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The Teenage Chef

Italian Wheat Flour Pizza

Updated: Jan 23, 2021



This Italian Wheat Flour Pizza is thick and crispy on the outside, perfect for a movie night.


Prep time: 30 minutes

Rise time: 2 hours +

Cook time: 10 minutes @230°C Fan/250°C/500°F/ Gas Mark 8

Medium Recipe

Makes 2



Ingredients:

4tsp oregano;

3tsp salt;

1tsp pepper;

4tsp Extra virgin olive oil;

14g yeast(2 sachtes);

210ml Luke warm water;

350g sieved all purpose Italian wheat flour



Preparations:

1. Mix 14g of yeast with 60ml Luke warm water until the yeast has dissolved. In a large mixing bowl, slowly mix together: 350g sieved all purpose Italian wheat flour; 3tsp salt; 1tsp pepper; 4tsp oregano. Slowly whisk in the dissolved yeast mixture.


2. Once thoroughly mixed, slowly pour in 150ml Luke warm water, keeping the whisk at a steady pace.


3. Keep mixing for 3 minutes, then take the dough and need into a ball.


4. Place the mixture in an oversized bowl and leave on the side for a minimum of 2 hours.


Recipe:

1. Heat the oven to 230°C Fan/250°C/500°F/ Gas Mark 8.


2. Once the oven has reached full temperature, place 2 baking stones into the oven for 10 minutes.


3. Dust an even surface with flour and start needing the dough. Split the dough mixture in half. Using a floured rolling pin, roll out both doughs into pizza shapes.


4. Take the baking stones out the oven, and place both pizza doughs on each baking stone. For best flavouring drizzle extra virgin olive oil around the edges of the pizza. Add your own toppings, preferably pasata and mozzarella.


5. Place in the oven at 230°C Fan/250°C/500°F/ Gas Mark 8 for 10 minutes until the pizzas start to go crispy around the edges.


6. Take out the oven and cut into slices. Enjoy!


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