Charcoal pizza is a modern variant of traditional pizza.
It is distinguished by its black color and its beneficial properties for digestion due to the use of activated charcoal in the dough, a natural ingredient obtained from the combustion of wood or other plant materials such as coconut shells or bamboo, subjected to specific treatments to increase its porosity.
Despite the unusual color, the texture of the pizza remains similar to the traditional one: crispy on the outside and soft on the inside.
The flavor is generally neutral, with light smoky nuances depending on the amount of charcoal used.
Charcoal is known for its absorbing and purifying properties, often used to relieve abdominal bloating, stomach acidity, and other digestive disorders.
It is said that its use in pizza dough can reduce the feeling of heaviness after meals.
It is prepared just like traditional pizza, and with my recipe, you will have a surprising result
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- Difficulty: Easy
- Cost: Economical
- Rest time: 8 Hours
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Preparing Charcoal Pizza
- 4 cups type 1 flour
- 1 packet dry yeast
- 1 tsp charcoal
- 3 tbsp extra virgin olive oil
- 2 tsp fine salt
- 1.5 cups water
- 2 tsp sugar
- 2 cups tomato sauce
- 2 fior di latte mozzarella
- to taste fine salt
- to taste dried oregano
- 3 tbsp extra virgin olive oil
Tools
- 1 Bowl
- 1 Wooden Spoon
- 1 Baking Tray
- 1 Spoon
- 1 Stand Mixer
- 1 Measuring Cup
- 1 Kneading Board
- 1 Rolling Pin
Steps to Make Charcoal Pizza
To make the delicious charcoal pizza, you can use the convenient Tognana Iridea stand mixer or do it by hand.
In a measuring cup pour the warm water and dissolve the dry yeast or a block of fresh yeast along with two level teaspoons of granulated sugar which aid in fermentation and mix well with a teaspoon until the yeast is completely dissolved.
If you are using the stand mixer pour all the ingredients into the bowl, solids first, then liquids, and operate for two minutes at speed 2.
If you are making it by hand, pour the ingredients into a bowl, always in the same order, and roughly mix with a wooden spoon, then pour onto a kneading board and knead by hand for about ten minutes until you obtain a compact and smooth dough.
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Then cover the bowl or the mixer bowl with a damp cloth and let it rise for 4 to 24 hours. The longer it rises, the more digestible it is.
If you decide to let it rise for more than 4 hours, store it in the fridge after 2 hours at room temperature.
Once risen, divide the dough into 3 balls and shape them into rounds.
Let these portions rest for an additional rise for about 30-60 minutes.
Place the balls on a floured kneading board and roll them out with your hands or with the help of a rolling pin.
Transfer the dough onto a pizza tray or on a peel.
In a bowl, pour the tomato sauce and season with oregano, salt, and extra virgin olive oil.
Then with a spoon, top each pizza with the sauce and add the fior di latte mozzarella cut into pieces.
Bake at 480 degrees Fahrenheit for 10-15 minutes until cooked.
The goal is to achieve a crispy and well-cooked base with a golden or slightly charred edge.
The pizza is ready to be enjoyed and …
Enjoy from Barbara! Check out my review on the TOGNANA IRIDEA 5.3 liter stand mixer
Storage
If the pizza is not eaten immediately, it can be left at room temperature for a maximum of 2 hours (as with any cooked food). After this time, it may start to spoil or lose freshness.
To store charcoal pizza longer, it is best to place it in the refrigerator: wrap it with plastic wrap or place it in an airtight container for up to 2 days. Before serving, heat it in an electric oven at 350 degrees Fahrenheit for a few minutes to restore the crunchiness.
FAQ (Frequently Asked Questions)
Is the charcoal in the pizza safe to eat?
Yes, the charcoal used in the pizza dough is safe for consumption. It is the same ingredient used in some dietary supplements for its properties of absorbing toxins and improving digestion.
Can I add other types of flour to the charcoal in the dough?
Yes, certainly. You can use both type 00 flour and spelt flour, etc.
