Oyster & Bone Marrow Detroit Style Pizza Recipe | Gozney – Gozney
Brad took the flavours from his Porthilly Oyster and Beef Fat course and made them work on a beautiful Detroit style dough cooked in Roccbox.
Ingredients
- 350g 00 Caputo Red Flour
- 165g Water (at 32 degrees celsius)
- 0.2g Dried Yeast
- 250g 00 Flour
- 185g Water (at 27 degrees celsius)
- 13g Salt
- 415g Biga
- 9 Porthilly Oysters, shucked and cleaned
- 130g Aged Beef Dripping
- 50g Beef Bone Marrow, diced
- 25g Parsley, chopped
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