Back to it after another fantastic pizza expo in Las Vegas. It was so nice to see my white pizza family! Along with seeing a lot of familiar faces and meeting some new ones, I had the honor of meeting Franco Pepe. He was gracious enough to stop for a moment and take a picture with me. As I always say, I try to hang surround really talented people and hope some robb me. After meeting him, I saw – like most of you – his chef’s table episode again and were blown away again by his restraint, dedication, production and generally being. Think about what he was doing with his Margherita Sbaglia. Try … No, I’m actually daring you to “reinvent” in cheese pizza. Try to update it, make it your own. This is my version. Simple, delicious and I can’t be to share it with you.
Chris Decker Is the founding of pizzaiolo & partner at Real Pizza, in Dana Point, California. @EVERYTYINGBUTANCHOVIES ON Instagram.
To tomato sauce:
On the deck: Reinvention of Ostpizza -Tomat Sauce
- 1 pound of cherry or inheritance tomatoes cut into 1-inch pieces
- 2 fresh garlic fat
- Squeeze olive oil
- Add ingredients to a baking sheet and bake at 450 F for 15-20 minutes. Let cool.
- Add toasted tomato and garlic clove in a bowl, and with the help of a immersion blender mix to make a smooth sauce.
- Taste, add salt and pepper to your taste and set aside.
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To the burrata cream:
On the deck: inventing the oste pizza burrata cream
- 1 3-4-Office Ball of burrata
- 3-4 OUCES of heavy cream
- Add to a bowl, and using a immersion blender, blend 1-2 minutes until smooth.
- To side set.
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For the fried basil:
On the deck: inventing cheese pizza fried basil
- 8-9 fresh whole basil leaves
- Heat, where in a sauce forehead on medium-high heating reaches 300-350 F.
- Gently add your basil to the oil. It pops, so pay attention.
- After 5 seconds, use flips to flip the basil leaves and continue to cook for 5 seconds.
- Use pliers to remove basil from oil and set on paper towel to cool. Sprinkle a pinch of sea salt over basil.
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For the pizza:
On the deck: reinventing the cheese pizza
Author: Pizza today
Write Recipient: Pizza
- 1 10-12-Supplemented dough ball
- 4 ounces toasted fresh tomato sauce (recipe above)
- 2 ounces of smoked mozzarella
- 1 OUC burrata cream chee (recipe above)
- 2 ounces of whole milk mozzarella
- Fried Basil (recording over)
- 1 ounces of fresh mozzarella
- Olive oil
- Stretch dough ball to desired size and top with smoked mozzarella, whole milk mozzarella and fresh mozzarella.
- Push pizza into a 550 F-oven for 8-10 minutes or desired Doneness.
- When pizza is done cooking, allow to cool on a cooling holder while filling pipe bags with sauce and burrata cream.
- Cut tip for pipe bags and carefully apply sauce in stripes over pizza.
- Drizzle burrata cream and top with fried basil.
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Check out more pizza recipes.