Pizza oven pizza

Yummy pizza dough and sauce. Make Poolish night before and start pizza dough and prepping 2 hrs before you plan to eat.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Mix the water, yeast honey and flour until 1 dough.

Step 2

Cover mixing bowl in cling film with a few holes pierced.

Step 3

Rest at room temperature for 1 hour

Step 4

Put in the fridge for 16-24 hours

Step 5

Remove 1/2 cup water from the 350g and set aside.

Step 6

In mixer add poolish and remaining water and start mixing with a dough hook on lowest speed. Set a timer for 20 mins.

Step 7

After the water turns white (about 30 secs) add all the flour then 5 secs later, the salt.

Step 8

A few mins before the 20 minutes is over increase speed to 4 and add remaining water a small amount at a time then reduce speed back to low once the water is mixed in.

Step 9

Oil the worktop well and your hands.

Step 10

Touch the dough and make sure it doesn't stick to your hand.

Step 11

Empty dough onto well oiled worktop, trying not to stretch it. Oil top of dough and gently pat it to spread the oil around.

Step 12

Grab the edges of the dough and stretch it out in all directions to stretch it and make a very thin layer.

Step 13

Fold it like you are folding a tshirt to trap air in it then flip it over. The smooth top should now remain on top at all times.

Step 14

Shape the dough into a large smooth ball.

Step 15

Cover the ball with a large bowl and rest for 15 minutes.

Step 16

Once the dough has relaxed, divide it into 5 x 240g balls, remembering to keep the top on top.

Step 17

Make up some 50/50 flour/semolina mix.

Step 18

Oil 5 bowls and side plates for proving the individual dough balls in

Step 19

Make each ball into a nice smooth ball and when done pinch the underside like a balloon so it is sealed

Step 20

Place a ball in each bowl and cover with a plate.

Step 21

Rest for 1 hour

Step 22

Clean oil from worktop

Step 23

Saute crushed garlic in oil then add tomatoes and pesto.

Step 24

Simmer gently until thickened and reduced

Step 25

Chop up all the toppings you want and set aside

Step 26

15 mins before dough is ready start pizza oven. Temperature required is 400°C

Step 27

Lightly dust worktop with flour and make a pile of flour at side.

Step 28

Generously dust dough balls in flour then 1 by 1 form as follows.

Step 29

Place ball topside down in the pile of flour

Step 30

Flip it so the bottom side in the flour

Step 31

Carefully move to the floured worktop and lay with top side up.

Step 32

Gently tap the dough from the centre out so a crust is formed without stretching.

Step 33

Stretch the dough out without flattening the crust by holding one side with palm of hand inside crust at one side and grabbing dough inside crust with other hand and gently stretching out opposite side.

Step 34

Flip dough over back of left hand and gently bring right hand under to stretch circle out slightly. Flip back onto worktop right side up ready to add toppings.

Step 35

Add toppings as desired. Work fast as dough will start to stick once toppings added

Step 36

Check oven temp is 400°C

Step 37

Carefully lift pizza onto peel and launch into pizza oven.

Step 38

Enjoy! 😁🍕