Dill pickle and garlic cream pizza
J. Kenji López-Alt · ♥ 7K likes · 160.6K views · 17 min video
Timestamp
Ingredients
Method
Techniques
- crushed garlic
- granulated garlic
- mayonnaise
- sour cream
- salt
- olive oil
- MSG crystals
Mix crushed fresh garlic and granulated garlic with roughly equal parts mayonnaise and sour cream, salt, a little olive oil and optionally MSG, to taste.
Fresh and granulated garlic
Over-proofed dough can be re-balled and proofed again to tighten up; here it is used as is.
Form a small rim and stretch the dough out on a peel dusted with a little semolina.
- 500 g flour
- 12½ g salt
- 5 g sugar
- 20 g vegetable shortening or oil
- 300 g water
- 2–5 g yeast
- semolina
Dough: mix flour, salt, sugar, shortening or oil, 90-degree water and yeast; rest half an hour to a couple of hours, divide into two balls, ball up and give a final proof.
- low moisture whole milk mozzarella
- dill pickles
- red jalapeno
Spread the garlic cream over the dough, sprinkle lightly with grated mozzarella, then cover with dill pickles and a little red jalapeno.
Preheat the outdoor oven on its highest heat to heat the stone, then turn it well down so the pizza has time to crisp.
Launch with a wooden peel and turn with a metal peel; pop any very large bubbles. Raise the heat to color the top before the bottom burns, adjusting as needed, until the base and top are done.