Pizza Monaro

By: Drew Huston

Drew Huston's awesome sourdough base works perfectly for this Pizza Monaro but you can use your favourite dough recipe if you prefer.

Recommended Oven: Dome, Arc XL, Arc, Roccbox, Tread
Prep Time: 15 minutes + dough prep
Cook Time: 2 minutes

Ingredients

Serves: 8-10

For The Dough

400g Strong White Bread Flour
100g Khorasan Flour
325g Water, at 18 degrees celsius
100g Active Starter
13g Salt

For The Toppings

Vine tomatoes, the best variety you prefer or have access to
Garlic
Extra Virgin Olive Oil
Smoked Buffalo Mozzarella
Parmigiano-Reggiano
Fresh Oregano Leaves

Recommended Equipment

Dome
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Balance Placement Peel
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Balance Turning Peel

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Instructions

Prevent your screen from going dark as you follow along.

For the dough

Step 1

Mix the bread flour and khorasan flour together in a bowl. Pour the water into a separate bowl and add the starter to the water. Mix with your hand to dissolve the starter before adding 10% of the flour mix. Mix with your hand till there are no dry bits. Cover, and rest for 10 minutes. Add the salt to the mix and knead briefly to incorporate before adding the remaining flour and bringing together into a dough with your hands.

Step 2

Tip the dough onto a clean work surface and knead for around 10 minutes. Form into a tight ball, cover and leave for 2 hours. When the time is up, divide the dough into 250g pieces and shape into dough balls. Place the dough balls into a container and cover. Refrigerate for 24 hours. Allow the dough balls to sit at room temperature for at least 2 hours before opening into pizzas.

For the pizza

Step 1

Slice the tomato and garlic and put aside and marinate in a little olive oil for 30-60 minutes. Working with one dough ball at a time, toss the dough ball in flour before opening into a pizza base and covering the base with parmigiano-reggiano.

Step 2

Place the marinated tomatoes around the perimeter of the pizza before topping with some buffalo mozzarella, a little extra sliced garlic and drizzling with olive oil. Slide the pizza onto a placement peel and launch into your Gozney to bake for around 2 minutes, rotating as required. Garnish with fresh oregano leaves and serve.