We have just install a new stone based pizza oven at the end of last month and on saturdays have started to bake some cracking authentic italian pizzas
Our influence has come from our young Italian chef (Edwuardo) on work experience for a month in the cafe, he’s brought with him some fantastic salami and fresh mozzorella from tuscany. See below for our dough recipe.
For the dough:
- 500gm 00 pasta flour
- 1tsp salt
- 1tsp dried yeast
- 250ml tepid water
- 1tsp sugar
- Mix the yeast, sugar and 20ml of the waterin a bowl and leave for 5min for the yeast to activate
- Add the flour, salt and the rest of the water
- Knead together add more water if neccesary until the mix comes clean off the side of the bowl
- Cover with a damp cloth and leave to prove for half an hour
- Knead again and roll into tennis balls
- roll out into flat circles about ten inches across then place onto a baking tray with your choice of topping and bake at 210oc for ten mins or untill cooked
