“Making pizza from scratch is great fun, and much easier than you might think.”
FOR THE BASE:
- 500g Italian Tipo “00”, plus extra for dusting
- 1 x 7g sachet dried yeast
- 100ml of warm water
- 100ml beer (Replace with 100ml of water if you prefer, although beer is more tasty!)
- 1 tsp Salt
- 1 tbsp Sugar
- 2 tbsp Oil
FOR THE SAUCE:
- Whole canned tomatoes
- A splash of olive oil, the
- A clove Garlic, crushed
- A sprinkle of salt
- Sliced Mozzarella
- Basil leaves
Mix the flour and 1 tsp of sea salt. In a separate bowl mix the yeast, sugar, 1 tbsp of oil, 100ml of warm water & 100ml beer together.
Make a little hole in the center of the flour and pour the liquid in.
Knead to an elastic dough, then cover bowl with cling-film (or a clean plastic shower cap does the trick too!) and leave to rise for 1 hour 30 to 2 hours; make sure dough has at least doubled in size.
Once risen, carefully split the dough in to six balls, cover & leave for at least 30 minutes in the fridge- the longer the better for a crispier base, but not longer than 24 hours.
TIP: If the dough gets a little sticky when kneading, use olive oil on your hands to knead instead of flour. The more you knead, the better your dough, so roll up your sleeves and enjoy!
SAUCE: In a food processor, whiz together whole canned tomatoes, a splash of olive oil, the garlic and a sprinkle of salt.
To make the sauce richer and infuse the flavours, reduce the sauce until thick over a low heat.
Season further to taste. Keep your leftover sauce refrigerated or freeze.
PIZZAS: Roll out the dough, place a small amount of flour on your pizza peel
TIP: Also try a little coarse semolina if you like extra crunch.
For ease, place your pizza base on top of the peel then start to add toppings. Don’t get any toppings on the peel otherwise the pizza will not slide off.
Once completed, place in your oven, then rotate the pizza initially 180’ after 15-20 seconds to get it evenly cooked.
Continue to rotate pizza through 90’ every 10-15 seconds as needed. Carefully lift base and check underneath is crispy and browned....Enjoy!
TIP: Don't leave the pizza on the peel for long once toppings added- especially if using sauce as base will become soggy and stick.
How to... with delivita Joe
Our online tutorial videos
How to light your DeliVita oven
Founder, Joe Formisano talks you through the steps to get your DeliVita oven up and running.
The best method for cooking pizza
Joe Formisano - founder of DeliVita - demonstrates the best method for making and cooking pizza in a wood-fired oven.
How to prepare dough to make the perfect pizza
Using their own organic pizza dough, Joe Formisano demonstrates how to prepare the perfect pizza to be cooked in the DeliVita wood-fired oven.
How to use the DeliVita Pizza Peel
Our accessories have been designed specifically to use with the DeliVita, ensuring you get the most out of your wood-fired oven. In this video, Marco demonstrates how to use the pizza peel!
How to use the our Wood Prodder
Our accessories have been designed specifically to use with the DeliVita, ensuring you get the most out of your wood-fired oven. In this video, Marco demonstrates how to use the wood prodder!