#AD Anchovy and burnt butter pizzette perfect paired with the @darkhorsewineuk Chardonnay They believe that doing things differently can lead to better results, so encouraged me to create something a little different that paired perfectly with their Californian Chardonnay... Pizza Dough 500g 00 Flour 350g Water (cold) 2g Instant Yeast 12g Salt Method Mix together, flour water and starter (or yeast if using) In a kitchen aid mix for 5 mins on speed 1. Then add the salt and mix for 5 mins speed 2. (Mixing and kneading can be done by hand, follow the process of adding ingredients and knead on the work bench until you feel the dough is nice and smooth in texture) Turn out into a lightly oiled container and cover with a lid. Allow the dough to prove for 2 hours at room temperature, doing fold every 30 mins. After folding turn the dough onto the work bench and portion into 220g balls.. Shape each dough into tight balls and place in lightly floured container, cover with a lid and place in the fridge for 48 hrs. (can use after 24 if you want, but for maximum pleasure leave to ferment for 48 – 72 hrs) Remove from the fridge for 1 hour before using. To Finish Anchovy fillets Burnt Butter Chives Lemon Stretch the pizza dough on the work bench. Spead the burnt butter on the pizza dough Place in the pizza oven Once cooked, add the anchovies, chopped chives and finish with lemon. #DarkHorseDiscoveryDuos #FollowYourOwnPath