Preparation time: 20 min
Cooking time: 2 min
For: 4 pers.
Ingredients:
Dough:
500g T55 flour
250g water
4g salt
20g olive oil
20g baker's yeast
Trim :
12 slices chorizo
100g fairly thick tomato sauce
100g grated Emmental cheese
50g grated Parmesan
12 green olives
Equipment:
Kokko kamado L or XL
Ceramic pizza stone
Stainless steel pizza peel with XL handle
Stainless steel pizza cutter
Preparation:
1. Turn on your Kokko and reach an enclosure temperature of 400°C.
2. Place all the dough ingredients in a mixer and leave for a minimum of 10 minutes at low speed. It's important to work the dough well to give it body and elasticity; if it's too wet, it will stick to the ceramic plate and your nightmare will begin...
3. Roll out the dough 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 that it will lift off easily when you place it on the ceramic plate.
4. Slide the pizza onto the hot ceramic plate and cook for 1.5-2 minutes. Wood oven cooking is extremely fast, so don't be fooled and stay in front to watch.
5. Your pizza will be cooked when the edges are nicely coloured and the cheese is gratinated.
