Pizza pepperoni

Preparation : 20 min

Cooking : 2 min

Servings : 4

INGREDIENTS:

The dough:

500g of T55 flour
250g of water
4g of salt
20g olive oil
20g baker’s yeast

The filling:

12 slices of chorizo
100g thick tomato sauce
100g grated Emmentaler
50g grated Parmesan cheese
12 green olives

Accessoires :

Ceramic stone for pizza

PREPARATION:

1. Switch on your Kokko and set it to an enclosure temperature of 400°C.

2. Gather all the ingredients for the dough in a mixer and beat them for at least 10 minutes at low speed. It is important to work the dough well to give it body and elasticity, if the dough is too wet, it will hang on the ceramic plate and your nightmare will start...

3. Spread it finely so that it is about 28cm in diameter, spread the sauce on it, add the rest of the topping and slide the pizza onto a well-floured wooden shovel (or thin board) so that it slides off easily when you put it on the ceramic plate.

4. Slide the pizza on the hot ceramic plate and bake 1min30 to 2min, as baking in the wood oven is extremely fast.

5. Your pizza will be baked when the edges are well coloured and the cheese well browned.