When people come on our pizza oven building courses they often ask for our secret pizza dough recipe. So we thought we’d share it with you. Kate Edwards has been perfecting it over the past 12 years and over 6000 pizzas later she thinks she’s got it spot on!
3oz plain strong flour
1/2 teaspoon fast action dried yeast
A tiny tip of a teaspoon of sugar
1/4 a teaspoon of salt
1/2 tablespoon extra virgin olive oil
Some hand hot water
Put the flour, salt, sugar and yeast into a mixing bowl. Then add the oil and water. Add enough water so the dough is easy to knead and work with.
Mix into a ball and then knead and tear for about 6 minutes. When the dough springs back when you press a finger into it is ready. Leave the dough covered in a bowl somwhere warm, to rise for an hour and a half.
Then use a sharp knife to cut the dough into individual portions and roll out with a rolling pin. Use plenty of flour to stop your bases sticking. Some people use semolina under the bases to stop them sticking but we find it changes the texture of the pizza so we stick with using flour – we find it does not burn and works well.
Our tomato topping is made with a good quality organic tomato passata – infuse it in a bowl with crushed garlic, extra virgin olive oil, salt and pepper and mixed dried italian herbs. Let this mixture infuse for an hour or two before using.
Keep your toppings simple. if you want to add veg like peppers and mushrooms roast them first otherwise they release water on top of the pizza and it doesn’t have time to evaporate as your pizza will cook in literally 1 minute in your oven.
Use a pizza peel (you can get these in most cook shops) to slide your pizza into your wood fired outdoor cob oven!