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- 1 1/4 cups warm water, 1 tbsp sugar
- 2 1/4 tsp yeast (1 packet)
- 1/4 cup unsalted butter, melted and cooled
- 3 1/4 cups flour
- 1/2 cup cornmeal, 1 tsp salt
- 1/4 cup butter, room temperature
- For the pizza:
- 0.5 kg fresh pork sausages with herbs
- 8 strips of bacon, Salami sausage
- 400 g shredded mozzarella
- 200 g grated Parmesan cheese
- 100 g provolone cheese
- 1 cup pizza sauce, Olive oil
Ingredients
Recipe
- Mix the sugar with water, sprinkle in the yeast, and wait until the yeast activates and begins to foam. Add softened butter, flour, cornmeal, and salt, then knead the dough. Knead the dough on a floured surface until it becomes soft and elastic. Divide the dough into two portions, place each separately into bowls, cover, and leave to rest at room temperature for about 2 hours.
- Once the dough has risen, roll each portion into a circle, brush with melted butter, fold in half, brush with butter again, fold once more, shape into balls, and allow the dough to rest while you prepare the filling.
- In a pan, heat a splash of oil. Remove the sausages from their casings and fry them until browned, breaking them up occasionally with a wooden spoon or spatula. Transfer the cooked meat onto a plate lined with paper towels to drain excess fat. Using the same pan, fry the sliced bacon in the same manner and allow the fat to drain.
- Prepare the Kamado BONO grill for indirect cooking: light the charcoal, set up a two-zone cooking system with deflectors, stainless steel cooking grates, and a baking stone, and wait until the temperature reaches 200°C. Adjust the top and bottom air vents to maintain an even temperature.
- Roll out the dough balls to a size that will fully cover the cast iron pan greased with fat. Place one layer of dough into the pan. Layer the cooked bacon, sausages, salami, mozzarella, and sliced provolone cheese on top of the dough. Cover with the second layer of dough, make a few slits in the top layer to allow steam to escape, then pour over the pizza sauce. Sprinkle the top with grated hard cheese and brush the edges of the pizza crust with olive oil. Place the pan with the pizza into the grill and bake for approximately 25–30 minutes.
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1 - 2 h
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30 - 60 min
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