Servings: 0
Ingredients
Pizza Dough:
- 650 g High Protein Flour
- 8 g Malt Powder
- 315 g Cold Water
- 15 g Salt
- 15 g Olive Oil
- 4.5 g Active Dry Yeast
- 110 g Warm Water for activating the yeast
Pizza Sauce:
- 56 oz Crushed Tomato
- Crushed Red Pepper Flakes to taste
- 2 tbsp Dried Basil or to taste
- 3 tbsp Garlic Powder or to taste
- 2 tbsp Salt or to taste
- 1/2 cup Olive Oil use garlic infused olive oil to pack an extra punch
Veggie Supreme Toppings:
- 8 oz Shredded Cheddar Cheese for the Frico crust
- 8 oz Shredded Mozzarella for the cheese base
- 8 oz Shredded Provolone for the cheese base
- Red Onion sliced; to taste
- Baby Portabella Mushrooms sliced; to taste
- Cherry Tomatoes to taste
- Mini Bell Peppers sliced; to taste
- Kalamata Olives to taste
- Parmigiano-Reggiano Cheese grated
Pepperoni Burrata Toppings:
- 8 oz Shredded Cheddar Cheese for the Frico crust
- 8 oz Shredded Mozzarella for the cheese base
- 8 oz Shredded Provolone for the cheese base
- 6 oz Pepperoni slices
- Burrata Cheese to taste
- Basil Pesto to taste
- Hot Honey drizzle; to taste
- Parmigiano-Reggiano Cheese grated
Instructions
Prepare the Dough
- Bloom the Yeast: In a small bowl, combine warm water and yeast. Let sit until foamy.
- Mix Dry Ingredients: On a clean surface, create a well with the high-protein flour and malt powder.
- Incorporate the Liquid: Pour the yeast mixture into the well and begin mixing. Slowly add cold water while incorporating the flour.
- Add Salt and Olive Oil: After about 3-4 minutes of mixing, add the salt and olive oil. Continue mixing until a dough forms.
- Knead the Dough: Knead for about 4-5 minutes until smooth.
- First Rise: Transfer the dough to a proofing box or bowl, cover, and refrigerate for 24-48 hours.
Prepare the Sauce
- Combine Ingredients: In a large mixing bowl, add crushed tomatoes, dried basil, dried oregano, garlic powder, salt, and chili flakes. (Play with the dry ingredients for the sauce until you get the perfect sauce for your taste)
- Incorporate Olive Oil: Drizzle in the olive oil and stir until evenly combined.
- Set Aside: Cover and set aside until ready to use. This sauce does not require cooking but should be gently warmed before adding to the pizza.
Par-Bake the Dough
- Portion the Dough: After the first rise, divide into 450-500g portions.
- Prepare the Pan: Coat a deep, rectangular pizza pan with olive oil.
- Stretch the Dough: Gently stretch the dough to cover the bottom of the pan.
- Second Rise: Cover and let the dough proof at room temperature until puffy.
- Par-Bake: Preheat the Coyote Hybrid Pizza Oven to 350°F and bake for 10 minutes until set.
Assemble the Pizza
- Apply Frico Layer: Sprinkle shredded cheddar cheese along the edges of the pan for the crispy cheese crust.
- Add Base Cheese: Spread mozzarella and provolone over the dough.
- Add Toppings for Veggie Supreme: Distribute vegetables evenly over the cheese.
- Add Toppings for Pepperoni Pizza: Arrange pepperoni slices over the cheese.
Final Bake
- Increase Oven Temperature: Preheat to 500-550°F.
- Bake: Place the assembled pizza back in the oven for 8-10 minutes until the cheese base is melted and the frico crust is golden, crispy.
Add Finishing Touches
- Dislodge the Pizza: Use a spatula to carefully loosen the edges of the pizza from the pan.
- For Veggie Supreme: After baking, spoon your pizza sauce over the pizza and sprinkle with freshly grated Parmigiano-Reggiano.
- For Pepperoni Pizza: Top with burrata cheese, drizzle with basil pesto, sprinkle with Parmigiano-Reggiano, and finish with a hot honey drizzle.
- Slice into Portions: Let the pizza cool briefly and slice into six equal portions.
- Serve and Enjoy: Let the flavors meld for a moment before serving warm.
Tried this recipe?Let us know how it was!