Wood Fired Pizza Recipes - How To Make The "Best" Pizzas in A Stone Oven
We make pizza from scratch quite regularly at home, so when we had the opportunity to road test a wood-fired pizza oven on a recent getaway, we were very excited.
I added 2 teaspoons of yeast and one teaspoon of sugar to half a glass of warm water.
Set aside for 10 minutes or until the yeast has activated and is foamy.
Put the flour and salt in a pile on the bench.
Make a well in the middle.
Add the yeast water and oil to the the flour. Slowly add extra warm water as you mix with one hand and add with the other. You will need enough water to fully incorporate the flour.
Once the flour is all incorporated knead it vigorously for five minutes.
Rest the dough covered in a warm spot to rise. it should double in size.
Once doubled kneed the dough again for 1 minute.
Divide the dough into three balls and allow to proof again.
Knock the dough down and roll into circles to fit the pizza pans.
Spray the pans with olive oil and add the pizza base.
Top the pizza with tomato paste and desired toppings.
Notes
Nutrition is for one Pizza Base the notal Nutritional values will vary depending on your choice of topping.