VEGGIE RECIPE

Seaweed Pizza

Ingredients

For the pizza dough:
330 ml warm water
2 teaspoons raw sugar
2 teaspoons active dried yeast
400 g bread (strong) flour
1 tablespoon fine sea salt
2 tablespoons olive oil, plus extra for brushing

Toppings:

300 g mozzarella, half grated, half thinly sliced

Seaweed dried, wakame and or sea lettuce

1 -2 tablespoons Olive oil

2 x Garlic clove crushed

Grated Parmesan, to serve

Equipment

Gozney Roccbox pizza oven
Stand mixer

HOW TO MAKE IT

1. To make the pizza dough, place the warm water in the bowl of a stand mixer and add the sugar. Stir to dissolve, then add the yeast, mixing it in with your fingers to help it dissolve. Attach the dough hook and turn the mixer to the lowest speed. With the mixer running, gradually add the flour, adding the salt about halfway through. Continue to mix for 7 minutes or until you have a soft dough.

2. Turn the mixer off, add the olive oil to the bowl, then cover with a clean tea towel and leave the dough to rest for 10 minutes.

3. Give the dough a final mix for 1 to 2 minutes to incorporate the oil, then transfer to a work surface, cover with an upturned bowl and leave to rest for 1 hour.

4. Brush your work surface lightly with olive oil, then divide the dough into three 81/2-ounce (240 g) pieces and place them on the oiled surface. Shape each piece into a dough ball, then transfer to an airtight container and leave in the fridge for 24 hours.

5. The next day, put the dough balls in resealable plastic bags and set off on your adventure.

6. Allow the dough balls to sit at room temperature for 1 to 2 hours before cooking (it’s important to give the gluten time to relax, but how long this takes will depend on how hot or cold the environment is!).

7. Roccbox needs to be fully saturated with heat with the flame turned to low—you may need to turn it up slightly in between pizzas to ensure the stone floor is at the desired temperature (about 350°F/180°C on the dial and 400–420°F/200–210°C on the stone floor).

8. Working with one ball of dough at a time, use your hands to stretch the dough into a round pizza base. Spread with a thin layer of the extra virgin olive oil and garlic and top with a few slices of) and some grated and mozzarella, top with seaweed. Launch the pizza into your Roccbox and bake, rotating and turning frequently, for 3 to 5 minutes, until puffed up and bubbling.

9. Serve the pizza topped with Parmesan, and repeat with the remaining dough.