Yield: 3 12” pizzas. PIZZA DOUGH: 1 oz. fresh or 1/4 oz. dry yeast 1/4 cup warm water 3/4 cup cold water 2 Tbsp. extra virgin olive oil 1 tsp. salt 3 cups flour SUMMER VEAL SAUSAGE: 1 lb. ground veal (IMPS/NAMP 396) 5 oz. pancetta, finely diced 1 Tbsp. shallots, finely minced 1 Tbsp. garlic, finely minced 1 tsp. chopped fresh rosemary 1/2 to 3/4 cup dry white wine 1 to 2 Tbsp. Cognac as needed, kosher salt as needed, freshly ground white pepper TOPPINGS: 1 cup grated Fontina cheese ...

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