Wood oven pizzas
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The perfect addition to your entertainment area
Making your own dough is quite a feat in the kitchen as you prep it for the kitchen oven. However picture the excitement of sloshing around your circles with flour visiting your body, making a big mess and then getting to experience the creation come to life in an outdoor setting. Can you visualise the cheesy goodness of a wood oven pizza?
The day is new and the food is ready to be cooked. We are so accustomed to the braaing facilities that we often get stuck in our comfort zone, not opening up to other outdoor cooking facilities. Well, go on and imagine making your very own Italian pizza outdoors in a traditional wood oven. None of this takeaway quick oven option – but the real toasty, crispy pizzas we salute our taste buds to.
In addition to braais and fireplaces, Jetmaster also manufactures gas and wood burning pizza ovens as well.
Get inspired with this easy pizza dough recipe from Jamie Oliver:
- 800 g strong white bread flour
- 200 g fine ground semolina flour or strong white bread flour
- 1 level tablespoon fine sea salt
- 2×7 g sachets of dried yeast
- 1 tablespoon golden caster sugar
- For the dough, pile the flours and 1 level teaspoon of sea salt onto a clean surface and make an 18cm well in the centre.
- Add your yeast and sugar to 650ml lukewarm water, mix up with a fork and leave for a few minutes, then pour into the well.
- Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. It will look like thick porridge. Continue to mix, bringing in all the flour. When the dough comes together and becomes too hard to mix with your fork, flour your hands and begin to pat it into a ball.
- Knead the dough by rolling it backward and forward, using your left hand to stretch the dough toward you and your right hand to push the dough away from you at the same time. Repeat this for 10 minutes, until you have a smooth, springy, soft dough.
- Place the dough in a lightly greased bowl. Cover with a kitchen towel or plastic wrap and let double in size for about 45 minutes.
- Flour and cover each ball with plastic wrap, and let it rest for about 15 minutes. This will make it easier to roll it thinly.
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