Big Dawg Pizza

The Big Dawg Pizza

Prep time

10 min

Cook time

5 minutes

Origin

London

Ingredients:

  • San Marzano Tomatoes
  • Fior di Latte
  • Spicy Pepperoni
  • Smoked Pepperoni
  • N'duja
  • Red Onion
  • Pickled Jalapeño Pepper
  • Basil
  • Oregano
  • Hot Honey
  • Pecorino

Products used:

Method

Step 1 - Stretch Your Dough

Stretch out your pizza dough using your desired technique - stretch your dough on a floured surface (this prevents sticking)

Step 2 - Tomato Base

First layer is your crushed tomatoes. Lee likes to use crushed San Marzano. There are a few excellent alternatives to save you time: /products/greci-pizza-sauce-800g

Whatever you choose, we would emphasise getting the best quality tomatoes you can.

Step 3 - Topping Your Pizza

Add a sprinkling of your Fior di Latte, Lee's Tip: Try to avoid too much cheese in the centre of the pizza. Add your spicy and smoked pepperoni, add some dollops on N'duja, Red onion and your pickled Jalapeños.

Step 4 - Cooking The Pizza

Slide your pizza onto a lightly floured (or semolina) pizza peel and launch your pizza into your pre-heated Woody Oven. Around 300-350°c on the door thermometer should do the trick (350°c) digital stone thermometer. Turn the pizza regularly until the base is cooked through and the crusts are to your preference, around 90 seconds to 2 minutes.


Lee cooks exclusively with wood - at a slightly lower temperature than a traditional Neapolitan pizza. He likes his pizza stiff to the tip! 

Step 5 - Finishing

Add oregano, plenty of fresh basil and drizzle with hot honey. finish with plenty of pecorino.