Chocolate-Chile Pizza

Ingredients

• 0.25 tsp Dry active yeast (For the sponge)
• 1 tbsp Warm water (For the sponge)
• 5 oz Unbleached white flour (For the sponge; 4 oz is added initially and the remaining 1 oz is added after the first rise)
• 0.5 oz Wheat germ (For the sponge)
• 5 oz Cold water (For the sponge; 4 oz is added initially and the remaining 1 oz is added after the first rise)
• 0.5 tsp Dry active yeast (For the dough)
• 1 oz Warm water (For the dough)
• 3 oz Cold water (For the dough)
• 16 oz Unbleached white flour (For the dough)
• 1 tbsp Sea salt (For the dough)
• All-purpose flour (For lightly flouring the work surface)
• 2 oz Mozzarella di bufala (For topping the pizzas)
• Maldon salt or grey salt (A pinch for topping and finishing)
• 1 oz Bittersweet chocolate (Melted)
• Dried chile flakes (A pinch, for finishing)
• TRULY® 100% Extra Virgin Olive Oil (For drizzling over the baked pizza)

Steps

1. 1

   Prepare the sponge: In a bowl, combine ¼ teaspoon dry active yeast with 1 tablespoon warm water. Let the mixture sit for 1 minute.

2. 2

   Add 4 ounces of the sponge flour, the wheat germ, and 4 ounces of the sponge cold water. Mix until combined, loosely cover the bowl, and let it sit at room temperature for at least 2 to 3 hours.

3. 3

   Add the remaining 1 ounce sponge flour and 1 ounce sponge cold water. Loosely cover again and let the sponge sit at room temperature for an additional 2 to 3 hours.

4. 4

   Prepare the dough: In a bowl, combine ½ teaspoon dry active yeast with 1 ounce warm water. Let it sit for 2 minutes.

5. 5

   Add 3 ounces cold water to the yeast mixture and set it aside.

6. 6

   Fit a stand mixer with a dough hook. On the lowest speed, mix the dough flour, yeast mixture, sea salt, and prepared sponge until combined.

7. 7

   Let the dough rest for 5 minutes.

8. 8

   Transfer the dough to a work surface and divide it in half.

9. 9

   Form each portion into a tight ball by pinching the dough over itself, similar to making mozzarella.

10. 10

    Place each dough ball in the center of a deep pan, leaving 3 inches of space around each ball. Cover and refrigerate for 24 to 48 hours.

11. 11

    Remove the dough from the refrigerator and let it proof in a warm area for 30 minutes to 2 hours, depending on the room temperature.

12. 12

    On a lightly floured surface, roll each dough ball into a 10-inch round.

13. 13

    Heat a pizza oven to 750°F.

14. 14

    Top each pizza dough round with the mozzarella, distributing it evenly, and add a pinch of Maldon salt or grey salt.

15. 15

    Load a pizza onto a pizza peel and place it in the hot oven. Cook for 2 to 3 minutes.

16. 16

    Drizzle the baked pizza with the extra-virgin olive oil and melted bittersweet chocolate.

17. 17

    Finish with a sprinkle of dried chile flakes and salt. Repeat the baking, drizzling, and finishing process with the second pizza.

Notes

The source specifies a 24- to 48-hour refrigeration period and a 30-minute to 2-hour warm proof. It does not specify the quantity of all-purpose flour, olive oil, chile flakes, or finishing salt; use them as directed. The source does not specify how to melt the chocolate.

Nutrition per serving

• main
• pizza
• wood-fired
• long-fermented
• sweet-and-savory
• spicy
• vegetarian