Scott Deley's Summertime Sicilian Pizza

Make the Pizza Dough

1. In your Ooni Halo Mixer bowl, start by adding your flour and instant dried yeast, and mix on a low speed until combined. Next, gradually add 95% of the water and mix on a medium speed untilthe dough has started to come together and formed a rough looking ball. If required, stop the mixer, and scrape any dried bits of dough/flour from the sides of the bowl using a plastic scraper. This step should take 2-3 minutes.
2. Stop the mixer, cover with a tea towel, and let the dough rest for 30 minutes. This is called an “autolyse” and will help the flour to absorb the water. This is especially important when mixing high hydration dough like this.
3. After 30 minutes, add the salt to the rested dough with a splash of the remaining water and turn the mixer back on to a medium speed. Gradually add the remaining water in small increments until the dough has started to become smoother in appearance (usually 4-5 minutes). If required you can increase the speed of the mixer for this stage.
4. Stop the mixer, cover with a tea towel, and let the dough rest for 20 minutes. This additional period of rest time will again help the flour to absorb the water.
5. After 20 minutes, turn the mixer back on to a slightly higher speed, gradually add the EVOO in small increments and mix until the dough until the EVOO is fully incorporated. If you have a thermometer, it is a good idea to check the temperature of the dough at this stage. The dough should be 22-24°C.
6. Take the dough out of the bowl and form into a tight ball by performing some “stretch and folds”. To do this, fold the dough over away from you and pull it back towards you. Turn the dough 180 degrees and repeat this technique until the dough starts to tighten up. If the dough is sticky to handle, rub a small amount of EVOO or water into your hands.
7. Transfer the dough to an oiled airtight container and place it in the fridge to ferment for 18-24 hours.
8. After 18-24 hours the dough should have risen considerably. Remove from the container and using a dough cutter, divide into two equal sized portions (approximately 720g each) and form into balls.
9. Place the two balls in to well oiled 12” x 12” pizza pans, and gently press the dough out to the edges of the pan. It is unlikely that the dough will reach the edges initially, so cover using a tea towel or cling film, and let them rest in a warm place for 20 minutes before repeating the stretching process. You can repeat this as many times as required, leaving them covered for 20 minutes in between each time.
10. Once the dough has reached the edges of the pan, cover and rest for a further 1-2 hours.

Make the Pizza

1. Fire up your Ooni pizza oven aiming for a stone temperature of 400°C.
2. Whilst your pizza oven is heating up, using your home oven, grill 3-4 slices of prosciutto until crispy and allow to cool before breaking up into small pieces.
3. Uncover the dough (which should have risen in the pans), drizzle with EVOO (rubbing some into our fingers), and “dimple” the dough by gently pressing your fingertips into the dough.
4. When the stone temperature of your Ooni pizza oven has reached 400°C, slide the pan into the oven, turn the flame off, and bake the un-topped dough for 6-7 minutes, turning regularly. This will “par-bake” the base which in turn will ensure the finished pizza is light and airy and not  weighed down when topped.
5. At this stage, the par-baked base can be topped and cooked straight away, allowed to cool and cooked later the same day, or wrapped in cling film and stored in the fridge for up to two days.
6. Use a vegetable peeler to cut your courgette into very thin ribbons.
7. Top the base by adding the sliced mozzarella (leaving a 1-2 cm gap around the outside), fresh mozzarella, courgette ribbons, and sesame seeds before drizzling EVOO all around the exposed 1-2 cm crust. This will help give a nice colour to the crust
8. Fire up your Ooni pizza oven again (if the base has been left to cool or stored in the fridge) aiming for a stone temperature of 400°C.
9. When the stone temperature of your Ooni pizza oven has reached 400°C, slide the pan into the oven, turning the flame down to low, and bake for 6-7 minutes, turning regularly to achieve a nice even bake. If the pizza needs a bit more colour towards the end of the bake turn the flame up as required.
10. Remove the pizza from the pan and place it onto a wire wrack for a few minutes to ensure the base doesn’t go soggy.
11. After a few minutes transfer the pizza to a display board and cut into 9 or 12 equal sized pieces.
12. Finish the pizza by topping with the Burrata, crispy Prosciutto pieces, and fresh lemon zest.