Che Pizza!

Here is the archetype of a thin-crust pizza; adorned simply with mouth-watering broccolini, thinly sliced lemons, and silky burrata. Joe Camp offers a new rule set when it comes to a classic favorite - Keep it playful, fresh, and full of flavor. Don't be fooled by the lemon! The result is an explosive, zingy burst of flavor in every bite. This is exactly the recipe to start a career in home pizza-making and we guarantee you’ll return to it again and again.

Buon Appetito

PIZZA DOUGH RECIPE

YIELD: 6, 12 INCH PIZZAS

INGREDIENTS

· 1000g Caputo 00 Pizza Flour
· 620g Water (warm, not hot)
· 20g Salt
· 5g Instant Dry Yeast

INSTRUCTIONS

Step 1

Mix the yeast with the water and let stand for a few minutes.

Step 2

Mix Flour and Salt with the Water and yeast mixture. Mix on low speed for roughly 8 minutes.

Step 3

Proof the dough in a bowl for a few hours or until it has doubled in size. Punch it down and divide it into 6 equal portions. Proof the dough balls for another hour or two before rolling them out.

LEMON BROCCOLINI BURRATA PIZZA

INGREDIENTS

· 1 Cup Grated Parmesan Cheese
· 1 Cup Pesto
· 1 Burrata Cheese
· 2 Cups Arugala
· 1 Lemon (Thinly sliced lemon)
· 1 Head of Broccolini (Sliced lengthwise)

PREPARATION

Step 1

Roll out dough as thin as possible. Spread a thin layer of your favorite pesto (link to pesto blog) and then top with broccolini, lemon slices, and grated parmesan.

Step 2

Bake in a pizza oven at around 700 to 800 degrees for best results. If you don't have a pizza oven you can bake at the max temp of your oven.

Step 3

Once the pizza is cooked to perfection add the Arugala and Burrata cheese in small pieces. Serve immediately and enjoy!

Pizza slices styled on our Charcoal Side Plate. Photos by Meredith Brockington.