L’Estate Pizza
San Marzano Tomato Sauce, Squash Blossoms, Sungold Tomato, Pecorino Toscano, Anchovy, Lemon Basil
Chef Daniel Cutler of Ronan | Los Angeles
“At Ronan, we believe that the dough is the most important part of pizza. Everything else comes second. This recipe uses King Arthur Sir Lancelot flour and our house yeast and sourdough starter that has lived at Ronan since our opening. We consider our pizza neo-Neopolitan. We don’t follow the exact rules of the Vera Pizza Napoletana, but we do bake all of our pizzas in a wood-burning oven from Naples and love using California farmers markets ingredients. The toppings we chose for this pizza are very summer-oriented. We named the pizza simply L'Estate which means “summer” in Italian.” —Chef Daniel Cutler
Adapted by StarChefs | october 2024 | Photo: Jakub Layman
INGREDIENTS
Dough:
5.187 kilograms King Arthur Sir Lancelot high-gluten flour
1.250 kilograms sourdough starter
100 grams kosher salt
To Assemble and Serve:
Yield: 1 pizza
San Marzano tomato sauce
Squash blossoms
Sungold tomatoes
Grated aged Pecorino Toscano
Grated Pecorino Romano
Grated Calabrian Pecorino
Sicilian anchovy
Lemon basil
Extra virgin olive oil
METHOD
For the Dough:
In the bowl of a stand mixer fitted with a dough hook attachment, add flour, starter, and 3.375 grams water. Mix 4 minutes on low speed, or until no dry flour spots remain. Let sit 1 hour 15 minutes at room temperature. Mix additional 25 minutes on low speed. In a mixing bowl, combine salt and 75 grams water. Stir until salt is fully dissolved. Slowly stream saline into mixture and mix additional 20 minutes on low speed. Transfer to a lightly floured work surface. Divide into 290-gram portions. Transfer to airtight container and let sit at room temperature until fully fermented, or until gluten is relaxed. Once fermented, wrap in plastic wrap and refrigerate 2 days.
To Assemble and Serve:
Heat wood-fired oven to 800°F. Place 1 portion Dough on a lightly floured work surface. Stretch into a 14-inch round. Top with even layer tomato sauce followed by desired amount squash blossom, sungolds, and cheeses. Bake until desired doneness. Finish with anchovy, lemon basil, additional Pecorino Romano, and a drizzle of olive oil.
