Calbrese pizza

A firm favourite here with Team GBOF, the Calbrese pizza combines saltiness, sweetness and spiciness to deliver a real taste sensation with every bite. Sweet and tangy tomato sauce is complemented by the saltiness of Prosciutto and delicious heat from spicy Nduja sausage paste.

Follow this video to stretch out your Great Balls of Flour dough ball which will give you a perfectly cooked crisp base and airy crust whether you are cooking in a home oven, Ooni, Roccbox, BBQ stove top, big green egg or wood fired pizza oven.

Add all your toppings.

Ingredients

1 Great Balls of Flour dough ball
Flour and semolina mix
65g Tomato Sauce – 2 1/2 desert spoons
15g Thinly sliced red onion (optional)
70g Fior di Mozzarella cheese OR ½ ball buffalo di Mozzarella
30g Prosciutto (approximately 1 1/2 slices)
25g – Nduja sausage paste.

Method

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, or home oven to it’s maximum setting (250ºC), waiting until your stone or steel has had sufficient time to get to temperature.

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 like in this video.

Transfer to your pizza peel, or parchment paper if cooking in a home oven.

Spread your tomato sauce onto the pizza base then moving quickly add your toppings in your preferred order dropping dollops of Nduja. Add your Prosciutto either halfway through the cook or at the end depending upon your taste.

Cooking guide

Transfer to your oven and cook as per the following guide, depending on your oven.

Ooni, Roccbox, wood fired pizza oven – Cook for 90 seconds to 2 minutes rotating the pizza occasionally to ensure the crust does not burn. Will be cooked when pepperoni is nice and crisp and Mozzarella has browned, with a tigered crust.

BBQ stove top - Place on your preheated stone and cook. Keep the door/lid closed throughout to ensure maximum heat is maintained. Check at 4 minutes to see the progress. Can take up to 8 minutes depending upon the type of charcoal used and heat in the barbecue.

Home oven - place in the oven for a total of 6 minutes. Rotate every 90 seconds to ensure an even rise and the top gets an even bake. Parchment paper can be removed halfway through if preferred.