Pizza - The Merklinger

Pizza dough bowl with Caesar salad and chicken breast

You will need: Fireclay bricks / Celtic bowl Working time: 50 minutesBaking time: approx. 10 minutes Preheating: approx. 30 minutesTop heat: approx. 280-300°C In the BOBBY: Preheating: approx. 10 minutesTop heat: approx. 200-250°C Ingredients(for 4 bowls) For the pizza dough:(24-72 hours in advance) 4 pizza dough piecesSee recipe: Pizza New York Style For the croutons: For the Caesar salad: For the dressing: Also: Heat the Merklinger to about [...].

Lemondream pizza - cheesecake style with limoncello and lemons

You need: Fireclay bricksWorking time: 30 minutesBaking time: approx. 4-6 minutes Preheating: approx. 30-40 minutesTop heat: approx. 350-400°CFireclay brick: approx. 280-300°C In the BOBBY: Preheating: approx. 20 minutesTop heat: approx. 350-400°CFireclay brick: approx. 280-300°C Ingredients For the pizza dough:(24-72 hours in advance) For the limoncello lemons: For the mascarpone cream: Also: Heat the Merklinger to approx. 350-400°C.For the limoncello lemons: First bring the limoncello, sugar and water to the boil, then [...].

Pizza New York Style

You will need: Fireclay bricksWorking time: 20 minutesBaking time: approx. 4-6 minutes Preheating: approx. 30-40 minutesTop heat: approx. 350-400°CFireclay brick: approx. 280-300°C In the BOBBY: Preheating: approx. 20 minutesTop heat: approx. 350-400°CFireclay brick: approx. 280-300°C Ingredients (for 6 pizzas) For the pizza dough:(24-72 hours in advance) For the tomato sauce: For the topping: Also: For the pizza dough:(24-72 hours in advance)Mix the water, honey, yeast, flour, semola and salt in a [...]

Pizza Napoletana (in the Bobby)

Working time: 25 minutesBaking time: approx. 2-3 minutesPreheating: approx. 15 minutesTop heat: approx. 350-400°CFireclay stone: approx. 280-300°C Ingredients(for 6 pizzas) Make the pizza dough the day before: For the tomato sauce: For the topping: Also: The day before: Add water to the mixing bowl of the food processor. As the amount of water can vary, reserve approx. 10% for the time being! Dissolve the sea salt in the water. Mix the flour and [...]

Panuozzi with chickpea salad and mushroom "bacon"

You will need: Fireclay stones / Celtic pot ® Roasting plate/lid or Celtic bowlWorking time: 50 minutesBaking time mushroom "bacon": approx. 20 minutesBaking time panuozzi: approx. 20-25 minutes Preheating: approx. 30 minutesTop heat mushroom "bacon": approx. 250-280°CTop heat Panuozzi: approx. 300-350°CFire brick: approx. 160-180°C In the BOBBY:Preheat: approx. 10-15 minutesTop heat Mushroom "bacon": approx. 200-250°CTop heat Panuozzi: approx. 280-300°CFire brick: approx. 140-160°C Ingredients (for 10 pieces) Make the dough the day before: For [...]

Bavarian pizza

You will need: Fireclay bricksFireclay brick: approx. 280-300°COverheat: approx. 350-400°CPreheating: approx. 45-60 minutesWorking time: 25 minutesBaking: approx. 4-6 minutes Ingredients(for 6 pizzas) Make the pizza dough the day before: For the topping:Also:The day before:Pour the water into the mixing bowl of the food processor. Crumble the yeast over it and dissolve. Add the flour and salt and knead with the dough hook of the food processor for about [...].

Pinsa Romana

You will need: Fireclay bricksFireclay brick: approx. 250-280°COverheat: approx. 350-380°CPreheat: approx. 45-60 minutesWorking time: 20 minutesBaking time: approx. 8-10 minutes per pinsa 8-10 minutes Ingredients (for 8 pinsas) For the dough - 24-72 hours before baking: 700 g wheat flour type 550 150 g wholegrain rice flour or light rice flour 80 g soy flour 70 g Semola 750 + 50 ml ice-cold water 3 g [...]

Polenta pizza

You will need: Firebricks / spacer gridTop heat: approx. 250-300°CPreheat: approx. 30 minutesWorking time: 15 minutesBaking: approx. 20-25 minutes Ingredients (for one baking tray) 900 ml vegetable stock (preferably home-cooked) 2 tbsp olive oil + 2 tbsp for the baking tray 300 g instant polenta 150 g crème fraîche 1 red onion approx. 250 ml strained tomatoes 180 g olives (e.g. olives [...])

Pizza Diavola

Ingredients for 6 pizzas (with long dough) Make the pizza dough the day before: 1 kg type 00 pizza flour 25 g salt 3 g fresh yeast (room temperature) 600-650 ml cold water For the tomato sauce: 700 g strained tomatoes 2 tbsp tomato purée 2 tbsp olive oil 2 tbsp oregano or pizza seasoning 1 tsp salt 1 pinch of sugar All ingredients [...].

Meatloaf in pizza dough

Serves 6 Ingredients for the meatloaf: 1 kg mixed mince 1-2 onions 1 clove of garlic 2 tbsp olive oil + oil for the roasting pan 100 g diced bacon 1 egg Salt/pepper 2 tbsp breadcrumbs 100 g grated Gouda cheese 1 tbsp oregano 1 beaten egg for brushing Ingredients for the pizza dough: 350 g type 405 wheat flour 200 [...]