You will need: Fireclay stones
Fireclay brick: approx. 280-300°C
Top heat: approx. 350-400°C
Preheating: approx. 45-60 minutes
Working hours: 25 minutes
Baking: ca. 4-6 minutes

Ingredients
(for 6 pizzas)

Make the pizza dough the day before:

• 1 kg pizza flour type 00 or wheat flour type 550
• 25 g salt
• 3 g fresh yeast (room temperature)
• 600-650 ml cold water

For the coating:

• 600 g sour cream
• a little cream or milk
• 350 g mountain cheese, diced
• 300 g bacon, diced
• 18 radishes, quartered
• 12 radishes, sliced
• 1 bunch of chives, cut into rolls or alternatively spring onions
• Hazelnuts, sliced
• Wild garlic or parsley pesto
• small salted pretzels
• red radish sprouts
• Salt, pepper, sugar

In addition:

• Semola for the work surface

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 into a smooth dough using the dough hook of the food processor for approx. 10 minutes. Shape into a ball. Cover and leave to rise in the fridge (4°C) for 12-24 hours.

On baking day:

Sprinkle the work surface with semolina. Place the dough on the work surface and divide into 6 equal pieces. Roll these into even, smooth balls.
Place the dough pieces in a mold or pizza tin, cover and leave to rise at room temperature for approx. 3-5 hours.

Heat the Merklinger to approx. 350-400°C.

Put the sour cream in a bowl, mix with a little cream or milk until smooth and season with salt, pepper and a pinch of sugar.

Spread the semola on the work surface. Now pick up the dough pieces with a dough scraper, turn them in the semola and press them flat in the middle. Carefully place the pizza over the back of your right hand and pull out the dough all the way round with your left hand. Turn again and again and make sure that the edge is not pulled out. A slight bulge should remain, which then rises wonderfully during baking.

Now sprinkle some semola on the slider and place the pastry on top. Spread with the sour cream and top with mountain cheese, bacon and radish quarters.

Directly on the firebrick (brick temperature approx. 280-300°C) with constant top heat (350-400°C)
Bake for 4-6 minutes until crispy.


Remove from the Merklinger and decorate with sliced radishes, chives, hazelnuts, pesto, salted pretzels and radish sprouts.