Mean Green Machine
White Sauce, Niman Ranch Sweet Italian Sausage, Charred Broccoli, Hot Honey
Restaurateurs Marc Schechter and Danny Stoller of Square Pie Guys | San Francisco
Adapted by StarChefs | november 2022
INGREDIENTS:
SPG Dough:
5 cups bread flour
2 teaspoon instant dry yeast
1 tablespoon kosher salt
2 tablespoons extra virgin olive oil, plus more for greasing
White Sauce:
15 ounces ricotta
Kosher salt
Black pepper
3½ cups heavy cream
1 tablespoon lemon juice
1 clove garlic, finely chopped
Italian Sausage:
1 pound Niman Ranch ground Sweet Italian Sausage
Marinated Broccoli:
¾ cup chopped broccoli
½ teaspoon olive oil
½ teaspoon red chile flake
1 teaspoon kosher salt
To Assemble and Serve:
½ cup shredded cheddar cheese
1 cup shredded low-moisture mozzarella cheese
3 tablespoons hot honey
METHOD:
For the SPG Dough:
In the bowl of a stand mixer fitted with a dough hook attachment, add flour, salt, and yeast. On the lowest speed, mix 1 minute. Slowly stream in 2 cups water, then continue mixing 1 minute or until shaggy. Cover bowl and let rest 15 minutes. Add 1 tablespoon oil and mix on low speed 30 seconds or until dough pulls away from the sides of the bowl. Cover bowl and let rest 5 minutes. Increase to speed 3 and mix for an additional 2 to 4 minutes or until smooth. Cover bowl and let rest additional 20 minutes. Place the dough on a work surface and form into a ball. Lightly coat the dough and a mixing bowl with oil. Place dough in the bowl, seam-side down. Tightly cover with plastic wrap and let proof 20 minutes. Return dough to the work surface and shape into a log. Divide into three 400-gram portions. Coat each portion with 1 teaspoon oil. Place each portion in a rimmed pizza pan, baking dish, or cast iron skillet and push to flatten. Tightly cover the pans with plastic wrap. Let proof 50 minutes to 1 hour or until dough has doubled in size. With lightly oiled hands, push the dough to edges of the pan. Tightly re-cover the pans with plastic wrap and refrigerate 8 to 48 hours. When ready to bake, remove dough from refrigerator and let come to room temperature, 1 to 2 hours.
For the White Sauce:
Using an immersion blender, slowly combine ricotta, salt and pepper, 2 cups heavy cream, lemon juice, and garlic. Blend 2 to 3 minutes, or until stiff peaks form. Whisk in the remaining heavy cream. Transfer to a non-reactive container and refrigerate.
For the Italian Sausage:
Heat oven to 450°F. Using a meat mallet, flatten sausage on a quarter-sheet tray until ½-inch thick. Cook 10 minutes and let cool. Dice sausage into ½-inch cubes and set aside.
For the Marinated Broccoli:
In a mixing bowl, combine broccoli, olive oil, red chile flake, and salt.Toss to coat and set aside.
To Assemble and Serve:
Heat oven to at least 550°F. Sprinkle cheddar along the perimeter of 1 SPG Dough, building a layer of cheese along the sides of the pan in a tight collar. Using the back of a ladle or spoon, spread ¼ cup White Sauce in a thin, even layer within the cheddar frame. Sprinkle ½ cup Italian Sausage over the cheddar and White Sauce, then top with low-moisture mozzarella. Evenly distribute ¾ cup Marinated Broccoli around the pizza. Bake 12 to 18 minutes or until the bottom of the crust is brown and the edges are crispy. Remove pizza from pan and place on a wire rack. Let cool 3 to 5 minutes. Slice into squares and finish with a drizzle of hot honey.
