OVERVIEW

100% classic, 100% authentic pizza. Bring Italy to your back garden for impromptu dinners, lunches or parties with our classic Margherita Pizza. Pizza has never been so good.

Setup the EGG for indirect cooking with the ConvEGGtor legs down, and the stainless steel grid on top with a Baking Stone.

SERVES: 4

INGREDIENTS

FOR THE DOUGH:

  • 250g Tippo “00” flour
  • 140ml tepid water
  • 11g fresh yeast or 10g of fast acting dried yeast
  • 5g salt
  • 4 tbls Extra Virgin Olive Oil

FOR THE TOPPINGS:

  • 150g Passata
  • 500g assorted fresh tomatoes (such as heritage, yellow, beefsteak, cherry or grape)
  • 680g buffalo mozzarella cheese
  • handful of basil leaves

FOR THE DOUGH:
Mix the flour and salt.

Add tepid water to yeast and mix, then add extra-virgin olive oil. Gradually add this mixture to the flour whilst mixing with a dough hook on slow speed until all is incorporated. Increase speed to medium and mix with dough hook for 8 minutes.

Remove from mixer, roughly shape by hand and then place into an oiled glass or plastic bowl. You’ll then need to cover the bowl with clingfilm or a clean tea towel and leave to prove for 24 hours overnight in the fridge.

When ready to use the next day remove from the fridge, knock it back, then allow to rest for a further hour. After this you can then portion off into your pizzetta. Flatten each dough portion into a disk with your fingers or rolling pin, the more rustic the better! Transfer to a well-floured wooden pizza peel then add your toppings.

FOR THE TOPPINGS:
Spoon and spread the passata lightly across the pizzetta.

Tear up the buffalo mozzarella into small chunks and distribute evenly.

Slice the heritage tomatoes and place evenly across the pizza. Take care NOT to overload your pizza as you’re looking for an even cook.

BAKING:
Once the EGG has reached 300c, bring the EGG temperature back down to 260c-270c. Take care to burp your EGG, then transfer the pizzetta on the floured wooden peel carefully onto the baking stone. Close the EGG dome.

After a few minutes, burp your EGG and check the cheese is melting and that the dough is blistering. Close the EGG. After a few minutes, burp your EGG one final time to reveal your perfectly cooked pizza!

TO FINISH:
Using a metal peel, remove the pizza. Tear the basil leaves over the pizza and season with sea salt, cracked black pepper and a drizzle of extra virgin olive oil.