Pizza (Pizza Oven)

directions

1. 1

   this recipe requires a 1 day ferment. see the notes below if you need it ready on the same day. start this at 2.30pm to be cooking at 5pm the next day.

2. 2

   dissolve the yeast in the lukewarm water and leave aside for 5 mins.

3. 3

   in a bowl, add the cold water, salt, and a handful of flour. mix together, then add the yeast.

4. 4

   add the remainder of the flour and knead for 5 mins.

5. 5

   place the dough in a bowl and cover with cling film. leave out at room temperature for 1 hr.

6. 6

   after the first rise, transfer to the fridge. leave the dough to ferment for 24 hrs in the fridge.

7. 7

   the next day, take it out and shape into 250g balls. spray a tray with oil and place the balls down, spray or brush the balls with oil and cover the tray with a lid or cling film. leave for 2 hrs at room temperature while they rise.

8. 8

   for the sauce, put everything in a blender and blitz.

9. 9

   when the dough has risen, shape into pizzas, add your sauce/toppings, and cook for 1-2 mins at 400-450°C in a pizza oven.

notes

timings and yeast amount assume a 21°C kitchen. for same day pizzas use 1.8g yeast, leave out 6½ hrs before balling and 2 hrs in balls.

for 2 days in the fridge use 0.5g yeast and for 3 days use 0.3g. a colder kitchen (18°C) needs more yeast (1.8g for 1 day) and 3 hrs in balls; a warmer one (24°C) needs less (0.6g) and 1 hr in balls.