One of Christopher and Jennifer’s favorite pizzas is simple and to the point.
Drizzle dough with a little extra virgin olive oil. Top with thinly sliced green onions, diced pancetta, minced fresh garlic and fresh cracked pepper and drizzle with about 3-4 tablespoons of heavy cream. Finish with some finely shredded Pecorino Romano.
CHRISTOPHER ELBOW’S PIZZA DOUGH RECIPE
(Adapted for conventional oven)
- 4 cups Caputo ‘00’ flour
- 1 1/2 cups water, barely lukewarm
- 1/2 teaspoon active dry yeast
- 2 teaspoons kosher salt
To make the dough:
In the bowl of a stand mixer, add the water, yeast and 3 cups of the flour. Mix until just comes together (it will be more like thick pancake mix at this point). Cover with a damp towel and let stand for 20 minutes. This step is critical to good gluten formation. After 20 minutes, add the remaining 1 cup of flour and salt. Mix on low with the dough hook for about 6-8 minutes.
Remove dough and place in a tight fitting plastic container that has been very lightly oiled with just a few drops of olive oil. Place dough in refrigerator overnight or up to 3 days. About 2 hours before you want to cook your pizza, remove the dough and place on a lightly floured work surface. Cut dough into 3 equal pieces. They should be approximately 9-10 ounces in weight each. Place the dough balls on a lightly floured baking sheet or proofing tray and cover with a damp towel or lid. They should be ready to shape in about 1 to 1.5 hours, depending on room temperature.
Note: Christopher recommends turning your home oven on to 500ºF and heat up your baking stone for at least an hour before baking.