Base is light brush of vodka sauce, then topped with mozzarella and cheddar. Layered with sautéed corn/plantain mix (corn, plantains, onions, jalapeños, garlic, bacon, lots of black pepper, Boursin cheese), and shredded Yangnyeom glazed beef short ribs. Post bake finished with pecorino Romano, scallions, and hot honey.
Lot going on with this one, but I think it works…probably my favorite pizza.
Poolish dough (64% hydration) made with King Arthur flour (50% Sir Lancelot, 50% Bread), cold fermented 3 days. Baked in home oven 7 minutes on baking steel preheated for an hour at 550 degrees, with a 10 minute broil on high before pizza went in.
by Kooky-Television6622
1 Comment
Great choice of toppings! Great looking pizza!