Pizza Pugliese Recipe

Perfect in our EK4923 Pizza Oven pizza-pugliese.jpg


For the dough
500g flour
1 tsp salt
½ tsp dried yeast
400ml warm water
1 tbsp olive oil

For the toppings
1 large onion, sliced
1 apple, cored and sliced thinly
4 tbsp of tomato paste
4 ounces herbed goat’s cheese
150g fresh mozzarella
3 tsp thyme
3 tbsp butter
2 tbsp honey, for drizzling


Step 1: Warm the water to approx. 30-35 °C and dissolve the fine sea salt into it, then add the yeast, rest for 1 minute and then stir until the yeast is dissolved
Step 2: Add this mixture to the flour and mix together by hand, and squeeze the chunks of dough using your thumb and fingertips to reduce the size of them
Step 3: Fold the dough over itself 2 to 3 times by stretching and folding it
Step 4: Allow the dough to rest for 20 minutes then knead it on a floured surface, then place the dough in an oiled bowl, cover with an airtight lid and leave to prove for 2 hours at room temperature
Step 5: On a floured surface, divide the mixture and shape into equal sized balls, then place on a baking sheet, cover, and leave to prove for 6 hours
Step 6: For the toppings, melt two tablespoons of butter in a pan over medium heat and add the onions and cook these for 15 minutes, stirring every 5 to avoid burning
Step 7: Add 2 more tablespoons of butter and add the apple slices, then stir for another 10 minutes until soft
Step 8: Cover the pizza base with tomato paste, then top with the goat’s cheese, mozzarella, and apple mixture
Step 9: Cook the pizza in the pizza oven for 2-3 minutes, turning halfway through, until the cheese has melted, and the crust has browned