Diners, Drive-Ins and Dives host Guy Fieri visits some familiar Triple D faces including Fat Olives chef and owner John Conley, featuring a new "primo pizza joint in Flagstaff, Arizona, firin' up pies with not-your-everyday toppings".
Fat Olives Wood Fired Pizzeria
Authentic. Authentic. Authentic. Fat Olives is an Italian restaurant as authentic as walking down the streets of Naples with the sights and smells of true Neapolitan pizza in the air. Immediately upon entering Fat Olives you are transformed with a pleasant smile that grows with every step as you enter this Italian eatery taking in the aroma of true Italian ingredients. In fact, Vera Pizza Napoletena (VPN), is a traditional style pizza prepared at Fat Olives with thin crust in a wood fired oven served as natural and pure as it was intended for generations. The wood fired dome oven was constructed in Italy and is over 3900 pounds of Italian fire power with an oven temperature of 900 degrees Fahrenheit, which cooks the traditional Neapolitan pizza in 90 seconds!
A must order item and their specialty is the Belgio Dolce pizza — a white base, mozzarella, pecorino romano, oregano, shaved Brussel sprouts, Calabrian chili oil, Molinari soppressata, local honey and crushed pistachios! WOW!
Guy checks in with John again along with three other DDD alums via video chat. All the chefs have sent Guy ingredients for their newest signature dishes, and they guide him through four knockout recipes.
FAT OLIVES BELGIO DOLCE PIZZA RECIPE
INGREDIENTS
- 10 ounces Pizza Dough, recipe follows
- All-purpose flour, for dusting
- 2 ounces Alfredo Sauce, recipe follows
- 3 ounces shredded mozzarella
- 1/8 cup sliced sopressata
- 1/4 cup Calabrian Marinated Brussels Sprouts, recipe follows
- 2 ounces Calabrian Chile Oil, recipe follows
- Dried oregano, for sprinkling
- Grated pecorino-Romano, for sprinkling
- 1 ounce crushed pistachios
- 1 ounce honey
PIZZA DOUGH
- 1 cup "00" flour, such as Caputo Pizzeria Flour, plus more for dusting
- 1/3 cup plus 3 tablespoons filtered water
- 3/4 tablespoon active dry yeast (see Cook's Note)
- 1/2 teaspoon sea salt
ALFREDO SAUCE
- 2 oz. unsalted butter
- 1 teaspoon roasted garlic puree
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- 1 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground white pepper
- 2 ounces grated pecorino-Romano
- salt
CALABRIAN MARINATED BRUSSELS SPROUTS
- 1/4 cup shaved Brussels sprouts
- 2 ounces Calabrian Chile Oil
CALABRIAN CHILE OIL
- 1 cup chiles de arbol, stemmed
- 12 ounces jarred Calabrian chiles, including oil
- 1 liter blended oil (70/30 olive oil and canola)
INSTRUCTIONS
Special equipment: a pizza stone; a pizza peel
Place a pizza stone in the oven and preheat to 550 degrees F. Let it heat up for at least 30 minutes.
Form the pizza dough into a 12-inch disk on a flour-dusted work surface (make sure the dough is the same thickness throughout, especially the center). Transfer the disk to a pizza peel dusted with flour and spread evenly with the Alfredo Sauce, leaving a 1-inch border.
Evenly sprinkle the mozzarella over the sauce. Follow with the sopresatta, Marinated Brussels Sprouts and Calabrian Chile Oil. Sprinkle with oregano and pecorino. Slide the pizza onto the hot stone and bake until the cheese melts and the crust starts to char, 3 to 5 minutes. Remove the pizza from the oven and finish with the pistachios and a drizzle of honey. Slice into 6 pieces and serve immediately.
PIZZA DOUGH
Mound the flour on a work surface and form a well in the center. Warm the water to 90 degrees F, then add the yeast and stir to dissolve. Set aside for 15 minutes.
Add the salt to the well, along with half the yeast mixture. Working from the center outward, pull the sides of the well into the center until all the flour is incorporated (the mixture will be sticky). Continue to mix the dough and add the remaining yeast in increments until all the yeast mixture is fully incorporated. Knead the dough until it is elastic, silky and no longer sticky. Add pinches of flour if necessary to reduce the stickiness, but do not add too much or the dough will be dry. Knead the dough for 15 minutes.
Shape the dough into a ball and place in a bowl covered with a damp cloth. Let the dough rise at room temperature for 1 hour. Punch the dough down, press out most of the air and shape it back into a ball. Cover the dough and let it sit on a well-floured countertop to rise for an additional 3 hours. Punch the dough down, form it into a ball and refrigerate on a baking sheet, covered with plastic wrap, for at least 24 or up to 36 hours to "retard." Let the dough warm to room temperature for at least 30 minutes before using.
ALFREDO SAUCE
Melt the butter in a small stockpot over medium heat. Once the butter has melted, add the garlic puree and cook, stirring, for 2 minutes. Add the flour and whisk to combine with the butter and make a roux. Cook the roux over medium heat, whisking, for 3 to 4 minutes (do not burn). Add the cream and milk, and whisk to incorporate. Bring the mixture to a low boil, stirring continuously. Add the garlic powder, white pepper, pecorino and salt to taste, whisking until fully incorporated. Continue to cook over low heat for 15 minutes, then taste and season as necessary. Cover and chill until needed if not using right away (may be spread on the pizza cold or hot).
CALABRIAN MARINATED BRUSSELS SPROUTS
Add the brussels sprouts to the Chile Oil and allow to marinate for at least 30 minutes.
CALABRIAN CHILE OIL
Toast the chiles de arbol in a dry cast-iron skillet, turning, until they color, less than 3 minutes. Remove and let cool. Place the chiles in a food processor, along with the oil from the jar of peppers; process until a paste forms. Pour into a 2-quart nonreactive container.
Add the Calabrian chiles to the food processor and pulse a few times. Slowly add the blended oil; process until pureed. Transfer the mixture to the 2-quart container and stir. Cover and place in a cool dark place. Stir daily for 7 days. On the seventh day, pour the mixture through cheesecloth and discard the pulp.