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Halloween Pizzas with Charcoal Activated Dough

Dough as black as night, evil grins in pure delight! Eyes pop and cheese bubbles – Halloween pizza means trouble!

Share a slice this Halloween with these delicious and creative pizzas from Ooni Ambassador Julian Guy (@pizzaislovely). Using activated coconut charcoal achieves a rich black base that’s both topical and nutritious, while careful carving creates fun and decorative toppings like sweet potato Jack O' Lanterns, and mozzarella/olive googly eyes! Cook these spooktacular pizzas at home in your Ooni pizza oven... if you dare!

Equipment
Baking tray
Paring Knife
1cm circle cutter

Ingredients
Makes 3x 280g pizza dough balls 

For the black dough
500g Caputo Pizzeria flour
35g Activated Coconut Charcoal
13g Fine Sea Salt
1g Fresh Yeast
326g Cold Water

For the toppings
Sweet potato, cut into 1cm thick disks
Olive oil
Classic pizza sauce
Pumpkin puree
Mozzarella pearls
Black olives
Fior de latte 
Fresh Basil

Method
In a large bowl, mix the charcoal into the flour. In a separate bowl, mix the yeast into the water and whisk to activate.

Add the yeast mix to the flour mix and use your hands to bring everything together into a rough dough. Cover and let rest for 20 minutes, to allow the dough to hydrate.

Sprinkle the salt over the dough and knead for 10 minutes until a smooth, stretchy dough forms. Cover again and leave to ferment at room temperature overnight, for roughly 16 hours.

Ball the dough into your desired size, then proof for a further 4 hours at room temperature, or, leave to cold proof in the refrigerator for 24 hours (leaving 2 hours to allow the dough to come to room temp before stretching) Any dough you don’t use you can keep in the refrigerator up to 2 days, or freeze. 

Now for the spooky toppings! To prepare the Jack O’ Lanterns, use a small paring knife to carve the pumpkin details – perhaps an evil smirk or snide smile! Be careful and hold the knife firmly close to the point, Take your time and always ensure your fingers are out of the way.

Line a baking tray with oiled parchment paper and add your carved pumpkin slices. Drizzle with oil and roast in a preheated conventional oven at 150˚C for 30 mins, until soft but not falling apart. Once cooked, remove and leave to cool completely.

To make the googly eyes, take your pearl mozzarella and dab any excess moisture with a paper towel. With a 1cm wide circle cutter, cut a hole from the centre of the mozzarella so a ‘pupil’ is formed. Discard the cut circle. Next, take your pitted black olives and lay them flat on their side. With the same cutter, punch a hole from the olive, this time reserving the circle. Gently push the reserved cut circle into the hole in the mozzarella. Repeat for as many eyes as you can stomach!

To make the fangs, carefully cut the olives into thin triangles with your paring knife. Take your time and be careful as it's fiddly work. You can also cut thinner slices to make luscious long eyelashes.

Now that your toppings are ready to go, fire up your Ooni pizza oven. Aim for 500˚C (952˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.

Using a small amount of flour, dust your Ooni pizza peel. Stretch the black pizza dough ball out and lay it on your pizza peel. With a large metal spoon or ladle, spread an even layer of pumpkin puree or classic pizza sauce evenly across the base of the pizza. Finish with your desired spooky toppings! Note: menacing Jack O’ Lanterns cook on the pizza, but mozzarella googly eyes top after the pizzas are cooked to keep their ghoulish shape.

Slide the pizza off the peel and into your Ooni pizza oven. Cook for 1-2 minutes, making sure to turn halfway to ensure an even cook. 

Finish with any extra toppings, such as googly eyes or fresh torn basil. Serve and slice warm for a halloween treat that’s so delicious it’s frightening!

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