You will need: Fireclay stones
Working hours: 30 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 the pizza dough:
(24-72 hours before)

• See recipe: Pizza New York Style

For the Limoncello lemons:

• 50 ml limoncello
• 50 g sugar
• 3 tablespoons water
• 1 untreated lemon

For the mascarpone cream:

• 1 packet of vanilla pudding
• 2-3 tbsp milk
• 250 g mascarpone
• 100 g sugar 
• some lemon zest

In addition:

• Semola for the work surface
• Brown sugar
• Strawberries, blackberries
• Mint leaves

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

For the Limoncello lemons:

First bring the limoncello, sugar and water to the boil, then simmer for 2 minutes.

Add the thinly sliced lemons (approx. 3 mm) and reduce over a medium heat for approx. 8 minutes.

For the mascarpone cream:
Mix the custard powder with 2-3 tbsp of milk. Add the mascarpone, sugar and lemon zest and mix with a whisk.

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

Shape with your hands or roll out evenly with a rolling pin.

Spread with the mascarpone cream and sprinkle with a little brown sugar.

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

After baking, top with the Limoncello lemons and berries.

Drizzle with the lemon syrup and garnish with mint leaves.









Tip:

You can also stock up on the Limoncello lemons.
Fill the lemon slices with the syrup in a screw-top jar and keep ready for the next pizza party.