Brick oven pizza

We are lucky enough to be spending a week with our family in a large villa in Tuscany. While being shown around by the owners, we got excited about the outside pizza/bread oven. We had to give it a go.

Pizza base recipe:
550g pizza flour
1 packet yeast
2 tsp sugar
250ml warm water
2 tbsp olive oil
1 tsp salt
1 tsp pepper

Add yeast and sugar to water and leave for 10 minutes. Sieve flour and add salt and pepper. Add olive oil to yeast mixture and then add everything to a well in the flour. Mix to a sticky dough, then knead for 10 minutes (we missed our Kitchenaid dough hook). Put dough in an oiled bowl and cover with cling film. Leave in a warm place for 1-2 hours until it has doubled in size. (We left it outside the back door but it is 25 degrees Celsius here). Once doubled in size, punch down and split into about 4 or 5 pieces. Shape into pizzas.

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Tomato sauce recipe:
Onion
Garlic
Tomatoes
Basil

Cook onion and garlic in oil and add tomatoes and basil. This is a very personal sauce so make it how you like it. We also added some salami because we had some. Add salt and pepper to taste.

Brick oven preparation:
Light large fire in centre of pizza oven 2-3 hours before you want to cook. Once burning well, add 4-5 large olive branches and leave to burn. When the top of the oven is white and all the red bricks are visible (the soot has burnt off), spread the fire to the edges of the oven and cook pizzas where the fire was in the centre.

Toppings:
Add a thin layer of the tomato sauce and top with whatever you like. We made about 8 different topped pizzas and there were no leftovers. We got help from our nephew, Max.

Home made pizza will never be as good again (until we build an oven in the garden).

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Optional kitchen porn:
Brick oven

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Published in: on October 10, 2011 at 6:07 pm  Leave a Comment  
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