Sabrina Pizza Recipe

Sabrina Pizza

Recipe provided by Keste Pizza and Vino

• Difficulty: Advanced
• Servings: 4
• Nutritional Information (per serving):
  • Calories: 857
  • Total Fat:
  17 g
  • Saturated Fat: 7 g
  • Carbohydrates: 144 g
  • Dietary Fiber: 5 g
  • Sugar: 7 g
  • Protein: 28 g
  • Cholesterol: 37 mg
  • Sodium: 540 mg
• Total Time: 1 day 4 hr 55 min (including dough rising)
• Active Time: 45 min

Ingredients

Pizza Dough:

• 2 tablespoons sugar
• 1 tablespoon extra-virgin olive oil, plus extra for greasing
• 1/2 teaspoon active dry yeast
• 5 1/2 cups "00" pizza flour (e.g., Caputo)
• 2 tablespoons kosher salt

Pizza Toppings:

• 1 heaping tablespoon grated caciocavallo cheese
• 1 heaping tablespoon grated buffalo mozzarella
• 1 heaping tablespoon grated Parmigiano-Reggiano
• 1 heaping tablespoon grated stracchino cheese (e.g., Belgioioso crescenza)
• 3 tablespoons truffle cream (such as Urbani)
• 5 slices imported Italian salami (e.g., Golfetta)
• 1 tablespoon fresh shaved black truffle

Instructions

1. Start the dough by mixing sugar, olive oil, yeast, and 2 cups of cold water in a stand mixer bowl fitted with a dough hook. Allow the mixture to sit until it becomes foamy, about 10 minutes.
2. In a separate bowl, combine the flour and salt. With the mixer running, gradually add the dry ingredients to the yeast mixture. Continue kneading until the dough is smooth and elastic, approximately 10 minutes.
3. Transfer the dough onto a baking sheet lightly greased, then loosely cover with plastic wrap. Let the dough rest at room temperature for 1 hour.
4. Divide the dough into a single ball and place it in a greased 9-by-13-inch baking dish. Brush the surface with olive oil, cover tightly with plastic wrap, and refrigerate for at least 24 hours.
5. Remove the dough from the fridge 3 hours before shaping.
6. Preheat your oven to 500F (260C).
7. For the toppings, blend all the cheeses together in a blender until combined. Set this cheese mixture aside in a bowl.
8. Gently stretch the dough to form your preferred pizza base. Spread the truffle cream evenly over the dough. Then, dot the cheese blend evenly in 8 spots across the dough. Layer the salami slices on top.
9. Bake the pizza until the cheese melts and the crust is puffed and slightly charred, about 7 to 8 minutes. After baking, garnish with fresh shaved black truffle.
10. Serve and enjoy with a glass of your favorite wine.

Pro Tip: The 24-hour refrigeration step is crucial as it slows down gluten development, producing the characteristic chewy and airy texture typical of Neapolitan-style pizza.

This recipe originates from a professional chef and has not been tested for casual home cooking.

Recipe courtesy of Keste, New York, New York