Harissa Pizza
San Marzano Tomato, Harissa, Smoked Mozzarella, Burrata, Sweet Basil, Za'atar
Pastry Chef Alicia Wang of Yellow Georgetown | Washington, D.C.
”This pizza was developed as a Levantine twist on the classic margherita. I spiced things up with our house-made harissa paste. Our general philosophy at Yellow (not) Pizza is to bring playful Levantine twists packed with flavor to standard pizza recipes. During the testing and development phase of the pizza dough, we were looking for something light, crispy, not quite as floppy as Neapolitan-style, but thin and not as heavy as New York-style. As someone who has used a lot of freshly and locally milled flours in the past, I love using King Arthur for the consistency in protein content and quality.” — Pastry Chef Alicia Wang
Adapted by StarChefs | October 2024 | Photo: Cameron Whitman
INGREDIENTS
Dough:
450 grams starter
735 grams King Arthur Type 00 flour
661 grams King Arthur bread flour
74 grams King Arthur semolina flour
50 grams kosher salt
20 grams extra virgin olive oil
Tomato Sauce:
1 kilogram San Marzano tomatoes
20 grams kosher salt
10 grams harissa powder
To Assemble and Serve:
Yield: One 14-inch pizza
50 grams smoked mozzarella
20 grams harissa paste
3 ounces burrata
4 leaves sweet basil
Za’atar
Harissa powder
Maldon salt
METHOD
For the Dough:
In the bowl of a stand mixer fitted with a dough hook attachment, combine starter, flours, and 885 grams water. Let rest 20 minutes. Add salt and mix 5 minutes on low speed. Slowly stream in oil and continue to mix until just combined. Transfer dough to a greased, nonreactive container. Cover and let sit 30 minutes at room temperature. Transfer dough to a floured work surface. Slightly flatten, then using the pads of your fingers, bring the left side of the dough about two-thirds of the way across the rest of the dough. Repeat process for the right side. Bring the bottom section up toward the middle. Bring the top section down to the middle. Roll the dough over so the seam is facing down. Let rest 30 minutes. Repeat four-fold process. Let rest 30 minutes. Repeat four-fold process once more and let rest 30 additional minutes. Portion dough into 275-gram balls. Wrap tightly in plastic wrap and refrigerate 48 hours.
For the Tomato Sauce:
In a blender, combine all ingredients. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Heat pizza oven to to 700°F. Place 1 portion Dough on a floured work surface. Stretch into a 14-inch circle. Place Dough on a floured pizza peel. Top with 55 grams Tomato Sauce followed by mozzarella and harissa paste. Bake 4 minutes, or until crust is mostly golden brown. Top with burrata and basil. Finish with desired amount za'atar, harissa spice, and salt.
