Octopus Pizza with Traditional Italian Pizza Dough

Serves: 5

Preparation Time: 24 Hours

Cooking Time: 4 Mins

Method

1. Place water and yeast in the bowl of an electric mixer which has the dough hook attached. Mix on low speed until yeast dissolves.




2. Gradually add flour, in 3 batches; then add sugar, salt and oil. Mix on low speed for 10 minutes, or until the dough pulls away from the sides of the bowl and becomes smooth.




3. Transfer the dough to a clean working surface and cover with plastic wrap. Allow to rest for 30 minutes at room temperature. Using a sharp knife dipped in flour, divide the dough into 10 even pieces, weighing approximately 135g each.




4. Roll each dough portion into a ball; place onto a flat tray and cover with plastic wrap. Leave at room temperature to prove for 30 minutes, then transfer into the fridge and allow to prove for 24 hours.




5. Heat the Kalamazoo Pizza Oven at 300°C for 1 hour.




6. Remove dough from the fridge 30 minutes before required. On a lightly floured surface, stretch one portion of pizza dough into a 20cm circle. This will be the octopus head.




7. To make the legs, divide another ball of dough into 8 equal pieces and roll into thin logs, 20cm long. To join the octopus, press the legs into the bottom of the head.




8. Spread octopus head and legs with tomato passata; sprinkle with mozzarella; decorate using olives as tentacles, salami (or more olives) as eyes and capsicum strips for the mouth.




9. Transfer to the oven using a pizza paddle and cook for 3-4 minutes or until golden and crispy.





Recipe Notes

For the best results, the pizza dough must be proved for at least 24 hours in the refrigerator.

Appliance Notes

The pizza oven must be hot before baking.




Recipe presented by Gianni Carrieri using Smeg 50s Style Stand Mixer & Kalamazoo NG Marine Grade Artisan Pizza Oven.