Classico Pizza
Mozzarella, Spicy Soppressata, Pickled Garlic, Calabrian Hot Honey, Olive Oil, Basil
Chef Waldo Stout of Waldo’s Pizza | Long Beach, CA
“My background is in bread baking, so my style and technique for pizza dough is very similar to making a loaf of bread. The dough for this recipe needs to ferment for two days to develop the maximum flavor. When it comes to pizza, I think that everything from the dough to the topping needs to be simple, but executed perfectly and balanced. I always start with quality ingredients, adding to them but not taking away from them. This pizza is one of my signature pies and people can't get enough of the Calabrian hot honey.” —Chef Waldo Stout
Adapted by StarChefs | october 2024 | Photo: Jakub Layman
INGREDIENTS
Dough:
Yield: Seven 260-gram portions
900 grams King Arthur Sir Lancelot high-gluten flour
100 grams King Aurthur whole wheat flour
200 grams active sourdough starter
1 teaspoon active dry yeast
30 grams olive oil
20 grams kosher salt
To Assemble and Serve:
Olive oil
Shredded low-moisture mozzarella
Sliced pickled garlic
Basil
Spicy soppressata
Calabrian hot honey
METHOD
For the Dough:
Place 600 grams water in a large mixing bowl. Add flours, starter, and yeast. Using gloves hands, knead 8 minutes by hand, or until dough comes together and no dry spots remain. Wrap mixture tightly in plastic wrap and let sit 30 minutes at room temperature. Unwrap dough and fold until dough tightens. Wrap in plastic wrap and let sit additional 30 minutes. Repeat process. Transfer dough to a lightly floured work surface. Divide into 260-gram portions. Wrap tightly in plastic wrap and refrigerate.
To Assemble and Serve:
Heat pizza oven to 900°F. Place 1 portion Dough on a lightly floured work surface. Stretch into a 12-inch round. Drizzle with olive oil. Top with cheese, garlic, basil, and soppressata. Bake 90 seconds. Drizzle with hot honey.
