BineVolcic
Essential Ingredients
Dough
Crème Fraîche Sauce
Langoustine Ceviche
Fennel Salad
Equipment
Glowen Dragon 17 inch Gas Powered Pizza Oven
Blind Bake pizza Cover
Wooden Pizza Peel
Turning Peel
Dough Proofing Boxes
Step by Step Instructions
1
Dough
- Dissolve the yeast in lukewarm water, stirring gently until fully blended.
- Add this mixture to the flour and mix until just combined. Incorporate the salt and continue mixing until everything comes together.
- Turn the dough out onto a work surface and knead until smooth and elastic.
- Place in a bowl, cover, and let rest for 1.5-2 hours, or until doubled in size.
- Once risen, divide into three equal portions, shape into balls, and refrigerate for at least 12 hours.
You need to remove the dough from the refrigerator at least 2-3 hours before baking to allow it to come fully to room temperature.
2
Crème Fraîche Sauce
- Mix all ingredients together in a bowl until well combined. Adjust seasoning to taste.
3
Langoustine Ceviche
- Combine all ingredients except the langoustines in a bowl.
- Add the langoustine tails and let marinate for about 15 minutes.
4
Fennel Salad
- Thinly slice the fennel (a mandoline works best).
- Place in a bowl with orange slices and their juice. Add olive oil, salt, and pepper.
- Mix gently and let sit for about 10 minutes.
5
Baking the Dough
- Preheat the oven to around 420-440°C.
- Stretch the dough on a lightly floured surface into a pizza base.
- Blind bake until you start to see the bubbles turning dark.
- Remove from the oven and cut into slices.
6
Assembly
- Top each slice with fennel salad (without excess liquid).
- Add the langoustine ceviche.
- Spoon over the crème fraîche sauce.
- Finish with microgreens for garnish.
