Giant Village Pizza So Big It Needed an Excavator

Ingredients

• 2 kg Fresh Tomatoes (ripe, whole; peeled and diced for sauce)
• 6 pieces Garlic Cloves (peeled and minced)
• 3 tbsp Olive Oil (extra‑virgin, for sautéing garlic)
• 1 tsp Salt (for sauce seasoning)
• 1 tsp Ground Oregano (from clay bowl)
• 1 tsp Ground Black Pepper (freshly ground)
• 1 tsp Sugar (balances acidity of tomatoes)
• 0.5 cup Fresh Purple Basil Leaves (packed, chopped)
• 1 piece Green Bell Pepper (cored, sliced into rings)
• 1 piece Red Bell Pepper (cored, sliced into rings)
• 0.25 cup Green Olives (pitted, sliced)
• 0.25 cup Black Olives (pitted, sliced)
• 200 g Button Mushrooms (washed, dusted with flour, rinsed, sliced)
• 500 g All-Purpose Flour (for dough; sifted)
• 2 tsp Active Dry Yeast (about 7 g, activated with sparkling water)
• 250 ml Sparkling Mineral Water (room temperature; part for yeast activation, part for dough hydration)
• 1 tbsp Sugar (for dough) (feeds the yeast)
• 1 tsp Salt (for dough) (enhances flavor)
• 2 tbsp Olive Oil (for dough) (adds tenderness)
• 150 g Cured Salami (sliced into rounds)
• 200 g Yellow Cheese (shredded; e.g., cheddar or gouda)
• 0.5 cup Sweet Corn Kernels (canned or fresh, drained)
• 2 pieces Fresh Tomatoes (for topping) (sliced into rounds)

Instructions

1. Blanch and Peel Tomatoes

   Bring a large pot of water to a rolling boil. Score a small X on the bottom of each tomato, plunge them into the boiling water for 30‑45 seconds, then transfer to an ice bath. Slip off the skins, discard, and dice the peeled tomatoes.

   Time: PT10M

   Temperature: 100°C

2. Sauté Garlic

   Heat olive oil in the kazan over medium‑high heat. Add the minced garlic and stir for 1‑2 minutes until fragrant but not browned.

   Time: PT5M

   Temperature: 180°C

3. Simmer Tomato Sauce

   Add the diced tomatoes to the garlic, season with salt, and bring to a gentle simmer. Cook, stirring occasionally, for 20 minutes until the mixture thickens.

   Time: PT20M

   Temperature: 90°C

4. Finish Sauce with Herbs and Blend

   Stir in ground oregano, black pepper, a teaspoon of sugar, and the chopped purple basil. Use the hand‑blender attachment to blend the sauce until smooth.

   Time: PT5M

5. Activate Yeast

   In a metal bowl, combine the active dry yeast with 100 ml of sparkling mineral water and a pinch of sugar. Stir and let sit for 5‑7 minutes until foamy.

   Time: PT10M

   Temperature: 25°C

6. Mix Dough Ingredients

   In a large bowl, whisk together flour, salt, and the remaining sugar. Make a well in the center, pour in olive oil, the remaining sparkling water, and the foamy yeast mixture. Stir with a wooden spoon until a shaggy dough forms.

   Time: PT10M

7. Knead and Rise Dough

   Turn the dough onto a lightly floured surface and knead for 8‑10 minutes until smooth and elastic. Shape into a ball, place back in the bowl, cover with a clean cloth, and let rise in a warm spot for 30 minutes or until doubled in size.

   Time: PT30M

   Temperature: 25-27°C

8. Prepare Toppings

   While the dough rises, slice the green and red peppers into rings, slice the olives, slice the button mushrooms, slice the cured salami, shred the yellow cheese, slice the fresh tomatoes, and drain the corn kernels.

   Time: PT15M

9. Heat Brick Pit and Prepare Cooking Surface

   Light a wood fire in the brick pit and allow it to burn down to hot embers (about 15 minutes). Spray a thin layer of cooking oil onto the large metal pan, then place the pan in the pit to heat.

   Time: PT15M

   Temperature: 300°C

10. Assemble Pizza

    Punch down the risen dough, roll it out on a floured surface with the heavy roller to a 12‑inch circle. Transfer the dough onto the hot metal pan, spread a thin layer of the fresh tomato‑basil sauce with a roller, then layer salami, mushrooms, pepper rings, olives, corn, tomato rounds, and finish with a generous sprinkling of shredded cheese.

    Time: PT10M

11. Cook Pizza in Embers

    Place the pan with the assembled pizza into the hot embers, then cover with the large metal lid. Shovel additional hot coals onto the lid to create an oven‑like environment. Cook for 12‑15 minutes, rotating the pan halfway through, until the crust is golden and the cheese is melted and bubbling.

    Time: PT15M

    Temperature: 300°C

12. Rest and Slice

    Remove the pizza from the pit, let it rest for 5 minutes on a cutting board, then cut into 6 slices with a large cleaver.

    Time: PT5M

Nutrition Facts

Calories

1800

Protein

70 g

Carbohydrates

180 g

Fat

80 g

Fiber

12 g