You will need: Fireclay stones
Working hours: 20 minutes
Baking time: ca. 4-6 minutes

Preheating: approx. 30-40 minutes
Top heat: approx. 350-400°C
Fireclay brick: approx. 280-300°C

In the BOBBY:
Preheating: approx. 20 minutes
Top heat: approx. 350-400°C
Fireclay brick: approx. 280-300°C

Ingredients (for 6 pizzas)

For the pizza dough:
(24-72 hours before)

• 600-620 ml ice-cold water
• 1 tbsp liquid honey
• 3 g fresh yeast (room temperature)
• 800 g pizza flour Tipo 00 or Wheat flour type 550 
• 200 g semola
• 26 g salt
• 50 ml olive oil

For the tomato sauce:

• 700 g strained tomatoes
• 2 tbsp tomato puree
• 1 tbsp olive oil
• 2 tbsp oregano
• 1 clove of garlic, finely chopped (to taste)
• 1 teaspoon salt
• 1 pinch of pepper
• 1 pinch of sugar
  
  Place all the ingredients in a bowl and mix well.

For the coating:

• 600 g grated cheese (e.g. Cheddar, Emmental, Gouda, mozzarella)
• 125 g pepperoni salami (to taste)
• 500-600 g hot peppers (to taste)

In addition:

• Semola for the work surface
• Olive oil
• Oregano

For the pizza dough:
(24-72 hours before)
Place the water, honey, yeast, flour, semola and salt in the mixing bowl of the food processor and knead for 10 minutes using the dough hook to form a smooth dough. Add the olive oil and knead for a further 2-3 minutes.
Shape the dough into a ball and place in an olive oil-oiled dough pan with the end facing down. Cover and leave to rise at room temperature for approx. 1-2 hours. Then place in the fridge for 24 to 72 hours.

On baking day:
Take the dough tray out of the fridge and leave the dough to acclimatize at room temperature for 1 hour.

Now sprinkle the work surface with semolina. Carefully tip the dough onto the work surface.
Using a pastry cutter, divide into 6 equal pieces (280 g each).

Fold the edges of the dough pieces into the center from all sides. Then roll the pizza balls into round balls on a smooth (unfloured) work surface.

Place the dough balls in an oiled pizza tin or on an oiled baking tray with sufficient space between them. Brush the dough balls with olive oil.

Close the pizza box with the lid. If you leave your dough pieces to rise on baking trays, cover well with foil.
Leave to rise at room temperature for approx. 1.5-2 hours.

During this time, heat the Merklinger to approx. 350-400°C, make the tomato sauce and prepare the ingredients.

Spread the semola on the work surface. Now pick up the dough piece with a dough scraper and turn it in the semola.

Roll out evenly with a rolling pin or shape with your hands.

Brush with the tomato sauce and spread the cheese over the pizza.

Top with pepperoni salami and pepperoni rings as desired.

Bake directly on the firebrick for approx. 4-6 minutes until crispy.

Tip:
Sprinkle the New York style pizza with oregano after baking.