Tiger Fig Pizza

Mozzarella, Provolone, Gorgonzola, Tiger Figs, Garlic Honey, Basil

Chef Daniel Spinale of Pizza Project | Boston

“The intention of this recipe was to make a flavorful dough with a soft interior and crispy crust, without the need for multiple days of fermentation. To achieve that, I use a strong bread flour for an overnight mix of starters while also utilizing the lower protein King Arthur Type 00 flour. This is a great recipe if you don’t have excess fridge space for storing dough or even if you decide at the last minute that you want a pizza dough the next day that still has the complexity of a multi-day dough. The toppings are meant to be very simple, highlighting seasonal produce paired with delicious cheese and most importantly, good bread.” —Chef Daniel Spinale

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Adapted by StarChefs  |  october 2024  |  Photo: Brian Samuels

INGREDIENTS

Garlic Honey:
Raw honey
Garlic cloves

Levain:
125 grams King Arthur Special Patent flour
50 grams sourdough starter

Poolish:
125 grams King Arthur Special Patent flour
½ gram active dry yeast

Dough:
Yield: Five 300-gram balls
750 grams King Arthur Type 00 flour
25 grams kosher salt

To Assemble and Serve:
Yield: 1 pizza
King Arthur Type 00 flour
Diced low-moisture mozzarella
Shredded aged mozzarella
Shredded provolone
Crumbled gorgonzola
2 tiger figs, quartered
Basil
Maldon salt

METHOD

For the Garlic Honey:
In an airtight container, combine honey and garlic. Let sit 1 week at room temperature.

For the Levain:
In a mixing bowl, combine flour, starter, and 125 grams cold water. Let sit overnight at room temperature.

For the Poolish:
In a mixing bowl, combine flour, yeaster, and 125 grams water. Let sit overnight at room temperature.

For the Dough:
In a large mixing bowl, combine 430 grams water, 250 grams Levain, and 250 grams Poolish. Using gloved hands, mix until just combined. Add flour and continue to mix by hand until incorporated and no dry spots remain. Let sit 30 minutes at room temperature. Add salt and 20 grams water. Gently massage until a shaggy dough forms. Transfer to an oiled bowl. Fold dough, then let sit 20 minutes. Repeat process three times. Let sit 1 hour. Once fermented, divide into 300-gram portions. Transfer to airtight containers and refrigerate overnight.

To Assemble and Serve:
Heat pizza oven to 625°F. Place 1 portion Dough on a lightly floured work surface. Using fingertips, stretch dough into a 12-inch round. Top with cubed mozzarella, shredded mozzarella, desired amount provolone and gorgonzola, and figs. Bake 3 minutes, or until pizza is crisp on the bottom and has a noticeable color on the crust. Drizzle with Garlic Honey. Garnish with basil and salt.

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