This Halloween pizza is quick to make and relies on its look: white mozzarella ghosts sit atop tomato sauce and are brought to life with tiny olive eyes. Perfect for an easy evening with family or friends.
Ingredients for the pizza dough
- 1 kg flour Type 405 (or pizza flour Tipo 00)
- 630 g cold water
- 24 g salt
- 3 g dry yeast
Preparing the dough
- Mix all ingredients and knead until a homogeneous dough forms.
- Shape into dough balls.
- Cover and let rise for 4–6 hours at room temperature (depending on ambient temperature).
Topping and ghost decoration
- Spread tomato sauce as usual.
- Choose toppings to taste, but keep them sparse. Thinly sliced onion rings can be arranged like webs (spiderwebs).
- Slice mozzarella and cut out ghost shapes from the slices.
- Eyes: place very small olive pieces on before baking, or dot with food colouring after baking. For children you can also add sugar eyes once the pizza has cooled – they add a little extra spooky twist to the flavour.
How to make the mozzarella ghosts
- Cut mozzarella into slices and let them drain well.
- With a small knife, trim the slices into simple ghost shapes (rounded at the top, slightly fringed at the bottom).
- For eyes, either place tiny olive pieces before baking or gently dot with food colouring after baking. Use sugar eyes only on a cooled pizza.
Baking
Shape the pizza, spread with tomato sauce, add a very sparing amount of toppings if desired, and place the mozzarella ghosts on top. Bake in a well-preheated pizza oven or home oven at high heat until the crust is golden brown and the cheese has melted.
Tips for a distinct spooky look
- Less is more: sparse topping lets the ghosts stand out.
- Fine onion rings add a web-like texture but can be omitted if preferred.
- Add heat-sensitive decorations (e.g. sugar eyes) only after baking.
Have fun trying this and enjoy a tasty Halloween evening!