I had never come across a duck pizza until I found Roberta’s. This pie features duck prosciutto, Brussels sprouts, and Chandoka, a Wisconsin cheese made from goat’s and cow’s milk. It is similar to Edam or a goat’s milk Gouda. Order duck prosciutto online, or if you’re feeling ambitious, cure your own. It tastes like duck bacon, and the fat melts into the Brussels sprouts, giving them a rich, slightly salty edge. The balsamic syrup is my addition, just a little splash to add more tang. If you can’t find Chandoka, substitute white cheddar, preferably made with goat’s milk.
For the crust:
- 1 3/4 Cup bread flour, plus more for dusting
- 2 Teaspoons sugar
- 1 Teaspoon active dry yeast
- 1/2 Cup water
- 3 Tablespoons water
- 1 Tablespoon extra-virgin olive oil, plus more for greasing
- 1/2 Teaspoon salt
For the pizza toppings:
- 1/2 Cup good-quality balsamic vinegar
- 1/2 Teaspoon honey
- 1 bay leaf
- 2 Tablespoons unsalted butter
- 8 Ounces Brussels sprouts, coarsely chopped
- 2 Tablespoons sugar
- 2 Tablespoons apple cider vinegar
- 1 Teaspoon salt
- 1/2 Teaspoon crushed red pepper flakes
- 1/4 Cup Pecorino Romano, grated
- 2 Cups Chandoka, shredded
- 4 Ounces duck breast prosciutto, thinly sliced
For the crust:
Place the flour, sugar, and yeast in the bowl of a stand mixer fitted with the dough hook. Mix on low to combine, about 5 seconds. Add the water and the olive oil and mix until a ball forms, about 2 minutes.
Turn off the mixer and let the dough rest for about 10 minutes. Add the salt. Knead on medium speed for 12 minutes. If the dough is too wet or sticky, add a teaspoon of flour and mix until a ball comes cleanly off the side of the bowl. When the dough is ready it should be firm, smooth, and supple.
To test elasticity, hold a 1-inch piece between your fingers and stretch the dough to make a windowpane. It should look like bubblegum. If not, knead for 5 minutes more and test again. Keep going until the dough passes the test, up to 30 minutes more.
Pour a teaspoon of olive oil into a medium bowl. Wet your hands with water, shape the dough into a ball, and place it in the bowl. Turn the dough to coat it with oil. This prevents a crust from forming on its surface as it rises. Cover the bowl with plastic wrap and let the dough rise in the refrigerator overnight or up to 72 hours. After about 12 hours, the dough will be wider and taller, approximately doubled in size. Rest the dough on the counter until it comes to room temperature, about 1 hour.
To shape the dough, lightly flour a clean, dry countertop. Gently place the round of dough on your counter. Do not knead or press on it. Instead, let it settle. Dust the top with flour. Make dimples in the dough with your fingertips by pressing down in the middle to stretch it out. At the same time, move the dough around in a circle with your fingertips. A 1-inch rim should form naturally. Press your fingertips along the inside of the rim, moving in a circle. Place your hands on the dough, fingers up against the rim, and push out while turning in a circle. Add more flour if necessary, to ensure the dough slides easily. Pick up the dough to finish stretching it out. Slide your hands underneath and pick it up. Let the dough fall around your hands to stretch it. Keep your hands along the edges, rather than in the middle. The dough should be 16 inches in diameter.
The New York dough is a good one to hand-toss because it’s sturdy, flexible, and stretches well, and it’s not sticky. Pick up the dough and, with your palms down, drape the dough over the knuckles of both hands. Toss the dough a few inches into the air and put a little spin on it to rotate the dough. Do this several times and keep the dough close to your hands. Don’t throw it up into the air. That is not necessary and it will probably end up on the floor. The dough should be thin in the center with a ring around the edge. It should be about 16 inches in diameter.
Place the Dough on the Pan or screen and spray a round 16-inch pizza pan with nonstick cooking spray and then lightly coat with flour. Place the pan next to the dough on the counter and quickly pick up the crust while sliding it onto the pan. Reshape as necessary into a round or oval shape. Your New York–style dough is now ready for the pizza toppings.
Move an oven rack to the lowest position. Preheat the oven to 500 degrees F for 30 minutes.
For the pizza toppings:
Make the Balsamic Syrup: Put the vinegar, honey, and bay leaf in a heavy-bottomed small saucepan over medium-high heat. Bring to a simmer. Cook,
stirring frequently until it is the consistency of thick maple syrup, 10 to 15 minutes. You should have about 2 tablespoons. Discard the bay leaf. Melt the butter in a medium skillet over medium-high heat. Add the Brussels sprouts, sugar, vinegar, salt, and red pepper flakes and toss well with tongs. Reduce the heat to medium and cook for about 10 minutes, until limp, stirring occasionally. Drain in a colander set in the sink.
Shape the dough and place it on the pizza pan or screen. Spread the herbed oil over the dough with a pastry brush, covering the entire surface. Sprinkle with the Romano, leaving a 1-inch border, then top with the shredded Chandoka. Cover the cheese with the Brussels sprouts, then add the prosciutto slices.
Bake the pizza for about 15 minutes, until the crust is deep brown and the toppings are bubbling. Check underneath with a metal spatula to ensure the bottom crust is deep brown too. Let the pizza rest for 5 minutes. Sprinkle with the balsamic syrup. Cut it into 8 wedges and serve.