Bronte Pizza

Ingredients

• 1 ltr water, ice, under 32°F
• 40 g salt, rock
• 3 3/4 lb “00” flour
• 1 1/4 g dry Caputo yeast
• 60 g yellow Daterini tomatoes, puréed into a sauce
• 5 g Real California® Parmesan, grated
• 2 basil, leaves, fresh
• 50 g eggplant, sliced and grilled
• 70 g Real California® Provolone cheese, grated
• 70 g Real California® Mozzarella cheese, hand grated
• 50 g guanciale
• 25 g pistachios, chopped