Best ever pizza dough and sauce
1st March 2017

Best ever pizza dough and sauce

By Kate Photography by Kurt
 

During the development of our ovens we do a lot (seriously a lot) of cooking.  We try the tried and proven and experiment outside of the box and although the gastromomic world is an endless adventure in experimentation sometimes time honoured simplicity just can’t be beaten. Beautiful soft pizza dough, a classic simple tomato sauce, a scattering of beautiful toppings and a very hot oven will take you straight to pizza heaven.

Ingredients

Serves 6-8
  • Dough
  • 325ml (12 fl oz) tepid water
  • 3g (.1oz)active dry yeast, or 6g(.2oz) fresh
  • 550g (1lb 4oz) 00 flour, plus more for dusting
  • 10g (.4oz) runny honey
  • 1tbsp extra virgin olive oil
  • 10g (.4oz) flaky sea or kosher salt
  • Extra oil for oiling bowl
  • Sauce
  • 1 can Italian tomatoes
  • 1 teaspoon flaky salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1 teaspoon dried oregano

    Method

    • Dough
    • 1. Mix water & yeast. Stir & leave for 5min
    • 2. Meanwhile, measure flour, honey, olive oil and salt into bowl of stand mixer
    • 3. Using dough hook attachment, on low speed, slowly add yeast/water mixture
    • 4. Turn up to medium & knead for approx. 8min until smooth & elastic
    • 5. Remove to a lightly oiled bowl & cover
    • 6. Leave for approx. 2 hours until doubled in size
    • 7. Divide dough into 4 equally sized pieces & roll out on lightly floured surface
    • 8. Spread sauce over pizza and add desired toppings.
    • 9. Bake on preheated pizza stone at 250°C (480F) for 8-10min until base is crisp & golden
    • Sauce
    • 1.Crush tomatoes by hand or blitz in a blender.
    • 2.Add remaining ingredients
         

        COMMENTS

        1. Susan

          Delicious

        2. Annabelle Dennehy

          I cooked pizza in my new oven the other day and was not sure which function to use. Fan forced? or fan bake etc?
          Does anyone know? It took longer than I expected

        3. Louise

          When cooking a pizza is the pizza on the lowest rack in the oven and is it fan forced?

        4. margaret wright

          not sure where to add honey

        5. Kate

          Hi Margaret, Just pop your honey in with the ingredients in your mixer. I have updated the method to make this a bit clearer. Happy pizza making!

        6. Kate

          Hi Louise, It depends on which oven you have. Yes use a low shelf position and I would say fan bake is better than fan forced as this function uses the bottom element to supply heat directly to the base. I would also recommend our pastry bake function if you have it as it provides a lot of heat to the base and gentle heat to the topping. If you have a pizza stone this will really make a huge difference. Preheat the stone then slide the pizza onto it using a pizza peel (paddle). If you find the pizza is sticking use a little bit of fine semolina to help with maneuvering. This technique is awesome but does require a little bit of practice. Enjoy:)

        7. Kate

          Hello, great question! I’m going to repeat my answer above as it seems lots of people It depends on which oven you have. Yes use a low shelf position and I would say fan bake is better than fan forced as this function uses the bottom element to supply heat directly to the base. I would also recommend our pastry bake function if you have it as it provides a lot of heat to the base and gentle heat to the topping. If you have a pizza stone this will really make a huge difference. Preheat the stone then slide the pizza onto it using a pizza peel (paddle). If you find the pizza is sticking use a little bit of fine semolina to help with maneuvering. This technique is awesome but does require a little bit of practice. Enjoy:)

         

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