a time, prepare the dough balls. Lightly dust a dough tray or baking sheet with semolina, and set the dough balls on the tray.
- Dust their tops with semolina flour and cover with a towel. Let the dough double in size, 1 to 2 hours.
- For the sauce: Combine the cilantro, parsley, spinach, yogurt, chives, olive oil, lemon juice, salt, chiles and garlic in a blender or food processor and process until smooth and bright green. Transfer to a bowl or container, then cover and chill for at least 1 hour before serving.
- Preheat a wood-fired oven or a regular oven to 500 degrees F.
- Lightly flour a surface with semolina flour and hand stretch the dough into the appropriate pizza shapes. Evenly distribute the mozzarella around the pizza dough. Sprinkle the queso fresco on top. Bake in a wood fired oven for 2 to 3 minutes or regular oven for 5 minutes. Top with the fiery verde sauce. Serve immediately.