Cured Meat Lovers Pizza
You guys, pizza Monday might be my new favourite thing.
Well, to be honest, it’s not really a thing…but making/writing about/eating pizza on a Monday morning can’t possibly be a bad thing. Right? Right.
Two weeks ago I was lucky enough to tour around one of my favourite cities, eating like there was no tomorrow. New York, you’ve got the food game on lock. Seriously. Every time I go back I’m amazed with the countless number of restaurants, food counters, food trucks, markets etc, that are serving up seriously amazing dishes from every corner of the planet. You want amazing authentic korea food, no problem. Pizza? Obvious. Seafood? On lock. Drinks? Mind-blowing. Burger? Home-run.
Here are a few shots of my food travels around NYC and a recipe for the first dish I feel in love with 15 years ago in the big Apple. Za…..
This is the steak tartar at Grand Army, Brooklyn. The restaurant, both food & drinks, is fantastic. My friend Daniel along with a few other fantastic folks started this spot a few months back, and the buzz is on fire. Definitely worth a meal or 3 if you’re in Brooklyn.
Drinks at Grand Army, Brooklyn.
Breakfast at Fives Leaves, Brooklyn. Their ricotta pancakes are incredibly light and delicious, and their avocado toast (not pictured) is outta sight.
Doughnut snack time at Peter Pan Donuts, Brooklyn. This is their coconut cream nut.
Ramen at Ivan Ramen, NYC. Go here.
Bibimbap, Ramen, appetizers and tea at Mokbar, NYC in the Chelsea Market. I’ve gotten to know these folks over the past year, and love what they’re doing. Properly made, utterly delicious Korean food.
Because you can’t properly visit NYC without a late night burger stop at Shake Shack.
Ok. Now pizza time!!! I love you pizza….
Cured Meat Lovers Pizza
Makes 2 x 12inch pies
For the dough;
1 1/2 cups all purpose flour
1 1/2 cups tipo 00 flour
2 tablespoon olive oil
2 teaspoons dry active yeast
1 teaspoon salt
1 teaspoon sugar
1 cup warm water
For the toppings;
1 cup pizza sauce
2 balls of buffalo (or fresh) mozzarella
50 grams prosciutto (about 6 slices)
50 grams coppa ham
50 grams salumi
1/2 cup basil leaves
In the base of a stand-mixer, combine your yeast, sugar, 1 tablespoon of olive oil, and water and stir together. Let the yeast do it’s thing and being nice and foamy (6-8 minutes).
To the bowl add 1/2 of your flour, salt, and the remaining tablespoon of olive oil. Knead on low until it starts to come together. Add the rest of your dough, and turn the mixer up 1 notch on the speed dial. Knead for 5 – 6 minutes, until a smooth dough ball forms. Place the dough in a large. lightly oiled bowl, and cover with cling film. Let the dough rise for 1 1/2 hours, until doubled in size.
Preheat your oven, fitted with a baking steel (or pizza stone), to 550 degrees. You want it good and hot, so preheat the oven at least 30 minutes prior to baking your pizzas.
Punch the dough down – yes, really, punch it down so it shrinks into itself – and divide into 2 equal pieces.
Lightly flour your work surface. Working one at a time, roll out your dough into a thin 12 inch round. Top with about 1/2 cup pizza sauce, spreading it over the dough. Then layer on your salami and coppa. Break over your mozzarella and drizzle the pizza with a bit of olive oil. Carefully transfer the pizza to the oven (for me, a pizza peel dusted with cornmeal works best), and bake for 8 – 10 minutes, until the dough is golden brown and the cheese has melted.
Repeat with the second pie.
Top each with your sliced prosciutto and basil leaves.
Serve. Eat delicious.