TuscanNon-Vegetarian

Lucca

A sulphurous pizza in the Tuscan tradition. Defined by basil, anchovies, high-protein flour.

Ingredient Architecture

The layered composition of Lucca — from foundation to finish.

Base & Dough

high-protein flour

2.5 cup

active dry yeast

2.25 tsp

diastatic malt

1 tsp

ice water

1 cup

warm water

1 cup

fine sea salt

1 tsp

Sauce

hand-crushed tomatoes

1 can

Cheese

mozzarella

2 cup

Toppings

extra virgin olive oil

1 tbspoil

oil-cured black olives

1 tbspoil

anchovies

4 fillet

garlic

2 clove

Garnish

basil

8 leaffresh herb/green

oregano

1 tspfresh herb/green

Process Timeline

Step 1

dough prep/proof

Combine high-protein flour, active dry yeast, diastatic malt, ice water, warm water, fine sea salt, extra virgin olive oil to form the dough, then knead, rest, and proof until relaxed and aerated.

90 min25°C

high-protein flouractive dry yeastdiastatic maltice waterwarm waterfine sea saltextra virgin olive oil

Methods

dough prep/proofsauce preppre-bake assemblyregional bakepost-bake finish

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