Anthony Falco's Rosé Shrimp Pizza
First of all, you’re going to want this pizza dough recipe in your back pocket because it’s definitely a bite of NY pizza but from your kitchen. Secondly, the toppings are amazing and are special enough for any holiday.
This dough recipe makes 7 pizzas, the toppings below are for 1 pizza. The cream sauce is enough for all 7, but the shrimp and tomatoes are only enough for 1 so you would have to adjust the quantities.
Recipe Resource: Anthony Falco
Adapted by Tierney Larson
Servings: This recipe makes 7 250g balls of Pizza Dough, if you want a small recipe, check this one out…or just use the *bakers percentage below to adjust the servings.
Ingredients:
For the Dough: If you don’t have sourdough starter, use this recipe
1000 grams (8 cups) flour (50% high protein bread flour 40% all-purpose 10% freshly milled whole grain)-If you don’t have freshly milled whole grain, use 60 % Bread Flour and 50% All Purpose.
600 grams (2 1/2 cups) of lukewarm water, 72F
150 grams (3/4 cup) of ripe starter (3-5 hours after feeding room temperature)
40 grams (4 tbl) of Extra Virgin Olive Oil
30 grams (2tbl) of sea salt
*Bakers Percentages: 100% flour, 60% water, 15% starter, 4% extra virgin olive oil, 3% sea salt
Ok for the Dough…
Mix the flours in a large bowl and set aside. Then in a medium bowl, break the starter up with 590g of the water, leaving the extra 10g of water to the side for later. Make a crater in the center of the flour and pour the starter mixture into the center. Using your hand like a claw, slowly mix the starter in a clockwise motion, pushing a small amount of flour into the starter mixture (almost like making pasta) and stirring until a rough ball of dough forms. Pour in the extra virgin olive oil, and squeeze it into the dough until it’s incorporated and the bowl is clean. Cover and let rest for 30 minutes.
After 30 min, pour the remaining 10g of water into the dough, and add the salt a little at a time, squeezing it into the dough. Make sure you can’t feel anymore of the granules of salt, and form the dough into a ball. Then place in a lightly oiled container and cover for 5 hours at room temperature, doing a stretch and fold half way through.
Carefully remove the dough and place onto a lightly floured surface, and portion it out into 250g balls. Cinch the bottoms of the balls by folding the dough into the center and pinching it together, then gently pull the ball, seam side down along the counter to tighten it a few times turning the dough as you pull it towards you. Place the all of the portioned dough seam side down on a floured rimmed sheet pan and then sprinkle flour on top of the dough as well. Cover them with plastic and then an upside down rimmed sheet pan. Let the doughs rest at room temp until doubled in size, around 12-18 hours depending on how warm your house is. Then make pizza or store in the fridge for up to 48 hours.
For the Toppings: You’ll make a cream sauce, marinate the shrimp and roast and peel the tomatoes. You can do the sauce and the tomatoes before hand and store in the fridge until you’re ready to make the pizza. The shrimp can marinate 1-3 hours before using, so plan accordingly.
Ingredients:
For the Cream Sauce:
50 grams cold unsalted butter, divided
1 shallot (30g) minced
150g (3oz) Rosé Champagne
20g white wine vinegar
484g (1 pint) heavy cream
10 grams kosher salt
For the tomatoes:
1 pint cherry tomatoes
10g Extra Virgin Olive Oil
kosher salt
For the Marinated Shrimp:
6 (about 1/2 pound) Gulf Shrimp, peeled, cleaned and cut in half horizontally
1 shallot, minced
150g Rosé Champagne
20g Extra Virgin Olive Oil
Pinch of fresh ground black pepper
Toppings for assembly:
5 leaves of fresh basil, thinly sliced
A handful of parsley leaves, finely chopped
A drizzle of Extra Virgin Olive Oil
Start by making the Cream Sauce: Heat a medium saucepan over medium high heat. Add 30g of the butter and when melted add half (or 30g) of the minced shallots. Stir constantly so they don’t get any color. Once fragrant, (about 1 min) add 150g of the Rosé Champagne and bring to a boil. Add the vinegar and continue to let it boil until it’s reduced by half. Then lower the heat to medium-low and add the heavy cream. Bring to a simmer and then whisk in the remaining 20g of butter. Taste and add the salt to taste. Turn off the heat and let cool before straining and storing in the fridge until you’re ready to make the pizza.
Make the roasted tomatoes: Place the tomatoes on a small sheet pan and drizzle with the olive oil. Season with kosher salt and then place under the broiler for 3-5 min. until they start to pop and blister. Remove and let cool. Once cooled, peel off the skins and discard. Save the tomatoes and juices and you can store in the fridge until ready to use.
Marinade the Shrimp: In a small bowl, add the halved shrimp, shallot, rosé, olive oil and a pinch of freshly ground black pepper. Cover and let marinade in the fridge for 1-3 hours before use.
To assemble the pizza: Preheat your oven to the highest it can go (usually 550F) and let it preheat with a pizza stone or baking steel for 30min-1hr. Sprinkle a ball of dough with flour and using a bench scraper move it carefully to a floured surface. Using your fingers, press down from the center out, leaving where the crust would be alone. Continue to press the dough until you have an even circle with a crust around the edge. Then cup your hands and toss the dough back and forth turning the dough 45 degrees each time, until you have a 11-12 inch circle.
Place the dough onto a floured peel and give it a shake to make sure it will slide off when the time comes. Quickly top first with the cream sauce. Using a large spoon, swirl about 3 spoonfuls of the cream sauce going from the center out, leaving a space for the crust. Then top with the marinated shrimp, dotting them all around the pizza evenly. Then place the cherry tomatoes all around. Shake onto the pizza stone or baking steel and bake for 5 1/2 minutes. Remove, slice and top with the parsley and basil, and a swirl of EVOO. Enjoy!!
