Vodka Sicilian Pizza

Vodka Sicilian pizza by @pizzawithperez. Fluffy and flavoursome, for any budding pizzaiolo.

To make the basil pesto:

Step 1:

Using an immersion blender - blend oil, nuts, garlic, salt and pepper until smooth.

Step 2:

Once the ingredients listed in Step 1 are combined, add the blanched basil and blend until smooth.

[step2]

When the basil is incorporated add in grated Pecorino Romano and blend until smooth.

[step3]

While the blender is running gradually add water in order to give the pesto a silky texture.

To make the vodka sauce:

Step 5:

Heat olive oil in a pan over medium heat then sweat the shallots and garlic until translucent and aromatic.

Step 6:

Once step 1 is completed carefully pour vodka into the pan and ignite with a flame to cook the alcohol out.

Step 7:

When the alcohol is cooked out, add the crushed tomatoes and cook down 2-3 minutes.

Step 8:

Add cream to the pan, bring to a simmer. Using a blender, blend the sauce until smooth then stir in grated Pecorino and simmer until it reaches a thick enough consistency to coat the bottom of a spoon.

To make the pizza:

Step 9:

Using a cold dough ball, coat the pan and dough ball with the oil, then dimple and pan stretch the dough working it towards the corners of the pan. Repeat this method 4-5 times at 20 minute intervals (cover with plastic wrap or pan lid in between stretches). As soon as the dough has reached and filled all 4 corners of the pan cover and allow to proof at room temperature until the dough has doubled in volume (time will vary).

Step 10:

Once the dough has completed its proof, with generously oiled finger tips, begin to dimple the dough to begin par baking. Set Gozney pizza oven to 315-330°C/600-625°F in order to par bake. Place pan in oven and turn flame off and place rope sealed door onto the dome in order to complete the par bake. Bake 2 minutes then rotate 180 degrees and bake another 2 minutes (rope sealed door should be utilized for the 4 minute duration of the par bake). Remove and allow par baked dough to rest at room temp.

Step 11:

Once the dough has cooled down to room temp, remove par cooked dough from the pan, coat the pan and outer crust with a bit of oil, then top with sliced mozzarella. Once topped with sliced mozzarella add about 3 stripes of vodka sauce diagonally then add 5 cubes of fresh mozzarella on top of the sauce (one cube in the center and 1 at each corner).

Step 12:

Set your Gozney Dome or Roccbox to 315-330°C/600-625°F. Launch pizza into the oven and bake 4 total minutes with rope sealed door with the flame off rotating the pizza 180 degrees after 2 total minutes. The final 1-2 minutes of baking turn the flame to high to obtain a bit more color while rotating the pizza frequently. The pizza should be done in around 5-6 total minutes (4 minutes no flame with rope sealed door and 1-2 minutes with low flame without the rope sealed door). During the final 1-2 minutes of final bake be sure to rotate 90 degrees every 30 seconds.

Step 13:

Remove from pan immediately and rest 1 minute before cutting into 4-6 pieces. Once cut drizzle the pesto onto the pizza and garnish with basil, oregano and grated Pecorino Romano.

Step 14:

Serve and enjoy!