Want to make a spooky Halloween treat that your kids are sure to love? Pizzaiolo Freddy Jennings uses a hauntingly delicious dough, sauce and toppings that is perfect for any fright night!
Ingredients
- 675g unbleached bread flour
- 50g Activated Charcoal Powder
- 450g Lukewarm water
- 22g salt
- 22g oil
- 7g instant dry yeast
- 1x28oz can crushed tomatoes
- 2 tsp sea salt
- 2 Tbsp Olive Oil
- 4-5 basil leaves, crushed
- 2 garlic cloves, crushed
- 2 slices of provolone cheese
- 2 sliced black olives
Directions
Pizza Dough
- In a mixer, combine the flour, activated charcoal powder, lukewarm water, salt, oil and instant dry yeast and mix on low speed until gluten forms and there is little to no dough residue left on the sides of the bowl (approximately 20 minutes).
- After mixing, transfer to a large Cambro Container and allow to rest at room temperature until it doubles in size (approximately 3 hours). Divide into 4 equal-sized balls (300 grams each) and stretch into 12 inch round pizzas.
Sauce
- Combine crushed tomatoes, sea salt, olive oil, basil leaves and garlic in a saucepan and simmer over low heat for approximately 1 hour or until the sauce begins to thicken.
- Spoon one ladle of sauce (approximately 3 oz) onto each stretched dough and spread out thinly, leaving approximately one inch around the outer crust.
Cooking the Pizza
Home Oven:
- Preheat your baking stone or steel on the middle rack of your oven at 550F for approximately 1 hour.
- Add the sauce to your pizza and carefully slide onto your stone.
- Bake until the crust rises to your liking, approximately 12 to 15 minute).
- After baking, allow to rest a minute on a cooling rack and add toppings to form the Mummy’s face.
Alfa Pizza Oven:
- Preheat your oven until you reach 700-750F on the hearth bricks.
- Add the sauce to your pizza and bake until the crust rises to your liking, approximately 2 minutes.
- After baking, allow to rest a minute on a cooling rack and add toppings to form the Mummy’s face.
Cut and enjoy—Happy Halloween!
