0 - 0 Servings

40 min.

Pizza Piccante

A pizza with a spicy kick that you can easily make yourself! A perfect combo of spicy salami with garlic & chili.

Ingredients

500 g Farina per Pizza
1 cc sel
7 g (ou 25 g) de levure s\u00e9ch\u00e9e (de levure fra\u00eeche)
250\/300 ml d\u2019eau ti\u00e8de
2 cs d\u2019Aglio e Peperoncino
100 g de Sugo ai Pomodorini
salami
rondelles d\u2019oignon rouge
mozzarella
Huile d'Olive Bonsecco ou Huile d'Olive au Piment \u2022 Erbe Miste per Pizza

Preparation

  1. Dissolve yeast in lukewarm water and mix with the pizza flour and salt.
  2. Add olive oil and knead into a dough ball.
  3. Allow to rise under a damp dish towel for 90 minutes.
  4. Sauté the Chopped Garlic & Chili in a pan and mix in the Sugo with Basil.
  5. For Grilling:
  6. Heat the grill on high (between 550°F - 600°F with the lid on).
  7. Stretch out the pizza dough to a thin layer and brush with EVOO.
  8. Lay dough oil-side down on the pizza stone or directly on the grill.
  9. Cook for about 3 minutes with the lid off or 1-2 minutes with the lid on.
  10. Flip the dough using tongs or spatula.
  11. For Baking:
  12. Preheat the oven to 475°F.
  13. Stretch out dough to a thin layer and place on a pizza stone or baking sheet.
  14. Brush dough with EVOO and bake for 1-2 minutes.
  15. Remove from the oven.
  16. Add the tomato sauce and toppings.
  17. Bake or grill for 5-10 minutes until golden brown and crispy.

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