Neapolitan-style pizza with rabbit sausage
Binging with Babish · ♥ 123.6K likes · 4M views · 8 min video
Timestamp
Ingredients
Method
Techniques
- 1½ lb meat from the carcass
Take the two thin tenderloins and all the wing and thigh meat off the carcass; keep the carcass for stock.
Taking the meat off the carcass
Freeze the meat on parchment 15 to 20 minutes until the edges just begin to harden; chill the grinder parts in the freezer too.
- 2–3 cloves garlic
- ½ tbsp rosemary
- whole fennel seeds
- 1–2 tbsp yellow onion
- ½ tsp sweet American paprika
- freshly ground black pepper
- 2 tsp kosher salt
- nutmeg
Add pressed garlic, chopped rosemary, fennel seeds, grated yellow onion, paprika, black pepper, kosher salt and grated nutmeg (a pinch of red pepper flake optional).
Mix rigorously, punching and smearing until evenly dispersed; wrap tightly in plastic wrap pressed onto the surface and refrigerate 24 hours.
- 500 g bread flour
- 8 g kosher salt
- 350 g tepid tap water
- 2 g fresh compressed yeast
Combine the bread flour and kosher salt; combine the water and yeast; add to the flour.
Four-ingredient Neapolitan dough
Knead on medium-low 7 to 10 minutes to develop gluten; the 70% hydration dough will be soft, a little sticky and stretchy.
- oil
Place in a lightly oiled bowl, cover with plastic wrap and leave at room temperature 8 to 12 hours, until more than doubled.
Turn out onto an unfloured worktop, divide into three equal pieces of around 270 grams, and shape into taut balls using the edges of the hands.
- 1 can DOP San Marzano tomatoes
- kosher salt
Pulse the drained tomatoes with a few pinches of kosher salt using an immersion blender until smooth but not too smooth.
Press the sausage into a patty and sear on both sides in a preheated pan, leaving it pink in the middle.
Flour a dough ball generously on both sides, press a border for the crust, press out the center, then lift and stretch over the knuckles to a radius of about 10 to 11 inches; pinch any large bubbles.
- mozzarella di bufala
- basil
Top with a thin layer of the tomato sauce, torn mozzarella di bufala, torn pieces of the sausage and basil.
Topping the pizza
Bake in a wood-fired oven at about 900F at the back and 750F at the front, about 90 seconds, rotating 90 degrees after about 20 seconds and then every 15 to 20 seconds until evenly cooked.