Pancetta, Taleggio, Stracchino

Yields 12-inch pizza, serves 4

8 1/2 oz pizza dough (recipe below)
1 1/2 oz mozzarella, medium dice
1 1/2 oz taleggio, medium tiles
1 1/2 oz stracchino
2 oz Brussels leaves, blanched
2 oz Brussels sprouts, thinly shaved
1/2 oz Spanish onion, thinly sliced
1 oz pancetta, small diced and partially rendered
1/4 oz Parmesan, grated
1 pinch Maldon sea salt
1 pinch chili flakes
1 tbs olive oil

Stretch out the pizza dough to a 12-inch round. Arrange the cheeses, blanched leaves, shaved sprouts, onion, and pancetta over the dough. Bake in a pizza oven until crispy and nicely charred, about 3½ to 4 minutes, or in an 375°F oven for 15 to 20 minutes, until crispy.

Remove from the oven and finish with grated Parmesan, sea salt, chili flakes, and olive oil.

Pizza dough
Yields two 12-inch pizza circles
1 oz fresh yeast or 1 tbs dry yeast
1 cup + 2 tbs lukewarm water
3 1/2 cups unbleached King Arthur “00” Flour
1 tsp fine sea salt

Combine the yeast with 2 tablespoons of lukewarm water and 2 tablespoons of flour. Mix to a smooth paste, and leave to rise for 30 minutes covered with a dish towel. Mound the remaining flour on a cool dry surface and make a well in the center. Pour the yeast in the well along with salt and the remaining water.

Dip your hands in flour, work the ingredients together, and knead for about 10 minutes. If the dough is too sticky, work in a few more tablespoons of flour. When the dough is smooth and elastic, divide it into 2 equal pieces. Shape these pieces into balls. Leave the dough to rise under a cloth for 2 hours or until it doubles in size.

After the dough doubles in size, it’s ready to use. (You need only one ball of dough for this recipe. Either double the pizza recipe or refrigerate the additional dough for a day or two.)

After dough rises, knead the dough for a couple of minutes and then press and flatten the dough into a small circle with the palm of your hand. Use a rolling pin to roll the dough into a thin 12-inch circle.