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:
- Classic marinara tomato sauce
- Roam & Relish Honey Smoked Streaky Bacon
- Organic buffalo mozzarella
- Sliced red peppers
- Fresh thyme and basil
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.