PNW Umami
I wanted to make a pizza that really felt like ours. An approach that was inspired by the PNW, and was not constrained by elements that I felt like we had to have.
The Dough. We’ve come a long way with our dough program these past few years. Daily, we use a sourdough starter in each batch. (For those wondering at home… we use 1000g levain in our dough, which is 75% hydration.) The levain (or biga) has been giving us great results in stretchability, texture, and flavor.
The sauce. When we opened, we were given the opportunity to buy the same Solea tomatoes that they use at O Sole Mio on Vashon. They are difficult to get, sourced straight from the farmer, but they are the best San Marzano’s on the planet. With those tomatoes as the foundation, I wanted to add a richness and a stamp that rooted this sauce in this region. Mushrooms were the next element. We roast the mushrooms dry to help reduce some of the water content and elevate the flavor. Horse radish and wasabi are used to form the edge. Nori for some extra depth and color.
The toppings. We make a soboro pork sausage specifically for this pizza. The kale will come from my farm most months of the year, hit it with pickled ginger and hot honey and dress with scallions.
The whole thing together is awesome and I am super happy with it.
Also, our new bartender/pizza maker Brandi has made an Umami red sauce Rye Bloody Mary that goes… um… perfectly with this pizza.
