CAULIFLOWER PUREE Heavy Cream, 16 fl. oz. 473ml Fresh Garlic, 1 clove Cauliflower, small handful chopped Fresh Thyme, 1 sprig Sea Salt, to taste SAUTEED SWISS CHARD Extra Virgin Olive Oil, 2 Tbsp Swiss Chard, 1 bunch cleaned and chopped Fresh Garlic, 2 cloves minced Fresh mozzarella and a little bit of parmigiana reggiano Brown Anchovy, 2 fillets chopped 1. Use flour to message pizza dough and stretch it into 12-inches pie. 2. Place the heavy cream in a small sauce pot. Add the garlic, cauliflower, fresh thyme and season with salt. Bring the cream to a simmer, and reduce by 1/3. The cauliflower should be tender at this point. Remove the fresh thyme stem, then blitz the cauliflower cream with a stick blender until relatively smooth. Cool the cream in a refrigerator until you're ready to make pizza. 4. Place a few tablespoons of extra virgin olive oil in a large saute pan, and heat it up over a medium-high flame. Add the anchovy fillets. Stir then add the Swiss chard. Cook for a few minutes to wilt the greens, then add the garlic. Continue cooking for a few more minutes until the chard is very tender. Season with salt and pepper, then chill in the refrigerator until needed. 5. Smear the cauliflower cream and top Swiss chard on the streched 12-inches pizza dough. Add fresh mozzarella and a little bit of parmigiana reggiano. switch is on the pizza peel.  7. Don’t forget the chili oil. Enjoy your meal, and hope to catch you next time! 1. For the Biga, combine flour #1 with the yeast. Add water #1 and toss the ingredients together until you have a shaggy mixture. Some loose flour is perfectly fine. Cover the Biga and let it ferment at room temperature for 12-14 hours. 2. Place the Biga in a mixing the bowl and add water #2. Swish the biga around to break it up a little, then add flour #2 and the salt. Mix the ingredients until you have a solid, uniform mass. 4. Knead the dough for another minute or two, then form it into a ball and place it in a lightly oiled bowl. Cover and let it rest for 1-2 hours or until slightly risen. 5. Portion the dough into 250-260 gram pieces. Form them into balls and place each one into an oiled container with a lid. Rest at room temp until doubled in size. Now you're ready to make some pizza. Alternatively, you can cold ferment the pizza dough for 24-48 hours before using it. Just remember to rest the dough at room temp for an hour or two before baking with it. ITALIAN BIGA PIZZA DOUGH Biga 00 Flour #1, 252g Water #1, 113g Yeast,1/4 tsp FINAL DOUGH 00 Flour #2, 378g Water #2, 290g Salt 17g  Gift Packing Handkerchief,Cotton Gift Handkerchief,Mens Cotton Handkerchief,Cotton Mens Handkerchief Fashiontex Industries Ltd , https://www.fashiontexjs.comSwiss chard cauli-cream topping recipe
Topping ingredients
Baking pizza directions:
Preparation for a perfect pizza dough:
Pizza dough ingredients
6. Slip it on the pizza stone and bake it about 90 seconds. First turn for 180 angles. Repeat this step for 2-3 times. Then you got nice baked Italian Biga.Â
3. Knead the dough for 5 minutes or until you have a fairly smooth dough. Turn it out on the counter and cover the dough. Let it rest for 10-20 minutes.