Ingredients:

  • 500g Type 00 Flour
  • 350ml Warm Water (95°F)
  • 10g Sea Salt
  • 3g Active Dry Yeast
  • 1 tsp Organic Beet Powder
  • 1 cup Smooth Tomato Passata
  • 0.25 cup Heavy Cream
  • 1 tbsp Vodka
  • 8 oz Fresh Mozzarella cheese
  • 5 leaves Fresh Basil
  • 1 oz Pepperoni (optional)

Instructions:

  1. Bloom the yeast. Combine 350ml warm water with 3g active dry yeast in a small bowl. Wait 5 minutes until it looks frothy and smells like a brewery.
  2. Mix dry ingredients. Sift 500g Type 00 flour, 10g sea salt, and 1 tsp beet powder into your large bowl. Ensure the pink powder is evenly distributed.
  3. Form the dough. Pour the yeast mixture into the flour and stir until a shaggy, pink mass forms.
  4. Bulk fermentation. Cover the bowl with a damp cloth and let it rest for 1 hour. The dough should double in size and look bubbly.
  5. Shape into balls. Divide the dough into four 215g portions. Use a light touch to keep the air trapped inside.
  6. Prepare the pink sauce. Stir 1 cup passata, 0.25 cup heavy cream, and 1 tbsp vodka in a small pan over low heat until the sauce turns a pale salmon color.
  7. Create the heart. Stretch a dough ball into a circle, then pull the bottom down into a point and use shears to snip a V into the top. Pinch the edges to define the lobes of the heart.
  8. Top the pizza. Spread a thin layer of pink sauce, then tear 2 oz of mozzarella over the surface.
  9. Final bake. Slide the pizza onto your preheated stone and bake for 8 minutes until the crust is charred and the cheese is bubbling.
  10. Garnish and serve. Top with fresh basil and optional heart cut pepperoni immediately after removing from the heat.