King’s Coronation Pizza
Makes 1 x 12 inch pizza
To celebrate the Coronation of King Charles, Great Balls of Flour has 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!
- 1 Great Balls of Flour pizza dough ball or gluten free dough ball
- Flour and semolina mix
- 75g Great Balls of Flour Pizza Tomato Sauce
- 60 – 70g of Italian Fior di Latte Mozzarella or Julienne Napoli Cut
- 120g Napoli Pepper and Fennel Sausage Meat
- 30g Oyster mushrooms, sliced thinly
- 25g (about a 1/4) thinly sliced red onion
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). Remove your Great Balls of Flour Pizza Tomato Sauce from your fridge and allow it to warm for 45 minutes before building your pizza. Drain your Burrata to ensure it will not be too watery when cooked. Allow at least 30 minutes for this, but more than an hour is good.
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
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.
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.
Pour over the tomato sauce and spread it all around the base with the back of a spoon, leaving a gap around the edge of around 1 – 2cm, this will give you the perfect airy crust like in the image above, add the mushrooms and red onions, then drop your Mozzarella on top, ensuring an even distribution. Break your sausage meat into thumbnail-sized pieces, then place on top of the pizza. There is no need to pre-cook the sausage as the heat of your oven will bake it. You’ll know when the sausage is cooked as it will develop its own caramelised crust on top as it crisps and browns in the heat.
Note: Cook as per the guide for your preferred pizza cooking method. Remember to rotate frequently if using an Ooni or similar style of oven or rotate after 3 minutes if using a home oven and cook for a further 3 minutes.
Check our how to video tutorials for help and guides on getting the best from cooking in your oven.
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