Pizza recipes

Pizza recipes

Posted by Boska Holland on

Basic recipe for pizza dough

BOSKA Pizza Dough Recipe

Ingredients for 6/8 dough balls of about 80 grams each:

  • 500 grams flour
  • 270 ml lukewarm water
  • 10 grams salt
  • 10 grams olive oil
  • 10 grams dried instant yeast

Ingredients for 6/8 dough balls of about 200 grams each:

  • 1000 grams flour
  • 540 ml lukewarm water
  • 20 grams salt
  • 20 grams olive oil
  • 20 grams dried instant yeast

Preparation:

1. Mix the water with yeast in a bowl and add the flour and salt.
2. Add the oil and stir everything well. The stirring will automatically turn into kneading. Knead the pizza dough for 10 minutes by hand or with a mixer until you have a cohesive ball that does not stick to the sides of the bowl.

Short rising time (2 hours or more)
3. Cover the dough with plastic wrap or a damp tea towel and let rise for 1 hour at room temperature.
4. Divide the dough into portions of about 80/200 grams. Roll the dough into balls so that they are under pressure (see "Making pizza dough balls").
5. Allow the dough balls to sit for 1 hour covered by a damp cloth. The dough is now ready for use.

Normal rising time (4 hours)
3. Cover the dough with plastic wrap or a damp tea towel and let rise for 2 hours at room temperature.
4. Divide the dough into portions of about 80/200 grams. Roll the dough into balls so that they are under pressure (see "Making pizza dough balls").
5. Allow the dough balls to sit for 2 hours covered by a damp cloth. The dough is now ready for use.

Long rising time (24 hours)
3. Cover the dough with plastic wrap or a damp tea towel and let rise for 20 hours at room temperature.
4. Divide the dough into portions of about 80/200 grams. Roll the dough into balls so that they are under pressure (see "Making pizza dough balls").
5. Allow the dough balls to sit for 3 to 4 hours covered by a damp cloth. The dough is now ready for use.


Rounding instructions - forming the balls of dough

Preparation:

Rounding the dough is an important step in creating a good pizza crust. This is how you do it:

  1. Knead the 80 gram/200 gram dough ball into a round disc.
  2. Fold the edges of the dough in toward the center.
  3. Turn the ball 90 degrees and then fold in the edges again.
  4. Repeat these steps until the ball is good and stretched, and then pinch the folds together on the underside of the dough ball.
  5. Place the dough on a flat surface, folds side down.
  6. Place your hand on top of the ball and press down, then spin the dough in a circle.
  7. Pressing and spinning the dough will make the underside smoother.

Pizza Margherita

BOSKA Pizza Margherita Recipe

Ingredients:

  • 5 dough balls, roughly 80 grams a piece (see “Basic Recipe Pizza Dough”)
  • 140 grams pizza sauce
  • 160 grams mozzarella (split into pieces)
  • 20 leaves of fresh basil
  • Fleur de sel / coarse sea salt (to taste)

Perfect recipe for:

BOSKA Pizza Baker BBQ Mini

Preparation:

    1. Place the Pizza Baker BBQ Mini on the barbecue rack. Allow it to preheat for at least 10 minutes.
    2. Sprinkle some (corn) meal on the work surface and place the dough on top. Stretch* the dough into a small pizza crust.
    3. Ladle the pizza sauce into the middle of the pizza crust and spread it evenly across the crust.
    4. Evenly distribute the mozzarella across the top and sprinkle a pinch of sea salt.
    5. Using a spatula, slide the mini pizza into the Pizza Baker BBQ Mini.
    6. Bake the pizza for around 5 minutes. Carefully remove the pizza from the Pizza Baker BBQ Mini.
    7. Place the fresh basil leaves on top of the pizza.

    You can create countless variations of this recipe with toppings of your choice, such as a four cheese “Quattro Formaggi” pizza with Gorgonzola, mozzarella, Parmesan and provolone or a “Napoli” pizza with tomatoes, mozzarella, capers and anchovies.

    *Check out the video about stretching the pizza dough at ‘Stretching pizza dough’.


    Pizza with Parma Ham and Aragula

    BOSKA Pizza with Parma Ham and Aragula Recipe

    Ingredients:

    • 1 roughly 200 gram dough ball (see “Basic Recipe Pizza Dough”)
    • 70 grams pizza sauce
    • 80 grams mozzarella (split into pieces)
    • 5 slices of Parma ham
    • 20 grams arugula
    • 40 grams Parmesan cheese
    • Extra virgin olive oil (to taste)

    Perfect recipe for:

    BOSKA Pizza Party Hot Stone
    BOSKA Pizza Stone Deluxe (excl. step 9)
    BOSKA Pizza Stone Deluxe Rectangle (excl. step 9)

      Preparation:

      1. Place the baking stone on the rack in the middle of the oven. Preheat the oven with the upper and lower heating elements at the highest temperature setting (220-250 °C).
      2. Sprinkle some (corn) meal on the work surface and place the dough on top. Stretch the dough into a small pizza crust.
      3. Ladle the sauce onto the middle of the crust and spread it out from the center in increasingly large circles. Leave about a 1 cm-wide edge along the outside uncovered.
      4. Place the mozzarella pieces on top.
      5. Using a pizza paddle, slide the pizza onto the baking stone in the oven.
      6. Bake the pizza for around 6 - 8 minutes. Every oven is different, so keep an eye on your pizza: your actual baking time may be shorter or longer.
      7. Carefully remove the baking stone and pizza from the oven. Please note: the baking stone will be extremely hot.
      8. Place the pieces of Parma ham onto the pizza, followed by the arugula and shaved Parmesan cheese. Sprinkle some olive oil on top to taste.
      9. Place the baking stone and the pizza on the provided stand. The tea lights will keep the pizza warm. Serve the pizza on a wooden pizza board.

      *Check out the video about stretching the pizza dough at ‘Stretching pizza dough’.


      Pizza Quattro Formaggi

      BOSKA Pizza Quattro Formaggi Recipe

      Ingredients:

      • 1 roughly 175 gram dough ball (see “Basic Recipe Pizza Dough”)
      • 35 grams Gorgonzola
      • 35 grams mozzarella
      • 35 grams provolone
      • 35 grams Parmesan

      Perfect recipe for:

      BOSKA Pizza Stone Deluxe
      BOSKA Pizza Stone Deluxe Rectangle
      BOSKA Pizza Party Hot Stone

        Preparation:

        1. Place the baking stone on the rack in the middle of the oven. Preheat the oven with the upper and lower heating elements at the highest temperature setting (220-250 °C).
        2. Sprinkle some (corn) meal on the work surface and place the dough on top. Stretch the dough into an oval or square-shaped pizza crust*.
        3. Place pieces of Gorgonzola, mozzarella and provolone on top.
        4. Using a pizza paddle, slide the pizza onto the baking stone in the oven.
        5. Bake the pizza for around 6 - 8 minutes. Every oven is different, so keep an eye on your pizza: your actual baking time may be shorter or longer.
        6. Remove the pizza from the oven and place it on a wooden pizza board.
        7. Sprinkle grated or shaved Parmesan on top.