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spicy-chunky-vodka-pie

I've tried many variations of the vodka pie and this is my favorite method by far. The sliced cheese provides a protective layer to the dough to keep the undercarriage super crunchy. The homemade sauce is super easy, tangy and rich. The trick is to lightly under cook the sauce. I prefer mine chunky because I think it makes it juicier, but you can give it a blend if you'd like. Don't forget to add the red pepper flakes to the sauce for a little kick! If you like the dough in this video, I used my 24 hour dough recipe (attached) with minor adjustments. After the stretch and folds, I left it on the counter at room temperature over night for about 12 hours. Then placed in the fridge for another 24 hours.

Ingredients