Octopus Pizza
@chefmattstone cooks octopus pizza on the beach with Gozney Tread — a white base of confit garlic, finished with octopus. From the sea, cooked by the sea.
- Prep Time
- 30 minutes + overnight fermentation
- Cook Time
- 2-3 minutes
Ingredients
- Makes
- 2 pizzas and 6 dough balls
Equipment Needed
-
An Error Occurred
There was an error while updating your cart. Please try again.
-
An Error Occurred
There was an error while updating your cart. Please try again.
-
An Error Occurred
There was an error while updating your cart. Please try again.
-
An Error Occurred
There was an error while updating your cart. Please try again.
-
An Error Occurred
There was an error while updating your cart. Please try again.
Instructions
Prevent your screen from going dark as you follow along.
Step 1
To prepare the dough, pour the water into a large mixing bowl and add the yeast, stirring until fully dissolved. Add half of the flour and mix by hand for around 30 seconds until combined.
Step 2
To build the dough, add the remaining flour and mix for a further 30 seconds, then add the salt and mix again until evenly incorporated.
Step 3
To knead, transfer the dough to a clean work surface and knead by hand for 10 minutes until smooth and elastic. Cover with a tea towel and rest at room temperature for 10 minutes.
Step 4
To ferment, shape the dough into a smooth ball by dragging it across the work surface to create surface tension. Cover tightly with a lid or cling film and leave to rest overnight at 22°C/72°F for up to 16 hours.
Step 5
To portion the dough, divide into 250g portions using scales. Shape into tight dough balls and place into lightly oiled containers or a clean tray. Cover and proof for 8 hours at 22°C/72°F, or refrigerate for an additional 1-2 days. If refrigerated, remove the dough balls at least 6 hours before baking.
Step 6
Preheat the Gozney to 450°C/840°F. To roast the garlic, place the cloves with skins on into a cast iron skillet with a pinch of salt and a generous drizzle of olive oil. Place into the oven and roast for 10-15 minutes until the skins are lightly charred and the cloves feel soft when pressed.
Step 7
To make the garlic paste, transfer the roasted garlic to a pestle and mortar, discard the skins, and grind to a smooth paste, loosening with a little of the roasting oil as needed.
Step 8
To stretch the dough, lightly flour the work surface and peel. Place one dough ball onto the flour and gently press from the centre outwards, pinching the edge to form a defined crust while allowing the weight of the dough to stretch naturally.
Step 9
To assemble the pizzas, spread approximately 3 tablespoons of the roasted garlic paste evenly over each base. Scatter over the octopus, followed by the fennel, shallot and parsley, dividing the toppings evenly between both pizzas. Season with salt and pepper and a drizzle of extra virgin olive oil.
Step 10
To bake, launch into the oven and cook for 2-3 minutes, turning regularly until the crust is puffed and lightly charred and the toppings are cooked through. Repeat with the second pizza.
Step 11
To finish, remove from the oven and immediately scatter over the lemon zest and Parmesan. Drizzle lightly with extra virgin olive oil and serve hot.
