therealdesign

It was pizza night at Shell Beach tonight. Fresh dough made with bread and 00 Italian flour, salt, olive oil, water, yeast and my Italian sour dough starter. The dough was retarded in the fridge for 3 days which later developed into a beautiful crispy crust. I slowly caramelized shaved white onions in olive oil mixed with cans of San Marzano imported whole plum tomatoes; a touch of sea salt and fresh grated Regianno. The dough was hand stretched into a lightly greased sheet pan (I like my pizzas to be square), topped with the tomatoes, fresh shredded whole milk mozzarella and sliced smoked bacon and baked in a hot 500 degree preheated oven. I always start my pizza placed on the bottom (hearth) of the oven. Once the crust has set up (3-4 minutes later), I move the pan to the middle of the oven until the cheese is bubbly, the bacon is cooked and the crust is crispy. Seriously delicious umami-esque pizza almost as good as Sallys Pizza in New Haven (almost).