Chef Adrian's Recipe
Clay Oven Pizzas
For the dough:
500g of strong white bread flour and extra for dusting
1tsp of seasalt
1tsp of caster sugar
1x 7g sachet of dried yeast
325mls of lukewarm water
2tbsps of camelina oil
For the First Topping:
tomato sauce (mix together the ingredients below)
2 sprigs of thyme chopped
For the tomato sauce:
half a jar of tomato passata
1tbsp of balsamic vinegar
1tbsp of sugar
For the Second Topping:
2 sprigs of rosemary chopped
red onion marmalade
boilie goats cheese (if you can get your hands on it) or ordinary crumbed goats cheese
Sieve the flour and salt on to a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well.
Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with flour-dusted hands. Knead and work until you have a smooth, springy dough.
Place into a flour dusted bowl covered with a damp cloth or clingfilm and allow to double in size in a warm room. This normally takes an hour.
Now remove the dough and knead it around for a small bit to push out the air. This is called knocking it back.
You can either use it straight away or cover it in cling film and refrigerate or freeze.
Roll the the dough by taking off a piece and making to whatever size you like. I like them small. You can use a rolling pin by dusting with flour or you can go wild and spin it with your hands to flatten.
Place on the desired toppings and stick onto a flour dusted pizza paddle
Bake for 4-5mins on the base of a preheated clay oven with the coals at the back at 250oC until the dough is puffed up and golden. Enjoy