LO-DOUGH GLUTEN FREE WOOD FIRED PIZZA

Pizza is so Back on the Menu !!!

There is good reason why wood fired pizza’s are some of the best you can eat, the flavour that comes from cooking with open flame is unbeatable.  This awesome gluten free, carb free Lo-Dough wrap is unbelievably versatile, so good that even my husband is converted, something I did not expect.  Cooking In a wood fired oven just adds a whole other level of flavour, it wasn’t that long ago that everyone cooked over wood fires.  The fast wood fired cooking and high temperatures give you a mouthwatering crisp gorgeous oak smoked licked pizza.

I make my Italian five families Marinara recipe base tomato sauce with the most gorgeous full of sunshine flavour DOP San Marzano tomatoes, these are grown on the slopes opposite Mount Vesuves in Valle del Samo Italy.  Simple toppings of DOP di bufala campagna mozzarella and fresh basil leaves makes for a magnificent Margarita pizza, however the calling for some pepperoni was just to strong on this occasion!

Pizza...Pizza...Pizza

Ingredients

(makes 4 pizzas)

Lo-Dough 

4 Lo-Dough wraps

San Marzano Marinara Sauce

1 large tin DOP san Marzano tomatoes

100 ml olive oil

1 onion finely chopped

1 clove garlic grated

1/2 red pepper finely chopped

1/4 glass of quality dry white wine

1/4 glass quality dry red wine

1/2 tsp Himalayan sea salt

1 tsp oregano

1/4 tsp thyme

1/4 tsp paprika 

Toppings

1 ball fresh di bufala campagna mozzarella

20 fresh basil leaves

Or personal choice of toppings...

100g pepperoni

100g Italian fennel sausage

My Five Families Marinara 

Heat the olive oil and gentle sauté the onions, garlic and red pepper for 10 minutes, add the rest of the ingredients and leave to a barely gently simmer for a couple of hours if you can, blitz to a smooth consistency and add more seasoning if required.

Cooking In A Wood Fired Oven

Fire up your wood oven at least 1-2hrs before you are ready to cook.  I like to have white glowing embers that only need a couple of logs periodically thrown on so that I can roughly control the temperature around 400 - 450 degrees Celsius.  I never cook straight away after throwing on a new log but as soon as the flames lower after five minutes or so then I gage how far to place the pizza in the oven, less flames then the pizza can go all the way in, hot fresh flames then cook your pizza nearer the oven door, position in the oven is how you can control the cooking heat.

If your cooking in a oven with a pizza stone pre heat your oven to its highest setting with the pizza stone in the oven for at least 45 minutes before your ready to cook.  The pizza should cook within 8 minutes, turn 180 degrees half way through the cooking time.

Don’t overload the pizza base with toppings for a truly magnificent pizza less is more, just make more pizzas.