August recipe: pizzas

Ingredients

• 1 sachet (7g) active dry yeast
• 300ml warm water (approximately 40-45°C)
• 500g strong white bread flour (plus extra for dusting)
• 2 tablespoons rapeseed oil
• 1 teaspoon sugar
• 1 teaspoon salt

Instructions

1. Activate the yeast:
   • In a small bowl or jug, dissolve the sugar in the warm water.
   • Sprinkle the yeast over the water and let it sit for about 5-10 minutes until it becomes frothy.
2. Make the dough:
   • In a large mixing bowl, combine the flour and salt.
   • Make a well in the centre of the flour mixture and add the yeast mixture and rapeseed oil.
   • Stir the ingredients together until a dough forms.
3. Knead the dough:
   • Turn the dough out onto a floured surface.
   • Knead the dough for about 5-7 minutes, adding small amounts of flour as needed to prevent sticking, until the dough is smooth and elastic.
4. Let the dough rise:
   • Place the dough in a lightly oiled bowl, turning it to coat the surface with oil.
   • Cover the bowl with a clean kitchen towel or cling film.
   • Let the dough rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
5. Prepare for baking:
   • Punch down the risen dough to release any air bubbles.
   • Divide the dough into 2 portions for two medium pizzas.
6. Shape the dough:
   • On a floured surface, roll out the dough to your desired thickness. You can use a rolling pin or stretch it with your hands.
   • Once you have your chosen shape, you can choose your toppings and start building your pizza.
7. Add your toppings
   • Add passata, mozzarella and the toppings of your choice to make it delicious.

Cooking instructions

Pizza ovens

Ensure you allow the wood-fired pizza oven 25 minutes to reach temperature before cooking. Load it up with the logs and wait for it to reach 400˚C. Once heated, the pizzas should cook incredibly quickly (around 60 seconds). Keep an eye on your pizzas, making sure to turn them regularly so they are evenly cooked.

Oven

Pre-heat your oven to 200˚C. We like to part bake the base before adding our toppings, so you can make sure it's cooked through. Do this for a 6-7 minutes – keep checking and remove once it starts to firm up. Add your toppings and return to the oven until it is golden and your cheese has melted. 

Did you know?

We grow enough wheat to produce 7,920,000kg of white flour each year.