Duck Confit Christmas Pizza
If you’re looking for a festive treat, look no further. Mike Fitzick’s (@pizza_jew) got the best recipe for you – a duck confit and pear pizza baked on a NY dough base.
Combining the awesome wintery flavours of quince jelly and confit duck, this pizza smells just like walking into your grandma’s house when she’s got the roast going (Mike’s words).
312g strong high gluten or bread flour
938g AP flour
9g compressed yeast
770ml water cold (62%) + 30ml water cold (67%)
Add the yeast to the water and quick mix to combine. You can mix by hand but for better results use a mixer.
Add the flours and mix to combine for 5 to 7 minutes. Scrape down the mixer as you go. Rest for 5 mins.
Turn the mixer onto high and slowly add the 30ml of water (not all at once).
Next add the salt and sugar and mix for a further 5 to 7 mins.
Place the dough into an oiled bowl, cover and place in the fridge for an hour.
Ball the dough and place in the fridge for 24-48 hours.
Open up the dough and top lightly with the quince paste. You can use a high-end apple sauce instead.
Add mozzarella and the duck confit.
Bake in your Gozney Dome or Roccbox at a temperature of 280°C.
Once cooked, add your sliced pears and drizzle with truffle oil. Slice and enjoy!
Mike, who runs the show at Bakeria 1010 in New Jersey, is famous for his classic pizza recipes. Square, round, deep pan, Neapolitan – you name it, Mike does it!