Salume Beddu Nduja Pizza
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Credit: Pastaria, St. Louis
Sizzle, Fall 2014
24 oz. hard winter wheat flour
½ oz. kosher salt
1 t. active dry yeast, dissolved in water
1 t. oil
15 oz. cool water
2 oz. pureed Valoroso “Robusto” style canned tomatoes
1 oz. Salume Beddu Spicy Nduja
2 oz. Calabro fior di latte mozzarella
1 garlic clove, thinly sliced
1 t. dried Calabrian oregano
½ t. fleur de sel sea salt
1 T. locally sourced honey
1. Combine flour, salt, yeast, oil and water in bowl until dough is smooth. Transfer dough to lightly oiled work surface. Rub a little oil on hands. Fold dough into smooth ball. Let it rest on work surface covered in plastic for 20 minutes.
2. Cut dough into five equal portions; roll into tight balls. Place on lightly oiled sheet tray. Cover with plastic wrap; refrigerate immediately overnight.
3. Remove dough from refrigerator 2-3 hours prior to baking. Stretch dough balls with your hands; let sit on semolina flour.
Top dough with Salume Beddu Spicy Nduja, tomatoes and mozzarella. Disperse garlic evenly. Slide pizza peel underneath; transfer to a 550ºF oven on pizza stone. Once pizza is finished, drizzle with honey; sprinkle on sea salt and oregano.
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