Bee’s Knees
New York style 51 cm (20″). Light and vibrant pizza. Fresh yellow lemon, fine herb blend, Mozzarella, Ricotta, and Parmesan cheese. Presented with a touch of spicy honey and fennel flower pollen.
Course: Pizzas
Ingredients
- 0.720 kg Pizza dough
- q.s. Wheat flour and semolina
- q.s. Extra virgin olive oil
- q.s. Poppy seeds
- 0.002 kg Chopped flat-leaf parsley
- 0.002 kg Whole Genovese basil
- 0.002 kg Chopped chives
- 0.400 kg Grated Whole Milk Mozzarella
- 14-22 pcs Sliced yellow lemon
- 0.080 kg Ricotta Sopraffina
- q.s. Sea salt
- q.s. Parmesan wedge
- q.s. Mike's Hot Honey
- q.s. Fennel pollen
Directions
- Preheat the stone oven to 350°C.
- Take the dough and stretch it to a 51 cm (20") diameter.
- Apply olive oil to the edge of the dough.
- Adhere poppy seeds to the edge of the dough.
- Distribute parsley, basil, and chives over the dough.
- Cover the herbs with Mozzarella cheese.
- Add the yellow lemon slices over the cheese.
- Add dots of Ricotta on the pizza, approximately 30-38 dots.
- Season the pizza with salt and a little more olive oil to taste.
- Place the pizza in the oven.
- Allow the pizza to cook for 8 to 12 minutes.
- Remove the pizza from the oven when it reaches a uniform golden color on the edge and the cheese is gratinated.
- Present the pizza with finely grated Parmesan, spicy honey, and fennel pollen.
- Cut the pizza into 8 slices.
