Prep Time 24 hrs 30 mins Cook Time 1 min Total Time 24 hrs 31 mins
There is nothing more rewarding than baking your own pizza in a wood-fired oven, especially if you are making a classic Neapolitan pizza. Those lovely charred ‘tiger’ spots dotted all over a perfectly puffed up pizza crust are pure food heaven. Simplicity is all about the quality of ingredients, so make sure you use some quality extra virgin olive oil, freshly picked basil leaves, authentic San Marzano tinned plum tomatoes and fresh fior di latte cheese.
- 875g strong flour tipo “00”
- 1.5g fresh yeast
- 500ml cold water
- 25g salt
- 400g Italian tinned plum tomatoes
- Salt to taste
- Pinch of sugar
- ½ handful of fresh basil
- 2 tbsp of fresh parmesan cheese
- 375g fresh buffalo mozzarella or fior de latte cheese, cut into small cubes
- Extra virgin olive oil
- 4 basil leaves for each pizza
- To make the dough, add the flour to a large mixing bowl and make a well in the centre. Dissolve the yeast in the water and pour it into the middle of the well. Using your hands, start pushing the flour into the water. When it reaches the consistency of custard, add the salt, then continue mixing until it comes together as a dough. On a clean work surface, knead the dough for 10 to 15 minutes. Leave to rest for 10 minutes and knead for another 10 seconds. Compact it into a ball, tucking the dough in on itself, and cut into 250g balls – each 250g ball should give you a 30cm circular base. Leave the dough balls to rest on a large tray or chopping board under a sheet of cling film, at room temperature, for at least eight hours, although 24 hours is best.
- To make the sauce, just blitz the tinned tomatoes with a pinch of salt, sugar and the basil, keeping a bit of texture.
- To make the base, use a rolling pin if you’re doing this for the first time. Just don’t roll to the edge of the dough – that stops it from getting a nice crust. Lightly dust your surface with some flour and start to roll out your pizza base until you reach the desired size and shape.
- Transfer your pizza base to your wooden pizza peel which is also lightly dusted and begin to ladle on a thin layer of tomato sauce, leaving 2.5cm around the edge for the crust to rise. Sprinkle over a pinch of grated parmesan, then add the mozzarella, a drizzle of olive oil and four basil leaves. Be careful not to spill the sauce on the pizza peel as this may stop the pizza from sliding from the peel into the oven.
- Once you have placed your pizza in your Fuego oven it will take around a minute to cook at optimum temperature, keep your eyes on the pizza, as failing to turn regularly will result in slightly charred edges. Once you have a puffed crust which is darkly charred in spots, remove from the oven with your pizza peel and slice to serve. Watch out, the pizza will be extremely hot once removed from the oven; you may need to leave it a minute to cool.