Preparation time: 20 min
Cooking time: 2 min
Serves: 4
Ingredients:
Dough:
500g T55 flour
250g water
4g salt
20g olive oil
20g baker’s yeast
Toppings:
12 slices of chorizo
100g thick tomato sauce
100g grated Emmental
50g grated Parmesan
12 green olives
Equipment:
Kamado Kokko L or XL
Ceramic pizza stone
Stainless steel pizza peel with XL handle
Stainless steel pizza cutter
Preparation:
Light your Kokko and bring the chamber temperature up to 400°C.
Combine all the dough ingredients in a mixer and knead for at least 10 minutes on low speed. It’s important to work the dough well to give it body and elasticity. If the dough is too wet, it will stick to the ceramic stone—and your nightmare will begin…
Roll it out thinly to about 28cm in diameter, spread with sauce, add the rest of the toppings, and slide the pizza onto a well-floured wooden peel (or thin board) so it releases easily when you place it on the ceramic stone.
Slide the pizza onto the hot ceramic stone and bake for 1 minute 30 to 2 minutes. Wood-fired oven cooking is extremely fast—don’t get caught off guard, stay close and keep an eye on it.
Your pizza is ready when the edges are nicely browned and the cheese is perfectly gratinated.
