Here’s the very easy and quick recipe we use for making pizzas in our wood burning oven. We’ve had pretty good luck with it!
Yield: 7-8 personal pizzas (about 10 inches each)
Ingredients
- 1000g “00” pizza flour (may be difficult to find outside of Italy — bread flour is a good substitute)
- 2 teaspoons salt
- 1 1/2 teaspoon dry active yeast
- 600g warm water
- 2 teaspoons olive oil
Instructions
Three or four hours in advance of baking your pizzas:
- Thoroughly mix together dry ingredients in large bowl.
- Add water, using a spoon or your hands to combine. You will end up with a very shaggy dough — it will seem tough to incorporate all the dry ingredients.
- Drizzle the oil onto the dough, and roughly mix it in.
- Transfer the dough to a lightly floured surface. Knead for 10 minutes; the dough will become lovely and smooth.
- Cover the dough with an inverted bowl, and let it rest for about 20 minutes.
- Knead the dough for 2-3 minutes.
- Clean out the large bowl, and then lightly oil it.
- Place the dough in the oiled bowl, then cover with plastic wrap. Let rise in a warm (72F / 22C) spot until doubled in size (about 2-3 hours).
- When ready to make your pizza, remove the dough to a lightly floured surface.
- Lightly punch down and divide the dough into 7 – 8 equal size pieces.
- Gently shape each piece into a ball, and place on a baking sheet or shallow container until ready to use.
Note: This recipe can be scaled up or down to make more or fewer pizzas!