Heart-shaped pizza with Brussels sprouts, pancetta, mozzarella and cheddar
J. Kenji López-Alt · ♥ 2.8K likes · 109.2K views · 11 min video
Timestamp
Ingredients
Method
Techniques
- 250–275 g New York style dough
Rise the divided dough balls at room temperature in a lightly oiled bowl sealed with a cloth and a smaller bowl on top.
The dough and rising it
- semolina
Dust the bench with semolina and poke the dough out with all the fingertips to form a rim, then knuckle it out.
If the dough pulls back, let it rest longer so the gluten relaxes. Brush off the excess flour.
Pinch the bottom and the top of the round down to make a heart shape.
- Brussels sprout leaves
- olive oil
- salt
- fresh mozzarella
Toss the Brussels sprout leaves with olive oil and salt.
Choosing the cheeses
- Beecher's flagship cheddar
- pancetta ends
On a wooden board, top with drained fresh mozzarella, cheddar, the Brussels sprout leaves and pancetta ends.
Slide onto the metal peel, giving the edges a final stretch to set the shape.
Bake in the pizza oven at full heat, 750 degrees on the floor and 750 on the top, until puffed and charred underneath.