Thursday 17th April 2014



Pizza Dough

1kg “00” flour sieved
30 g fine sea salt
1-3 g fresh yeast
600 ml water


San Marzano Tomato
Buffalo Mozzarella
Fresh Basil
Extra Virgin Olive Oil

In a bowl combine water and salt allow to dissolve. Add 10% of the flour and mix.Mix well; add the yeast. Continue to add the remaining flour andmix well until combined. Turn Dough onto a lightly floured surface, knead untilsmooth and elastic. This can take up to 10 min. Place the dough into a lightlyfloured bowl, cover with
a damp cloth and set aside. Let the dough rest for half anhour, then divide into 10 round balls. Cover with a damp tea towel and allow thedough balls to rise. This can take up to 10 – 12 hrs. Once the dough has doubled insize place on a lightly floured bench, stretch the dough by hand.

Roll out a 220g Pizza dough. Spread the San Marzano tomato. Top with Buffalo Mozzarella, place 4 basil leaves on top and drizzle some extra virgin olive oil. BAKE FOR 10 MIN AT 280C (Domestic Oven) WOODFIRE OVEN 90 SECONDS

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