Guanciale and Garlic Confit Apizza Recipe
by Randy Johnson
(Coeur D'Alene, ID)
A recipe from our friend and obsessive pizzaiolo Randy Johnson in Coeur d'Alene, Idaho!
Start out with handmade dough--(flour, salt, ADY, spring water--bulk proofed 4 hrs, cold retarded dough balls 24 hrs),
concasse of Campari Tomatoes with sea salt--(reduced),
garlic confit, and
homemade Guanciale -almost post bake,
finish with chiffonade of basil-(post bake).
In essence, a Margherita with Guanciale and Garlic Confit...RJelli