Ancient Grain Sourdough Tellegio and Bosc Pear Pizza from scratch
Author: 
Recipe type: pizzas
 
Ingredients
  • One old grain dough ball (from above recipe)
  • 150-175 G Taleggio cheese
  • 2 Bosc Pears
  • 2 Tablespoons chopped hazelnuts
  • (Optional- balsamic glaze or maple syrup)
Instructions
  1. Gently place the dough ball on a table covered with any whole wheat dusting. (White flour will turn the cornicione grey.) Gently form a 12-13 inch pizza round by pressing your fingers first into the middle then using a cupped outer hand to form the rounded crust.
  2. Make sure the crust is coated in flour, so it will not stick on a pizza peel.
  3. Flour a pizza peel and transfer to the floured peel. Test to see if the pizza will slide. (Option # 1l: You may place the pizza round on a pizza screen but if the dough is too hydrated it will stick in the wire mesh. Option #2, Place the pizza round on a baking parchment lined tray.)
  4. Break the Taleggio cheese up into dice-sized pieces and place them across the pizza round.
  5. Using a Benriner Japanese mandolin, slice the bosc pears onto the pizza placing the slices to be atop the cheese with no cheese showing.
  6. Place the pizza into the 550F deck oven for 8-10 minutes until the crust is golden brown.
  7. Bring out of the oven and top with the chopped hazelnuts and optional balsamic glaze.
Recipe by Pizza Today at https://staging-pizzatoday.kinsta.cloud/recipes/dough-breads/ancient-grain-sourdough-tellegio-and-bosc-pear-pizza-from-scratch