🍑 Grilled Peach, Prosciutto & Burrata Pizza 🍕

I’ve partnered up with Alfa to bring you this amazing summer pizza! Grilled peaches bring a deliciously sweet and slightly smoky flavour that’s perfect when combined with the salty taste of prosciutto and the creamy richness of burrata. This pizza is a true flavour explosion.

I made this pizza effortlessly in my Alfa Allegro Wood Fired Pizza Oven - the best choice for backyard cooking. The Alfa Allegro Wood Fired Pizza Oven is superior in terms of quality and it lets me cook multiple pizzas in a row. So it's an essential tool for elevating my outdoor cooking experience.

Ingredients:
Total Dough Weight: 1200 g
Total Hydration: 67%

Final Dough (for 4 x 300g dough balls):
Total Flour: 654 g 
Bread flour: 50.00% (327 g)
00 flour: 50.00% (327 g)
Water1: 62.00% (406 g)
Water2: 2.00% (14 g)
Levain: 15.00% (98 g)
Salt: 2.60% (16 g)
Olive Oil: 2.10% (14 g)

Process (Final Dough):
1. Mixing: Hand mix flour, water, and levain until there are no dry bits. Rest the dough for 30 minutes. Combine water 2 and salt and mix until fully incorporated. Rest the dough for 20 minutes. Mix in the olive oil until fully combined and the dough is smooth.
2. First Fermentation: 3 hours with 1 fold.
3. Divide: Round pizza (300 g each).
4. Final Proof: 24-48 hours in the fridge.
5. Resting Time: Rest the dough at room temperature for 4-6 hours before stretching.
6. Stretching: Stretch the dough using a mix of 50/50 semolina and all-purpose flour.
7. Cooking: Cook the pizza in a hot oven. Start at 750°F and make adjustments based on your oven and skill level.

[Kyle_Schroeder]

What’s y’all’s temps up there?

Hard for me to break out the Ooni when it’s 100+ down here in TX 😆

[rezzattack]

beta selling alpha. but i still buy it.