Pizza in woodfire oven - I have tried several variations of both sauce and dough, but these one are da total bomb! Definitely hit the spot.
9 cups white chapati flour/ or strong 00 bread flour
1 cup barley flour
1 cup Khorasan Or Spelt flour (which ever you. have I prefer Khorasan in this dough, but I have tried both and both are fine)
(I actually used a measuring cup for a change for this recipe!)
10 tspns Demerara sugar
3 tspns Himalayan pink salt
2 sachets instant yeast
1 Corning cup milk (warm) - yeah back to slacking with normal cups again as you can see...
75 grms Butter
2 tins of chopped tomato
1 tbspn Tomato puree
1 tbspn Garlic puree
1 tbspn Ginger puree
2 medium onions peeled and chopped
¼ tspn Black pepper
⅓ tspn Red Chilli powder
⅕ tspn Chilli flakes
½ tspn Ground Coriander seed powder
Pinch Ground Cumin powder
⅓ tspn Himalayan pink Salt
½ tspn Demerara Sugar
½ tspn Dried Oregano
2 tblspns Butter/ghee
Grated strong cheddar cheese
Fresh mozeralla balls/ slices
Fresh Basil leaves
Fresh green chillies washed and sliced
Bell peppers washed and chopped
and the list goes on...
In a large high sided mixing bowl add all the ingredients and knead well.
Cover the bowl with cling film and leave it to rest for 30-45 minutes in a warm place/proving drawer.
Tear out fistful sized balls and shape into smooth balls. Place balls on a liberally flour dusted tray and cover with cling. Leave it to rest in a warm place/proving drawer for about 2 hours or until balls have doubled in size. Alternative check out my air tight box tip in my naan recipe post in my collections page.
In a heavy bottom high sided medium sauce pot add in chopped onions and butter. On a medium flame cook the onions till transparent (about 5 minutes) stirring occasionally (preferably with a wooden spoon).
Add in the spices, corriander powder, cumin powder, chilli powder, chilli flakes, black pepper and Salt.
Cook the spices on the same heat for about 2 minutes stirring continuously before adding in the ginger and garlic paste.
Cook the pastes off for a further two minutes on a low flame again stirring continuously before adding in the chopped tomato and puree.
Cook the sauce on a medium low flame covered with a lid (as the tomatoes tend to spit!) for about 10-5 minutes or until bubbling stirring occasionally.
Reduce down to a simmer and add in the sugar and oregano and stir in well. After simmering for two minutes carefully taste the sauce and adjust any flavouring to your taste.
If you are satisfied with the taste take the sauce off the heat cover and leave it to cool.
Hand stretch each pizza dough ball individually, one at a time as you pizza paddle gets free. NOT ALL AT ONCE as you have to decorate your pizza on the paddle!
(If you need to re-fresh your memory as to how to hand stretch check out the naan recipe link above.)
As you hand stretch one dough ball place it on a well floured pizza paddle with fine semolina flour. Then add a dollop of your tomato sauce and spread it out taking care not to go all the way to the edges to give you a nice crust.
Embellish your pizza with your favourite toppings and cheeses - remember when it comes to pizza less is more! N.B. if adding fresh basil be sure to add that after cooking, NOT before! The Oregano you can put on before.
Cook in your pizza oven for about 3-5 minutes (or until its done, it should be nice a crisp crust on both top and bottom with beautiful dark spots)
If you do not have a pizza oven you can also cook this on a pizza stone in your gas fire oven at gas mark 9 for about 10-15 minutes, ensure you preheat your pizza stone well for best results!
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MY RECIPE BOX
My heritage spans from the flavours of Bihar to the cuisine of the Arabias, the colourful food of Bengal to the delicacies of Pakistan.
Here you will find:
FAMILY RECIPES THAT HAVE BEEN PASSED DOWN TO ME &
RECIPES THAT I HAVE DEVELOPED
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