Pizza Calabrese
Check out this incredibly tasty Pizza Calabrese recipe by the legend Thomas Straker. Combining three toppings that are guaranteed to make any pizza pop: ‘Nduja, Smoked Pancetta and Fiore de Latte cheese. Give it a try with your Gozney pizza oven and tag us in your creations using #gozneykitchen.
Ingredients
Instructions
Prevent your screen from going dark as you follow along.
For the dough:
Step 1:
Mix together the flour, water and autolyse for 2 hrs.
Step 2:
Add the instant yeast to the autolysed dough. Then, using a mixer, mix for 5 mins on speed 1. Then add the salt and mix for 5 mins on speed 2.
Mixing and kneading can be done by hand, follow the process of adding ingredients and knead on the work bench until you feel the dough is nice and smooth in texture.
Step 3:
Turn out the dough into a lightly oiled container and cover with a lid. Allow the dough to prove for 2 hours at room temperature, folding 3 times 30 mins, 60 mins and 90 mins.
Step 4:
After 2 hours turn the dough onto the workbench and portion into 200g balls. Shape each dough into tight balls and place in an oiled container 10cm apart, cover with a lid and place in the fridge for 48 hrs. You can use it after 24 hours if you want, but for maximum pleasure leave to ferment for 48 – 72 hrs.
Step 5:
Remove from the fridge for 30 mins before using.
For the Tomato Sauce
Hand crush the tomatoes and mix with the salt, garlic and olive oil.
For the pizza
Open up your dough ball, top with your tomato sauce, Nduja slices, smoked pancetta, basil and Fiore di latte. Drizzle with olive oil and bake at 450°C in your Roccbox or Dome until cooked. Slice and enjoy!
