Best ever pizza dough and sauce

Best ever pizza dough and sauce

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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

 


7 thoughts on “Best ever pizza dough and sauce”

  • 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

  • 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!

  • 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:)

  • 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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