Octopus Pizza with Traditional Italian Pizza Dough

Octopus Pizza with Traditional Italian Pizza Dough

Octopus Pizza with Traditional Italian Pizza Dough

Octopus Pizza with Traditional Italian Pizza Dough

Octopus Pizza with Traditional Italian Pizza Dough

Course Pizza

Ingredients
  

DOUGH

  • 2 cups (500 ml) tepid water
  • 5 g fresh yeast
  • 5 1/3 cups (800g) “00” flour
  • 1 tbsp (20g) salt
  • 1 tbsp (20g) suga
  • 1 tbsp (20ml) extra virgin olive oil

PIZZA TOPPINGS

  • 1 2/3 cup (400ml) tomato passata
  • 1 cup (100g) mozzarella, grated
  • 1/3 cup (60g) pitted black olives, sliced into rings
  • 100 g Hungarian salami, sliced
  • red capiscum, cut into strips, for the mouth

Instructions
 

  • Place water and yeast in the bowl of an electric mixer which has the dough hookattached. Mix on low speed until yeast dissolves.
  • Gradually add flour, in 3 batches; then add sugar, salt and oil. Mix on low speedfor 10 minutes, or until the dough pulls away from the sides of the bowl andbecomes smooth.
  • Transfer the dough to a clean working surface and cover with plastic wrap. Allowto rest for 30 minutes at room temperature. Using a sharp knife dipped in flour,divide the dough into 10 even pieces, weighing approximately 135g each.
  • Roll each dough portion into a ball; place onto a flat tray and cover with plasticwrap. Leave at room temperature to prove for 30 minutes, then transfer into thefridge and allow to prove for 24 hours.
  • Heat the Kalamazoo Pizza Oven at 300°C for 1 hour.
  • Remove dough from the fridge 30 minutes before required. On a lightly flouredsurface, stretch one portion of pizza dough into a 20cm circle. This will be theoctopus head.
  • To make the legs, divide another ball of dough into 8 equal pieces and roll intothin logs, 20cm long. To join the octopus, press the legs into the bottom of thehead.
  • Spread octopus head and legs with tomato passata; sprinkle with mozzarella;decorate using olives as tentacles, salami (or more olives) as eyes and capsicumstrips for the mouth.
  • Transfer to the oven using a pizza paddle and cook for 3-4 minutes or untilgolden and crispy.
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