Ingredients
- For the pizza dough:
- 325g warm water (110ºF)
- 5g dry active yeast
- 500g Antimo Caputo “00” Pizza Flour
- 10g Noble Saltworks Hickory Smoked Flaked Finishing Salt
For the White Bean Hummus:
- 1 head garlic, peeled
- 1 cup Saica Extra Virgin Olive Oil
- 1 can cannelini beans
- Roasted garlic from above
- 1 tbsp fresh thyme, minced
- 1 tsp Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
- 1/2 tsp Noble Saltworks Hickory Smoked Flaked Finishing Salt
- 2 tbsp lemon juice
- 1/4 cup garlic oil
For the steak:
- 1 lb boneless ribeye steak
- Cattleman’s Grill Tuscan Steak Seasoning
For the pizza:
- 1/2 cup pesto
- 1/2 red onion, sliced thin
- 6 slices provolone cheese
- 1/2 cup pickled jalapeños
- Cattleman’s Grill Tuscan Steak Seasoning
- 1 cup diced fresh tomatoes
Instructions
*This recipe will yield two 12” pizzas
To make the pizza dough, combine the warm water and yeast in a pint jar. Stir to dissolve the yeast. Let sit 10 minutes until a foam forms on the surface.
Transfer the water and yeast mixture to the bowl of a KitchenAid Stand Mixer. Add the Antimo Caputo “00” Pizza Flour to the bowl, then sprinkle the Noble Saltworks Hickory Smoked Flaked Finishing Salt over the top. Using the hook attachment, mix on medium-low until flour is incorporated (1-2 minutes). Once all ingredients are incorporated and a ball is formed mix 7 minutes.
Transfer the dough to an oiled bowl. Cover with plastic wrap. Let rise until doubled in size.
Turn the dough out onto a floured surface and divide into two equal sized portions. Roll each half into a ball, place in an oiled container. Cover. Refrigerate at least half an hour before use.
To prepare the Clementi Pulcinella Wood Fired Oven for cooking, build a fire in the center of the deck. Let the logs burn down until the are mostly coals. Slide the grate into the oven and push the fire to the side, containing it with the grate. Continue to add wood to the fire, one log at a time, to maintain the fire.
To make the White Bean Hummus, start by roasting the garlic. Place the peeled cloves of garlic in a Lodge 8” Cast Iron Skillet and cover with one cup of Saica Extra Virgin Olive Oil. Over low heat, cook until the cloves are softened all the way through, but not browned. Strain the oil and reserve for later.
Combine the roasted garlic and remaining ingredients in the bowl of a KitchenAid Food Processor. Process until smooth. Store in the refrigerator.
To make the steak, first place a Lodge 10” Cast Iron Skillet on the deck of the Clementi oven to preheat for 5-10 minutes. Meanwhile, rub a thin layer of the garlic oil over the ribeye steak. Season the steak liberally with Cattleman’s Grill Tuscan Steak Seasoning. Allow five minute for the seasoning to adhere to the steak.
Add about one tablespoon of grape seed or vegetable oil to the hot skillet. Place the steak in the skillet and slide the skillet back to the center of the deck. Close the door on the oven and allow the steak to cook. Flip when the bottom is nicely browned. Continue cooking until the internal temperature reaches 125ºF. Remove from the grill and rest for five minutes before dicing into 1/2” thick pieces. Return the diced steak to the skillet and toss in the juices and fat.
