Estiva Pizza Recipe - Ciao Bella Outdoor Pizza Ovens

Start with flat bread for the pizza.

Cook the flat bread with no ingredients in the oven.

Prepare the toppings outside of the oven: arugula, cherry tomatoes, Buffalo mozzarella, and Parmesan cheese.

Stretch the dough by starting from the side and going all the way around, ensuring to get all the air out to prevent popping in the oven.

Press the dough very well and stretch it evenly without overdoing it.

Gently sprinkle flour on the dough.

Lift the dough and shake off excess flour, moving it onto the pizza peel.

Make the dough slightly smaller than regular pizzas to avoid burning.

Poke holes in the dough to help prevent popping.

Add a pinch of salt and a drizzle of olive oil to help with coloring in the oven.

Place the stretched dough in the oven to cook until super crunchy.

Once cooked, divide the pizza into portions for easier handling.

Top the cooked pizza with arugula, Buffalo mozzarella, and a little salt.

Add the roasted cherry tomatoes on each slice.

Finish with slices of 24-month aged Crudo di Parma and 24-month aged Parmigiano-Reggiano.

Drizzle with extra virgin olive oil before serving.

Equipment Needed

Spice Level:

Allergens