This recipe comes from on of Santa Barbara County’s wood-fired pizza masters, the late Jeff Olsson, owner of New West Catering in Santa Ynez Valley, Industrial Eats in Buellton, and Eye on I in Lompoc.
Jeff started cooking in restaurant kitchens at the age of 15 and later honed his skills under the tutelage of some of the nation’s most renowned chefs, including Mark Miller, Dean Fearing and Bobby Flay. Among other positions, Jeff served as executive chef at Miller’s Red Sage restaurant in Washington D.C., and he later became chef at Restaurant Nora, the first certified organic restaurant in the United States. His insistence on quality is rarely found outside of the best restaurants.
- 2-2 ⅓ cups Italian 00 pizza flour
- 1 packet yeast
- ¾ cup water, warm
- ¾ teaspoon salt
- 2 Tablespoons olive oil
- 1/8 cup pancetta cooked
- 1/4 cup Parmesan cheese grated
- 1/4 cup asparagus, zuchhini, spring onion, squash thinly sliced
- 1 egg
- Combine all ingredients in mixer with mixer paddle on low for about 4-5 minutes (or stir in large bowl with large wooden spoon).
- Change to dough hook, and knead on low speed for 4-5 minutes, until elastic ball forms and beings to pull away from the sides of the bowl.
- Cover with saran wrap and let it rise in the fridge for 24 hours.
- When ready to make the pizza, place dough on counter for 30 minutes.
- Turn the oven on the highest heat setting, and place a cast-iron skillet upside down in your oven.
- Then stretch it by hand, until it reaches about 8-10 inches (or the size of your skillet). Spread olive oil across the top, then add salt and pepper, Parmesan cheese, pancetta and vegetables.
- Crack an egg in the middle and slide it into an 800-degree pizza oven for 4-7 minutes. If using a conventional oven, place it on top of the cast iron skillet for 10-12 minutes. Turn the pizza halfway through and take it out when dough looks done.