Mussel and Mixed Marrow Pizza Bianco
Authentic pizza at home in just 60 seconds with the Ooni Koda pizza oven!
Pizza dough recipe by: Hannah Lewry
Toppings recipe by: Clement Pedro
Ingredients:
- 1 g fresh yeast (or 10 g dried yeast)
- 500 g flour, plus extra for stretching
- 1 cup water
- 2 t salt
How To Make Pizza Dough
- Mix the yeast with 3 T tepid water. Place the flour in the bowl of an electric mixer, then add the yeast mixture and water.
- Mix until the dough releases from the sides of the bowl, about 5 minutes. Add the salt, and mix to incorporate.
- Place the dough in a large greased bowl, cover with clingwrap and allow to stand at room temperature for 24 hours.
- Divide the dough into 4 equal balls and place on a tray. Cover with a clean, damp tea towel or place in individual airtight greased bowls to prevent a crust from forming and allow to stand for 2–3 hours. The dough is sticky, you won’t be able to roll it out using a rolling pin, you must hand-stretch it.
- Place each ball of dough into a plate of flour and push and stretch from the inside outwards to your desired thickness and size, taking care not to squash the crust.
- This base has to cook as fast and as hot as possible, 2–5 minutes in a hot pizza oven. If you don’t have a pizza oven, cook the base in a hot cast-iron pan over a high heat on the stove, then flip over and top with your preferred toppings and finish off in the oven. Preheat the oven to its highest temperature, then turn on the grill just before baking the pizza for best results.
Ingredients:
- 1/2 cup Woolies Fresh pour over cheese sauce
- 150g mixed marrow selection thinly sliced
- Extra virgin olive oil spray
- Salt and freshly ground black pepper
- 350g fresh mussels, cleaned
- 1 stalk spring onion, thinly sliced
- Dill to garnish
- Semolina flour, to prevent the dough sticking
How To Make Mussel and Mixed Marrow Toppings
- Shape your dough into the desired round pizza shape.
- Spread the cheese sauce over the pizza base before adding your thinly sliced mixed baby marrows and giving it a spray of olive oil.
- Season with salt and freshly ground black pepper then add your mussels, facing the pointy end down, into the dough.
- Slice your pizza paddle under the pizza and carefully slide into your pizza oven.
- Cook for 45 seconds before giving the pizza a 180 degree turn.
- Cook for another 30 seconds or until the dough is perfectly cooked through with slight charring underneath and all the mussels have opened.
- Garnish the pizza with extra freshly ground black pepper, spring onions and dill before cutting and serving.
Chefs Tip: Cook’s note: To easily slide your pizza onto the paddle, lightly scatter semolina flour on your work surface, this will create less friction and won’t prevent sticking.
Get fresh yeast from your local bakery.
U always provide sound advice …thx for the semolina tip .