Kings Coronation Pizza – Great Balls of Flour
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Kings Coronation Pizza

By Great Balls of Flour

Kings Coronation Pizza

Recipe Essentials

Ready In: 20min

Preparation time: 15min (after resting)

Difficulty: Easy

Yield: One 12-inch (30cm) pizza


  • 1 Great Balls of Flour pizza dough ball or gluten free dough ball
  • Flour and semolina preparation dust
  • Pizza Peel Dust
  • 65 - 70g Pizza Tomato Sauce
  • 75g of melting cheese of your choice, we used Fior di Latte Crumb
  • 120g Italian Style sausage meat of your choice, we used Napoli Pepper and Fennel
  • 30g Oyster mushrooms, sliced thinly
  • 1/4 thinly sliced red onion
  • Overview

    To celebrate the Coronation of King Charles, Great Balls of Flour created a special pizza recipe we think would be fit for a King. 

    We all know that sustainability is close to King Charles’ heart and feel that with some of the ingredients we have used we are ticking a box with this, but we are also showcasing indulgent ingredients that would not look out of place being presented at a Royal Banquet.

    Who knows, may the Royal Household will spot this recipe and invite us down to cook it for the King one day!


    Ensure you have prepared your Great Balls of Flour pizza dough ball so it is rested and has got up to temperature. This will make it really easy to press and stretch your dough ball into the pizza base.

    Fire up your pizza oven and leave it to heat up in accordance with the manufacturer’s instructions or, if using your kitchen oven, set it to its maximum setting (250ºC) waiting until your stone or steel has had sufficient time to get to temperature (around 15 minutes). Sprinkle your work surface with flour and semolina mix and roll your dough ball lightly covering it all over to ensure it doesn’t stick to the surface. Spread and stretch your dough ball into a 12" 30cm base. 

    Press into the dough ball from the centre of the ball pressing out in a fan style, stopping around 1cm from the edge (this is what will form your crust) and then rotate your ball. 

    Continue to press and rotate until your dough ball is now a base that is approximately 22cm/9" in diameter.

    Then lift your base and begin to stretch it using the "fist and claw" method. Rest the centre of the base on your fist and begin to stretch the base with your fingers, expanding your hand into a claw to stretch the dough.

    Take care not to tear the dough with your fingernails and always work from the outside of the dough and not the centre. Don't worry, gravity plays a huge part here and will stretch your dough out.

    Continue to rotate this until your base is 30cm/12" in diameter. The dough will be quite thin, often referred to as a"window pane". 

    Now it's time to dress the pizza with your toppings. 

    Sprinkle your pizza peel or parchment paper with a light dusting of flour and semolina mix to stop the dough ball from sticking. Transfer to your pizza peel, or parchment paper if cooking in a conventional oven.  Remember to shuffle the pizza base a couple of times throughout the building process to ensure your base doesn’t stick to the peel/parchment paper.  

    GlutEn Free

    If making this pizza using a GBOF Gluten Free Dough Ball. Defrost the ball in the fridge overnight and follow the same resting period as for gluten based dough balls, ensure you keep this dough ball separate from any containing gluten. When coming to press out the ball, place between two sheets of parchment paper, dusting the paper on the bottom with Gluten Free Flour and Rice mix. To begin, gently press out the dough using your fingers until the base is around 6″ in diameter, then place the second parchment sheet on top and, using a rolling pin, roll the base out rotating to ensure an even thickness. Stop rolling once the base has reach 12″/30cm.

    Cooking Guide

    Build your pizza quickly once the base is prepared. This will stop the base sticking to the surface. Start with your tomato sauce, then add the slices of red onion and the oyster mushrooms. Cover with cheese. Finally, top with the Italian style sausage meat, breaking the meat into thumb sized chunks. The sausage meat does not need to be pre-cooked as the heat of the oven will cook it, provided you break the meat into bite sized pieces. 

    Cook as per your ovens guidance. For an Ooni, Wiit, Gozney or similar wood fired or gas fired oven this will usually take around 90 seconds. Ensure you rotate the pizza often throughout the base to ensure the base doesn't burn and the top cooks evenly.

    Once the pizza before slicing let the pizza rest for a couple of minutes, don't skip this part - it really is important. Slice and serve.

    Check our how to video tutorials for help and guides on getting the best from cooking in your oven.

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