Summertime, and the Pizzas are easy.
My birthday present to myself in 2018 was a portable pizza oven, and summertime is when it's rolled out for another round of patio living. Get the oven tp 350 deg C, and pizza's cook in less than a minute. And are delicious !
Pizza Dough
Makes 5 x 12″ pizzas (165g per dough ball)
Ingredients:
- 500g ( 4 cups) Type ’00’ flour or strong white
- 300g (300 ml / 10.5 oz / 1⅓ cups) water
- 20g (1 tbsp) olive oil
- 10g (2 tsp) salt
- 7g dry yeast (or 20g fresh yeast)
Method:
Bring 1/3 of the water to boil and mix with the rest of the cold water. This brings it to the correct temperature. Whisk in the yeast and then oil
In a separate bowl, sift the flour with salt. Pour water on top of the flour and begin mixing with a wooden spoon. Once the dough is starting to form, continue mixing with your hands. Turn the dough onto a slightly floured surface and knead using both hands. Continue kneading for around 10 minutes until the dough is firm and stretchy. Cover the dough with cling wrap and a tea towel and leave in a warm place to prove for 1-2 hours.
Once the pizza dough is proved, divide it into 165g dough balls for the perfect traditional Neapolitan pizza base that cooks in as little as 60 seconds in your wood-fired oven. Let them rise for a further 20 minutes before stretching.
Once proved it’s time to stretch your dough into pizzas.
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