Adam Sachs

This pizza celebrates two spring greens, asparagus and stridolo. The dough is a 75% hydration dough made with a Central Milling’s Tony Gemignani 00 flour, and a small amount (5%) of freshly milled spelt, and a natural low hydration levain. The dough is fermented for 72 hours. It is baked with sliced Grande Avorio mozzarella, which is topped with tomato sauce and a freshly made uncased pork sausage with calabrian peppers and fennel seed. The baked pizza is finished with roasted asparagus that has been briefly rested (for just five minutes) with Meyer lemon juice to add a touch of acidity, stridolo flowers, and pecorino romano. The stridolo flowers were picked moments before they were placed on the pizza, and their sweet light nectar balances the light spice of the sausage.