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Wood Fired Pizza
Recipe by Gary Mehigan
Make your own homemade Wood Fired Pizza with Gary’s recipe.
- Steps
- Ingredients
Ingredients
Pizza dough
Cherry tomato sugo (makes enough for 4 pizzas)
Tomato sugo pizza (makes enough for 4 pizzas)
Pizza biancha (makes enough for 4 pizzas)
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Steps
- For the dough, place flour, salt and sugar in the bowl of an electric mixer fitted with a dough hook.
- In a small bowl, dissolve yeast in water, then add milk, stirring to combine. Pour mixture into bowl with flour and start to mix for about 3 minutes until a dough forms. Add oil and continue to mix for a further 2 minutes or until oil is incorporated.
- Turn dough out onto lightly floured bench, and knead until the dough is smooth and elastic. Transfer dough to a lightly greased bowl, cover with plastic wrap and set aside to prove in a warm, draught-free place for about 30 minutes or until doubled in size.
- Remove dough from bowl and punch it to knock out the air. Divide dough into eighths, about 180g each, then roll into balls and place on a large tray dusted with flour. Cover with lightly greased plastic wrap, and set aside to prove for 20-30 minutes or until doubled in size.
- Meanwhile, for the cherry tomato sugo, heat olive oil in a saucepan over medium heat. Add tomatoes, garlic, sea salt and pepper, and cook for about 5 minutes, then add the water and reduce heat to medium-low. Cook for about 10 minutes or until a jam-like consistency, stirring occasionally. Season to taste, add basil, and transfer to a bowl and set aside to cool completely.
- Meanwhile, place a pizza stone or terracotta tile in the oven and set to 220˚C-240˚C fan-forced. Pad out dough balls with your fingertips, gently stretching out base with your hands, leaving a rim for the crust. Transfer dough base to a semolina-dusted board.
- For the tomato sugo pizzas, top base with sauce, then brush crust with olive oil. Scatter with sausage and chilli, then slide pizza from the board to the hot pizza stone and cook for 4-5 minutes or until golden brown. You may need to rotate the pizza to cook evenly. Remove pizza from oven and brush crust with olive oil. Scatter with buffalo mozzarella, rockets leaves and parsley to serve. Repeat with remaining bases.
- For the pizza bianchi, combine garlic, oil, salt and half of the rosemary in a bowl and brush pizza base. Scatter with remaining rosemary, cheeses, artichokes and chilli. Slide pizza from the board to the hot pizza stone and cook for 4-5 minutes or until golden brown. You may need to rotate the pizza to cook evenly. Remove pizza from oven and brush crust with olive oil. Scatter with leaves to serve. Repeat with remaining bases.
