Colony² Pizza
Red Sauce, Mozzarella, Pepperoni, Pickled Chile, Honey
Chef Matt Hyland of Emmy Squared | Brooklyn, NY
Yield: 1 pie
“Our first shared meal was a pizza. It was 13 years ago—pepperoni and olive—while sitting on the floor of Matt’s dorm room at school in Rhode Island. I have a distinct memory that, as I was biting into my second slice that night, I looked across the pie and knew this was the man I would love for the rest of my life. Two days later, on a casual drive to a beach in Newport so Matt could snap shots for his photography class, we stopped for lunch and had more pizza. A few nights later, Matt took me on a proper date to our beloved Al Forno in Providence, and we shared their famous grilled pizza. We do eat other foods (sometimes), but pizza has been the special fare that we have enjoyed sharing since the moment our relationship began.” – Emily Hyland
Adapted by StarChefs | February 2017
INGREDIENTS
Pizza Dough:
Yield: Eight 10-ounce portions
23 ounces warm water
0.15 ounces active dry yeast
0.5 ounces sugar
2.5 pounds flour
1.5 ounces rice oil
1 ounce salt
To Assemble and Serve:
Rice oil
5 ounces fresh mozzarella, grated
4 ounces tomato sauce
20 slices pepperoni
1 ounce sliced pickled peppers
Honey
METHOD
For the Pizza Dough:
In the bowl of a stand mixer fitted with a dough hook, combine water and yeast. Let sit 5 minutes. Add sugar and dissolve. Add flour, and mix for 5 minutes. Add oil and salt, and mix 5 minutes more. Portion into 10-ounce balls, place them in an airtight container, and rest overnight.
To Assemble and Serve:
Heat oven to 500ºF. Place a ball of Pizza Dough into a lightly oiled 8-inch by 10-inch pan. Let sit at room temperature until dough relaxes into the shape of the pan. Sprinkle cheese on top, covering dough evenly and in the corners. Spoon sauce on top in 2 stripes. Top with pepperoni and peppers. Bake for 8 to 11 minutes. Remove from pizza from pan and drizzle honey on top.
