Friday, February 14, 2014


the best pizzas i ever ate were the pizzas straight out of the woodoven made by gianluca of podere lupinaio in tuscany, italy. we're dreaming of building our own woodoven on the roofterrace ever since. image: kitchen trinity. basic recipe pizza dough: leonoor ottink

500 g strong white bread flour, preferable 00
1/2 tbsp salt
7 g dried yeast
1/2 tbsp sugar
2 tbsp olive oil
325 ml lukewarm water

combine yeast, olive oil, water and sugar, whisk with a fork to resolve and set aside for a few minutes.
sift  the flour with the salt, make a well in the middle and pour the yeast-mixture in the well.
stir the flour with a fork from the inner edge of the well with a circular movement into the the water-yeast mixture. continue to mix, bringing in all the flour until the dough comes together and becomes to hard to mix with a fork. 
flour your hands and knead the dough on a floured surface for at least 10 minutes until a smooth and soft dough. place the dough into a lightly greased bowl, cover with a moist kitchen towel and let it rise in a warm place for about an hour, until doubled in volume.

place an ovenstone in the oven and preheat the oven to 250Âșc, or as hot as it gets. 
put the dough on a floured surface and knead for 30 seconds, then divide into 4 balls.
roll each ball out into a circle, about 0,5 cm thick. 
add the topping of your choice, drizzle with a little olive oil and bake directly on the ovenstone for about 10 minutes until golden and crispy.
makes 4 medium pizzas

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