Step 7 – Start baking
To heat up your oven you will need to have a big fire going for at least 1-2 hours. Once the oven is hot and there are no more flames, push the ambers to the back and the sides of your oven and clean remaining ashes off the brick surface with a besom (do not use a plastic broom as it will melt!). You can now put in your pizzas!
To get you going with your new oven we will also share our secret recipe for an incredibly tasty pizza with you. Be warned though, the dough will take at least 2 days to mature, so plan ahead! For about 4 large pizzas you will need the following:
For the dough
- 1kg of wheat flour
- Some yeast (1 pack)
- Some water
- 2 tbsp. of salt
For the tomato paste
- 200g of tomato paste
- 4 cloves of garlic (chopped or pressed)
- Italian herbs (a handful or so)
- 1 tbsp. of salt
Toppings of your preference
Try spinach, feta, onions, gouda (you’ll have to briefly cook the spinach first) or champignons, bell-pepper, capers, gouda.
- Mix 1/2kg of flour with your yeast and approximately 700ml of water (use a kitchen machine or a mixer) to get a very liquid dough.
- Cover the dough with a kitchen towel and let it rest for 1 hour.
- Now mix in another 1/2kg of flour as well as the 2 tbsp. of salt.
- Cover your dough with parchment paper and let it rest in the fridge for at least 2 days (you can keep it for up to 2 weeks).
- Once your dough is ready you can prepare the tomato paste by combining all ingredients.
- Roll out the dough on lots and lots of flour (preferably directly onto a baker’s shovel), spread your tomato paste on it, add your favorite toppings and off goes your pizza into the oven.