Did you know that it’s world pizza day on the 9th of February? Now’s the time to heat up your kettleCADDY and make these 4 delicious pizza recipes below!
Basic Pizza Dough (the only pizza dough recipe you’ll ever need!)
MAKES 2 x 22cm pizza’s
1½ cups (225g) bread flour or plain flour
1 tsp (4g) dried yeast
1 tsp caster sugar
1 tsp fine table salt
1 tbsp olive oil
½ cup (125ml) warm water, approximately
For the toppings
Prosciutto & rocket
½ cup tomato passata
250g torn buffalo mozzarella
100g sliced mushrooms.
8 thin slices (120g) prosciutto
30g baby rocket leaves.
Salami & Olives
½ cup spicy pasta sauce
150g sliced salami,
150g sliced bocconcini or mozzarella
½ cup pitted halved kalamata olives.
Four cheeses
2 tbsp oil
1 clove crushed garlic.
1 cup ricotta
125g each crumbled gorgonzola, grated parmesan-style cheese and sliced bocconcini.
2 tsp chopped chives
Margherita
½ cup tomato passata
150g sliced bocconcini or mozzarella.
¼ cup fresh basil leaves.
For the pizza dough
- Combine flour, yeast, sugar and salt together in a bowl; make a well in the centre.
- Stir in oil and enough water to mix to a soft dough.
- Knead the dough on a floured surface for 10 minutes or until smooth and elastic. Place in an oiled bowl and cover with plastic wrap. Allow to stand in a warm place for 1 hour or until doubled in size.
- Knead dough on a floured surface for 3 minutes or until smooth. Divide in half roll each portion on a floured surface into a 22cm (9in) round.
- If you making the pizza in a normal oven, then preheat the oven to 220°C and bake the pizza bases with the toppings for 15 minutes.
Prosciutto and rocket
- Light the fire in your kettleCaddy.
- Prepare your dough rounds by spreading them with tomato passata and topping with 250g torn buffalo mozzarella and sliced mushrooms.
- Slide pizza into the kettleCADDY oven opening and onto the kettleCADDY Pizza Stone using the kettleCADDY Pizza Paddle.
- Bake the pizza for 2 to 3 minutes – if it takes longer than 3 minutes, the Pizza Stone is not hot enough or you do not have adequate heat (flames) in the chamber. Flames should be visible throughout the baking cycle.
- Use your kettleCADDY Lifter Spatula to manually rotate the Pizza Stone to ensure an even baking of your pizza.
- Top with prosciutto slices and baby rocket leaves.
Salami and olives
- Prepare your dough rounds by spreading them with spicy pasta sauce and topping with sliced salami, sliced bocconcini or mozzarella and olives.
- Follow the instructions above on baking your pizza.
- Use your kettleCADDY Lifter Spatula to manually rotate the Pizza Stone to ensure an even baking of your pizza.
Four Cheeses
- Prepare your dough rounds by brushing with oil combined with 1 clove crushed garlic.
- Spread ricotta and top with all crumbled cheeses.
- Follow the instructions above on baking your pizza.
- Top with chives
Margherita
- Prepare your dough rounds by spreading it with tomato passata and topping with sliced bocconcini or mozzarella.
- Follow the instructions above on baking your pizza.
- Serve topped with fresh basil leaves.
For more information on how to use the kettleCaddy, view their instructions here.