Featured Recipes

Eggs in Purgatory

Laura Meyer

Pizzeria da Laura  | Berkeley, CA

Eggs in Purgatory Pizza

Oven: Conventional Oven

Style: New York



  • 225 g high gluten flour
  • 146.25 g cool water at about 60°F
  • 0.5 g instant yeast
  • 4.5 g salt
  • 4.5 g Truly® 100% Extra Virgin Olive Oil
  • 1 g malt (optional, recommended if baking in conventional oven*)


    • 1-13 oz dough ball
    • 5 oz whole milk mozzarella, shredded
    • 7-8 Piccolo® Datterini Tomatoes, drained, juice reserved
    • 4-6 Tbsp Piccolo® Datterini Tomato juice
    • 3 eggs
    • 4-5 brown anchovies (optional)
    • 1 oz Calabrese peppers, chopped
    • 8 fresh basil leaves
    • Truly® 100% Extra Virgin Olive Oil oregano, freshly-ground

      “The ladies of Pizzeria da Laura who encourage me to keep going and to push for more.”


      For the Dough: Place flour and malt (if using) in the bowl of a stand mixer. Start on the stir setting and stir for 30 sec. Add the yeast and continue to stir for another 30 sec.

      Pour in about 80% of the water and mix on slow speed for a few seconds to begin incorporating, then increase the speed to medium for 2-3 min. Once you see the dough coming together, add the remaining water and mix for another 2 -3 min or until combined.

      Add the salt and mix on medium speed for another 2-3 min. Stop the mixer after 2 min and feel the dough. If you can feel salt, then continue to mix for the remaining 1 min. If the salt is combined, pull the dough away from the hook.

      Add in the oil and start on slow speed (so the oil doesn't splash out) and then increase to medium speed for 1-2 min. (You may need to stop the mixer and help the dough by folding it over onto itself if the dough is spinning in the bowl and not attaching to the hook.) Continue mixing for another 3-4 min on medium-high speed. Stop the mixer at the 3 min mark and check for gluten formation. The sheen from the oil should be gone. If you can still see and feel oil, continue mixing for another minute.

      Stop the mixer and pull the dough out onto a clean work surface. If the dough has not reached full gluten development (try the windowpane test), knead on the table for 1-2 min. Cover and let rest for 20 min in a bowl or on the counter.

      Shape into 1 –13 oz dough ball and put dough into a covered container or on a sheet pan covered with plastic wrap. Let rest for 24 hours or overnight in the fridge before using. Take dough out 2 hours before use so it can come to room temperature.

      *If cooking in an electric oven at 600°F you can omit the malt. If cooking in a 500°F gas or electric oven, malt can be added but is not mandatory. 

      To Assemble and Serve: Heat a conventional oven to 500-550°F. When oven is warm, stretch your dough ball to a 12”-13” size.

      First, spread shredded mozzarella evenly over middle. Then, using hands, crush Piccolo® Datterini Tomatoes, leaving them chunky and spreading them evenly over middle. With a spoon, spread reserved Piccolo® Datterini Tomato juice to fill in gaps between tomatoes. If there are some gaps of mozzarella poking through, that’s ok. This pizza is intended to be tomato-forward but not soupy. Next, break up and evenly spread anchovies (optional). Lightly drizzle Truly® 100% Extra Virgin Olive Oil over the crust, just enough to dampen it.

      Launch your pizza into the oven and bake for about 4 min. You should see the beginnings of color and some blistering beginning around the crust. Remove the pizza from oven and crack 3 eggs over the top, spaced equally apart, avoiding the center. Place pizza back into the oven and finish baking 4-5 min more or until crust is golden brown, with some char, and egg whites are set with runny yolks.

      Take pizza out of the oven and evenly spread Calabrese peppers and fresh basil leaves over the top. Finish with drizzle of Truly® 100% Extra Virgin Olive Oil and sprinkle with a fair amount of oregano.