Salami, Onion, and Provolone Pizza
Ingredients
House-made Dough with King Arthur 00 Pizza Flour & Redmond Ancient Fine Sea Salt
Frik and Frank Foods Our Classic Marinara
Boar’s Head Mozzarella
Boar’s Head Picante Provolone
Boar’s Head Genoa Salami
Boar’s Head Parmagiano Reggiano
Thin sliced Red Onion
Cattleman’s Grill Italiano
-Diced Parsley
Cook
We started the dough in the morning, using a 60% hydration dough and 8-hour leavening at room temperature. The PizzApp gave us the correct proportions and worked perfectly. We let the bulk leaving go for 6 hours, then balled for the last two. We used 16 oz. deli containers for the balls.
The pizza ran on the Roccbox, running at 420°C for around 90 seconds, turning every 15 seconds.
Tools
Pizza Oven: Gozney Roccbox
Board: The Bull’s Mahogany w/Smoke
Knife: Messermeister Custom 8” Chef’s Knife
