FRESH SUMMER PIZZA

    Serves 4-5

    Ingredients:

    15ml dried yeast
    Pinch of sugar
    450ml warm water
    750g strong white / bread flour
    2 teaspoons salt
    75ml olive oil

    Directions

    1. Dissolve the yeast and sugar in half the warm water.

    2. Leave for 10 minutes.

    3. Mix the flour and salt and pour in the yeast and olive oil.

    4. Add the rest of the water and knead, then allow to rise to double in size in a covered bowl rubbed with olive oil.

    TOPPINGS

    Fresh basil, chopped
    Sundried tomatoes
    Tomato Paste
    Green olives
    Mozzarella
    Parmesan
    Oregano
    Chili flakes
    Olive oil

    Directions

    1. Roll the dough out to fit onto pizza stone, making sure that the dough is not more than 1/2 cm thick.

    2. Spread the tomato paste onto the dough and add the toppings

    3. Prepare your charcoal / Cobblestone in your COBB as per usual

    4. Once your fuel (charcoal / Cobblestones) is ready, place grill grid and fenced rack on the inner sleeve

    5. Place pizza stone inside the fenced roast rack and ensure the 4 legs are resting on a ring

    6. Close the cover dome and heat up your pizza stone for a minimum of 15mins

    7. You are now ready to bake delicious, crispy-base pizza

    8. Place pizza directly on pizza stone surface and close the cover dome. Depending on thickness of base your pizza should be ready within 15mins

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