Eversfield's Woodfired Pizza

Eversfield's Woodfired Pizza

Makes approx. 500g dough. 120g dough makes a thin 8-inch pizza, 170g dough makes a 12-inch pizza. Allow extra dough for a deep base.


For the base:

  • 500g organic strong white bread flour (or 00)
  • 1 tsp active yeast
  • 1 tbsp olive oil
  • 250 – 300ml tepid water

For the toppings:


Mix the flour, yeast, salt and warm water and knead for around 7 minutes.

Divide the dough into four balls (for 8 inch pizzas) and place in a well-floured container or tray covered with a tea towel or loose clingfilm.

Allow to prove for 3-4 hours at room temperature.

Tip: In hot weather reduce the yeast to ¾ tsp.

Once proved stretch into bases of your chosen size and thickness and top with classic marinara sauce, organic mozzarella, honey smoked streaky bacon, red peppers, fresh tomatoes and thyme or basil.

Drizzle with a little olive oil and bake in a hot wood-fired oven until crisp, golden and bubbling.