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- 150g superfine 00 flour
- ¼ tsp malt extract
- 3.5g instant bread yeast (half sachet)
- ½ tsp salt
- 350g superfine 00 flour
- ½ tsp malt extract
- 7g instant bread yeast (one sachet)
- 1 tsp salt
- reserved ball of dough
- 2 Tbsp passata
- 1/3 buffalo mozzarella ball, drained overnight
- 4 tsp ricotta
- Parmesan, finely grated
- 3 datterini tomatoes, halved
- olive oil
- sea salt flakes
- 2 Tbsp tomato sauce
- ball buffalo mozzarella, drained overnight
- olive oil
- Parmesan, finely grated
For the pre-fermented dough
To finish the dough
To make 1 x Enzo pizza
To make 1 x Margherita pizza
- To make the pre-fermented dough, tip the flour into the bowl of a mixer fitted with the dough hook attachment. Mix on low speed. Mix the malt extract with 85ml / 3oz cold water in a small bowl until well-combined, then pour the liquid into mixing bowl.
- Mix for 3 minutes, stop and cover the bowl with cling film, leaving to rest at room temperature for 1 hour. Return the bowl to the mixer and add the yeast and salt. Mix on medium speed for 7 minutes. Transfer the dough to a clean mixing bowl and cover tightly with cling film. Place in the fridge and leave to ferment for 12 hours.
- To finish the dough, tip the flour into the bowl of a food mixer fitted with the dough hook attachment. Mix the malt extract with 195ml / 6.9oz cold water in a small bowl until well-combined, then pour the liquid into mixing bowl. Mix for 4 minutes, then stop and cover the bowl with cling film, leaving to rest at room temperature for 1 hour.
- Return the bowl to the mixer and add the yeast and salt. Mix on medium speed for 4 minutes. Add the pre-fermented dough and mix for an additional 4 minutes at the same speed. Tip the dough out and divide into two ball-shaped portions. Place the balls of dough on a baking tray lined with oiled cling film, leaving at least 8 cm between each ball. Cover with a large piece of oiled clingfilm and leave to prove for 2 hours in a warm place. The dough will double in size and should look moist, light and airy. Set aside until needed.
- When ready to start cooking, preheat the 4K by loading 1kg of charcoal onto the charcoal grid. Press ignition button, leave hood open for the first 10mins to aid ignition. After 10mins, close hood and open up both top and bottom events completely. Preheat until the ambient temperature is 280-300°C/536-572°F.
- Once preheated to this temperature, first scatter the ignited charcoal across the base, and reload charcoal so that the base is evenly covered with one layer. Use the supplied charcoal tongs and wear heat resistant gloves during this step. Place the cast-iron grills with the higher stainless steel grills above, with the pizza stone on top. Place the probe in the P1 position and rest on top of the pizza stone to measure the stone’s surface temperature.
- Shut hood and wait for the probe temperature of the pizza stone surface to reach 320-350°C/608-662°F. Toggle between ambient temperatures by pressing the temperature icon on the 4K.
- Once the pre-fermented dough is rested and portioned, lightly dust a clean working surface to roll out the pizzas. Push the dough out with fingertips instead of a rolling pin, to keep some air in the crust.
- Continue pushing and turning until a rim forms around the edges. Then, using the palms of your hands, gently press down, stretching the dough in opposing directions. Continue until an even thickness of 1/5 inch is reached. Lightly sprinkle some semolina onto a pizza peel and place the dough on top (this will make it easier for the dough to roll off).
- Spread 2 tbsp of tomato passata onto the pizza base in a circular motion, and evenly scatter toppings. Once the pizza stone has preheated 320-350°C/608-662°F, slide the pizza onto the pizza stone and close the hood. Check after 3mins if pizza is ready and toppings melted, close hood and leave for a little longer if required. The crust should be slightly puffy and the passata sauce bubbling.
- For multiple pizzas, ensure the pizza stone is preheated to the target temperature with hood closed before cooking the next one.
- For a traditional margherita pizza, spread the tomato sauce over the pizza base and scatter over the mozzarella (torn into smaller pieces), basil leaves and a drizzle of oil. Cook as above and garnish with grated Parmesan.