Baum Squad

A bold and flavorful journey awaits with our Baum Squad Pizza. We’ve crafted a perfect balance of classic and contemporary on a Neapolitan crust, starting with a fragrant garlic oil base. Layered with melted Bongards® Mozzarella Feather Shred, savory Italian sausage, and the rich depth of soppressata, this pizza is a carnivore’s dream. The crunch of pickled red onions adds a tangy kick, while the aromatic allure of fried garlic and fresh basil elevate the experience. To finish, a drizzle of hot honey introduces a sweet heat that will leave you craving more.

INGREDIENTS

  • 1 – 10 oz. Neapolitan pizza dough ball (see secondary recipe)
  • 3-4 Tbsp. garlic oil (see secondary recipe)
  • 6 oz. Bongards® Mozzarella Feather Shred
  • 3 oz. Italian sausage, charred and crispy
  • 3 oz. soppressata, julienned
  • 6-8 basil leaves
  • 1 oz. pickled red onions
  • 1 Tbsp. fried garlic
  • 1 oz. hot honey
  • Flour for dusting

PREPARATION

  1. Heat pizza oven to 790-900 degrees F, or domestic oven to 500 degrees F or as hot as oven allows.
  2. Ensure baking stone or pizza steel is inside the oven; a baking tray turned upside down can be used instead, if needed.
  3. Dust dough ball generously with flour, remove from container, place onto large flat surface with generous covering of flour.
  4. Press down from the center of the dough towards the edges in order to move the air from the middle of the dough to the outside, where it will form a crust. Continue turning the dough as you work the air towards the edges, being careful not to press the edge of the dough down; the air is needed to ensure a well-risen crust.
  5. Turn the dough over, ensuring dough is coated with flour, repeat the process.
  6. Stretch the dough by holding the dough with one hand while gently stretching dough outwards with other hand, remembering not to touch the edge of the dough.
  7. Keep turning the dough and repeat stretching until you have a base about 9-10 inches in diameter.
  8. Top dough with garlic oil, spreading gently across the pizza. Avoid pressing dough down too hard as you spread to avoid dough from sticking to counter.
  9. Top with mozzarella cheese; then add Italian sausage and soppressata.
  10. Load pizza straight onto the baking stone/tray inside the oven using a pizza peel, if available.
  11. Bake in a pizza oven for 60-90 seconds, turning every 20-30 seconds, or in a domestic oven for 6-8 minutes, turning every 2-3 minutes.
  12. Remove from oven, top with basil leaves, pickled onions, fried garlic, and drizzle of hot honey.

Secondary Recipes

Neapolitan Pizza Dough

INGREDIENTS
  • 600 grams (21.1 oz.) flour
  • 320 grams (11.3 oz.) water, room temperature
  • 14 grams (.5 oz.) fine salt
  • .5 grams (.02 oz.) instant yeast
PREPARATION
  1. In large bowl of stand mixer fitted with dough hook, mix all ingredients until you have a shaggy dough. Can also mix by hand or with wooden spoon.
  2. Cover bowl with lid, plastic wrap, or damp cloth; let rest for 1 hour.
  3. Mix on low another 5 minutes; tightly recover the bowl.
  4. Leave the dough to proof for 24-48 hours at room temperature.
  5. Divide dough into 3 equal parts, resulting in 3 – 10 oz. dough balls. Do this 4-6 hours before you intend to bake the pizza.
  6. Place dough ball into a small bowl, cover, allow to proof again for 4-6 hours. Dough balls you don’t intend to use that day can be wrapped and frozen.

Garlic Oil

INGREDIENTS
  • 4 garlic cloves, grated
  • 1 shallot, finely minced
  • 1 rosemary sprig, leaves removed and finely minced
  • 3/4 C. olive oil
PREPARATION
  1. Use microplane to grate garlic cloves into a paste.
  2. Finely mince shallot into pieces 1/8″ or smaller.
  3. Finely mince rosemary leaves.
  4. Heat olive oil in small saucepan over medium heat. Once hot, add garlic and shallot, cooking for 1 minute.
  5. Remove from heat; add rosemary.
  6. Pour into heat safe container and allow to cool.