Kalamazoo AFPO-BLK-LP, Use And Care Manual

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Charcuterie Pizza
This pizza is amazing! Cheese and cured meats are not new to pizza
(think pepperoni pizza), but great cheese and great cured meats can
elevate pizza to another level. In particular, the buttery and nutty Campo
de Montalban makes an incredible contribution. The pork pate exterior
becomes mouth-wateringly crisp from the high heat of the pizza oven.
You can follow these specific ingredients, or use the leftovers from almost
any meat and cheese board.
Yields a 10 inch pizza
1 Artisan Fire Pizza Dough ball,
10 ounces
Caputo '00 flour for dusting
1 ounce triple cream French cheese (I
used Délice de Bourgogne)
1 ounce Campo de Montalban,
cut into 1/2-inch cubes (this is a
Manchego-like cheese, but made
from a blend of sheeps’, cows’ and
goats’ milk)
1/2 ounce wild boar salami (I used
Creminelli brand)
1/2 ounce truffle sausage (I used
Charlito’s Cucina)
1 ounce pork pate
Extra virgin olive oil
Directions
Preheat the pizza oven for cooking with the upper burner control on
HIGH and the lower burner control on LOW.
Lightly dust the work surface and the dough ball with
‘00 flour.
Gently form the dough into a 10 inch crust about 1/8 inch thick.
Top the dough with dabs of the triple-cream cheese, plus the Campo
de Montalban and meats. Drizzle with olive oil.
Transfer the assembled pizza onto a pizza peel dusted with
‘00 flour.
Transfer to the pizza oven directly on the cooking deck and bake for 2
to 3 minutes until the crust is crisp and the cheese is browned. Rotate
several times for even baking.
Remove, let rest for a minute or two, slice and serve.