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3
pizzasEasy
By Jeroen Hazebroek and Leonard Elenbaas
Published 2015
This pizza recipe is suited for a temperature below 570°F (300°C). This gives it a softer, more breadlike crust in comparison with the thin-crusted pizza featured.
Because of the generous amount of yeast used, you don’t have to let the dough rise before putting it in the kamado. The leavening happens while you are baking it.