Speck and Brussel Sprouts Pizza |
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Speck and Brussel Sprouts Pizza
by
craig
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| Description: | ||||||||||||||||||||||||||||||
| Visit Motorino pizzeria to see chef and restaurant owner Mathieu Palombino show how to make a beautiful speck and brussels sprout pizza. Speck is a cured smoked pork, a second cousin to prosciutto. This recipe is Mathieu Palombinos "home" version of a favorite pizza from his Brooklyn, NY Neapolitan pizza restaurant Motorino. After you master the base technique you can mix and match whatever toppings. | ||||||||||||||||||||||||||||||
| Ingredients: | ||||||||||||||||||||||||||||||
| 2.2 pound(s) (1 kilo) of all purpose flour 2.75 cup(s) of lukewarm water .75 ounce(s) of sea salt 1 teaspoon(s) of active dry yeast 1 cup(s) of brussels sprouts (leaved) 2 clove(s) of garlic cut into thin slivers 1/4 pound(s) of speck or prosciutto or prosciutto cotto 2/3 cup(s) of parmigiano salt & pepper olive oil about 1/3 cup | ||||||||||||||||||||||||||||||
| Preparation: | ||||||||||||||||||||||||||||||
| Preheat oven to 450 with an upside down aluminum baking sheet or pizza stone. In an electric mixer bowl mix the water, yeast and salt. Slowly add the flour while mixing with a hook on medium speed. Mix for 10 minutes. Remove the dough and let it rest 15 minutes. Then divide the dough in four parts and shape each into tight ball. Let them sit a room temperature covered with a damp cloth for another 30 minutes. The pizzas are now ready to be shaped. Place the ball on a well flowered board and with the tip of your fingers press the dough down from top to bottom. Rotate the pizza by 90 degrees and repeat the operation working toward a more or less round shape. Keep the dough in motion on your board so it does not stick to it, adding flour as needed on the bottom. Transfer the pizza to lightly floured pizza, peel and garnish the pizza starting with the garlic, fior di latte, then the brussels sprout leaves, the speck and season with salt, add the parmiggiano and the olive oil and the pizza is ready to be slid into the oven on an upside down aluminum baking sheet or pizza stone. Do not try to reposition the pizza if it is not perfectly placed on the baking sheet. You must wait until the bottom hardens to manipulate it. Use the pizza peel to remove the pizza once done. Sprinkle some more parmigiano and olive oil to taste. This method is close to the one we use here at Motorino, it might be a little challenging to do at home but rewarding in the end. © 2009 Mathieu Palombino (Motorino) | ||||||||||||||||||||||||||||||
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May. 28, 2009 03:04 pm
johnm dishes...
Looks awesome!