Recipes

Name: Kyln Pizza Dough
Prep time: 30 min
Total time: 30 min
Yield: 6 dough balls
Ingredients: 332 grams Pizza Flour (Tipo 00); 332 grams All-Purpose Flour; 17 grams Fine Salt; 0.5 gram Instant Dry Yeast; 14 grams Olive Oil; 422 grams Distilled Water

[[ recipeID=recipe-9kn5qohwb, title=Kyln Pizza Dough ]]

[[ recipeID=recipe-8kn7g0ak8, title=Honey Salame Piccante ]]

[[ recipeID=recipe-8kn9wypmn, title=Pesto Speck ]]

[[ recipeID=recipe-8kn9xeh3r, title=Spinach & Sausage ]]

[[ recipeID=recipe-8kn9xt1q5, title=Four Cheese ]]

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Ingredients

Instructions

Ingredients

332 grams Pizza Flour (Tipo 00)
332 grams All-Purpose Flour
17 grams Fine Salt
½ gram Instant Dry Yeast
14 grams Olive Oil
422 grams Distilled Water

Instructions

In a bowl, whisk together the pizza flour, all-purpose flour, salt and make a well in the center.
In a separate bowl or pitcher, combine the yeast, water, and olive oil. Pour this wet mixture in the center of the well and mix together with your hands, incorporating the dry into the wet. After 2-3 minutes when all ingredients are well incorporated, let rest uncovered for 15 minutes.
Prepare a clean, floured, work surface and knead the dough for about 3-5 minutes. Reflour your hands and the surface as needed. Once kneaded well and a strong dough has been formed, divide and ball into 185g portions.
Place each ball in a small tupperware lightly oiled with olive oil. Refrigerate for a minimum of 24 hrs up to 48 hrs to further develop flavor and structure. Before using the dough, allow it to proof at room temperature for 1 ½ to 4 hrs.

Amount Per Serving
Calories 420
% Daily Value*
Total Fat 2.6g		4%
Saturated Fat 0.4g		2%
Trans Fat g
Sodium 1088mg		45%
Total Carbohydrate 84.3g		28%
Dietary Fiber 3.3g		13%
Sugars 2g
Protein 11.2g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Honey Salame Piccante

The contrast between sweetness of the honey and spiciness of the salame piccante is sure to excite your taste buds. All the while, the creamy and milky fresh mozzarella balances everything out. This will be one of the staple pizzas you’ll be making, for sure!

Servings: 1 Pizza

Keywords:

Prep Time: 3 mins
Cook Time: 2 mins
Total Time: 5 mins

Ingredients

Instructions

Ingredients

10 Inch Pizza Dough
29 grams Pizza Sauce
20 grams Parmigiano Reggiano
1 Pinch Dried Oregano
1 Pinch Dried Chili Flakes
60 grams Fresh Mozzarella
60 grams Salame Piccante
14 grams Honey

Instructions

Preheat the Kyln for about 15 minutes on the highest setting or until the temperature reaches 380°- 400°.
Put the sauce on the center of the dough and spread outwards towards the perimeter using the back of the spoon. Stop until about half an inch from the edge to maintain the crust
Sprinkle some freshly grated Parmigiano Reggiano or Grana Padano on the sauce, followed by chili flakes and dried oregano.
Tear the fresh mozzarella into small pieces and distribute evenly on the pizza.
Spread the salame piccante slices and launch the pizza into the Kyln, cooking and turning until desired doneness.
Lastly, drizzle some honey on the freshly baked pizza.

Pesto Speck

Bright and herby pesto paired with punchy garlic and creamy ricotta, you’ll be surprised how great this combination turns out. The slight char the speck will get during the cook in the Kyln will add just the right touch of savory and salty notes to complete the pizza.

Servings: 1 Pizza

Keywords:

Prep Time: 3 mins
Cook Time: 2 mins
Total Time: 5 mins

Ingredients

Instructions

Ingredients

10 Inch Pizza Dough
29 grams Pesto
2 cloves Thinly Sliced Garlic
25 grams Cream Cheese
60 grams Fresh Mozzarella
30 grams Speck
2 Pinches Black Pepper

Instructions

Preheat the Kyln for about 15 minutes on the highest setting or until the temperature reaches 380°- 400°.
Put the pesto on the center of the dough and spread outwards towards the perimeter using the back of the spoon.
Distribute the fresh garlic slices, followed by dolloping on some scoops of creamy ricotta.
Tear chunks of fresh mozzarella and lay it on before topping it off with thinly sliced speck.
Launch and cook in the Kyln until desired doneness, garnish with freshly ground black pepper.

Spinach & Sausage

Creamy and savory, a classic combination that now makes its way on the medium of pizza. You’ll taste the earthy spinach, mellowed down by cream and fresh mozzarella. The italian sausage will bring richness and savoriness to finish off a great tasting pie!

Servings: 1 Pizza

Keywords:

Prep Time: 3 mins
Cook Time: 2 mins
Total Time: 5 mins

Ingredients

Instructions

Ingredients

10 Inch Pizza Dough
80 grams Creamed Spinach
60 grams Fresh Mozzarella
32 grams Italian Pork Sausage

Instructions

Preheat the Kyln for about 15 minutes on the highest setting or until the temperature reaches 380°- 400°.
Dollop on scoops of creamed spinach and spread lightly on the dough.
Tear up some chunks of mozzarella and distribute evenly, do this also for the italian sausage.
Launch and cook on the Kyln until desired doneness.

Notes

Creamed Spinach Recipe

Italian Pork Sausage Recipe

Four Cheese

This pizza is inspired from the traditional “Cacio e Pepe” (Cheese and Pepper) roman pasta dish. We dare say it tastes even better on a pizza! Four kinds of cheese/dairy are present and they are balanced well by generous amounts of ground black pepper. If you love cheese you’ll sure be loving this.

Servings: 1 Pizza

Keywords:

Prep Time: 3 mins
Cook Time: 2 mins
Total Time: 5 mins

Ingredients

Instructions

Ingredients

10 Inch Pizza Dough
3 teaspoons Heavy Cream
60 grams Fresh Mozzarella
Freshly Cracked Black Pepper
35 grams Gouda
25 grams freshly grated Parmigiano Reggiano
14 grams Honey

Instructions

Preheat the Kyln for about 15 minutes on the highest setting or until the temperature reaches 380°- 400°.
Spread the heavy cream on the dough, making sure to evenly coat it so as to not have it soak through.
Tear fresh mozzarella and spread on the pizza, do this also for the gouda cheese.
Generously grind some pepper on the pizza, you want the pepper taste to be prominent to balance out the richness of the cheeses.
Launch and cook on the Kyln until desired doneness.
To finish off the pizza, sprinkle parmigiano reggiano and drizzle the honey.