Bine Volčič’s Pizza

Bine isn’t a pizza traditionalist, but when it comes to flavor, he absolutely knows what he’s doing. Whether you call it a pizza or not, this dish is all about pushing boundaries and letting the ingredients shine. Expect a bright, fresh mix of citrusy orange and lime, delicate sweetness from langoustines, and a subtle anise note from fennel. It’s all balanced with creamy, herby crème fraîche and a gentle kick of chili oil.

Essential Ingredients

Dough

500g flour

3g fresh yeast

15g salt

325g warm water

Crème Fraîche Sauce

Crème fraîche

Shiso leaves (finely chopped)

Salt

Pepper

Lime olive oil

Chili olive oil

Orange olive oil

Langoustine Ceviche

Orange juice (from ½ orange)

Salt

Pepper

Fennel stems (finely chopped)

Chili olive oil

Olive oil

Langoustine tails

Fennel Salad

Fennel

Orange

Olive oil

Salt

Pepper

Equipment

Glowen Dragon 17 inch Gas Powered Pizza Oven

Blind Bake pizza Cover

Wooden Pizza Peel

Turning Peel

Dough Proofing Boxes

Step by Step Instructions

Dough

• Dissolve the yeast in lukewarm water, stirring gently until fully blended.
• Add this mixture to the flour and mix until just combined. Incorporate the salt and continue mixing until everything comes together.
• Turn the dough out onto a work surface and knead until smooth and elastic.
• Place in a bowl, cover, and let rest for 1.5-2 hours, or until doubled in size.
• Once risen, divide into three equal portions, shape into balls, and refrigerate for at least 12 hours.

You need to remove the dough from the refrigerator at least 2-3 hours before baking to allow it to come fully to room temperature.

Crème Fraîche Sauce

• Mix all ingredients together in a bowl until well combined. Adjust seasoning to taste.

Langoustine Ceviche

• Combine all ingredients except the langoustines in a bowl.
• Add the langoustine tails and let marinate for about 15 minutes.

Fennel Salad

• Thinly slice the fennel (a mandoline works best).
• Place in a bowl with orange slices and their juice. Add olive oil, salt, and pepper.
• Mix gently and let sit for about 10 minutes.

Baking the Dough

• Preheat the oven to around 420-440°C.
• Stretch the dough on a lightly floured surface into a pizza base.
• Blind bake until you start to see the bubbles turning dark.
• Remove from the oven and cut into slices.

Assembly

• Top each slice with fennel salad (without excess liquid).
• Add the langoustine ceviche.
• Spoon over the crème fraîche sauce.
• Finish with microgreens for garnish.