Blini Pizza

Garlic-Cream Cheese, Ossetra Caviar, Chives

Chef Donny Farrell of Lettuce Entertain You | Chicago

Adapted by StarChefs | March 2021

INGREDIENTS:

Dough Starter:
¼ gram active dry yeast
94 grams cold water
94 grams 00 flour

Pizza Dough:
14 grams active dry yeast
140 grams warm water
920 grams 00 flour
420 grams cold water
180 grams Dough Starter
20 grams fine sea salt

White Sauce:
1 cup Smithfield pourable cream cheese
2 cloves garlic, chopped
2 teaspoons salt

Assembly:
Cornmeal, for dusting
Osetra caviar, for topping
Chives, for topping

METHOD:

For the Dough Starter:
Mix the yeast and water together in a small bowl. Add flour and mix to incorporate. Cover with plastic and let sit at room temp for 14 hours.

For the Pizza Dough:
Mix the yeast and warm water in a small bowl. Add flour to a mixing bowl or stand mixer using a dough hook and add the cold water, mix until incorporated. Add the yeast water, mix. Add the starter and mix for one minute. Add salt and mix for an additional minute. Spread flour on the table and knead the dough by hand for 5 minutes, dusting with flour as needed to prevent sticking. Using a dough cutter cut the dough into 5 equal pieces and weigh 300 gram portions. Form into balls, place on a sheet tray, and wrap the entire sheet in plastic to eliminate any air from getting in. Place the dough in the fridge and let sit for 36-48 hours to ferment.

For the White Sauce:
Mix together all ingredients in a bowl.

To Assemble and Serve:
Preheat your oven to 500°F and place your pizza stone in the oven and heat for 1 hour. Pull the dough out to come to room temperature 30 minutes before cooking. Shape the dough by stretching it from the middle outward, be sure to leave the edges full without flattening them, to form a nice crust. Dust the pizza peel with corn meal and place the dough on top, then spoon two ounces of the white sauce on the dough. Slide the pizza off the peel onto the pizza stone and cook for 7-9 minutes until the crust is golden brown and the sauce starts to caramelize. Pull the pizza out and top with Osetra caviar and chives.

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