With regards to pizza, you in all probability don’t image something blue. Ooni ambassadors, Cristina Bruno and Giuliano Bronzi (@vuoiassaggiare), are right here to vary that with a dessert pie that is each distinctive in taste and presentation.
There’s nothing unnatural concerning the blue hue of the dough: it comes from spirulina, a blue-green algae that is been used as a meals supply for hundreds of years, beginning with the Aztec and Kanem civilizations. At this time, it’s grown all around the world and is believed to have many health benefits equivalent to selling intestine and coronary heart well being.
For many, spirulina has a impartial style, and the colourful blue acts as a vivid, cheerful base for the mascarpone, coconut and white chocolate. As a result of this pizza is made with the assistance of a bain-marie – a water bathtub – you’ll get pleasure from a lighter, airier dough value making far more than as soon as in a blue moon.
Word: This dough makes use of a poolish (a preferment just like a sourdough starter, however with out the nurturing and feeding) which requires 12 hours to proof earlier than making the dough. The dough itself will take 8 to 9 hours, so you should definitely put aside at the very least 20 hours to prep earlier than baking.
Cristina and Giuliano additionally use diastatic malt (malted barley and flour), to assist nourish the yeast for a stronger rise, together with soy lecithin, an emulsifier obtained from soybean oil that produces a softer crumb. You will discover these things at most well being meals shops or on-line, but when not, don’t fear, the outcomes will nonetheless be tasty.
Time
Energetic: 1 hour
Passive: 12 hours
Whole: 13 hours
Yield
5 8-inch pizzas (22 cm)
Tools
Electrical stand mixer
Squeeze bottle
Ooni Stack (optionally available)
Electrical hand mixer
Silicone spatula
Piping bag
10-inch cast-iron pot with lid (24 cm)
Ooni Karu 16
Ooni Infrared Thermometer
Aluminum pie pan (ideally reusable)
Water sprayer
Components
For the poolish:
2 grams fresh yeast or 1 gram dry yeast
1 ¼ cups (300 ml) water, room temperature
3 cups (300 g) “00” flour
For the dough:
24.5 ounces (700 g) “00” flour )
1 ½ cups (330 ml) complete milk
0.25 ounces (7 g) of diastatic malt (1% of the load of flour)
0.15 ounces (4 g) of fresh yeast or 0.07 ounces (2 g) dry yeast
0.035 ounces (1 g) of soy lecithin
0.35 ounces (10 g) blue spirulina powder
0.6 ounces (17.5 g) salt
Olive oil, for drizzling
1 cup (200 ml) water, for the bain-marie
For the toppings:
4 eggs
3.5 ounces (100 g) granulated sugar
17.6 ounces (500 g) mascarpone
0.35 ounces (10 g) coconut, shredded
0.35 ounces (10 g) white chocolate, grated
Methodology
To organize the poolish, dissolve 2 grams of contemporary yeast or 1 gram dry yeast in 1 ¼ cups (300 ml) of room temperature water in a bowl.
Tip: crumble the yeast together with your fingers and stir with a fork to keep away from lumps.
Pour 3 cups (300 g) of “00” flour into a big bowl and add the yeast/water combination somewhat at a time, stirring with a fork.
Tip: The combination ought to be very creamy as a result of it’s 100% hydrated. If you wish to be taught extra about dough hydration, try our Dough Hydration Explained.
Place the combination into a big container and retailer for 12 hours at a temperature between 60 to 65°F (16 to 18°C).
As soon as the poolish is prepared, weigh out 3.5 cups of flour (about 400 grams), ½ cup (134 ml) of complete milk for use instantly, and one other cup (196 ml) of milk to be stored within the fridge.
Tip: Utilizing chilly milk helps to not increase the temperature of the dough an excessive amount of, which might make it tougher to work with; milk additionally offers it softness and a hydration of 90% for an open crumb, i.e. gentle, ethereal holes.
Mix the flour, malt, yeast, soy lecithin and spirulina in a single bowl.
Pour your poolish and flour combination into the bowl of the mixer.
Just a little at a time, add the primary portion of milk (utilizing a squeeze bottle with a slender spout) and blend utilizing the primary pace for five minutes.
Add the salt and swap to the second rotation pace. Add the chilly milk from the fridge somewhat at a time, once more utilizing a squeeze bottle with a slender spout.
When the dough is prepared, flip off the mixer and let it relaxation for five minutes. Flip it on once more and spin 3 occasions.
With moist palms, take the dough out of the mixer and place it in your work floor. Let it relaxation for 10 minutes, then make three folds. Wait one other 10 minutes, then make three folds once more; this may give better energy to the dough.
Let the dough relaxation in a sealed container for 1 hour at room temperature, then place it within the fridge for 3 to 4 hours.
Divide the dough into 9.5-ounce balls (270 g); drizzle the underside of your Ooni glass containers with olive oil, place one ball inside every, and allow them to rise for 3 hours at room temperature.
To organize the cream, take the eggs and separate the egg whites from the yolks. Beat the egg white with an electrical hand mixer till it reaches a foamy consistency.
Tip: You’ll understand it’s prepared should you flip the bowl the wrong way up and nothing falls out.
Add the sugar to the egg yolks and blend with the mixer, then add the mascarpone somewhat at a time in order that no lumps kind.
Mix the egg whites with the sugar, egg yolk and mascarpone combination utilizing a silicone spatula to forestall the egg whites from disassembling.
Spoon the combination right into a piping bag and retailer in a cool place.
Place your cast-iron pot inside your Ooni Karu 16 and preheat it to 570°F (300°C), utilizing the fuel mode. Examine your temperature rapidly and precisely with an infrared thermometer.
By now, your blue base may have risen. Switch it to a spherical, flippantly oiled aluminum pan.
As soon as the oven has reached 570°F (300°C), take out the pot and pour in 1 cup (200 ml) of water, most or all of which can evaporate from the warmth.
Tip: Pouring water right into a cast-iron pot to create a bain-marie is a technique for simulating a steam oven. Utilizing a steam oven to bake dough will yield a softer product.
Place the aluminum pan into the pot, resting it on the perimeters in order that it doesn’t come into contact with water. Spritz the dough with a water sprayer earlier than placing the lid on.
Decrease the warmth by two notches, place the pot within the oven and shut the door. Prepare dinner for 20 minutes.
Take the pot out of the oven, take away the pan and take the pizza out of the pan. Put the pizza again within the oven for 1 minute to permit it to dry.
Take away from the oven, lower into 4 slices and let it cool for five minutes.
Take the piping bag out of the fridge and organize puffs of cream on the whole floor of the pizza. 
Sprinkle with the shredded coconut and white chocolate flakes, which you should buy grated, or grate instantly from a bar.
Serve and revel in!
