The pineapple/by no means pineapple meals debate is without doubt one of the most polarizing pizza arguments on this planet. Nonetheless, many individuals take into account pineapple a real love letter to pizza, and an ode to different candy ‘n’ salty (or candy ‘n’ bitter) dishes: Candy and bitter rooster, for instance, or tangy salsa.
Pizza pop-up entrepreneur and Ooni ambassador Nicola Trevor-Jones of Two Cents Pizza (@twocentspizza) in Ormskirk within the UK loves pineapple on pizza greater than most different individuals. At Two Cents, the flavour mixture pays homage to one among Nicola’s meals heroes: Nancy Silverton. And when you’re questioning, no, this isn’t a reference to the 2008 Seth Rogen film, which she’s by no means seen. It’s a pineapple pizza and it cooks rapidly in 90 seconds — thus, Pineapple Categorical.
Nancy Silverton is extensively recognized for her well-known artisanal sourdough bread, born of the yeast of Harmony grapes. Right this moment, she’s recognised as a pioneer within the bread and pizza trade, and her flagship restaurant, Mozza LA (co-owned with restaurateur Joe Bastianich), represents a pilgrimage vacation spot for pizza fanatics.
Nancy’s relentless drive for dough perfection evokes Nicola deeply. Each ladies have sons who love pineapple on pizza. As a tribute, Nicola has shared her tackle the basic Hawaiian, regardless of her personal “impartiality” on the controversial topping. In the event you take pleasure in pineapple in your pizza, this recipe is for you.
Bio: Nicola-Trevor Jones first found her love of pizza when she purchased an Ooni 3 pellet pizza oven: The remainder is historical past! After quitting her workplace job, she opened Two Cents Pizza in Lancashire, England. Three years down the road, she’s busy changing a meals truck, working a pizza college and slinging Detroit slices and Neapolitans for the individuals of Ormskirk!
Observe: Nicola makes use of Mutti pizza sauce to make this recipe, however our basic pizza sauce additionally works completely. Nicola likes Haynes Connoisseur model candied jalapeños, however you’ll be able to substitute with one other model (Lip Smackin’ Good Candied Jalapeños within the USA, for instance).
half-hour whole, excluding dough preparation
Makes 1 12” pizza
250-gram pizza dough ball
finely floor semolina, for dusting
½ cup (110 milliliters) pizza sauce
4 massive basil leaves
small handful freshly grated Parmigiano-Reggiano
1 cup (100 grams) fior di latte mozzarella
20 slices of thin-cut pepperoni
10 to fifteen slices of candied jalapeños
12 small chunks of recent pineapple
This recipe fits a number of pizza kinds, together with basic pizza dough, sourdough, biga, and neo-Neapolitan. Put together your dough effectively upfront to ensure it rises at room temperature earlier than heating your oven.
Hearth up your oven, aiming for 850°F to 950°F (450°C to 500°C) on the stone baking board inside. Use an infrared thermometer to rapidly and precisely examine the temperature of the stone.
Place a dough ball in your evenly floured work floor. Push the air from the middle out to the sting together with your fingers. Stretch the dough out to a 12-inch-round base, after which lay the stretched dough over your evenly floured pizza peel.
Spoon a ladle of tomato sauce straight onto the center of the dough ball and make a round movement with the again of the spoon to unfold it out. Place the 4 basil leaves in your base, then sprinkle over the Parmigiano-Reggiano. Distribute the fior di latte evenly over the bottom, adopted by the pepperoni, candied jalapeños and pineapple chunks.
Slide the pizza off the peel and into the oven. Cook dinner it for 60 to 90 seconds, turning the pizza usually to make sure a good bake. Take away the cooked pizza, then slice into 8 items and serve!