Italian Sausage-Giardiniera Pizza
Tomato Sauce, White Cheddar, Mozzarella, Parmesan
Chef John Carruthers of Crust Fund Pizza | Chicago
Adapted by StarChefs | september 2024
INGREDIENTS
Dough:
365 grams high-gluten flour
14 grams finely ground cornmeal
5 grams granulated sugar
5 grams kosher salt
2 grams instant yeast
30 grams olive oil
Sauce:
2 tablespoons butter
2 tablespoons olive oil
6 cloves garlic
6 ounces tomato paste
One 28-ounce can whole peeled tomatoes
1 tablespoon fish sauce
1 teaspoon Marmite
1 tablespoon red wine vinegar
1 tablespoon kosher salt
1 tablespoon granulated sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried marjoram
To Assemble and Serve:
Yield: 1 pizza
Semolina flour
1½ ounces grated extra-sharp white cheddar
4 ounces grated full-fat low-moisture mozzarella
2 ounces grated parmesan
6 ounces Italian sausage
8 ounces hot giardiniera, drained and oil reserved
METHOD
For the Dough:
In a food processor, pulse to combine flour, cornmeal, sugar, salt, and yeast. Add 185 grams cold water. Process until dough comes together, adding water as needed. Pulse additional 30 seconds. Wrap dough tightly in plastic wrap and let sit 30 minutes at room temperature. Remove plastic wrap and return dough to food processor. Blend 40 seconds. Transfer dough to a lightly floured work surface and divide into two 295-gram balls. Coat with oil and transfer to airtight containers. Cover and refrigerate 5 days. On a lightly floured work surface, flatten each dough ball until 8-inches wide. Using a rolling pin, roll out each dough ball until 15-inches wide. Dock both sides of flattened dough and transfer to a sheet of parchment paper. Refrigerate 12 hours. Flip dough and refrigerate additional 12 hours.
For the Sauce:
In a saucepan over medium flame, heat butter and oil. Add garlic and cook 3 minutes. Add tomato paste and cook 5 minutes, or until paste darkens in color. Add tomatoes, fish sauce, Marmite, vinegar, salt, and sugar. Bring to a light simmer. Cook 40 minutes, stirring frequently. Remove from heat and stir in dried herbs. Using a Vitamix Commercial immersion blender, purée sauce until smooth. Taste and adjust seasoning if needed. Let cool, transfer to an airtight container, and refrigerate overnight.
To Assemble and Serve:
Heat oven to 515ºF. Place 1 portion Dough on a lightly floured work surface. Top with desired amount Sauce, followed by cheddar, mozzarella, and 1 ounce parmesan. Add sausage, giardiniera, and remaining parmesan. Bake pizza 10 minutes. Transfer pizza to a wire rack and let cool 2 minutes. Slice and serve.
