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Equipment Needed:

  • Standard or industrial mixer (optional), or hands
  • Glowen Oven
  • Glowen IR thermometer
  • Glowen wooden peel
  • Glowen turning peel
  • Glowen cutting wheel



For the Dough:

  • 480 grams of lukewarm water
  • 750 grams of bread flour
  • 1 tablespoon (15 grams) active dried yeast / 10 grams instant dried yeast / 30 grams fresh yeast
  • 1 tablespoon (18 grams) fine sea salt
  • 20 grams of extra-virgin olive oil
  • 100 grams of semolina or rice flour, for dusting


For the Toppings:

  • San marzano tomatoes
  • mozzarella 
  • Coppa 
  • Spinach 
  • Cherry tomatoes 
  • Balsamic cream


Instructions for 5 Dough Balls:


1. Prepare the Dough: 
  • In a large bowl, add half the remaining flour and the yeast mixture and mix well. 
  • Then add the salt and remaining flour. 
  • Dump the mixture onto a lightly floured surface and knead for 8 to 10 minutes. 
  • Drizzle the bottom of the bowl with olive oil, place the dough back into the bowl, and dash a bit more olive oil on top.


2. Let the Dough Rise: 
  • Cover the bowl with a dishcloth and set it in the sun or another warm place for 20 to 30 minutes, or until the dough has doubled in size — whichever comes first.


3. Divide the Dough: 
  • Divide the bulk-proofed dough into five 250-gram or four 330-gram pieces. 
  • Ball up the dough, ensuring the tops of the balls are smooth. 
  • Brush each ball with olive oil or warm water, cover it with a dishcloth, and rest in a warm place for 15 to 20 minutes, or until doubled in size.


Preheat Your Oven:

  • Preheat your Glowen Raptor or Dragon pizza oven to 450°C (842°F). Measure the temperature at the middle of the stone using a Glowen IR thermometer.

Prepare the Pizza:

  • Punch down the risen dough and divide it into two equal portions (for two 12-inch pizzas). Shape each portion into a ball.
  • On a lightly floured surface, roll out one dough ball into a 12-inch round. Transfer the dough to a pizza peel or baking sheet lined with parchment paper.
  • Spread half of the San Marzano tomatoes (or tomato sauce) evenly over the dough, leaving a small border around the edges.
  • Sprinkle one cup of shredded mozzarella cheese over the sauce.
  • Evenly distribute half of the coppa slices over the cheese. Bake the Pizza. 
  • Post bake add half of the fresh spinach leaves and cherry tomato halves on top.
  • Finish with Balsamic Cream:


  • Slice and serve the pizza hot. Repeat the process with the remaining dough and toppings for the second pizza.
  • Enjoy your gourmet pizza with the perfect balance of flavors from the San Marzano tomatoes, creamy mozzarella, savory coppa, fresh spinach, juicy cherry tomatoes, and the sweet tang of balsamic cream!

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