2025 Perfect Your Pizza Winner: Emily Jenkin’s “Fire & Pine Pizza”

2025 Perfect Your Pizza Winner: Emily Jenkin’s “Fire & Pine Pizza”
Pair with Diamond Claret

Ingredients for Pizza Dough:

• 370 grams spring water
• 140 grams active and bubbly sourdough starter
• 700 grams unbleached all-purpose flour
• 10 grams fine sea salt

Directions for Pizza Dough:
1. In the bowl of a stand mixer, combine water, starter, flour, salt and mix on low speed, using a dough hook, until dough comes together.
2. Increase speed to medium and mix 4-5 minutes, until smooth and elastic.
3. Divide dough, shape into 4 balls, and place in quart containers with lids and refrigerate overnight.
4.Remove containers from refrigerator and allow dough to warm up to room temperature for at least 2-3 hours before using.

Ingredients for Pizza Sauce:

• Pizza Sauce
• 1 (28 ounce) can whole peeled San Marzano style Italian tomatoes
• 1 tablespoon minced garlic

Directions for Pizza Sauce:
1. In a large bowl, using an immersion blender, blend tomatoes, garlic and
salt until mostly smooth; set aside.

Ingredients for the Pignoli Chili Crisp:

• 1/4 cup extra virgin olive oil
• 1 tablespoon minced shallot
• 1 tablespoon minced garlic
• 3 tablespoons pignolis
• 1 teaspoon fennel seeds
• 1 tablespoon honey
• 1 tablespoon crushed red pepper
• 1/4 teaspoon fine sea salt

Directions for the Pignoli Chili Crisp:
1. Heat olive oil in a small skillet over medium heat.
2. Add shallot and garlic, and cook 1 minute until softened.
3. Stir in pignolis and fennel seeds and cook 3-5 minutes, stirring frequently, until toasted.
4. Remove from heat and stir in honey, crushed red pepper and salt; place in a small container and set aside.

Assemble the Pizza:

• Rice flour, for dusting
• 300 grams pizza dough
• 2 tablespoons extra virgin olive oil
• 100 grams smoked mozzarella cheese, cut into 1-inch pieces
• 50 grams cup & crisp pepperoni
• 3 ounces Stracciatella cheese
• 1 teaspoon finely chopped fresh rosemary
• Pinch of flaky sea salt

Directions:
1. Heat a pizza oven to 700-800 degrees F.
2. Dust a pizza peel and work surface with rice flour.
3. Open up pizza dough and stretch it out to a round, roughly 10 inches in diameter and place on peel.
4. Brush 2 tablespoons olive oil evenly over dough.
5. Spread 1/3 cup tomato sauce on top.
6. Evenly sprinkle mozzarella cheese on top followed by pepperoni.
7. Launch pizza into oven and bake 8-9 minutes (rotating as needed to cook evenly) until golden brown and puffed.
8. Remove pizza from oven and place spoonfuls of Stracciatella cheese on top.
9. Drizzle a tablespoon or two of Pignoli Chili Crisp on top.
10. Sprinkle with rosemary and flaky sea salt, and slice and serve.