Beyond the Dough

The story behind the lamb sausage pizza at the new Wolfgang Puck Pizza | Bar



Taylor Mathis

Executive Chef Scott Wallen on the lamb sausage pizza at Wolfgang Puck Pizza | Bar

 

Dough: “Our pizza dough takes nine days to make from scratch because it goes through two steps of pre-fermentation to give it depth of flavor. The result is a light, chewy crust with a slight tang, much like sourdough bread. We’re also working on a gluten-free pizza dough, but we want it to be as good as our regular dough before we introduce it to
the public.”

Lamb Sausage: One component of Wolfgang Puck’s philosophy is to use only humanely raised animal products. “The lamb sausage is made in house. It’s mixed with herbs including harissa, a hot Tunisian chili sauce, and cumin. The sausage is not pre-cooked but baked right on the pizza, so it’s tender.”
 

 

 

Goat Cheese: “This cheese is delivered fresh from Goat Lady Dairy in Climax. The acidity and creaminess of goat cheese adds a punch of flavor to the pizza.”

Mozzarella: “Mozzarella is a light cheese and a classic pizza cheese. It melts nicely and balances with the goat cheese. All of our mozzarella comes from Chapel Hill Creamery in Chapel Hill.”

Roasted Eggplant: “Our eggplant comes from Nise’s Herbs. To prepare this topping, we grill it, marinate it in olive oil, oregano, and lemon juice, and roast it. Finally, the eggplant is puréed into a sauce.”

Roasted Red Peppers: Roasted red peppers are roasted and peeled, tossed with salt and olive oil, and layered on the pie for a sweet note. 

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