Chef Ann Rudorf is the corporate chef for Wood Stone Corporation. She has been in the food industry since her college days in Nebraska. Right after college, she began to pursue her culinary education at the Culinary Academy in San Francisco.
Rudorf’s fascination with pizza began when she worked for Joyce Goldstein’s Caffe Cuadro in 1985.By 2008, she has joined Wood Stone Corporation where she is committed to giving Wood Stone Home oven owers the tools they need to be successful.
Autumn is harvest time and that translates into bounty in the kitchen for a chef. Markets are still rich with the fleeting delights of summer until the first frost. We also begin to see fall produce such as tree nuts, chicories and winter squashes. Many vegetables including kale and Brussels sprouts can actually benefit from a kiss of frost, so you can count on using these even into early winter.
We asked Chef Rudorf why the recipe is perfect for fall, and she responds by saying, “It is an autumn favorite bursting with flavor and texture contrasts. Nutty sprouts, spiced pancetta, bright citrus, creamy cheese and the exotic allure of Aleppo pepper combine for a winning seasonal pie.”
Pizza with Brussels Sprout Leaves, Pancetta, Lemon and Aleppo Pepper
- 2 ea. 7 oz. Wood Stone Dough balls (recipe below)
- 4 oz. pancetta, finely diced
- 4 cups Brussels sprout leaves which have been separated from the heart (reserve hearts for another use)
- Olive oil
- Kosher salt and freshly ground black pepper
- 3 oz. whole milk mozzarella, shredded
- ¼ cup red onion, thinly sliced
- 2 tsp. lemon zest, very thinly sliced (preferably from a Meyer lemon)
- Aleppo pepper
Wood Stone Dough Balls
- 1/2 tsp. dry instant yeast
- 1 tsp. sugar
- 2 tsp. salt
- 2 cup water, 65 degrees
- 1 cup semolina flour, Bob’s Red Mill is great
- 4 1/2 -5 cups all-purpose flour, we prefer King Arthur for this dough
- Olive oil
- In a 5 qt. mixer, fitted with the dough hook, dissolve the first 3 ingredients in the water, mixing over low speed for 3 minutes.
- Add the flours and mix at low speed for 2 minutes; check the consistency of the dough. It should be releasing from the sides of the bowl. If the dough is too sticky, add a bit more flour. If it is too dry and climbing up the dough hook, add a bit more water. Mix for 7 more minutes. Remove the dough from the bowl and turn out onto a work surface. Cover with a damp cloth or plastic wrap and allow it to rest for 10 minutes.
- Shape it into a thick log; then cut it into 6 pieces (about 7-oz. each). Roll the dough on the work surface in a circular motion with your hands, forming a smooth ball and place the balls on a lightly oiled baking sheet or plastic dough box with a secure top.
- Cover the surface of each ball with a bit of olive oil to prevent the dough from forming a skin. Cover the dough with plastic wrap or with an air tight cover and refrigerate for a minimum of 8 hours or for up to 48 hours in the refrigerator.
- Before using the dough, remove it from the refrigerator and let it rest at room temperature for a minimum of 1 hour. You can keep the dough at room temperature for up to 3 hours or longer. The dough will continue to get soft as it rests and becomes easier to stretch and more delicate at the same time. The dough is over-proofed when it becomes too soft to work with and bubbles form on the surface.
- Flour both sides of the dough ball and using the thumb and pointer finger of both hands, about a 1/4-1/2-in. from the edge of the ball, begin pulling the dough apart, pinching and stretching as you turn the dough like a wheel in your hand. Gravity will help as the dough opens and stretches.
- You can continue to stretch the dough in your hands, forming a round pizza skin as thick or as thin as you want. Don’t get discouraged if you don’t have a perfect round or get holes in it at first; it’s all about practice!
- Put the skin on a semolina dusted work surface and top with your ingredients. Slip the large pizza peel (with a little semolina on it) under the dough and gently lift the dough with thumb and pointer finger. The motion is: push with the peel and pull with your fingers.
- If you want to freeze the dough balls for later use, let them rest in the refrigerator for 8-24 hours and then put them individually into airtight freezer bags. To thaw frozen dough, transfer to the refrigerator for 5-6 hours or up to 12. Bring them to room temperature about an hour before you want to use them.
Assembling the Pizza
Oven Temperature: 550-580 degrees
Flame Height: 3.6
- Roast the pancetta in a small skillet in the center of the oven, stirring occasionally until the fat has rendered and the pieces are crispy. Drain on paper towels. Pour rendered fat into a large bowl, add a little olive oil and add the Brussels sprout leaves. Toss well to coat the leaves and season with salt and pepper.
- To assemble pizza, sprinkle the crust with half of the cheese. Scatter the leaves over the pie and distribute the pancetta, onion slices and lemon zest. Top with remaining cheese.
- Transfer the pizza onto the loading peel and land it just inside the doorway. Once the pizza begins to color nicely on the side closest to the flame (about 2-3 minutes), rotate the pizza 180-degrees using the utility peel and move it closer to the flame. Once the side closest to the flame begins to brown, and the top and bottom of the pizza are evenly colored (30 seconds to 1 minute), remove the pizza from the oven using the utility peel. Transfer the pizza to a cooling screen for about 1 minute to prevent steaming and then move it to a cutting board to slice.
- Sprinkle with Aleppo pepper before slicing.
Wood Stone Corporation is located at 1801 W. Bakerview Rd., Bellingham, WA 98226.