Makes 1 pizza
200g / 7.05 oz fresh dough ball
- 2 tbsp plain flour
- 3 tbsp tomato pizza sauce
- 120g / 4.23 oz fresh torn mozzarella
- 3 small tomatoes, sliced
- 3 fresh basil leaves
- 1 tsp semolina flour
- 20 slices pepperoni
Pre-heat the KILN for 10 minutes with the main burner set to high. If using the KILN R Series, ensure the boost burner is on.
Press out the dough, leaving a slightly raised edge all around. Sprinkle the semolina evenly over the pizza peel and lay the flattened dough over the semolina. This will prevent the dough from sticking and helps it slide off easily.
Spread the tomato sauce over the dough leaving a 20mm edge clear of sauce. Place the torn mozzarella pieces over the sauce and top with the pepperoni slices. Turn the main burner to low. Gently slide the pizza onto the stone. After two minutes, turn the main burner to high and cook for 20 more seconds, if needed. Remove with the pizza peel and enjoy.
*If using the KILN R Series, ensure you deactivate the rotating turntable when inserting and removing dish from the oven*
*If using the KILN S Series, ensure you regularly rotate the dish when cooking, to avoid burning it*