FOCACCIA PIZZA DOUGH RECIPE
- 15ml dried Yeast
- Pinch of Sugar
- 450ml warm Water
- 750g strong white Bread Flour
- 2 teaspoons Salt
- 75ml Olive oil
Directions
- Dissolve the yeast and sugar in half the warm water
- Leave for 10 minutes
- Mix the flour and salt and pour in the yeast and olive oil
- Add the rest of the water and knead, then allow to rise to double in size in a covered bowl rubbed with olive oil
TOPPINGS
- Premade Meatballs
- Salami
- Black Olives
- Mushrooms
- Green Peppers
- Tomato Paste
- Mozzarella
- Oregano
Directions
- Roll the dough out to fit onto pizza stone, making sure that the dough is not more than 1/2 centimeter thick.
- Spread the tomato paste onto the dough and add the toppings
- Prepare your Cobblestone in your COBB as per usual
- Once your fuel (CobbleStone) is ready, place grill grid and fenced rack on the inner sleeve
- Place pizza stone inside the fenced roast rack and ensure the 4 legs are resting on a ring
- Close the cover dome and heat up your pizza stone for a minimum of 15mins
- You are now ready to bake delicious, crispy-base pizza
- Place pizza directly on pizza stone surface and close the cover dome. Depending on thickness of base your pizza
should be ready within 15mins
Recipe compliments of COBB Global