Recipe: Traditional woodfired pizza
How to Make:
- For bases, stir yeast and sugar in a bowl with 300ml warm water. Stand for 15 minutes or until bubbles appear on the surface. Place flour in a large bowl and stir in 2 teaspoons salt. Add yeast mixture to flour and mix with your hands to just combine. Place in a mixer with dough hook and knead for 5 minutes. (Or knead with your hands until smooth.) Divide into 6 balls. Place on a lightly oiled tray spaced apart, cover with a clean tea towel and stand in a warm place for 2 hours or until doubled in size.
- Preheat oven to 220°C or the woodfired oven to 400°C. Roll each ball out on a lightly floured surface, rolling from the inside to the outer edge, to form a 24cm round. Brush each base with 1 tablespoon garlic oil, then spread with a thin layer of sauce, leaving a 2cm border. Scatter with olives, prosciutto, cheese and tomatoes.
- Bake in the oven for 7-10 minutes, or place in the centre of the woodfired oven for 2-3 minutes until cheese has melted and bases are crisp and light golden.
- Scatter with basil and drizzle with garlic oil. Slice and serve immediately.
Time for preparing:
10 min.
Servings:
6
Ingredients:
- 1/2 cup (125ml) garlic oil (see related recipe), plus extra to drizzle
- 2 cups (500ml) good-quality tomato pizza sauce
- 1 cup (150g) kalamata olives
- 10 slices prosciutto, torn
- 2 x 150g fior di latte cheese (see note), sliced 1cm thick
- 250g vine-ripened cherry tomatoes
- 1 cup basil leaves Pizza bases
- 7g sachet dry active yeast
- 2 teaspoons caster sugar
- 500g strong (baker's) flour (see note)
