Authentic Tuscan Gourmet Pizza
Cook
Total
Straight from Tuscany, this recipe is from a Tuscan Cooking Tour we took in Italy. It was incredibly fresh and delicious! This pie we made ourselves and out of an Artisan Gourmet Wood Fire Oven it came. The recipe calls this to be cooked in a wood oven, and we haven’t attempted this in a regular oven. The recipe we were given focuses on the dough. The classic pizza which can be topped with whatever you like!
difficulty – 3 out of 5serves - 4
Cooked in a wood oven
Ingredients
- 400g (14oz) plain flour
- 1 cube or packet of yeast a pinch of salt
- lukewarm water
Topping:peeled tomatoes mozzarella cheese basilsalt to taste
Instructions
1) Melt the yeast in a little lukewarm water
2) Sift the flour on to a clean work surface and form into a kind of volcano-shaped mound with a well in the centre. Pour the melted yeast in the centre and mix it into the flour with your hands. Add more water if needed. Add the salt.
3)Next clean your hands and the work surface and lightly sprinkle with flour. Start to knead the dough with the heel of one hand. Continue to knead the dough for 10-15 minutes until it becomes smooth and elastic. Leave the dough, covered with a tea towel, in a place where the temperature is 22°c for about 2 hours, or until is has raised.
3)When raised, place the dough out on the lightly floured work surface and gently roll the dough out with a rolling pin to form a round sheet of roughly 3mm in thickness. Roll the dough onto the rolling pin from the outside and flatten out.
4)For the sauce place the peeled tomatoes in a bowl and squash them with your hands to make a puree. Add the basil and salt to taste. Place on the Pizza along with the mozzarella, oregano and olive oil.
5) Bake in Wood Oven for 3-5 minutes.
Notes
Culinary Metric Conversion
1 CUP = 130 g 1,5 CUP = 200 g 1 ¾ CUP = 230 g 180°C = 350°F
SUGAR : ¾ CUP = 175 g 1,5 CUP = 120 g 1 CUP = 245 g
BUTTER: 1 CUP = 240 g
