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Italian Delicacy Pizza - outdoor cooking at its best and everything tastes good outdoors.
12 ingredients
4 servings
12 ingredients
4 servings
Recipe
Italian Delicacy Pizza - outdoor cooking at its best and everything tastes good outdoors.
Pizza Dough
600 g (about 10 dl / 4 cups) Tipo "00" durum wheat flour
4 dl (1⅔ cups) room-temperature water
3 tsp salt
1–2 g fresh yeast (small piece)
Cornmeal (polenta) for rolling
Topping
2 dl (¾ cup) tomato sauce
2 dl (¾ cup) black olives, pitted and sliced
4 tbsp pesto
100 g (3.5 oz) salami, thinly sliced
100 g (3.5 oz) pine nuts
200 g (7 oz) grated mozzarella
65 g (2.3 oz) arugula
Pour the room-temperature water into a large bowl.
Add salt and stir until dissolved.
Add a small amount of the flour and mix.
Crumble in the yeast and stir until completely dissolved.
Gradually add the remaining flour and knead
the dough thoroughly until smooth and elastic.
Let it rise at room temperature for 2 hours.
Cover the bowl with a damp kitchen towel to
prevent drying.
Divide the dough into 4 equal portions and shape
into balls. Place them on a plate and let them rise
further in the fridge for 24 hours.
Take the dough out 1 hour before baking so
it reaches room temperature.
Preheat your pizza oven to 350°C (660°F).
Dust a work surface with cornmeal. Gently stretch each
dough ball to the desired size, avoiding pressing
the edges to maintain an airy crust.
Evenly spread tomato sauce over the dough and
top with olives, pesto, salami, pine nuts,
and grated mozzarella.
Transfer the pizza to a pizza peel and bake in
the pizza oven until golden and crispy.
Rotate the pizza during baking for even cooking.
Top with arugula immediately after baking and serve hot.