Smoked chicken & Tallegio Pizza

Method

1. Remove the dough balls from the bags and lay the dough balls onto a tray
2. Leave them out at room temperature approx 20º C for a minimum of 1-2 hours before making a pizza. (The dough must be covered at all times with a damp tea towel to prevent them from drying out).
3. Preheat your oven to its highest temperature.
4. Roll out your dough using your hands and start to stretch the dough. To stretch your dough make a claw shape with your hand leaving a 1cm gap where the crust would be and rotate lightly in the dough.
5. Repeat this process 3-4 times.
6. Place the palm of your both hands onto the dough and gently start stretching the dough apart. Stretch vertically and then horizontally and repeat this process 3 times.
7. Pick the dough up and spin the dough like you would turn a steering wheel until it is between 9-12in. lay out on your baking tray ready for you toppings. PHEW.....that was a hard one to explain!!
8. Place your toppings and finish with a drizzle of the garlic olive oil. The key is not to over top your pizza and make sure you leave a 1cm gap between the edge. Without this your could loose toppings and wont have a crust! I like to tear the smoked chicken & tallegio instead of cut it as it creates more of a rustic look 
9. Once you are happy with your pizza place in the oven for 8-10 minutes.

Enjoy! We would love to see what you have created at home so please share your creations....tag us in @devourdaily