Chocolate-Chile Pizza
Mozzarella di Bufala, Bittersweet Chocolate, Dried Chile, Corto Olive Oil
Chef Elizabeth Falkner of ChEF Productions | Los Angeles
Adapted by StarChefs | November 2022
INGREDIENTS:
Sponge:
¼ teaspoon dry active yeast
5 ounces unbleached white flour
½ ounce wheat germ
Dough:
16 ounces unbleached white flour
½ teaspoon dry active yeast
1 tablespoon sea salt
All-purpose flour
To Assemble and Serve:
2 ounces mozzarella di bufala
1 ounce bittersweet chocolate, melted
Sea salt
Dried chile
Corto TRULY® 100% Extra Virgin Olive Oil
METHOD:
For the Sponge:
In a bowl, combine yeast and 1 tablespoon warm water. Let sit 1 minute. Add 4 ounces flour, wheat germ, and 4 ounces cold water; mix to combine. Loosely cover and let sit at room temperature at least 2 to 3 hours. Add remaining flour and 1 ounce cold water. Loosely cover and let sit at room temperature for additional 2 to 3 hours.
For the Dough:
In a bowl, combine yeast and 1 ounce warm water. Let sit 2 minutes. Add 3 ounces cold water and set aside. In the bowl of a stand mixer fitted with a dough hook attachment, on the lowest speed, mix to combine flour, yeast mixture, salt, and Sponge. Let rest 5 minutes. Place the dough on a work surface and divide in half. Form each half into a tight ball by pinching it over itself, similar to the process of making mozzarella. Set each ball in the center of a deep pan, making sure there is a 3-inch space around the dough. Cover and refrigerate 24 to 48 hours. Remove from refrigerator and let proof in a warm area anywhere from 30 minutes to 2 hours, depending on the temperature of the room. On a lightly floured surface, roll out each dough ball into a 10-inch round.
To Assemble and Serve:
Heat a pizza oven to 750°F. Top Dough with evenly dispersed mozzarella and salt. Load pizza onto pizza peel and place in a hot oven. Cook 2 to 3 minutes. Drizzle olive oil and chocolate over pizza. Finish with a sprinkle of dried chile flakes and salt.
