recipe

Pizza dough (start 48 hours before) 

Poolish

Ingredients  
  • 150g water 
  • 150g 00 flour (baker’s flour) 
  • 3g fresh yeast or 2g dry yeast 
  • 5g honey  
Method 

Mix yeast, honey and water together. Add to flour and mix well. Leave out at room temperature for 1 hour. Place in fridge overnight  

Dough 

Ingredients
  • 200 ml water 
  • 350g 00 flour or baker’s flour 
  • 10g salt 
  • 10g olive oil 
  • Poolish (all)  
Method 

Mix all ingredients together until dough is nice and elastic. Place in the fridge until the next day.   

Bechamel Sauce

Ingredients 
  • 50g butter 
  • 50g flour 
  • 200 ml milk 
  • 50g parmesan cheese 
  • Salt and pepper to taste 
  • Truffle paste (optional)   
Method 

Melt butter, add flour, and cook out until it crumbles on low heat. Add milk and keep cooking until it becomes a thick sauce texture. Add cheese, salt, pepper, and truffle paste. Let it cool down before using.

Venison sausage 

Ingredients  
  • 200g venison
  • Minced 30g confit garlic 
  • 1 whole onion 
  • Salt and pepper to taste 
  • Herbs of choice  
Method 

Mince all together. Assemble all on pizza with potato thinly sliced, rosemary, & olive oil  

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