Sunday, July 1, 2012

Pizza Bianco with Pork Roll and Eggs

This recipe is a take on a recipe from Michael Ruhlman’s Twenty. If you’re unfamiliar with pork roll, then you’re missing out on the single greatest non-Springsteen thing to come out of New Jersey. I find it hard to describe pork roll, because much like a hot dog, I have no idea what’s in it. It’s sort of sausage like in a way, but at the same time nothing like that at all. Pork goodness is all I have to say. I’ve never had tallegio prior to making this pizza, but boy does it smell funky. It melts well though, so it worked out in the end.

Dough (for one 12” pie):
250 Grams Flour
150 Grams warm (110°F) water
1 gram instant yeast
5 grams kosher salt
½ tablespoon sugar

Pork roll (I ended up using in ~3/4 diced)
3 eggs
Tallegio cheese, grated
Extra virgin olive oil

Add the yeast, sugar, and about half the water in a container and allow the yeast to work its magic for 5-10 minutes. Add to a mixer bowl along with flour, salt, and water. Mix in an stand mixer on medium low for about 10 minutes, until the dough can pass the windowpane test. Transfer to a bowl that’s been sprayed with cooking spray, cover, and allow to rise for 2-3 hours, until doubled.

Preheat the oven to 450°F. Punch down dough, and on a well floured surface roll out with a rolling pin, rotating as you go to maintain a circular shape. You’ll want a disc with a circumference a little larger than the skillet you’ll be working with. Place the dough in the skillet (no need to oil the skillet), and fold the sides down to create the crust. You may need to trim some excess dough to get everything sized correctly. 

Brush with olive oil, then top with diced pork roll and tallegio. 

Place the skillet on the stove and turn the burner on high. Let it go for 3 minutes, then transfer to the oven. Bake for 13 minutes, then remove from the oven. Use a ladle to make divots in the dough and pour in 3 eggs (I suggest you use ramekins to make this easier).

 Place back in the oven for 5 more minutes. Remove, and top with arugla and basil.

Dat Crust


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