Caciocavallo, Gorgonzola, Parmigiano-Reggiano, California Grapes, Mosto Cotto
Chef Daniel Cutler of Ronan | Los Angeles
Adapted by StarChefs | September 2022
INGREDIENTS:
Pizza Dough:
00 flour
Bread flour
100% hydrated sourdough preferment
To Assemble and Serve:
Yield: 1 pizza
Ground Caciocavallo cheese
Cubed 300-day cave-aged Gorgonzola
Halved red Grapes from California
Ground Parmigiano-Reggiano
Sea salt
Cracked black pepper
Mosto cotto
METHOD:
For the Pizza Dough:
In a bowl, mix to combine equal parts 00 flour and bread flour. Weigh, then transfer to a stand mixer fitted with a dough hook attachment. By weight of the flour mixture, add 69% water and 25% pre-ferment. On low speed, mix 5 minutes. Let autolyse 1 hour and 25 minutes. On low speed, mix another 25 minutes. Add 2% salt, then mix on low speed for an additional 20 minutes. Drop dough into a nonreactive tub. Let bulk ferment 10 minutes. Portion into balls, place in individual containers, and let proof 60 minutes. Place dough in the refrigerator to cold ferment for 50 hours.
To Assemble and Serve:
Heat a pizza oven to 900°F. Stretch 1 portion Pizza Dough to desired shape and size. Top the Pizza Dough with Caciocavallo, followed by Gorgonzola, grapes, and Parmigiano-Reggiano. Bake the sucker. Finish with sea salt, black pepper, more Parmigiano-Reggiano, and a healthy drizzle of mosto cotto. Slice and serve.
