There’s nothing quite like eating homemade pizza cooked in your garden. These recipes from the team behind Gozney pizza ovens will help you up your dough game
Margherita
Serves: 1 12-inch pizza
Prepare: 10 mins
Cook: 60-90 seconds
1 x 260g Dough Ball (turn the page
for the recipe)
75g Simple Tomato Sauce (turn over
for the recipe)
Parmigiano Reggiano
Basil leaves
Fior di latte mozzarella, cut into
1cm cubes
Extra virgin olive oil, for drizzling
1. Preheat your pizza oven to 430°C/800°F (stone floor temperature).
2. Press and open the dough into a 12-inch circle, top with the tomato sauce, a light covering of finely grated Parmigiano Reggiano, a few basil leaves and a handful of fresh fior di latte mozzarella cubes.
3. Transfer to a lightly floured peel and redistribute any toppings as required.
4. Lightly drizzle some olive oil over the pizza then launch it into the oven and bake on a high flame, rotating it 90 degrees every 15-20 seconds. The pizza cook in 60-90 seconds in total.
Simple Tomato Sauce
Makes: 800g sauce (enough for about 10 pizzas)
Prepare: 15 minutes
800g tinned whole peeled tomatoes 5g fine sea salt
1. Remove and discard the cores from the tomatoes and place them into a bowl, reserving the tomato juice left in the tin.
2. Use an immersion blender to pulse-blend the cored tomatoes to the desired consistency then fold the reserved tomato juice into the tomatoes. Season with the salt. The finished sauce should have some texture to it.
Neapolitan-style Pizza Dough
Neapolitan-style pizza originated from the streets of Napoli. It is loved for its puffy crusts and soft structure. Traditionally it’s a 24-hour ferment and made of only a few simple ingredients – flour, water, salt and yeast.
Serves: 6
Prepare: 1 hour
Proof time: 24 hours
1000g ‘00’ flour
600g cold water
2g dry yeast
30g salt 30g
1. Divide the water into two batches: 590-595g (first water) and 5-10g (second water). Add the first water and yeast to the mixer and mix on slow speed for a couple of minutes until the yeast has dissolved.
2. Add the flour to the mixer and mix on a slow speed until all the flour has combined and there are no dry bits left. Stop the mixer and rest the dough for 1-2 minutes.
3. Add the salt along with the second water and mix on medium speed for a further 2 minutes until all the salt has been combined.
4. Allow the dough to rest for 5 minutes before removing it from
