Ingredients

Pizza Dough

• 650 g high-protein flour

• 8 g malt powder

• 315 ml cold water

• 15 g salt

• 15 ml olive oil

• 4.5 g active dry yeast

• 110 ml warm water (to activate the yeast)

Pizza Sauce

• 1.6 kg crushed tomatoes

• Crushed chilli flakes, to taste

• 2 tbsp dried basil (or to taste)

• 3 tbsp garlic powder (or to taste)

• 2 tbsp salt (or to taste)

• 125 ml olive oil (garlic-infused olive oil works beautifully for extra flavour)

Veggie Supreme Toppings

• 225 g shredded cheddar cheese (for the frico crust)

• 225 g shredded mozzarella (for the cheese base)

• 225 g shredded provolone (for the cheese base)

• Red onion, thinly sliced, to taste

• Baby portobello mushrooms, sliced, to taste

• Cherry tomatoes, to taste

• Mini capsicums, sliced, to taste

• Kalamata olives, to taste

• Freshly grated Parmigiano Reggiano

Pepperoni Burrata Toppings

• 225 g shredded cheddar cheese (for the frico crust)

• 225 g shredded mozzarella (for the cheese base)

• 225 g shredded provolone (for the cheese base)

• 170 g sliced pepperoni

• Burrata, to taste

• Basil pesto, to taste

• Hot honey, for drizzling

• Freshly grated Parmigiano Reggiano

Method

Prepare the Dough

1. Activate the Yeast

In a small bowl, combine the warm water and active dry yeast. Leave for several minutes until the mixture becomes foamy.

2. Mix the Dry Ingredients

Place the high-protein flour and malt powder on a clean work surface or in a large mixing bowl and create a well in the centre.

3. Add the Liquids

Pour the activated yeast into the well and begin mixing. Gradually add the cold water while incorporating the flour until combined.

4. Add the Salt and Olive Oil

After mixing for around 3–4 minutes, add the salt and olive oil. Continue mixing until a smooth dough begins to form.

5. Knead the Dough

Knead the dough for approximately 4–5 minutes until smooth and elastic.

6. First Proof

Transfer the dough to a proofing container or lightly oiled bowl. Cover and refrigerate for 24–48 hours.

Prepare the Pizza Sauce

1. Combine the Ingredients

In a large bowl, combine the crushed tomatoes, dried basil, dried oregano, garlic powder, salt and crushed chilli flakes. Adjust the seasoning to suit your taste.

2. Add the Olive Oil

Pour in the olive oil and stir until everything is evenly combined.

3. Set Aside

Cover and leave the sauce until required. There's no need to cook it, although gently warming it before serving on the pizza is recommended.

Par-Bake the Dough

1. Portion the Dough

After the first proof, divide the dough into portions weighing approximately 450–500 g each.

2. Prepare the Pan

Lightly coat a deep rectangular pizza tray with olive oil.

3. Stretch the Dough

Gently stretch the dough until it evenly covers the base of the tray.

4. Second Proof

Cover and leave the dough at room temperature until it becomes light and puffy.

5. Par-Bake

Preheat the Coyote Hybrid Pizza Oven to 175°C and bake for around 10 minutes until the dough is just set.

Assemble the Pizza

1. Create the Frico Crust

Sprinkle shredded cheddar cheese around the edges of the tray to create the signature crispy frico crust.

2. Add the Cheese Base

Spread the shredded mozzarella and provolone evenly over the dough.

3. Add the Toppings

Veggie Supreme: Evenly distribute the onion, mushrooms, cherry tomatoes, mini capsicums and Kalamata olives.

Pepperoni Burrata: Arrange the pepperoni slices evenly over the cheese.

Final Bake

1. Increase the Temperature

Increase the Coyote Hybrid Pizza Oven to 260–290°C.

2. Bake

Return the assembled pizza to the oven and bake for 8–10 minutes, or until the cheese is bubbling and the frico crust is golden and crisp.

Finish and Serve

Remove from the Tray

Carefully loosen the edges of the pizza using a spatula before lifting it from the tray.

Veggie Supreme

Spoon the warmed pizza sauce over the cooked pizza and finish with freshly grated Parmigiano Reggiano.

Pepperoni Burrata

Top with torn burrata, drizzle with basil pesto and hot honey, then finish with freshly grated Parmigiano Reggiano.

Slice and Enjoy

Allow the pizza to cool for a few minutes before slicing into six equal portions. Serve warm and enjoy.