Surf & Turf Pizza
Drew Huston makes his stunning looking pizzas with a blend of flours that result in a flavour packed sourdough crust.
- Recommended Oven
- Dome, Arc XL, Arc, Roccbox, Tread
- Prep Time
- 15 minutes + dough prep
- Cook Time
- 2 minutes
Ingredients
- Serves
- 4 people
Equipment Needed
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Instructions
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For The Dough
Step 1
Mix the bread flour and khorasan flour together in a bowl. Pour the water into a separate bowl and add the starter to the water. Mix with your hand to dissolve the starter before adding 10% of the flour mix. Mix with your hand till there are no dry bits. Cover, and rest for 10 minutes. Add the salt to the mix and knead briefly to incorporate before adding the remaining flour and bringing together into a dough with your hands.
Step 2
Tip the dough onto a clean work surface and knead for around 10 minutes. Form into a tight ball, cover and leave for 2 hours. When the time is up, divide the dough into 250g pieces and shape into dough balls. Place the dough balls into a container and cover. Refrigerate for 24 hours. Allow the dough balls to sit at room temperature for at least 2 hours before opening into pizzas.
For The Pizzas
Step 1
Working with one dough ball at a time, toss the dough ball in flour before opening into a pizza base and covering the base with tomato sauce. Rip over ¼ of the nduja into small pieces and drizzle with the oil. Pull the pizza onto a placement and launch into your Gozney Oven. Bake for around 2 minutes, rotating as required.
Step 2
As the pizza comes out the oven top with 5 anchovy fillets and some fresh oregano leaves before grating over the cheese to finish.
