Goat Cheese Pizza

Adapted by StarChefs.com
May 2021

INGREDIENTS:

Pizza Dough:
ΒΌ teaspoon active dry yeast
2 tablespoons olive oil
681 grams all-purpose flour, plus more for dusting
19 grams kosher salt
House Red Sauce:
1 can Alta Cucina canned tomatoes
2 to 3 cloves garlic
Sugar
Salt
wild oregano
To Assemble and Serve:
Laura Chenel goat cheese
Shaved spring onions
Smoked Fresno chiles
Flour
Tarragon, picked

METHOD:

For the Pizza Dough

In a large bowl, gently mix yeast and olive oil into 467 grams cold water until it dissolves. In a separate bowl, mix flour and salt with a wooden spoon. Add water mixture to flour mixture gradually, stirring with a wooden spoon. Mix until all dry bits are incorporated. Transfer bowl to a clean bowl then cover with a kitchen towel or plate. Let rise at room temperature 16 to 20 hours until it grows 2.5 times its size and smells yeasty and a bit sour. Place risen dough in the refrigerator to cool completely. Once cool, cut the dough into 4 equal-sized portions. Shape portions into balls then place dough balls on a floured sheet pan, a few inches apart from one another. Tightly cover with plastic and let rest at least 1 hour or up to 24 hours in the refrigerator. If refrigerating, remove pizza dough 45 minutes before stretching so the dough can warm to 65°F.

For the House Red Sauce

Using a colander, drain out most of the liquid from the canned tomatoes. Transfer tomatoes and their remaining juice to a large container. Add garlic, 2 pinches of sugar, 1 big pinch of salt, and 1 small pinch oregano. Using an immersion blender, blend until smooth. Taste and adjust seasoning as needed.

To Assemble and Serve

Stretch or toss a Pizza Dough ball until it is roughly 11 inches in diameter. Place Pizza Dough onto a lightly floured pizza peel and cover with a ½ cup of House Red Sauce. Top with goat cheese, spring onion, and chiles then bake in a very hot oven until nicely charred. Finish with tarragon, slice, and serve.