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With all this fine weather we have been getting, the BBQ's are out in force. Try this Pizza recipe baked in a good heavy iron skillet if you don't have a proper pizza oven or stone.
INGREDIENTS:
7g Dried Easy Bake Yeast Sachet
325ml Water, lukewarm
1 tsp Salt
1/2 tbsp Olive Oil
500g ENFC Molino Tirelli Caputo 00 Pizza Flour, sifted
Italian passata tomatoes, Cheese and your favourite toppings
METHOD:
Add dried yeast to lukewarm water and let rest 5-10 mins until bubbly. Add yeast to flour and olive oil gradually to bowl, mix for 5 mins then let it sit for 25 mins before kneading for 1 minute. The smooth dough should be lifting from edge of bowl, take it out briefly to coat the bowl in a little olive oil before covering with clingfilm and let it rest for 2 hrs in a warm room [24degC].
Then, without kneading, form even balls sift a little flour on top. Let rise at room temperature for 2-6 hours. Alternatively, leave in the fridge overnight for a maximum 48 hours. This will give better flavour and texture as the cold slows down fermentation.
The dough should double in size.
Remove the dough from the fridge an hour before making the pizza bases to bring the dough up to room temperature. Stretch out the dough with lots of flour. Ideally use a pizza stone or skillet to maximise heat transfer. Add toppings. Bake on hottest oven setting for approx. 10 minutes or BBQ until nicely cooked.
Enjoy!



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