Rustic Italian Pizza
|Using either a mixer or by hand, mix salt, yeast and flour until well blended. Slowly add cold water and continue to mix. If by hand, knead for 10 – 15 mins. If using mixer, knead with hook on low speed for 8 mins. Dough should be slightly sticky but well formed. If too sticky or too dry, add flour or water to adjust.|
Cut into 6 or 7 pieces for 10 inch rounds, or adjust depending on what size pizzas you will be making. Set on oiled baking sheet and drizzel with oil. Then cover with plastic wrap and place in room temperature area (cold oven is ideal) for two hours.While your dough is resting, prepare your toppings and heat your tandoor. Also be sure to heat your baking stones by placing them on the three tier rack and lowering them into the tandoor when the fire starts to die down. Be sure to heat them for around 15 mins to ensure they have absorbed enough heat.When dough has risen for 2 hours, take one piece and spread into a rough round shape using your hands.
Alternatively you can use a rolling pin. Top with your favorite toppings. I personally love fresh tomatoes, olives, mozzarella, parmesan, and fresh basil to finish after it’s cooked. Repeat for as many pizzas you wish to do at a time. Our 3 tier rack will cook 3 pizzas at the same time
Remove 3 tier rack with stones from tandoor, and place on top of a heat resistant surface. Make sure the surface is flat so that your stones do not fall. Using a pizza peel, place your pizzas on the stones and then lower them into your hot tandoor.
Cover and wait approximately 8 – 10 mins.
Remove rack from tandoor and remove pizzas with pizza peel. Serve immediately!
* Recipe courtesy of Florentina from https://ciaoflorentina.com
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