The Black & Gold Pizza

Recipe by Joe Boiling
Serves 2-8
Oven temp. 450 ℃
  • For the dough (8 pizzas) -
  • 1kg flour (strong bread)
  • 640ml water at blood temperature
  • 2g fresh yeast
  • 35g squid ink
  • 15g salt
  • 10g olive oil
  • For the sauce (enough for 2-4 pizzas) -
  • 200g ricotta
  • 2 tbsp olive oil
  • 10g squid ink
  • For the toppings (enough for 2-4 pizza) -
  • 4 tbsp red onion marmalade
  • 80g black olives
  • Edible gold leaf
  • Chef Joe has been fooling around with something a little different this week, say hello to The Black and Gold Pizza.

    To make the dough, put the flour and salt in a mixer with the dough hook attachment. In a separate bowl, mix together the water, yeast and squid ink before adding to the flour and mixing for 10 minutes. Add the olive oil and mix for a further 5 minutes. Transfer the dough to a large container, cover the dough with a tea towel and leave at room temperature for 30 minutes before cling filming and refrigerating for between 24 and 48 hours. When ready to use, separate the dough into 185g balls and leave at room temperature for 2-4 hours.

    To top the bases, open the squid ink dough into a pizza base, top with ricotta mix, a few dots of the onion marmalade and the olives.

    The trickiest part here is the cooking – its hard to tell when its done! A pizza takes around 90 seconds to cook in Roccbox – ensure you turn it regularly.  Once your crust has risen and the pizza is cooked through, remove from your Roccbox and sprinkle with edible gold leaf.

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