The perfect pizza
Recipe
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70 minutes
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75 minutes
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145 minutes
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4 pieces
Have you always wanted to bake pizza in your kamado like a pro? Check out this delicious recipe from Vincenzo Onnembo of nNea Pizza in Amsterdam. Born and raised in Napoli, Vincenzo understands the art of pizza baking like no other. His restaurant has been in the top 50 best pizzerias in the world for many years. nNea stands for New Neapolis, the ancient Greek name for Naples. So at his pizza restaurant, the Neapolitan serves modern pizzas while respecting time-honoured traditions. The fermented pizza dough for the base of this pizza is as they do at nNea. The tomato sauce, traditionally based on uncooked tomatoes, like some of the ingredients for the topping, gave Vincenzo a great flavour twist thanks to the Big Green Egg. The result? The perfect pizza you have to taste!
INGREDIENTS
Tomato sauce
- 1 kg pomodori tomatoes
- 2 cloves of fresh garlic
- 1 sprig of fresh oregano
- 8 g fine sea salt
- 2 tbsp olive oil
Topping
- 2 red bell peppers
- 6 cooked artichoke bottoms (Violet de Provence)
- 400 g fior di latte mozzarella
- Extra virgin olive oil, for sprinkling
- 100 g pecorino
Pizza bases
- 200 g semola
- 4 balls of pizza dough
PRE-PREPARATION
- Light the charcoal in the Big Green Egg and heat to a temperature of 220°C using the Cast Iron Grid.
- Put the tomatoes, for the sauce, and the pointed peppers, for the topping, on the grill and cook for about 4 minutes until you see nice grill marks. Turn over the tomatoes and pointed peppers and place the artichoke bottoms on the grill. Cook them for 4 minutes, flipping the artichoke bottoms after 2 minutes. Close the lid of the EGG after each action.
- Put the grilled tomatoes in a bowl and place the pointed peppers and artichoke bottoms on a chopping board. Remove the grille and place the Stainless Steel Grid in the EGG. Place the Cast Iron Skillet Small on the grill and preheat for 10 minutes. Meanwhile, peel and crush the garlic and remove the leaves from the sprig of oregano. Sprinkle the grilled tomatoes with the salt.
- For the sauce, pour the olive oil into the skillet. Add the garlic, grilled tomatoes and oregano leaves and cook for 10-15 minutes until the sauce reaches the desired thickness; it should not be too watery. During cooking, stir occasionally and close the lid of the EGG after each action.
- Spoon the sauce into a bowl, stir and leave to cool. Meanwhile, for the topping, remove the stems, skins and seeds from the peppers and cut the flesh into strips about 1 centimetre wide. Cut the artichoke bottoms into wedges. Cut the mozzarella into strips about 5 x 1 x ½ centimetres.
PREPARATION
- Remove the grille, insert the convEGGtor and put the grille back. Place the Baking Stone on the grille and raise the temperature of the EGG to 290°C; preheat for 20 minutes. Meanwhile, for the pizza bases, sprinkle a mound of semolina on your work surface. Using a , poke the sides of the balls of pizza dough loose; this will ensure they come out of the plastic container. Scoop a pizza ball from the plastic container onto the semolina. Keep in mind that the top of the dough ball should also become the top of the pizza crust; as it is slightly drier than the bottom, which is better for the sauce and topping and thus for the final result.
- Stretch the pizza dough by stretching and pressing the ball into an even base. Do not do this only from the centre, otherwise the pizza crust will be too thin here. It is important that it is the same thickness everywhere with a slightly convex edge.
- Spoon about 100g of the sauce into the centre of the pizza base and rub it out in a circular fashion with the rounded side of the spoon. Top with a quarter of the pepper, mozzarella and artichoke base. Sprinkle the Stainless Steel Pizza Peel with a little semolina and pull the pizza onto the scoop. Slide the pizza onto the Baking Stone, close the lid of the EGG and bake for 4 minutes. Check if the pizza is cooked and bake 1 minute longer if necessary.
- Scoop the pizza from the Baking Stone onto a large plate or cutting board and drizzle with some extra-virgin olive oil. Grate the pecorino cheese over the warm pizza, cut into points and serve immediately. Make the remaining pizzas in the same way.
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