Vincenzo’s Vodka Pizza
Tom Vincent is here for the latest episode of The Pizza Series, cooking up Vincenzo's Vodka Pizza. You won’t want to miss this.
- Recommended Oven
- Dome, Arc XL
- Prep Time
- 10 minutes
- Cook Time
- 10-20 minutes
Ingredients
- Makes
- 1 pizza and extra vodka sauce
Recommended Equipment
-
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Instructions
Prevent your screen from going dark as you follow along.
Step 1
To prepare the sauce, preheat the Gozney to 360–380°C / 680–720°F. Heat a cast iron pan in the oven, then add the olive oil and garlic. Saute for 1–2 minutes.
Step 2
Add the Calabrian chillies and oregano, then return the pan to the oven for 1–2 minutes until softened.
Step 3
To flambé, add the vodka to the pan and allow it to ignite and reduce. Pour in the blended tomatoes, season with salt and pepper, and stir.
Step 4
To cook the sauce, reduce the oven temperature to 300–320°C / 570–610°F and return the pan to the oven for 3–4 minutes until thickened slightly. Remove from the oven, stir in the cream, and set aside to cool.
Step 5
To prepare the base, dust your surface with flour and stretch the dough into a 14-inch circle.
Step 6
To assemble the pizza, top the base with some sliced mozzarella, 4 tablespoons of the cooled vodka sauce and a sprinkle of pecorino.
Step 7
To bake, reduce the Gozney flame to a low setting (around 260°C / 500°F). Dust the peel with flour, launch the pizza into the oven, and bake for 5–8 minutes, turning occasionally until evenly cooked and golden.
Step 8
To serve, finish with an extra sprinkle of pecorino and serve hot.
