Pizza Monaro

Pizza Monaro

What to know?

  • 400 degrees
  • Hard
  • Pizza
  • 4
  • 17 Minutes (plus dough making time)
Method

Make sure you use the best tomatoes you can get your hands on for this simple (but outrageously delicious!) topping combo from Drew Huston aka @wildcatfalling. Drew’s awesome sourdough base works perfectly for this Pizza Monaro but you can use your favourite dough recipe if you prefer.

1. For The Dough;

- 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.

- 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.

2. For The Pizza;

- 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.

- 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 Roccbox to bake for around 2 minutes, rotating as required. Garnish with fresh oregano leaves and serve.