Cast Iron Acid Whey Pizza with Fennel Sausage
2h
20min
4
680
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Chef's Note
Because acid whey is loaded with simple sugars (lactose) and has a lower pH, it accelerates the Maillard browning reaction. Keep a close eye on your pizza during the last few minutes of baking; the crust will turn a gorgeous, deep mahogany color much faster than standard water-based doughs!
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Ingredients
3 cups Bread flour
2 1/4 tsp Instant yeast
1 1/2 tsp Fine sea salt
1 1/4 cups Acid whey (warmed to 105°F-110°F)
4 tbsp Extra virgin olive oil (divided)
8 oz Mild Italian fennel sausage (casings removed)
1 cup Crushed San Marzano tomatoes
2 cups Low-moisture shredded mozzarella cheese
1/4 cup Grated Parmesan cheese
1 tsp Dried oregano
1/4 cup Fresh basil leaves
Instructions
- 1
In a large mixing bowl, whisk together the bread flour, instant yeast, and fine sea salt.
- 2
Pour the warmed acid whey and 2 tablespoons of olive oil into the dry ingredients. Stir with a wooden spoon until a shaggy dough forms and no dry flour remains.
- 3
Turn the dough out onto a lightly floured work surface. Knead for 8 to 10 minutes until the dough is smooth, elastic, and slightly tacky. You will notice the dough is exceptionally pliable and easy to stretch due to the gluten-relaxing properties of the whey.
- 4
Shape the dough into a tight ball. Place it in a lightly greased bowl, cover with a damp kitchen towel, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
- 5
While the dough rises, heat a skillet over medium-high heat. Add the fennel sausage and cook for 5 to 6 minutes, breaking it into small pieces with a wooden spoon, until browned and cooked through. Drain any excess fat and set aside.
- 6
Preheat your oven to 500°F (260°C). Pour the remaining 2 tablespoons of olive oil into a 12-inch cast-iron skillet, using your fingers or a pastry brush to coat the bottom and sides thoroughly.
- 7
Punch down the risen dough and transfer it directly to the oiled cast-iron skillet. Gently press and stretch the dough to cover the bottom of the pan and slightly up the sides. If the dough resists, let it rest for 5 minutes to relax before stretching again.
- 8
Spread the crushed tomatoes evenly over the dough, leaving a 1/2-inch border around the edge. Sprinkle the dried oregano over the sauce.
- 9
Distribute the shredded mozzarella cheese, cooked fennel sausage, and grated Parmesan cheese evenly over the pizza.
- 10
Bake for 12 to 15 minutes, or until the crust is a deep, rich golden-brown and the cheese is bubbly and charred in spots.
- 11
Remove from the oven and let rest in the skillet for 5 minutes. Top with fresh basil leaves, slice, and serve hot.
Nutrition Information (per serving)
680
32g
65g
30g
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