Bronte Pizza Recipe | California Dairy Foodservice
realcaliforniamilkfoodservice.com
Dough: 1-liter ice water, under 32°F 40 grams rock salt 1.70 kilograms “00” flour 1.25 grams dry Caputo yeast Pizza Toppings: 60 grams yellow Datterini
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Cooking tools:
- Stand mixer
- Pizza oven
- Blender
- Kitchen scale
- Grill
- Grater
- Chef's knife
- Cutting board
- Measuring cup
- Plastic container
- Plastic wrap
- Refrigerator
- Spatula
Ingredients
- 1-liter ice water, under 32°F
- 40 grams rock salt
- 1.7 kilograms “00” flour
- 1 1/4 grams dry Caputo yeast
- 60 grams yellow Datterini tomatoes, puréed into a sauce
- 5 grams grated Real California Parmesan cheese
- 2 basil leaves
- 50 grams sliced and grilled eggplant
- 70 grams grated Real California Provolone cheese
- 70 grams hand-grated Real California Mozzarella cheese
- 50 grams guanciale
- 25 grams chopped pistachios
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