53
Diavola pizza
Pizza 180 - 230°C
Equipment: WEBER CRAFTED glazed pizza stone
15 mins prep - 60 mins proofing - 30 mins cook
Serves: 2 x 12 inch pizzas
Ingredients
Dough
7 g dried yeast
325 ml tepid water
400 g pizza flour or Tipo 00, sifted
100 g fine semolina, sifted
1 tsp white sugar
1 tsp fine sea salt
2 tbsp olive oil
Pizza sauce
400 g passata tomato puree
2 garlic cloves, crushed
½ tsp dried oregano
1 tbsp olive oil
Salt and pepper to taste
Topping (for one pizza)
¼ cup pizza sauce
100 g speck, finely sliced
50 g spicy sopressa, finely sliced
1 long spicy red chilli, finely sliced
125 g fresh mozzarella, torn into pieces
Fresh basil leaves to serve
Method
To make the dough, mix the yeast and water in a
jug. Set the mixture aside for 5 minutes.
In a bowl mix the flour, semolina, sugar and salt.
Add the yeast mixture along with the olive oil.
Mix together until a dough has formed. Remove
from the bowl and knead on a floured surface for
5 minutes or until smooth and elastic.
Once the dough is kneaded, place it in a floured
bowl and cover with cling film. Keep the dough
in a warm spot and leave to prove for 30- 60
minutes, or until it has nearly doubled in size.
Make the pizza sauce by placing all ingredients
in a saucepan and cook on a stove top or side
burner over a low heat for 10 minutes. Once the
sauce is cooked remove from heat and set aside
until needed.
Once the dough has risen divide the mixture into
two equal portions. On a piece of baking paper,
place a layer of flour or semolina. Flatten out the
dough to create your pizza base.
Preheat the barbecue with the WEBER
CRAFTED glazed pizza stone in, according to the
instructions on page 33.
Prepare pizzas with desired toppings.
Once the barbecue has preheated, slide the
pizza off the baking paper and onto the WEBER
CRAFTED glazed pizza stone. Turn burner 1 to
MEDIUM and burners 2 and 3 to LOW.
Cook each pizza for approximately 10-12 minutes
or until golden on top.
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