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Pizza al Nero di Seppia

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I just love black foods. Maybe because the culinary sadist in me longs to see the shock of modern Americans as grown adults say “ewww” after I tell them what made the dough black or when they take that first tentative bite of squid ink pasta or bread.

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Squid ink has been around a long time. Adding it too foods is more of a visual affair compared to a flavor thingy because the taste has only a nuanced taste of the sea.

This pizza is a long Pizza al Metro and I wanted it to be a very wet profile because the squid ink dough best reflects the deep-dark alveoli or cells when it is hydrated and cold fermented a long time. This produces a killer oven spring and blasting cornicione. I’ve always liked a cool vegetal sauce when using burrata, the creamy-centered mozzarella from the Puglia region. On top of these two, I planned my fave: Sicilian white anchovies or Alici Marinati- I covered them ions ago right on this blog here:

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I first made a Salsa Verde of cilantro, green pepper, red onion, a few garlic cloves, fresh basil and olive oil with salt and pepper.

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Then, I played the dough out on parchment and par heated my oven to over 600 degrees. I layed the sauce thick because of evaporation and blasted this sucker for eleven minutes until the crust rose and the sauce solidified somewhat. Then I added fiore di latte mozzarella from Wisconson and some homemade burrata on top.

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I baked …read more

Source:: Pizza Goon