Coppola Feast

2023 Perfect Your Pizza Finalist: Sean Duffield’s “The Blue Pig”

Perfect Your Pizza 2023


2023 Perfect Your Pizza Finalist: Sean Duffield’s “The Blue Pig”
Pair with Diamond Collection Appellation Series Sauvignon Blanc

The Blue Pig


  • 1/2 cup fresh mozzarella (~2-3oz)
  • 1/4 cup shredded parmesan cheese
  • 2/3 cup ricotta cheese
  • 1/4 tsp fresh ground pink peppercorn
  • 1/4 tsp maldon finishing salt
  • 4-6 oz of diced pancetta
  • 1/2 tsp of balsamic glaze
  • 2 tsp lemon zest
  • 1 Tbs of olive oil
  • Semolina for dusting the peel/launching pizza

1. Shape dough* into a disc 10-12 inches diameter (use store bought dough or follow recipe below)

2. Spread a layer ricotta cheese evenly atop pizza (leave approximately 1” at the border for the crust)

3. Tear 1–2-inch pieces of fresh mozzarella and distribute evenly

4. Sprinkle grated Parmesan

5. Sprinkle fresh ground pink pepper (you don’t have to use all the pepper)

6. Evenly distribute whole blueberries across the top of the pie (Note: think about slicing the finished pizza each slice of pizza should have blueberries)

7. Layer on the cooked pancetta by evenly distributing across the pizza (Note: again, think about slicing the finished pizza each slice of pizza should have pancetta)

8. Drizzle olive oil evenly around the top of the pizza

9. Cook in high temperature oven (ie wood fired oven) for approximately 2 mins at ~750 degrees turning pizza as needed to cook evenly

10. Remove from oven and let sit on cooling rack for approx 30-60 secs

11. While cooling use a microplane to grate fresh lemon zest directly onto pizza

12. Drizzle balsamic glaze onto pizza

13. Finish with a dash of flaky sea salt

14. Slice and enjoy!

Yield: enough for one 10” pizza
Prep: 5 mins Cook: 5-8 mins
NOTE: we par-cook the pancetta due to the fast cook time of the pizza


  • 4-6 oz diced pancetta
  • 1-2 sprays cooking oil (recommended olive oil or avocado oil)

1. Spray frying pan with cooking spray

2. Preheat pan on a medium heat

3. Add pancetta to the pan

4. Stir pancetta, and turn heat up as needed; continue to stir until edges begin to crisp up (approximately 4-5 minutes)

5. Remove from heat and set to the side to cool

Yield: 5 baseball sized dough balls (8.5oz; 250g)
Prep: 20 mins
Proof: 22-24 hours bulk + 2 hours balled


  • 2 cups AP flour (350g)
  • 2.5 cups 00 flour (350g)
  • 1/4 cup semola flour (35g)
  • 2 1/4 tsp fine sea salt
  • 2 cups water (500g)
  • 1 Tbsp olive oil (for coating resting dough)

1. Mix dry ingredients

2. Stir in ⅔ of water, until absorbed

3. Mix in remaining water until all flour is incorporated

4. Knead for approx 10 mins; dough may be sticky but no longer shaggy

5. Place in container that has enough space to allow dough to grow

6. Coat surface of dough with olive oil

7. Seal container and leave at room temp (~71) for 1-2 hours

8. Move container to refrigerator for 22-24 hours

9. Remove container and divide cold dough into 5 equal portions (~8.5oz or 250g each)

10. Place dough balls in proofing tray allow to rest for additional 2-3 hours at room temp before use


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