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Pizza with shallots and bresaola (the perfect pizza meat)

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Rating: 4.5; Vote: 2

Pizza with shallots and bresaola (the perfect pizza meat) Dough recipe, makes four pizzas this size 1 3/4 cups (415 mL) plain water 1/4 cup (mL) warm water 4 cups (480g) bread flour (plus at least one more cup for kneading) 1-2 tablespoons (20-40g) malted barley syrup (can buy at Whole Foods [not and ad] but honey or table sugar would work instead) 1 tablespoon (15g) salt (I use Morton kosher) 1 packet (7g) dry yeast olive oil Combine the flour and the plain water in a big bowl and stir/knead just until the flour is wet. Punch a large hole in the center, cover the bowl and let autolyse (just sit there) for at least 20 minutes, but an hour is better. Put in the barley syrup (or other sugar, being sure to get a little into the hole you dug earlier. Pour the warm water into the hole, stir in the yeast and let the yeast bloom for a few minutes until foamy, just to wake them up and make sure they're still alive. Put in the salt and big glug of olive oil (I don't know, maybe 1/4 cup, and sprinkle everything generously with more flour before you get in with your hand and start kneading. Knead until the dough is smooth and elastic, adding just enough flour as you go to keep though dough from sticking to everything I used about 5 cups (600g) total flour and it only took about 5 minutes of kneading after the autolyse phase. For a particularly chewy and puffy dough, cover and let rise until doubled. (You can skip that part if you want and move into the next part) Punch down the dough and divide it into four equal balls, again adding only as much flour as you need to keep it workable. The balls do not have to be smoothly shaped. Place each dough ball in its own well-oiled container, cover and either let rise on the counter for a couple hours or transfer them to the refrigerator and let rise overnight or up to a week. (I think you get better flavor with the cold rise) You can freeze any unused dough after it has fully risen. THE REST OF THE RECIPE, TOPS ONE PIZZA) 1/4 cup crushed or ground canned tomatoes (I like Pastene Kitchen Ready [not an ad] ground tomatoes for pizza sauce) flavorings for the pizza sauce (I used a little dry oregano and basil and chili flakes, garlic powder, black pepper, a pinch of sugar and a little glug of olive oil) 1 oz (30g) of thinly sliced bresaola (could use prosciutto instead) 1 shallot 4 oz low-moisture mozzarella (my favorite is Galbani [not an ad] whole milk string cheese cut into rounds) a few fresh flat-leaf parsley leaves gated parmesan flour cornmeal Get a pizza stone or steel pre-heating on your oven's maximum temperature, ideally convection. I heat my steel for. a full hour before I bake. Stir the sauce flavorings into the crushed tomatoes. Peel and thinly slice the shallot. Grate the mozzarella and keep it cold right until it goes on the pizza. Coat a pizza peel generously with equal parts cornmeal and flour. Stretch the dough (sticky doughs are easier to shape when cold) and lay it on the peel. Top with a thin layer of sauce and grated parmesan. Tear one a few ribbons of bresaola and lay on a few slices of shallot. Top with half of the mozzarella, being sure to partially cover the bresaola. Tear on the remain bresaola and sprinkle on some more shallot (you'll prob only need half of the shallot. Scatter on the rest of the mozzarella (leaving at least some of the bresaola uncovered, then put on a few more shallot slices and the parsley leaves. Shake the pizza on the peel every now and then as you are building it, to make sure it doesn't stick to the peel. Slide the pizza onto the pre-heated steel or stone and bake until finished mine took seven minutes. Remove directly to a cooling rack and let it cool to eating temperature before slicing. You can also shimmy the pizza on the cooling rack to let any excess flour and cornmeal fall away.
Date: 2021-10-14

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Comments and reviews: 10

Bartosz
Dear Adam,
get yourself a proper strong flour like polselli vivace, semola rimacinata to avoid sticking, big air-tight proofing box and a decent thin metal pizza peel, start weighting things with a proper scale (cheap chinese jewellery scale for yeast) and stop with this eyeballing nonsense and pretending that using a wooden pizza peel helps with anything.
Best regards,
Angery pizza aficionado
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Mumps
I've never seen this meat at my local stores, but I will keep an eye out for it.
As for Magic Spoon. They are expensive to ship to Canada, so I only get it as a treat now and then, but it's my favourite cereal! I am on a carb reduced diet so I don't eat traditional cereal anymore. Anyone on a low carb diet should try Carbonaut bread! It's the BEST low carb bread, it just tastes like BREAD!
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Bror
Adam if you can influence magic spoon at all to start shipping to Other places in the EU prefered Norway I'll instantly buy 20 boxes with with a big thank you to Adam for showing me this. I am a big cereal fan and whenever i diet i crave somrthing with the feeling of grains or corn or bread. If you truly think this is a good product help a brother out: ) And thank you for your awesome vids
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iMineCrazy
I used to work at a pizza place and we would put half the cheese on the sauce and then put the toppings on and then the other half of the cheese. It really does hold the topping and the cheese onto the crust better. I highly recommend with a dryer dough, using bread crumbs instead of cornmeal/flour, it doesn t affect the flavor as much as falls off easier
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Cody
Adam, it'd be cool if you could do a video on allulose, especially the emerging research, if it wouldn't mess up your sponsorship with Magic Spoon. A sugar that the FDA doesn't make you include in the sugar part of the nutrition facts because it doesn't spike blood sugar is one of the more exciting things going on in food, IMHO.
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Michael
I think you are doing that autolyze thingy wrong or at least not quite right, I say this only because they do it a little different over at the American test kitchen, I believe they start with the yeast in the dough then autolyze it (is it a verb: o) then they add the salt to tame the yeast then bam bob's your uncle.
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Kiritofanboy
after trying magic spoon myself i wouldnt recommend theyre very expensive for small portions and in the end there wasnt a single flavor that i would prefer over any basic cerial at my local grocery store
-its great that they sponsor a great creator but with that product ur better off just eating less cerial
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Jonathan
To each his own, but honestly the best part of toppings on pizza for me is fatty meat like sausage and pepperoni rendering out some of that fat on the pie.
Lean meats like chicken or even steak just don't add much. Don't think I'd be a fan of the super lean prosciutto as a result unless maybe post bake
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Blue
How do you do multiple pizza's in one sitting? My family usually doesn't have enough with one, so I end up having to leave the table a ton to prepare the next pizza after the one in the over and take the one in the oven out, meaning I spend around 50% of dinner still in the kitchen rather than eating.
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VrodegTheGoblin
Hey adam, I want to make this pizza and go into kitchen a lot more, I've been looking for a pizza steel for a while and haven't been able to find one, I know i don't actually really need one to make good pizza. I'm just wondering if you could recommend anything?
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