Another traditional Italian pizza recipe to enjoy in your Woody!, This is especially good for meat lovers.
200g Pizza Dough
50g Buffalo Mozzarella
50g Parmigiano Reggiano
Cracked Black Pepper
Extra Virgin Olive Oil
Reference our guide on creating & stretching fresh pizza dough.
Place a small amount of passata onto the middle of your pizza and use the back of your spoon to spread the sauce, whilst allowing an inch or so to form a crust.
Add your cheeses, mozzarella & parmigiano reggiano and place your meatballs, finish with some extra virgin olive oil.
Cook in your Woody Oven for 60-90 seconds until base is cooked and crust has formed, risen and darkened.
Finish with fresh basil and cracked black pepper.
Be liberal with your quantities, and tailor the recipe to yourself! don't be afraid to experiment.