Forever Oceans Amberjack™Classic White Dough
(Make dough one to three days ahead)
Makes approximately 36 ounces (1,021 g) of dough
4 2/3 cups unbleached bread or all purpose or 00 flour
1 1/2 teaspoons kosher salt
1 teaspoon instant yeast
14.25 oz / 405 g water (room temperature, approx. 68-72 degrees F)
1 oz / 28 g olive oil (optional, see notes below)
How to make:
In a mixing bowl or the bowl of an electric mixer, stir together the flour, salt, and yeast. Add all the water and stir with a large spoon, or use the paddle attachment and mix on slow speed for 30 seconds to form a coarse, shaggy dough. Add the oil, if using. Increase the speed to medium (or continue mixing with the spoon or with wet hands) and mix for another 30 to 60 seconds to make a wet, coarse, sticky dough. Let the dough rest for 5 minutes to fully hydrate.
If using an electric mixer, switch to the dough hook. Increase the mixer to medium-high speed (or continue mixing by hand) and mix for another 2 to 4 minutes to make a smooth dough (add more flour or water, if needed). The dough should be soft and supple, very tacky but not sticky to the touch, and offer a little resistance when pressed with a wet finger.
Use 1 teaspoon of olive oil to make a 15” diameter oil slick on the work surface. Rub some oil on a plastic bowl scraper and on your hands and use the scraper to transfer the dough to the oil slick. Stretch and fold the dough. Invert your mixing bowl and use it to cover the dough, and let it rest for 2 to 5 minutes.
Then, repeat the stretch and fold (you can rub additional olive oil on the work surface, as needed). Again, cover the dough, let it rest for 2 to 5 minutes, and repeat the stretch and fold. Cover with the bowl and again let it rest for 2 to 5 minutes. Perform one final stretch and fold to make a smooth ball of dough. The dough will have firmed up after each s&f and will now be smooth, supple, and tacky to the touch, but not sticky.
Place the dough into a lightly oiled bowl or container, roll it around to coat the dough with oil, cover the bowl with plastic wrap, and refrigerate it for anywhere from 12 to 72 hours.
On the day you plan to bake, remove the dough from the refrigerator 2 1/2 hours before you plan to bake the pizzas. Immediately, divide it into four 9 oz (255 g) pieces and round them into balls, placing the dough balls on a sheet pan that has been lined with baking parchment or a silicone baking mat and misted with oil or pan spray. Mist the top of the dough balls with spray oil and cover the pan with plastic wrap or in a covered dough box. Then, prepare the pizza toppings while the dough balls rise at room temperature.
The Pizzas (Makes four 10”-11” pizzas)
16 oz. (454 g) shredded mozzarella cheese (or a blend of mozzarella, cheddar, and/or provolone)
4 Roma tomatoes, sliced into 1/4” thick disks
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup olive oil
Forever Oceans Amberjack™ Marinade
1/4 cup olive oil
1/2 cup lemon or lime juice
4 cloves garlic, sliced thin
1/2 teaspoon kosher salt
1/4 teaspoon free ground black pepper
1/4 teaspoon sweet paprika
2 tablespoons capers
1 cup diced scallions
1 pound Forever Oceans Amberjack™ filets, sliced into 1” X 1” X 1” nuggets
1/2 cup chopped Italian parsley
1 cup grated Parmesan or Romano cheese
How to make:
While the dough balls are rising, gently mix the sliced tomatoes in a bowl with the oregano, basil, salt, pepper, and oil to coat the tomato slices with the herbed oil. Cover the bowl and place in the refrigerator.
One hour before baking the pizzas, place a baking stone or steel on the middle shelf of the oven and preheat the oven to 500 – 550 degrees F, or as high as it will allow.
Twenty minutes before assembling the pizzas, whisk together the olive oil, lime juice, sliced garlic, salt, pepper, capers and scallions in a mixing bowl. Add the sliced onions and stir to distribute. Gently fold in the Forever Oceans Amberjack™ nuggets, and marinate for 15-20 minutes.
Begin assembling the pizzas, one at a time. Transfer one pizza dough to a floured work surface and begin “opening it” (stretching it) to about 10 inches in diameter. Lightly flour a pizza peel and transfer the dough to the peel, stretching it out an additional inch or so. Use 1/4th of the shredded cheese mixture and spread it over the surface of the dough, leaving a border of about 1/4” without the cheese. Lay 1/4th of the sliced, herbed tomatoes over the surface. Distribute 1/4th of the fish mixture, including some of the marinade liquid, over the surface. Slide the pizza into the oven and bake for approximately 3 minutes. Rotate the pizza and continue baking until the edge of the crust turns golden brown and the cheese mixture bubbles, about 2 to 3 1/2 additional minutes. The under-crust should also be golden brown or develop leopard-like char spots.
Transfer the pizza to a cutting board. Garnish with 1/4 cup of grated Parmesan or Romano cheese and about 2 tablespoons chopped parsley. Slice and serve. Continue to make more pizzas.
Chef Peter Reinhart
Food Production Consultant and Contractor