Ingredients: 1 kg type 1 flour 650 gr water 25 gr salt 3 gr brewerâs 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 2â3 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