About this recipe
Ingredients
- 300gflour tipo 00
- 200mllukewarm water
- 2gdry yeast
- 1tspsugar
- 1tbspolive oil
- 6gsalt
- 100gtejfölHungarian sour cream, or full-fat sour cream
- 150gmozzarella, grated
- 75gsmoked cheese, gratedKaraván or another smoked cheese
- 150gkolbász, slicedspicy Hungarian paprika sausage
- 1red onion, in thin rings
- 1tbsppaprika powder (édesnemes)
- 1tspcaraway seed
- black pepper
- fresh parsleyoptional
- semolina for the pizza peel
Equipment
Check off what's ready- Kamado, from Medium 16 inch
- Heat deflector
- Pizza stone
- Pizza peel
- Large bowl and damp cloth
- Rolling pin
- Thermometer, preferably infrared
- Heat-resistant gloves
How to make it
Light the kamado and let it dry
30 minSet up the kamado for indirect cooking, from bottom to top: heat deflector, grate and the cold pizza stone. Light it and bring it slowly to 100 to 130 °C. Keep it there for half an hour so the moisture can evaporate from the ceramics and the stone. Even a kamado stored dry in a shed or under a cover contains moisture.
Wake up the yeast
10 minStart the dough while the kamado dries. Mix yeast, sugar and the lukewarm water and leave for 10 minutes until it starts to bubble.
Knead
Add flour, olive oil and salt and knead for 8 to 10 minutes, until the dough is smooth and springs back when you press it.
Let it rise
1 hrCover the bowl with a damp cloth and let the dough rise for 1 hour in a warm spot.
Heat up slowly to 300 °C
Once the kamado has dried for half an hour, open the vents step by step and bring it to about 300 °C at grate level in 30 to 45 minutes. Never open them fully in one go: ceramics and stone need to warm up evenly. Then let the stone heat through a little longer.
Roll out
Divide the dough into two balls and roll them out thinly. Place the first base on a pizza peel dusted with semolina.
Tejföl and cheese
Spread a thin layer of tejföl over the base and sprinkle the mozzarella and smoked cheese on top.
Toppings and spices
Add the kolbász and red onion and finish with paprika powder, caraway seed and black pepper.
Onto the stone
First lift the lid a few centimetres before opening it fully, so no flame shoots out. Then slide the pizza onto the stone with one short movement of the peel.
Bake and serve
5 minBake for 4 to 6 minutes with the lid closed, until the crust is golden brown and crispy. Sprinkle with parsley and cut straight away. Then bake the second pizza.
Tips for a better result
For more flavour, let the dough rise overnight in the fridge, covered, and take it out 2 hours before baking. A thin layer of semolina on the peel lets the pizza slide onto the stone without tearing. Less is more: too much tejföl or cheese holds moisture and makes the base soggy. No kolbász at hand? A spicy chorizo or salami comes closest. No tejföl? Full-fat sour cream or crème fraîche with a few drops of lemon juice works too. Measure the stone with an infrared thermometer: the thermometer in the lid measures the air, not the stone.
Per serving
An estimate per serving; the actual value depends on the products you use.
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