I recently picked up a copy of Flour Water Salt Yeast, by Ken Forkish. I haven't read this one cover to cover, but from what I have read so far, it is bursting with amazing techniques as well as theory. Of course, after reading the introduction, I jumped to the pizza chapters. I can't wait to give his pizza dough recipe a try, he delves into some of the intricacies to build incredible flavors in the crust. I just had to try his sweet potato and pear pizza recipe, not on a pizza stone but on my Baking Steel. It was afternoon, and this savory pizza looked simple and light and I needed something for lunch.
Create Some Love,
1 Pizza dough
1/2 sliced sweet potato (I used a mandolin) and roast with olive oil and salt for 10 minutes.
1/2 bosc pear thinly sliced
handful of finely chopped cilantro
grated pecorino ramano
1.At least 2 hours prior to preparing your pizza, allow dough to rest for 2 hours at room temperature. Place Baking Steel on top rack. Pre-heat your oven to 500 degrees or on full throttle.
2. Stretch or roll out dough to a 12 inch cylinder, or any shape will do. Lightly flour your peel and place dough on top.
3. Evenly distribute sweet potatoes and pears, then spread cilantro over entire pizza.
4. Launch pizza onto the Baking Steel in the hot oven and cook until desired browness.
5. Using your pizza peel, remove from oven and top with shaved ramano.
Slice and Serve
*If I were to make this one again, I may add a little goat cheese.