The aroma of perfectly charred dough, the dance of spicy salami with the sweet sting of hot honey – there’s a magic to homemade pizza that store-bought can never quite capture. And when you have a powerhouse like the Matty Matheson Limited Edition Gozney Tread at your disposal, that magic amplifies tenfold. This isn’t just an oven; it’s a gateway to authentic wood-fired flavours and a testament to the versatility of outdoor cooking in the Australian climate. Today, we’re diving into a recipe that perfectly embodies this: a Spicy Salami and Hot Honey Pizza that will ignite your taste buds and showcase the incredible capabilities of your Gozney Tread.
Before we get into the delicious details of the pizza itself, let’s appreciate the marvel that is the Gozney Tread, especially this stunning Matty Matheson Limited Edition. Renowned for its exceptional heat retention and even cooking, the Gozney range brings professional-grade pizza making to your backyard. The Tread, with its portable yet robust design, is perfectly suited for Aussie outdoor living, whether you’re entertaining friends or enjoying a family night under the stars.
But the Gozney Tread’s versatility extends far beyond just pizza. Its high temperatures make it ideal for searing steaks to perfection, roasting vegetables with a delightful char, or even baking artisanal bread with a crisp crust. The ability to reach scorching temperatures quickly and maintain them consistently is a game-changer for home cooks who crave authentic flavours and textures. Plus, the Matty Matheson Limited Edition adds a touch of artistry and exclusivity to your outdoor kitchen setup.
This recipe is a delightful balance of heat, spice, and sweetness, creating a truly unforgettable pizza experience. The crispy, salty salami provides a fiery kick, perfectly complemented by the drizzle of sweet and slightly spicy hot honey.
Ingredients:
For the Dough (Makes approximately 2 x 12-inch pizzas):
- 300g strong bread flour, plus extra for dusting
- 1 tsp instant dried yeast
- 1 tsp fine sea salt
- 2 tbsp olive oil, plus extra for oiling
- 200ml lukewarm water
For the Toppings:
- 100g good quality tomato passata
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 125g fresh mozzarella cheese, torn
- 75g spicy salami, thinly sliced
- 2 tbsp hot honey (store-bought or homemade)
- Fresh basil leaves, to garnish
Instructions
Prepare the Dough (at least 2-3 hours in advance)
- In a large bowl, whisk together the flour, yeast, and salt.
- Make a well in the centre and pour in the olive oil and lukewarm water.
- Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- Lightly oil a clean bowl, place the dough in the bowl, and turn to coat.
- Cover the bowl with cling film or a damp tea towel and leave to prove in a warm place for at least 2-3 hours, or until doubled in size.
Preheat Your Gozney Tread
- Fire up your Gozney Tread according to the manufacturer’s instructions. For pizza, you’ll want to aim for a stone temperature of around 400-450°C (750-840°F). This high heat is crucial for achieving that authentic Neapolitan-style crust with leopard spotting.
Prepare the Toppings
- In a small bowl, combine the tomato passata, minced garlic, and dried oregano. Season lightly with salt and pepper.
- Slice the spicy salami thinly.
- Have your torn mozzarella and hot honey ready.
Shape the Dough
- Once the dough has doubled in size, gently punch it down and turn it out onto a lightly floured surface.
- Divide the dough in half.
- Shape each half into a smooth ball.
- Working with one ball of dough, gently stretch and shape it into a 12-inch round, leaving a slightly thicker crust (corne). Be careful not to tear the dough.
Assemble the Pizza
- Place the shaped dough on a lightly floured pizza peel.
- Spoon half of the tomato sauce mixture onto the dough, leaving a 1-inch border for the crust.
- Scatter half of the torn mozzarella over the sauce.
- Arrange half of the spicy salami slices evenly over the cheese.
Bake the Pizza
- Once your Gozney Tread has reached the optimal temperature, carefully slide the pizza onto the hot baking stone using the pizza peel.
- Bake for 1-2 minutes, turning the pizza occasionally with a turning peel to ensure even cooking and a beautifully charred crust. Keep a close eye on it – the high heat cooks the pizza very quickly!
Finish and Serve
- Once the crust is golden brown and the cheese is melted and bubbly, carefully remove the pizza from the oven using the peel.
- Drizzle generously with hot honey.
- Garnish with fresh basil leaves.
- Slice immediately and serve.
The Matty Matheson Limited Edition Gozney Tread brings this Spicy Salami and Hot Honey Pizza to another level. The intense heat creates a beautifully charred and slightly chewy crust with those coveted leopard spots, while the radiant heat cooks the toppings quickly and evenly. The wood-fired (or gas-fired, depending on your setup) element imparts a subtle smokiness that complements the spicy salami and sweet honey perfectly.
This recipe is just a starting point. The versatility of the Gozney Tread allows you to experiment with countless pizza toppings and other culinary creations. From classic Margherita to gourmet seafood pizzas, from perfectly seared steaks to flavourful roasted vegetables, the possibilities are truly endless.
So, grab yourself the Matty Matheson Limited Edition Gozney Tread, gather your ingredients, and get ready to experience the joy of creating restaurant-quality Spicy Salami and Hot Honey Pizza in your own backyard.
