No Pizza Oven

You simply do not need to purchase or build your own purpose built pizza oven. For many years people have been able to cook good pizza on a pizza stone, a very cheap inlay to your oven that heats the base. Personally, I use a thick sheet of food grade steel that sits in the oven midway up and pre-heats to at least 1 hour to ensure a crisp base. My oven tops out at 275°C but with the steel in place it takes that area to circa 450°C, close to a wood burning stove but obviously still not at that level, however, it is easier, cheaper and far quicker to clean-up. This recipe will also ensure that your pizza slice is perfectly aerated, with a light and fluffy crust, and, will stand up as a slice without having to hold the pointed end thereby also giving you a nice leopard spotting on the crust due to the oil.

Prep Time 10 mins

Cook Time 8 mins

Rest Time 240 mins

Total Time 4 hrs 18 mins

Cuisine: Europe, Italian

Courses: Bread & Dough

Difficulty: Intermediate

Servings: 1

Calories: 618

Dietary: Vegan, Vegetarian

Ingredients

190 g 00 flour
123 ml cold water
1/3 tsp dried active yeast
1 tsp salt
olive oil

Instructions

1
Place the dry ingredients into your stand blender or food mixer complete with the dough hook.
2
Whisk the dry ingredients until thoroughly combined, add the olive oil and whisk for 20 seconds.
3
Add the water and continue to whisk for 7 to 10 minutes.
Use the dough's texture as well as the clock: after mixing it should be cohesive and elastic rather than simply stopping at a fixed number of minutes.
4
Remove the bowl, cover with cling film and place in a draught free zone for a minimum of 4 hours, the dough will have risen so you can, at this stage begin preparation or leave to proof for longer; it is, as always, entirely your choice.
Use the rise as the guide: the dough should be visibly expanded and aerated. If extending the proof substantially beyond the stated period, refrigerate it rather than leaving it indefinitely at room temperature.
5
Pre-heat the oven to its maximum for at least 1 hour before cooking. MY pizza cooks on the steel within 7 minutes and 30 seconds, use this time as a gauge only.
A pizza steel stores intense heat. Use appropriate oven gloves and keep the steel in place while hot; judge the pizza by a well-coloured crust and properly cooked toppings rather than the 7½-minute timing alone.
6
Don't get hung up on shaping your pizza, if you want to roll it, do so. If you want to droop it over the work surface edge, do so. If you want to throw it, do so.
7
As for toppings, whatever the heck you want to throw on it is up to you, just bear in mind that quite often, less is more.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 618kcal

% Daily Value *
Total Fat 1.4g3%
Saturated Fat 0.01g1%
Sodium 2332mg98%
Potassium 253mg8%
Total Carbohydrate 136.6g46%
Dietary Fiber 4.5g18%
Sugars 3.2g
Protein 21.4g43%

Calcium 34 mg
Iron 1.4 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This is sufficient to yield a 12" to 15" pizza. Your pizza, your rules!

No Pizza Oven – Pizza

Nutrition Facts