Pizza Recipe

Activate yeast and mix

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

Combine dry ingredients

In a large mixing bowl or stand mixer bowl, whisk together flour and fine sea salt.

Form dough

Once yeast is foamy, add olive oil to the yeast mixture and pour into the flour. Mix with a wooden spoon or dough hook on low until a shaggy dough forms, then knead by hand on a lightly floured surface for 8–10 minutes (or 5–6 minutes in mixer) until smooth, elastic and slightly tacky. If dough is too sticky, add up to 2 tablespoons more flour.

First rise

Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel and let rise in a warm spot until doubled in size, about 1–1.5 hours.

Divide and rest

Punch down the dough and divide into two equal portions for two 12-inch pizzas (or keep whole for one large). Form each portion into a tight ball, place on a floured tray, cover and let rest 20–30 minutes to relax the gluten before shaping.

Prepare the barbacoa: If your AZ K4 barbacoa is already cooked and shredded, warm it gently. Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the shredded barbacoa and 3 tablespoons adobo or reserved cooking juices. Sauté for 3–4 minutes until heated through and slightly caramelized at the edges. Taste and adjust seasoning with a pinch of coarse salt and black pepper if needed. Stir in chopped cilantro if using, then remove from heat and keep warm.

Preheat oven

Place a pizza stone or heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If you have a pizza steel, use it at the same temperature.

Shape dough

On a surface dusted lightly with cornmeal or semolina, press and stretch one dough ball into a 12-inch round, leaving a slightly thicker rim for crust. Avoid overworking—use your hands rather than a rolling pin for an airy crust.

Sauce and cheese

Spread about 1/2 cup of tomato sauce evenly over the dough, leaving the rim un-sauced. Sprinkle roughly 1 cup of grated caciocavallo over the sauce, reserving a small amount to finish after baking if desired.

Add barbacoa and onions

Distribute 1 cup (about half of the warmed barbacoa) evenly over the cheese. Scatter thin slices of red spring onion across the pizza so they can soften and lightly char in the oven.

Season

Sprinkle a light pinch of coarse salt, 1/2 teaspoon freshly ground black pepper (split between two pizzas if making two), and 1/2 teaspoon crushed red pepper flakes over the toppings for a subtle heat note.

Bake

Transfer the assembled pizza to the preheated stone or baking sheet (use a pizza peel or the back of a baking sheet to help). Bake for 8–10 minutes at 500°F (260°C), rotating halfway through, until the crust is golden and cheese is bubbling and slightly browned. Bake time may vary depending on oven and stone; adjust as needed.

Finish & rest

Remove pizza from oven. If desired, scatter the reserved grated caciocavallo for a fresh melt, and garnish with the remaining chopped cilantro or fresh oregano/parsley. Let the pizza rest 2–3 minutes before slicing to allow the cheese to set slightly.