https://www.copymethat.com/r/27POcpOu5/step-by-step-guide/
92917580
IevWUBu
27POcpOu5
2024-04-29 16:28:02
Step-By-Step Guide
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Tomato, Kale, Naked
Ingredients
- subheading: FOR THE DOUGH:
- 375 g water
- 100 g sourdough starter, active and bubbly, see notes above
- 10 g salt
- 500 g all-purpose or bread flour
- subheading: FOR EACH MARGHERITA PIZZA:
- 2 tablespoons tomato sauce
- 1 to 2 oz mozzarella
- handful of grated Parmigiano Reggiano (less than an ounce)
- drizzle olive oil
- pinch sea salt
- subheading: FOR EACH KALE AND CRÈME FRAICHE PIZZA:
- extra-virgin olive oil
- a couple handfuls of baby or Tuscan kale
- 1 to 2 cloves garlic
- Sea salt, such as Maldon
- 2 tablespoons crème fraîche
- grated Parmigiano Reggiano, about ¼ to ⅓ cup
- subheading: FOR EACH NAKED PIZZA WITH RAMP OR SCALLION OIL:
- ¼ cup olive oil
- ¼ cup minced scallions or ramps
- 1 teaspoon crushed red pepper flakes
- 1 to 2 tablespoons crème fraîche
- handful grated Parmigiano Reggiano
- sea salt
Steps
Directions at alexandracooks.com
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