KamadoClub PRO 2/PRO 3 pizza peel

Kamado Club’s pizza THE IMPECCABLE

The Perfect Pizza Base

First of all, we have to warn you that after making a homemade pizza with the “Perfect” pad recipe, you may lose any desire to ever eat in pizzerias, because no one will be able to match what will be steaming on your table using the tricks listed below. Be consistent where the recipe demands precision, be bold with ingredients and spices, never be afraid to experiment with Kamado Club and the result will pleasantly surprise you. Should you have any questions, every member of the Kamado Club family is always welcome on our Facebook account. If you want a crispy pizza base, roll out the dough thinner, and if you wish a more fluffy, softer, almost focaccia pizza, leave the dough thicker. I have to admit, the “tricks” go beyond the frames of an authentic Italian pizza, but who doesn’t experiment doesn’t reach perfection.

The recipe and the tricks:

• 500g flour (for about two 30cm diameter pizzas)
• 20g fresh or 7g dry yeast
• 50g of room temperature butter
• 300ml of warm milk (about 40°C or when the finger is warm but does not burn)
• 1 tablespoon brown sugar
• 1 teaspoon salt (can be smoked)
• a good pinch of oregano or other pizza spices

In a large bowl, mix the yeast with warm milk and sugar, and leave it for a short while until it fizzes up. In another bowl, mix the dry ingredients (flour, salt and spices), dissolve and cool the butter, and pour into the frothed yeast. Return to the first pot, add the flour mixture to it under a spoon, stir with a spoon until possible, then put your fingers in the dough, knead gently but intensely until the dough almost does not stick to your hands, and add more flour if necessary. Form a ball, cover the bowl with a towel or cling film and place warm (if you run out of time, the dough rises faster after placing the bowl in a hot water bath and covering everything).

While the dough rises, we ignite Kamado Club, heat it up to 250°C, and add a deflector. While the Kamado Club warms up we prepare the ingredients: basically, pizza is the kind of a dish on which you can put absolutely anything you like, but here are those ingredients that are highly recommended, so:

• a natural tomato sauce: you will never make a mistake if you replace it with a BBQ sauce that will take the pizza to the next level. If not, season the tomato sauce with balsamic vinegar
• cold smoked bacon stripes
• mozzarella type cheese
• Fermented cheese
• marinated jalapeño peppers (if you like it spicier)
• cherry tomatoes cut in half
• and everything else you like.

Put all the ingredients in moderate amounts and just before shooting on the grill, because if you go overboard, the pizza base can soak and lose its crispness and elasticity. Divide the raised dough into as many pieces as many pizzas you are going to bake, and set aside the rest to rise. Roll out the selected dough to the desired thickness and transfer it to a sheet of baking paper. Add some sauce on top, sprinkle with pizza spices (such as oregano and thyme), line with grated fermented cheese all over the base and add your favourite ingredients by finishing with cherry tomatoes and mozzarella balls.

We prepare a slider, on which we pull the pizza with all the baking paper, take it to the heated Kamado Club, transfer everything on the pizza stone (don't forget the deflector!). 5-7 minutes until the cheese has almost melted and bon appétit! (The first pizza may bake a little longer, and after the third one, if you bake a lot of them, it is recommended to remove the pizza stone briefly so as to cool and not to lure the base before it is ready, as well as choose the pizza baking time according to the amount of ingredients and the thickness of the pizza base).

Go ahead!