PorkPistachio, Burrata & Prosciutto Pizza
35 minMedium
BBQFORTE guidePizza
The Guide to Pizza
Dough, fire and the perfect leopard crust.
By Ben Forte
Pizza over fire is about heat balance: a stone hot enough to cook the base and a flame rolling over the top. Everything else is dough.
Start with the dough
Use 00 flour, 65% hydration and 2.5% salt. A cold 48-hour prove gives flavour and those leopard spots.
Ball it up a few hours before cooking and let it come to room temperature.
Oven temperatures
| Style | Stone temp | Cook time |
|---|---|---|
| Neapolitan | 430 to 480°C | 60 to 90 sec |
| New York | 300 to 350°C | 4 to 6 min |
| Kamado or kettle | 300°C | 6 to 8 min |
Launch and turn
- 1
Stretch
Push air from the centre to the edge. Never use a rolling pin.
- 2
Top lightly
Less sauce than you think. Wet toppings make a soggy middle.
- 3
Launch
Use a lightly floured peel and one confident shove.
- 4
Turn often
Rotate every 15 to 20 seconds so the edge facing the flame never burns.
Put it into practice
Recipes from this guide
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