Wood Fired Charcoal Activated Margherita
by Marco Biasetti
Try Marco's Super Easy Charcoal Activated Margherita
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- 1 DeliVita charcoal acvtivated doughball **
- 100g mozzarella
- Passata or Pizza Sauce
- Handful of fresh basil
- Sprinkle of plain flour for stretching out your dough
**(arrives frozen- defrost overnight in fridge and at rum temperature 2 hours before use)
- Light oven, after 15 minutes push the fire to the back of the oven, feed one piece of wood. Wait another 15 minutes for the temperature inside to be 350/400c
- Now you are ready to cook. Start by sprinkling some flour onto a clean, dry, smooth, surface, coat your doughball with a dusting of flour, lay it on the surface and create a circle about 1 inch away from the edge by pressing with your fingers.
-Once you have created the circle that forms your crust, press the centre down with your fingers Then pick up your dough and cartwheel your dough, passing it between your hands so the dough stretches out. Place the dough on your surface again and use your hands to smooth out into a pizza base.
-Take a large spoon of passata and spread over your base, followed by some basil, then all the mozzarella. Then top with more fresh basil!
-Dust your pizza peel with flour then pick up your pizza with the pizza peel and slide it into the oven.
-Using the pizza peel, pick up your pizza, and rotate every 20 seconds, so that each side get s turn being at the back of the oven. After 2 minutes your pizza will be finished and ready to eat.