sous vide

Black Pepper Cured Magret Breast, Sous Vide/Sous-B-Q™, Part III/Smokehouse Pizza

How to:

Combine ONE CUP of the flour, salt, yeast and saffron in a Kitchenaid type mixer bowl with the paddle attachment. Start the mixer on low, mix the dry ingredients, and add the hot tap water. The dough will form immediately. Stop the machine, pull the dough off the bottom of the bowl, and form into the ball. Put the ball back in the bowl, and add 1 Liter of hot tap water to the bowl. In a few minutes, the ball will float to the top. Remove the water from the bowl, and add the rest of the flour. Mix again until the dough forms a ball. Let rest for ten minutes. It will look like this:

Put the dough on a floured cookie sheet, which is where you’re going to cook it. This is a quick and easy method. No tossing! Push down on the middle of the dough, all the way until you feel the pan underneath. Just keep working your way outwards as shown, no rolling, just keep pushing it down and out like Play-Doh .

Eventually you will get a large flat circle. If you have kids, make them wash their hands and do it. Dust with a tiny bit of flour if it gets too sticky.

Grated cheese is great, if it’s grated when you get it. Grating it is a chore, but melted cheese doesn’t know if it was grated. I just use small chunks. Spread it out evenly, and then drizzle with Dark Side Sauce. This keeps the dough from getting soggy, I hate that.

Sprinkle the corn over the top.

Arrange thin slices of the duck until the pizza is completely covered, sprinkle with parsley, a few drops of sauce, and a few drops of extra virgin olive oil.

Bake at

375F/191FC 

until it’s almost burnt, usually about 45 minutes. I like to do it in my RecTec 680, but you don’t have to. The rest is pretty easy. Sprinkle individual pieces with cherry tomatoes cut in half to satisfy the purists.

Man, that looks good.

What’s not to love?

Even from this angle!

Who would have thought that duck could come out like this? To think of all the overcooked greasy things that we used to drown in orange sauce, what were we thinking?

Norm

 

Info

This recipe assures us that almost ANYTHING can top a pizza. Cuochi di pizza were always reluctant to combine Canadian Bacon and Pineapple on the iconic Neopolitan staple, but global chefs have insisted on spinning creative webs with round flatbread. The tomato sauce itself is even occasionally shoved casually aside to make room for creamy and other sauces.

Ingredients

Cured Smoked Duck, 5 oz./150g.

Sous Vide Corn, one ear, cut off the cob.

Pizza dough:
Flour, 1.75 cups/275g.
Salt, pinch.
Yeast, 1/2 Tablespoon/10g.
Saffron, pinch.

Water, scant 3 oz./80ml, 110F/43C.

Dark Side BBQ sauce
Cheese, Cheddar, 5 oz./150g.
Cheese, Jarlsberg, 5 oz./150g.
Parsley, chopped, as needed
Cherry tomatoes, cut in half, for garnish.

 

Got Something To Say?

Your email address will not be published. Required fields are marked *