Pizza Recipes

Pizza Recipes

Posted by Boska USA on 01/08/2021

Basic recipe for pizza dough

BOSKA Pizza Dough Recipe

Ingredients for 6/8 dough balls of about 2.8 oz each:

  • 17.6 oz flour
  • 9.5 oz lukewarm water
  • 2 tsp salt
  • 2 tsp olive oil
  • 2 tsp dried instant yeast

Ingredients for 6/8 dough balls of about 7 oz each:

  • 35 oz flour
  • 18.2 fl oz lukewarm water
  • 4 tsp salt
  • 4 tsp olive oil
  • 4 tsp dried instant yeast

Preparation:

1. Mix the water with yeast in a bowl and add the flour and salt.
2. Add the oil and stir everything well. The stirring will automatically turn into kneading. Knead the pizza dough for 10 minutes by hand or with a mixer until you have a cohesive ball that does not stick to the sides of the bowl.

Short rising time (2 hours or more)
3. Cover the dough with plastic wrap or a damp tea towel and let rise for 1 hour at room temperature.
4. Divide the dough into portions of about 80/200 grams. Roll the dough into balls so that they are under pressure (see "Making pizza dough balls").
5. Allow the dough balls to sit for 1 hour covered by a damp cloth. The dough is now ready for use.

Normal rising time (4 hours)
3. Cover the dough with plastic wrap or a damp tea towel and let rise for 2 hours at room temperature.
4. Divide the dough into portions of about 3 - 7 oz. Roll the dough into balls so that they are under pressure (see "Making pizza dough balls").
5. Allow the dough balls to sit for 2 hours covered by a damp cloth. The dough is now ready for use.

Long rising time (24 hours)
3. Cover the dough with plastic wrap or a damp tea towel and let rise for 20 hours at room temperature.
4. Divide the dough into portions of about 3 - 7 oz. Roll the dough into balls so that they are under pressure (see "Making pizza dough balls").
5. Allow the dough balls to sit for 3 to 4 hours covered by a damp cloth. The dough is now ready for use.


Direct, ready-to-share link to this recipe: https://bit.ly/3iTT5Ys

Rounding instructions - forming the balls of dough

Preparation:

Rounding the dough is an important step in creating a good pizza crust. This is how you do it:

  1. Knead the 3 - 7 oz dough ball into a round disc.
  2. Fold the edges of the dough in toward the center.
  3. Turn the ball 90 degrees and then fold in the edges again.
  4. Repeat these steps until the ball is good and stretched, and then pinch the folds together on the underside of the dough ball.
  5. Place the dough on a flat surface, folds side down.
  6. Place your hand on top of the ball and press down, then spin the dough in a circle.
  7. Pressing and spinning the dough will make the underside smoother.

Direct, ready-to-share link to this recipe: https://bit.ly/3iTT5Ys

Crispy Grilled Focaccia

BOSKA recept - Crispy Focaccia van de BBQ

Ingredients:

  • 500 g (17.6 oz.) flour
  • 15 g (0.53 oz.) instant active dry yeast (approx. 1 Tbsp)
  • 15 g (0.53 oz.) white granulated sugar (approx. 1 Tbsp)
  • 1 Tbsp salt
  • 2 Tbsp olive oil
  • 220 ml (7.44 oz.) water (approx. 1 cup)

BOSKA products:

Pizza Stone Deluxe & Pizza Peel Shovel

Ingredients for the topping:

  • 200 g (7.05 oz.) cherry tomatoes
  • 1 Tbsp fresh rosemary
  • 1 red onion cut in wedges
  • 2 Tbsp olive oil
  • Pinch of coarse sea salt

Preparation:

1. Activate the yeast
Mix the sugar and water in a saucepan. Bring to a boil and stir until the sugar is completely dissolved. Remove the pan from the heat. Allow to cool until still warm, but not too hot to the touch. Add the yeast and stir until dissolved. Set aside for 5-10 minutes until it starts to foam slightly. This means that the yeast has been activated.

2. Prepare the dough
Combine the flour and salt in a mixing bowl or blender. Gradually pour in the yeast mixture and mix together. The dough may be very sticky. Do not add extra flour, only olive oil. This will make it less sticky. Knead the dough for 3-5 minutes. If using a blender, mix at high speed for 2-3 minutes.

3. Allow the dough to rise
Grease a large bowl with olive oil. Drop the dough into the bowl. Cover the bowl with a tight-fitting lid or moist tea towel. Place the bowl in a warm spot for 30 minutes, preferably at room temperature. After 30 minutes, the dough will have doubled in size. This means it is ready for the next phase. If the size of the dough has not doubled, let it rise a little longer.

Tip: Consider the heating time of the barbecue when preparing the focaccia, so you can fire it up on time. Use indirect heat and a temperature of around 220° C (425° F).

4. Prepare the focaccia
Place the dough on a lightly greased countertop. Knead the dough for 3-5 minutes to squeeze out all the air. Place the dough on a piece of wax paper and shape it flat with greased fingers. Make it no thicker than 1/4 inch, as it will double in height when baked. Use your finger to make evenly spaced dimples in the bread. Insert a cherry tomato and rosemary into each dimple. Drizzle with olive oil and top with the red onion. Cover the dough with a moist tea towel and allow to rise in a warm spot for another 20-30 minutes.

5. Bake the focaccia on the barbecue
Place a BOSKA pizza stone on the barbecue rack 15 minutes before you are going to bake the focaccia, so that it can preheat. Dust the pizza stone and pizza peel with flour and slide the focaccia onto the pizza stone. Close the lid and bake the focaccia until golden brown and cooked (around 15 minutes, depending on the barbecue). Remove the focaccia from the barbecue with the pizza peel and brush it again with olive oil. Sprinkle the focaccia with a little coarse sea salt and allow to cool slightly before cutting.



Crispy focaccia van de BBQ - BOSKA recept

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Seasonal Pizza with Asparagus and Goat Cheese

A genuine spring pizza topped with delicious seasonal products: asparagus, peas and goat cheese!

BOSKA Pizza Recipe

Ingredients for 1 pizza:

  • 1 ball of dough of around 7 oz. (see 'Basic Pizza Dough Recipe')
  • 2.5 oz. of pizza sauce
  • 1/2 roll of goat cheese (approx. 3.2 oz.)
  • 6 green asparagus
  • 2 handfuls of peas
  • 3 twigs of fresh thyme
  • 1.4 oz. of Parmesan cheese

Preparation:

  1. Place the pizza stone on a rack in the middle of the oven. Preheat the oven on top and bottom heat to the maximum temperature (430-480 °F).
  2. Dust your work surface with a little flour and place the dough ball on the surface. Flatten and stretch the dough ball to make a pizza base.
  3. Pour the sauce on to the middle of the pizza base and use a circular motion to spread the sauce evenly out to the crust's edge. Make sure to leave around 1/2 in. of space for the crust.
  4. Cut the goat cheese into slices of around 0.2 in. and cut off the bottom 1 in. of the asparagus. Top the pizza with the asparagus and peas.
  5. Strip the leaves off the thyme twigs and grate the Parmesan cheese into slivers or flakes. Sprinkle both on the pizza.
  6. Slide the pizza onto a pizza peel and place it in the oven on the pizza stone.
  7. Bake the pizza for 6-8 minutes. Every oven is different, so keep an eye on the pizza while baking. The baking time may be shorter or longer than the indicated time.
  8. Remove the pizza together with the stone from the oven. Important: The stone is very hot!
  9. Serve the pizza on a wooden pizza board and cut the pizza into the desired number of slices with a BOSKA pizza wheel or pizza knife.

Want to use this recipe for the Pizza Baker BBQ Mini? No problem! Use a dough ball of around 2.8 oz. and adapt the amount of the other ingredients proportionately.

Did you know... that you can also make this pizza on the BBQ grill? That’s because BOSKA’s pizza stones are barbecue-safe!


BOSKA Pizza Recipe Steps

 Direct, ready-to-share link to this recipe: https://bit.ly/3cG5Up4

Pizza Margherita

BOSKA Pizza Margherita Recipe

Ingredients:

  • 5 dough balls, roughly 3 oz a piece (see “Basic Recipe Pizza Dough”)
  • 5 oz pizza sauce
  • 5.6 oz mozzarella (split into pieces)
  • 20 leaves of fresh basil
  • Fleur de sel / coarse sea salt (to taste)

Perfect recipe for:

BOSKA Pizza Baker BBQ Mini

Preparation:

    1. Place the Pizza Baker BBQ Mini on the barbecue rack. Allow it to preheat for at least 10 minutes.
    2. Sprinkle some cornmeal or flour on the work surface and place the dough on top. Stretch* the dough into a small pizza crust.
    3. Ladle the pizza sauce into the middle of the pizza crust and spread it evenly across the crust.
    4. Evenly distribute the mozzarella across the top and sprinkle a pinch of sea salt.
    5. Using a spatula, slide the mini pizza into the Pizza Baker BBQ Mini.
    6. Bake the pizza for around 5 minutes. Carefully remove the pizza from the Pizza Baker BBQ Mini.
    7. Place the fresh basil leaves on top of the pizza.

    You can create countless variations of this recipe with toppings of your choice, such as a four cheese “Quattro Formaggi” pizza with Gorgonzola, mozzarella, Parmesan and provolone or a “Napoli” pizza with tomatoes, mozzarella, capers and anchovies.

    *Check out the video about stretching the pizza dough at ‘Stretching pizza dough’.


    Direct, ready-to-share link to this recipe: https://bit.ly/3iTT5Ys

    Pizza with Parma Ham and Arugula

    BOSKA Pizza with Parma Ham and Aragula Recipe

    Ingredients:

    • 1 roughly 7 oz dough ball (see “Basic Recipe Pizza Dough”)
    • 2.5 oz pizza sauce
    • 3 oz mozzarella (split into pieces)
    • 5 slices of Parma ham
    • 0.7 oz arugula
    • 1.4 oz Parmesan cheese
    • Extra virgin olive oil (to taste)

    Perfect recipe for:

    BOSKA Pizza Party Hot Stone
    BOSKA Pizza Stone Deluxe (excl. step 9)
    BOSKA Pizza Stone Deluxe Rectangle (excl. step 9)

      Preparation:

      1. Place the baking stone on the rack in the middle of the oven. Preheat the oven with the upper and lower heating elements at the highest temperature setting (430-480 °C).
      2. Sprinkle some cornmeal or flour on the work surface and place the dough on top. Stretch the dough into a small pizza crust.
      3. Ladle the sauce onto the middle of the crust and spread it out from the center in increasingly large circles. Leave about a 1/2"-wide edge along the outside uncovered.
      4. Place the mozzarella pieces on top.
      5. Using a pizza paddle, slide the pizza onto the baking stone in the oven.
      6. Bake the pizza for around 6 - 8 minutes. Every oven is different, so keep an eye on your pizza: your actual baking time may be shorter or longer.
      7. Carefully remove the baking stone and pizza from the oven. Please note: the baking stone will be extremely hot.
      8. Place the pieces of Parma ham onto the pizza, followed by the arugula and shaved Parmesan cheese. Sprinkle some olive oil on top to taste.
      9. Place the baking stone and the pizza on the provided stand. The tea lights will keep the pizza warm. Serve the pizza on a wooden pizza board.

      *Check out the video about stretching the pizza dough at ‘Stretching pizza dough’.


      Direct, ready-to-share link to this recipe: https://bit.ly/3iTT5Ys

      Pizza Quattro Formaggi

      BOSKA Pizza Quattro Formaggi Recipe

      Ingredients:

      • 1 roughly 6 oz dough ball (see “Basic Recipe Pizza Dough”)
      • 1.2 oz Gorgonzola
      • 1.2 oz mozzarella
      • 1.2 oz provolone
      • 1.2 oz Parmesan

      Perfect recipe for:

      BOSKA Pizza Stone Deluxe
      BOSKA Pizza Stone Deluxe Rectangle
      BOSKA Pizza Party Hot Stone

        Preparation:

        1. Place the baking stone on the rack in the middle of the oven. Preheat the oven with the upper and lower heating elements at the highest temperature setting (430-480 °C).
        2. Sprinkle some cornmeal or flour on the work surface and place the dough on top. Stretch the dough into an oval or square-shaped pizza crust*.
        3. Place pieces of Gorgonzola, mozzarella and provolone on top.
        4. Using a pizza paddle, slide the pizza onto the baking stone in the oven.
        5. Bake the pizza for around 6 - 8 minutes. Every oven is different, so keep an eye on your pizza: your actual baking time may be shorter or longer.
        6. Remove the pizza from the oven and place it on a wooden pizza board.
        7. Sprinkle grated or shaved Parmesan on top.


        Direct, ready-to-share link to this recipe: https://bit.ly/3iTT5Ys