WOOD FIRED PIZZA OVEN COOKING

 

 

MY VERY FIRST PIZZA COOKED IN MY WOOD FIRED PIZZA OVEN

 

INGREDIENTS

1 wood fired oven or pizza stone in your oven

FOR THE DOUGH

10g fresh yeast (Morrisons)

500g 00 flour

10g salt

50g olive oil

320g water

FOR YOUR TOPPINGS

Buffalo di campana

grated mozzarella

tomato base with oregano

fresh basil

 

I like to make my dough the night before or first thing in  the morning, crumble the yeast into the dough and mix in the salt, add the oil and water and if by hand bring together gently, turn out and fold in air by lifting the dough and flopping it over and pulling/rolling it back for five minutes, if using a dough machine on a low speed knead for one minute and then on the next speed up knead for  6 minutes.  Turn out into a floured bowl and leave in the fridge over night or all day to slowly prove.

This slow prove gives the dough a crispy outer with a slightly chewy texture inside.

 

 

Don't panic and feel the need to add extra flour, if you keep working, within five minutes the dough becomes soft, sponge like and springy, with out the need for any flour.

 

Here she is the very first pizza to be cooked in our homemade wood fired oven, and as I hoped this pizza is the very best I have ever eaten, the wood fired oven makes a huge difference on cooking time, (4 mins), the flavour and texture, we normal cook two pizzas on a stone in our oven and don't quite finish them off between us, but today we cooked two, ate them and then cooked another two and then polished them off, because the smokey flavour was that good we did not want to stop eating, also cooking with the open log fire flame feels quite magical and a natural thing and we loved sitting just watching the open fire.