Instructions
- Prepare Dough: Combine Sourdough starter, Bread flour, Water, and Salt. Knead for 8-10 minutes until smooth and elastic. Bulk ferment for 4-6 hours, folding every hour. Shape and proof for 2 hours.
- Prepare Alfredo Sauce: In a saucepan, melt Butter over medium heat. Deglaze with Dry white wine and reduce by half. Add Heavy cream and bring to a simmer. Reduce heat and simmer for 10 minutes, or until thickened. Stir in Parmigiano-Reggiano, Lobster meat, Nutmeg, Sea salt, and White pepper. Remove from heat.
- In a bowl, toss Langostino tails with Lemon juice and browned Butter.
- Preheat oven to 500°F (260°C) with a pizza stone inside.
- Stretch Pizza dough and place on a lightly floured pizza peel.
- Spread Alfredo Sauce evenly over the dough.
- Sprinkle with Langostino mixture and Parmigiano-Reggiano shavings.
- Bake for 8-10 minutes, or until crust is golden brown and cheese is bubbly.
- Garnish with Chives before serving.
