Brussels Sprouts Pizza with Petra 0102 Flour in the Home Oven

Nov 01, 2024

Pizza Friends, hello! And happy Friday.

Today I am finally sharing the results of using the Petra 0102 flour in my home oven. If you are new here, to recap, I’ve been experimenting with and loving this flour the past few months for my outdoor oven pizzas. It’s made with partially sprouted wheat flour and produces a crust with a lovely flavor, texture, and color. (See this Charred Broccolini Pizza post for more details.)

Having been recently disappointed with the 00 flour I had been using for years, Petra flours, both the 0102 and the 5063, have been such a welcomed discovery. Both of these flours behave more like the 00 flours I’m familiar with — they produce beautifully soft doughs that extend effortlessly and ultimately bake into light and tender crusts — but both the flavor and crumb structure is even better.

For these reasons, I can’t recommend Petra flours enough, especially if you enjoy making pizza in an outdoor oven, and while I was optimistic about them performing well in a home oven, particularly the Petra 0102 flour, which, as I wrote about two weeks ago, supports up to 80% hydration, I had one concern: Would the pizza brown well?

As I’ve noted before, one of the biggest challenges home pizza makers face is that their ovens simply don’t get hot enough. A Baking Steel helps produce a crisp crust and good oven spring, and using bread flour, particularly one that includes a little bit of malt, like King Arthur, will aid in the browning. Typically, tipo 00 flour does not brown well in the home oven, and while the Petra 0102 is not a 00 flour, I still worried.

But friends, I worried for naught! Look at that beautifully browned crust! I topped it with crème fraîche, crisped pancetta, and Brussels sprouts, a simplified version of a recipe from the fall chapter of Pizza Night. It’s basically one of my favorite Ina Garten side dish recipes in pizza form. The drizzle of syrupy balsamic out of the oven makes it.

Friends, as always, let me know if you have any questions 🍕🍕

The Video: Home Oven Pizza with Petra 0102 Flour

The Recipe: Brussels Sprouts Pizza with Crème Fraîche, Pancetta, and Aged Balsamic

This is the Neapolitanish pizza dough recipe from Pizza Night, which is 77% hydration. Find step-by-step instructions on how to make it in the video above. The portioned dough balls spent roughly 2 days in the fridge before baking.

After a 1.5-2 hour rest at room temperature in the DoughMate, you’ll stretch the dough, then transfer to a peel (lined with parchment paper + semolina).

For the toppings, you’ll need Brussels sprouts, pancetta (omit if you are vegetarian), crème fraîche, olive oil, white balsamic (or other vinegar), salt, and syrupy balsamic vinegar for finishing.

For each pizza, you’ll need the leaves of roughly 4 to 5 large sprouts, which you’ll then dress with olive oil and white balsamic vinegar along with a pinch of sea salt.