Ingredients: 1 kg type 1 flour 650 gr water 25 gr salt 3 gr brewer’s yeast (can use nutritional yeast as a substitution) 300 gr amberjack (can use tuna as a substitution) 2 persimmons 1 kg yellow onions 100 gr sugar 10 gr salt 10 gr soy sauce 20 gr ginger 250 gr water Crunchy Cru Caviar
Dough preparation: In a bowl combine all of the flour, the yeast, and the water (not cold) and begin to mix. Continue to mix adding the water a little at a time and then the salt. Let the dough rest for 30 minutes in plastic wrap on the courtship. Form it into small 250gr rounds and let it rest at 4 degrees for 18-24 hours in an air-tight container. Roll the rounds out on a greased cake tin and let them rise at room temperature for around 3 hours. Flip the dough onto the counter, roll it out and top with the fiordilatte. Bake in a wood-burning oven at 380 degrees for 2⁄3 minutes. Cut the filet of amberjack into thin slices and dress with EVOO, salt and pepper.
Take two very mature persimmons and blend them to create a sauce. Cut the onions with the help of a mandolin and cook them on low heat for about an hour with sugar, salt, soy sauce, ginger and water. Deglaze the pan with half a glass of white wine. Take the pizza out of the oven and cut it into 8 slices. On each slice put a spoonful of caramelized onion, a slice of amberjack, the persimmon sauce and lastly a teaspoon of Cru Crunchy Caviar