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DIaVola PIZZA

Thanks to Cosmin Rat for the recipe and photos.

There’s nothing like a pizza made with your own dough. With this recipe the dough balls holds perfectly in the fridge for up to 3 days so can be prepared in advance.

This hot and spicy pizza is devilishly delicious to enjoy with the whole family or for having friends around for a catch up and drinks.

Preparation Time: 30 Minutes Cook Time: 8-10 Minutes

Makes 4 12” Pizzas


INGREDIENTS

For the Dough

  • 1kg “00” Pizza Flour

  • 10g Fresh Yeast

  • 500ml Cold water

  • 50ml Olive oil

  • 1 teaspoon sugar

  • 20g Salt

    1.. Mix the flour and salt in a bowl and make a well in the centre.

    2. Dissolve the yeast in the water and add the sugar and olive oil and pour into the centre of the flour mix.

    3. Using your hands start pushing the flour into the water mixture, mixing until it all comes together as a dough.

    4. On a clean surface dust with flour and knead the dough for 10-15 minutes.

    5. Leave to rest for 10 minutes.

    6. Make the dough into a ball, brush with olive oil and wrap in clingfilm.

    7. Leave to prove on a tray or chopping board refrigerated for at least 8 hours or up to 3 days if you want to prepare in advance.

Tomato Sauce

  • Tinned Tomatoes (drain off half the juice)

  • Salt

  • Fresh Basil Finely Chopped

  • Fresh Oregano Finely Chopped

  • 2 Teaspoon Mic’s Inferno Original

  • 1 Teaspoon white Sugar

    1. Place the drained tomatoes in a mixing bowl and use your hands to squeeze to get the correct consistency (you’re not looking for a refined sauce so some pulp and chunks are fine).

    2. Add the chopped basil. oregano and salt.


    For the Toppings

  • Spicy Italian sausage cut into 2mm thick slices

  • Grated Mozarella

  • Drizzle Mic’s Inferno Original

TO ASSEMBLE AND BAKE:

1. To assemble take dough out of fridge and leave to rest at room temperature for 10-15 minutes. Do not roll out! Stretch the dough out from hand to hand until it’s 12” round base and place on a floured baking tray.

2. Ladle on a thin layer of tomato sauce, leaving a 2.5cm around the edge for the crust to rise. Drizzle Inferno Original over the tomato sauce.

3. Top pizza with grated mozarella and sliced Italian sausage and bake in a preheated oven at 240C for 8-10 minutes.

4. When pizza is ready drizzle again with Mic’s Inferno Original, slice and enjoy!