Sally was so excited to show us her first ever Wood Fired Pizza!

Topped with Tomato Pizza Sauce

Spinach

Mozzarella

Smoked Salmon

Salami

Pumpkin

 

3 Comments.

  • Hi, Could you please supply the recipe for the pizza dough?

    Thanks, Sue

    • Hi Sue, Here is the recipe requested, there are lots of recipes in our recipe section,
      Cheers!

      Simple Pizza Dough
      ◦1½ kg Plain Flour sifted
      ◦2 tablespoons sea salt
      ◦3 tablespoons Honey
      ◦500 ml Water
      ◦30 g Fresh Yeast
      ◦50 ml Extra Virgin Olive Oil

      Method
      1.Mix the salt with the flour.
      2.Mix the honey and water together and warm to around 37c. (No more)
      3.Add the yeast, crumbling it with your fingers.
      4.Do not overheat the water or the yeast will die.
      5.Put the flour and salt into a bowl and make a well in the centre. When the yeast is foaming, after approx 10 minutes, add the water and honey and olive oil to the flour.
      6.When it forms a mass, turn it out onto the bench and knead.
      7.Continue kneading for 8 minutes, until the dough is strong and elastic.
      8.Place the dough back in the bowl and allow it to prove in a warm place until the dough doubles in size, about 1 hour.
      9.Now you can ball the dough for use or refrigerate until required.(Allow to reach room temp before using)

      • Hi Sue,
        I use this recipe with bread flour, as you can see it is a bit more simple.
        Pizza Dough

        2 Tsp dry active yeast

        2 Cups White bread Mix

        1 Cup Fine Semolina

        280 ml warm water

        1 Tsp olive oil

        Measure the dry ingredients into a mixing bowl

        Add most of the water & the oil mix thoroughly. Use the remaining water if the dough is too dry, but try not to make it too sticky.

        Turn out onto a floured work area & knead for 30 seconds.

        Return the dough to the bowl & cover with a freezer bag & clean cloth

        Place in a draught free spot for 1 – 1 ½ hours, until it doubles in size.

        *While the dough is rising prepare your toppings & light your Wildcat Oven.

        Heat the oven to 220oC -250oC.

        Tip the dough out onto a floured work area & roll into a ball. The dough is now ready to use.

        This is enough dough to make two 30cm pizza bases.

        You can use whole meal flour if you prefer.

        *To give the dough more flavour add ½ a cup of Grated Parmesan &/or 2 Tsp Garlic, Chili or Dried Herbs.

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