Pizza

Step 1Fire up your Ciao Bella Pizza Oven. Aim for 350°F on the stones. You can check the temperature inside your oven quickly and easily using the built-in temperature thermometer gauge. Step 2Using a small amount of flour, dust your...

Step 1
Fill a small cup with lukewarm water and add the Active Dry Yeast, using a spoon to thoroughly mix until dissolved. Set the yeast aside for 10 minutes to activate.

Step 2
Once the Active Dry Yeast has been activated (the top will bubble) pour it into a separate bowl of All-Purpose Flour, add the remaining water, and start mixing with your hands. At this point the dough will be sticky.

Step 3
Next, add in your salt.

Step 4
Continue mixing by hand until the pizza dough comes together into a ball. Cover with a damp tea towel and leave it to rise at room temperature for about 20 minutes, or until doubled in size.

Step 5
When the dough is ready, with damp fingertips gently remove it from the sides and bottom of your bowl. Carefully begin to fold the sides of the dough in and over.

Step 6
When the dough appears smooth, cover it with a damp tea towel and leave it to rise at room temperature for another 20 minutes.

Step 7
Once rested, transfer the dough to your work surface, cup your hands and pull the dough towards you. Do this about four times and you will see the gluten begin to tighten and the ball is shaping itself.

Step 8
Once smooth and without lumps, transfer the dough into a lightly oiled container or bowl. Cover it very well to avoid the formation of a crust and put it into the fridge to proof overnight (around 10 to 12 hours).

Step 9
Once doubled in volume, transfer the dough to your work surface and divide it into seven 250 gram dough balls.

Step 10
Once you have weighed your dough, you will start to make individual dough balls. The way you do this is fold in all sides of the dough. Repeat this process until you can see the gluten start to tighten. Make sure the bottom of the balls are pinched and closed tightly.

Step 11
Transfer the prepared dough balls to a pizza dough box dusted with Semolina Flour on the bottom or inside a lightly oiled container.

Step 12
Cover the dough balls and let proof at room temperature for around 4 hours (until doubled in volume). If the dough is proofing too fast, or if you want to make the pizza later on, move the pizza balls inside the fridge for a maximum of 10 hours.

Step 13
Finally, stretch the pizza dough balls with the help of a mixture of 60% Semolina Flour and 40% All-Purpose Flour and cook in your Ciao Bella Pizza Oven at 716°F/380°C.

Step 1
Fire up your Ciao Bella Pizza Oven. Aim for 716°F (380°C) on the stones. You can check the temperature inside your oven quickly and easily using the built-in temperature thermometer gauge.

Step 2
Using a small amount of flour, dust your work surface and your wood pizza peel.

Step 3
Stretch the pizza dough ball out to 10 or 14 inches and lay it out on the pizza peel.

Step 4
Top with San Marzano Tomato Sauce, followed by chopped oregano, the Fior di Latte Mozzarella, and finish with Extra Virgin Olive Oil, spreading both evenly on the dough and leaving room for the crust (about a ½ inch).

Step 5
Slide the pizza off the peel and into your oven and cook for 1 to 2 minutes, making sure to rotate the pizza every 20 seconds for an even bake.

Step 6
Once cooked, remove the pizza from the oven and top with whole, fresh basil leaves and a delicate drizzle of Zerillo Premium Extra Virgin Olive Oil.

Step 1
Fire up your Ciao Bella Pizza Oven. Aim for 716°F (380°C) on the stones. You can check the temperature inside your oven quickly and easily using the built-in temperature thermometer gauge.

Step 2
Using a small amount of flour, dust your work surface and your pizza peel.

Step 3
Stretch the pizza dough ball out evenly to 10 or 14 inches and lay it out on the pizza peel. Begin to make a few small holes with the help of a bench scraper, we do not want the pizza to bubble.

Step 4
Top with a pinch of salt and Extra Virgin Olive Oil.

Step 5
Slide the pizza off the peel and into your oven and cook for 1 to 2 minutes, making sure to rotate the pizza every 20 seconds for an even bake.

Step 6
Once cooked, remove the pizza from the oven, slice, and top with baby arugula, buffalo mozzarella, a pinch of salt, confit cherry tomatoes, prosciutto crudo, Parmigiano Reggiano cheese shavings, and a delicate drizzle of Zerillo Premium Extra Virgin Olive Oil.

Step 1
Fire up your Ciao Bella Pizza Oven. Aim for 716°F (380°C) on the stones. You can check the temperature inside your oven quickly and easily using the built-in temperature thermometer gauge.

Step 2
Using a small amount of flour, dust your work surface and your pizza peel.

Step 3
Stretch the pizza dough ball out to 10 or 14 inches and lay it out on the pizza peel.

Step 4
Top with Zucchini Flowers, followed by a pinch of salt, the Mozzarella, Anchovies, and finish with Extra Virgin Olive Oil.

Step 5
Slide the pizza off the peel and into your oven and cook for 1 to 2 minutes, making sure to rotate the pizza every 20 seconds for an even bake.

Step 6
Once cooked, remove the pizza from the oven.

Step 1
Dust the board with semolina flour and add a layer on top of the dough.

Step 2
Use your fingertips to press down through the middle of the dough to bring it to the edges. Press firmly and expect air bubbles.

Step 3
Once the dough is big enough to cover around one hand placed in the middle, you can begin to stretch it.

Step 4
Using the tips of your fingers down to the middle area, gently stretch out the dough with both hands in a swimming-like motion (rotate your hands and stretch).

Step 5
Once the dough is roughly 10 inches in diameter, check to ensure there is sufficient covering of flour.

Step 6
Transfer your pizza to your pizza peel. Make sure to dust its surface with semolina flour first.

Step 7
Place the dough in the middle and begin to top your pizza with your desired ingredients.

Step 8
Slide the pizza off the peel and into your oven and cook for 1 to 2 minutes, making sure to rotate the pizza every 20 seconds for an even bake.