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Anchovy, Onion Marmalade and Olive ‘Pizza’

Not to be outdone by the Italians, this is the French’s answer to pizza! From Nice, this salty delight was normally served around breakfast time but is now more popular as a lunchtime snack or cut into squares as a canapé.

Ingredients

For the dough

  • 200g Strong Bread Flour
  • 1tsp Salt
  • 5g Fresh Yeast
  • 150ml Water, luke warm
  • 1tbsp Olive Oil

For the Topping

  • 120g Onion Marmalade
  • 6 Sprigs of Thyme, picked
  • Handful of black olives
  • Handful of anchovies (ideally skin on in sunflower oil)

Method

For this recipe you will firstly need to fire up your oven to it’s optimum temperature and then allow time for it to cool until it reaches around 200-220°c.

To make the dough, mix the flour and salt together in a mixer and whisk the yeast in a jug with the olive oil and water. Whilst continuously mixing, add the liquid into your mixer until a smooth dough is formed.

Transfer the dough to a bowl, cover with cling film and leave in a warm area for 1-1 ½ hours to rise.

Next, line a baking tray (around 23cmx33cm) with greaseproof paper and when the time is up, pop the dough onto a lightly floured surface and use a rolling pin to roll out into a shape to fit into your tin. You can play with different size tins and thickness of the dough but this size is a good starting point.

Push the dough to the edges of the lined tray and top with the onion marmalade leaving a 1-3cm gap all the way around the edge.

Arrange the anchovies over the top of the marmalade in a criss-cross pattern before dotting the olives in the gaps and sprinkling over the picked thyme.

Bake in your oven for around 20-25 minutes before serving.

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The Ultimate Neapolitan Pizza Dough


Neapolitan pizza dough is the simplest thing in the world- it only contains four ingredients! Below is a recipe to give you a great start on making a basic Neapolitan pizza dough, but you can experiment with mixing, proofing and fermentation times to really give YOUR dough a unique flavour and finish.

Ingredients

  • 1kg High Protein Flour, ideally Allinson’s Bread Flour or Caputo 00 Blue
  • 635ml Water, at blood temperature (around 28°)
  • 2g Fresh Yeast
  • 20g Salt
  • 10ml Olive Oil (Optional)

Method

There are a great number of techniques that can be utilised for making Neapolitan dough- some people believe it’s best to ball the dough immediately from the mixer, whilst others will ferment at room temperature and some will do a mix. This technique tends to work best for the home pizza chef as the dough is bulk fermented for an extended period, negating the need to try and store balled dough in your fridge!

To begin, mix the flour with 90% of the water in a mixer with the dough hook attachment. As soon as it’s combined, turn the mixer off, and leave the dough for half an hour to hydrate the flour.

When the time is up, mix the salt with the remaining water and add to your bowl. Mix for 30seconds before adding the yeast.

Once you’ve added the yeast, mix on the lowest speed for 10 minutes, then turn the mixer off and leave your dough to sit for 10 minutes. Next add in the oil, if using, and mix for further 5 minutes.

Transfer the dough to a large container and cover loosely with a tea towel and leave at room temperature for 30minutes.

Finally, cling film the container and transfer to the fridge for 2 days.

When the day comes to cook the pizzas, divide the dough into 270g chunks and shape into smooth balls. Leave the dough balls at room temperature for around 2 hours before opening into a pizza skin and cooking.

Top Tip: When cooking pizzas in your wood fired oven; remember that you will need a large rolling flame and your oven roaring hot to get that 90 second cook time!


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Wood Fired Stromboli

img_3772-minOur wood fired Stromboli recipe is the perfect way to use up any leftover ingredients from a pizza party the night before. You can even cook this recipe in your ovens leftover residual heat!

You’ll Need

  • Left over pizza dough
  • Left over tomato sauce
  • Left over pizza toppings

Method

First, fire up your wood fired oven to its optimum temperature and allow it to cool to around 210°C. Alternatively, you can use the residual heat from your pizza party!

Next, take your leftover pizza dough and roll out into a flat rectangle shape.

Then, smother with tomato sauce, leaving a 1cm gap around the entire piece of dough- this gap needs to stay free of toppings to make sure you can roll it up securely!

Cover the tomato sauce with cheese and what ever toppings you have knocking around or left over! Stromboli’s are usually made with plenty of cheese, and plenty of meat!

Then, carefully roll the dough up to secure the fillings in, next, slice the roll into 4cm sections and stand the them up on a tray.

Cook with the door slightly ajar, checking regularly for around 10-15 minutes, serve warm! Delicious!

Are you interested in our wood fired ovens? Head over to our product pages for more information.

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Wood Fired Pizza Rolls

Everyone loves pizza and our wood fired pizza rolls are no exception. The delicious combination of fresh basil, sundried tomatoes and lashings of homemade garlic butter make these hard to resist! We guarantee you won’t be able to just eat one! 

For the doughPizza-rolls2

  • 250ml milk
  • 10g instant yeast
  • 1tsp sugar
  • 2 eggs
  • 500g white bread flour
  • 11/2tsp salt
  • 130g sundried tomatoes, finely chopped
  • 250g grated mozzarella cheese
  • A large handful fresh basil
  • Salt & pepper

For the garlic butter

  • 100g butter
  • 3 garlic cloves, crushed
  • Squeeze of fresh lemon juice

 

Method
Firstly, you will need to combine the milk, yeast and sugar in a mixer or large bowl. Add in the eggs, flour and salt and leave to mix for about 5 minutes.

Once your mixture has a dough-like consistency you can them turn it out onto a floured surface. Knead for 5-10 minutes until it is elastic in texture, then pop it into an oiled bowl and cover with cling film. Leave to rise for 2 hours.

Whilst your dough is proving you can pre-line a high heat ovenproof dish with baking paper. Once your dough has risen, roll it out onto a well-floured surface and sprinkle over the tomatoes, cheese and basil. Add some seasoning and roll up lengthwise.

With a sharp knife, slice the roll into rolls that are roughly 3cm wide and place them into your high heat dish and leave to rise for another 30 minutes.

Whilst you are waiting for the rolls to rise, you can get your oven fired up to it’s optimum temperature. Remember you will need to allow time for your oven to cool until it reaches around 180°-200°c.

Now you can place your rolls into your wood fired oven for 20-25 minutes.  Whilst your pizza rolls are cooking, you can get started on the garlic butter. In a pan melt the butter with the garlic and lemon juice. Once the rolls have turned golden brown in colour and have completely cooked through you can take them out and generously brush on your garlic butter.

Serve whilst still warm for delicious flavours!

Don’t forget you can catch up with all the latest Stone Bake news and updates on our social media. Be sure to follow us on FacebookTwitterInstagram and Pinterest

If you are interested in our residential oven range, visit our PrimoMezzoVento and Gusto pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 01425 204985 should you have any further questions.

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Stone Bake’s Wood Fired Butternut Squash, Apple, and Onion Galette with Stilton

Butternut Squash, Apple, and Onion Galette with StiltonAs much as we love pies in wintertime, we thought why not try something a little different? Our butternut squash, apple and onion Galette with stilton is the perfect dish to really get everyone in the Christmas spirit. It’s rustic in appearance and the decadent and rich flavours really taste superb; a new wood fired favourite for sure!

You’ll Need

Dough

  • 180g flour
  • Pinch of salt
  • 120g unsalted butter, diced
  • 1 free range egg, lightly beaten

Filling

  • 1 large baking apple
  • 1 butternut squash
  • 1 onion, peeled
  • 50g unsalted butter, melted
  • 2tsp rosemary leaves
  • 2tsp thyme leaves
  • Salt and ground black pepper for seasoning
  • 2tbsp mustard
  • 150g crumbled Stilton

Method

Firstly, you will need to get started on your dough. Mix the flour, salt and butter together until the mixture resembles a breadcrumb like structure. Next, mix in the egg, then bring the dough together using your hands adding in small amounts of water until it has a smooth (not dry) consistency. Mould your dough into a disk shape, wrap in cling film and pop into the fridge for around an hour.

Whilst you are waiting for your dough, it’s the perfect time to fire up your wood fired oven to its optimum temperature. You will then need to allow time for your oven to cool, maintaining the temperature at 200°c.

Now you can get on with your filling; halve and core your apple, cutting each half into 8 wedges. Chop your butternut squash and onion into similar thick wedge shapes, and then pop everything into a bowl. Add in the melted butter, rosemary and thyme, tossing gently to combine. Season with salt and pepper and mix through again.

Once your dough is ready, roll it out onto a lightly floured surface to a 12inch disk. Brush your dough with mustard, then starting roughly 2 inches from the edge, alternate pieces of apple, onion and squash in overlapping circles. Fold the dough over the edge of the filling.

Next, pop your Galette directly onto your oven floor and allow to bake for 55 minutes. Once the apples, squash and onions are tender and caramelised, take out your Galette and scatter the cheese over the filling and bake for another 5 minutes. Once the cheese has melted, leave to cool and serve when warm. It’s the perfect lunch time treat!

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Stone Bake’s Hot Smoked Salmon and Pea Puree Pizza

Hot Smoked Salmon and Pea Puree Pizza

It may be getting chillier outside but who’s to say we can’t enjoy a wood fired pizza party from time to time? Our hot smoked salmon and pea puree pizza is the perfect fit for an evening autumn dinner party with friends. It’s full of fabulous flavours and is a great alternative to the usual pizza toppings. We dare you not to love this recipe.

What you’ll need

Lentils
225g French green lentils
2 bay leaves
2 tsp balsamic vinegar
1 tbsp olive oil
1/2 stick celery, diced
1/2 carrot, diced
1 garlic clove, crushed

Puree
1 tbsp olive oil
1 tbsp butter
1 onion, finely chopped
1 leek
250ml chicken stock
55g of cream
500g frozen peas
2 spring onions, chopped
6-7 mint leaves
115g grated Parmesan

Pizza
2 (1/2 pound) balls pizza dough
280g grated Parmesan cheese
400g high quality hot smoked salmon
280g grated mozzarella cheese

Method
Firstly cover the lentils in cold water in a pan. Add your bay leaves, bring to the boil, then reduce to a simmer and cook for 20 mhttp://1112096723.1065853922.temp.prositehosting.co.uk/wp-admin/media-upload.php?post_id=6683&type=image&TB_iframe=1inutes or until tender. Drain well, and then fold through the balsamic vinegar.

Next you will need to cook the celery and carrots over a medium heat for around 10 minutes, seasoning with sea salt and ground black pepper. Wait until the vegetables are softened; add the garlic, the lentils and cook for 2 minutes. Put to one side.

For the pea puree begin to cook the onion and leek over a medium heat for 10 minutes, and then add the chicken stock. Bring to the boil, then cook for another 10 minutes or until the stock has reduced significantly. Finally add the cream, peas, spring onions and mint. Bring back to boil, and then reduce to a simmer until most of the liquid has evaporated. Sprinkle in the Parmesan, then use a blender until your pea puree is smooth.

Pizzas
Next is the really exciting bit! Preparing your pizzas!

Firstly prepare the pizza dough as explained in Stone Bake’s pizza dough recipe.

Next it’s time to fire up your wood fired oven to its optimum temperature, then allow the heat to even out and maintain the temperature at around 400°C. For more information, please refer to our cooking techniques guide.

Next you will need to get your pizzas ready. Lay your bases on a flat surface and generously add the lentils and a fair few tablespoons of pea puree. Top with salmon broken into chunks, finishing off with a good sprinkling of mozzarella.

Next place your pizzas into the center of your wood fired oven! It will only take 1 minute for your pizza to cook, so make sure you carefully rotate it to ensure an even cook or wait until the crust is lightly browned and the cheese is bubbling.

Now it’s time to eat your delicious creation- Enjoy!

Don’t forget to take a picture of your Stone Bake’s hot smoked salmon and pea puree pizza and send it to us. We love seeing what you’ve been cooking in your wood fired ovens! Email us: info@stoneovenco.co.uk.

For more information about our residential oven range and other products please click here!

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Stone Bake’s Artichoke & Olive Calzones

Using globe artichokes from June’s vegetable produce guide we have created these little Italian parcels of goodness! Get these bad boys cooking in your wood fired oven for an ultimate veggie delight this summer.


Stone Bake's Artichoke & Olive-Calzones

You’ll need: 

  • 1 tbsp olive oil
  • 390g can artichoke hearts in water, drained and sliced or 2 fresh globe artichokes
  • 4 rosemary sprigs, leaves only, chopped
  • A scattering of oregano
  • ½ of a 250g tub ricotta
  • 2 garlic cloves, crushed
  • 1 batch of Stone Bake Pizza Dough
  • 125g ball mozzarella, diced 

 

  1. Get your wood fired oven up to optimum temperature around 450 degrees c, then let it cool to baking temperature around 250 degrees C. Heat the oil in a frying pan and cook the artichokes and rosemary for a few minutes until the artichokes are a little golden. Stir together the ricotta and garlic, and season.

  1. Divide the Stone Bake pizza dough into 4 balls and roll each one out to a 20cm circle. Dust your wooden pizza peel with flour and place your rolled out base onto the peel.

Stone Bake's Artichoke & Olive Calzone 2_Fotor

  1. Spread one side of each base with the ricotta, scatter with the olives, the artichokes and rosemary, and then top with the mozzarella. Brush the edges of the dough with water and fold the uncovered half over the filling. Press the edges together to seal. If there is any excess dough, using a sharp knife slice off the excess leaving a small lip of dough which you can then fold and pinch together sealing your Calzone as shown in the picture on the right.

  1. Crack your egg into a bowl and with a fork whisk together until the yolk and white has blended, then using a pastry brush, cover your Calzone with the egg mix, making sure it is thoroughly covered, then sprinkle with the dried Oregano.

  1. Shuffle your Calzone into your wood fired oven, with the wooden pizza peel, away from the oven embers to ensure the dough doesn’t burn, close the door of the oven. Check on the Calzone every one or two minutes and turn if browning is more apparent on certain areas over others.

  1. The Calzone should take around 4 minutes to cook thoroughly, this will vary from oven to oven, and the Calzone will be ready when fully browned all over. Once browned, remove from your oven, serve with a green salad and enjoy the Italian calzone goodness! 

 

For more information about our residential oven range and other products click here!

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Stone Bake’s Nettle Pizza

Stone Bake Nettle Pizza

Feeling adventurous? Why not try this nettle pizza recipe!! It is the perfect thing to cook in your Stone Bake Oven!

 

Nettle Pizza

  • 2 qts. (4 oz.) lightly packed stinging nettle leaves or baby spinach leaves
  • 2 large garlic cloves, thinly sliced
  • 3 tbsp olive oil, divided 
  • 1/2 tsp pepper
  • 1/4 to 1/2 tsp. red chilli flakes
  • 1 lb pizza dough
  • 12oz shredded mozzarella cheese 
  • Salt (optional) 

 

Start by firing up your wood fired oven to its optimum temperature of 450°C and then allow heat to even out and maintain above 400°C. For more information, please refer to our Cooking Techniques Guide.

 

Wearing long gloves, rinse nettles well. Drain.

 

Sizzle garlic a few seconds in 1 tbsp. oil in a large frying pan over medium-high heat. Add nettles and sauté until wilted, 2 to 5 minutes. Remove from heat. If nettles are wet, drain in a colander, pat dry, and return to pan. Gently mix nettles with 1 tbsp. more oil, the pepper, and chilli flakes.

Prepare the pizza dough as explained in Stone Bake’s pizza dough recipe.

Scatter cheese, then nettles, over dough. Place in the centre of your wood fired oven! It will only take 1 minute for your pizza to cook so make sure you carefully rotate it to ensure an even cook or until the crust is lightly browned and ever so slightly charred in places (your preference but we like it a little bit like this) and the cheese is bubbling.

Remove from oven and drizzle with remaining 1 tbsp. oil and cut into squares. Season with salt if you fancy and get stuck right in!

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St Patrick’s Day Pizza Party!

What better way to celebrate St Patrick’s Day than a pizza party with some Guinness thrown in for good measure! We have the perfect pizza toppings to get that Leprechaun in you jumping for joy! Read on to learn more…

The Guinness

This marvellous pizzette creation is perfect for a pizza party with bite-sized pizzas full of Irish flavour!

GuinnessCaramelizedOnionPizzette1 (1)

  • 2 tsp of butter
  • 1 yellow onion
  • 455g of mushrooms
  • ½ tsp. granulated sugar
  • 1 tsp. kosher salt
  • ¼ black pepper
  • 180ml of Guinness
  • 1 tsp. fresh thyme
  • 225g of Irish cheddar cheese
  • 1 tsp. extra virgin olive oil
  • Balsamic vinegar

 

Start by firing up your wood fired oven to its optimum temperature of 450°C and then allow heat to even out and maintain above 400°C. For more information, please refer to our Cooking Techniques Guide.

In a large pan over a medium heat melt the butter. Slice the yellow onions and add the onions to the pan with the sugar and sauté the onions for 10 minutes. Slice the mushrooms and add them to the onions and season. Saute for another 5-10 minutes.

While the onions are cooking prepare the dough. Separate a ball of dough from your earlier prepared Stone Bake Dough, you can choose your preferred size of the dough ball depending on what size pizza you wish to make.

Lightly dust your Surface with some flour and start to roll out your pizza base then using a cookie cutter cut the dough into circles. Transfer your pizza base to your Wooden Pizza Peel which is also lightly dusted.

Once the onions and mushrooms have caramelized, add in the beer and thyme and continue to cook the mixture until it has thickened and the beer is absorbed.

Spoon the mixture onto the pizzettes and top with some Irish cheddar cheese.

Once you have placed your pizza in your Stone Bake Oven it will take around a minute to cook at optimum temperature, keep your eyes on the pizza, as failing to turn regularly will result in slightly charred edges, once you have a consistently browned crust and topping, remove from the oven with your Aluminium Pizza Peel and slice to serve.

Finally, drizzle with balsamic vinegar and serve.

Enjoy 🙂

 

The Potato

 

Potatoes are Ireland’s staple food and why not add it to a pizza? You are probably thinking carb overload but we are thinking don’t knock it ‘till you’ve tried it!

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  • 6 slices thick bacon
  • 3 leeks
  • Extra virgin olive oil 
  • 5 small red or gold potatoes
  • 455g fresh mozzarella cheese
  • 115g crumbled goat cheese
  • Kosher salt 
  • Freshly ground black pepper 

 

 

Start by firing up your wood fired oven to its optimum temperature of 450°C and then allow heat to even out and maintain above 400°C. For more information, please refer to our Cooking Techniques Guide.

Cut up the bacon and then cook over a medium heat until cooked. Set aside.

Slice the leeks thinly and add them to the same pan sautéing them for approximately 3 minutes. Set aside and then slice the potatoes thinly.

Separate a ball of dough from your earlier prepared Stone Bake Dough, you can choose your preferred size of the dough ball depending on what size pizza you wish to make.

Lightly dust your Surface with some flour and start to roll out your pizza base until you reach the desired size/shape. Transfer your pizza base to your Wooden Pizza Peel which is also lightly dusted.

Add the potatoes in a single layer all over the dough and then dot the mozzarella slices over the dough too. Add the leeks and then sprinkle the bacon pieces over the top making sure to add the goats cheese.

Once you have placed your pizza in your Stone Bake Oven it will take around a minute to cook at optimum temperature, keep your eyes on the pizza, as failing to turn regularly will result in slightly charred edges, once you have a consistently browned crust and topping, remove from the oven with your Aluminium Pizza Peel and slice to serve.

 

The Shamrock

 

The Shamrock is the most notorious emblem of Ireland so what better way to tie it into a pizza party than cover your pizzas with it?!

Shamrockpizza

  • 340g grated part-skim mozzarella cheese
  • 170g baby spinach
  • 115g part-skim ricotta cheese

Start by firing up your wood fired oven to its optimum temperature of 450°C and then allow heat to even out and maintain above 400°C. For more information, please refer to our Cooking Techniques Guide.

Separate a ball of dough from your earlier prepared Stone Bake Dough, you can choose your preferred size of the dough ball depending on what size pizza you wish to make.

Lightly dust your Surface with some flour and start to roll out your pizza base until you reach the desired size/shape. Transfer your pizza base to your Wooden Pizza Peel which is also lightly dusted.

Cut the spinach into clover shapes to achieve the Shamrock look. Add your desired amount of shredded mozzarella and ricotta and then dot around the spinach leaves on the pizza dough.

Once you have placed your pizza in your Stone Bake Oven it will take around a minute to cook at optimum temperature, keep your eyes on the pizza, as failing to turn regularly will result in slightly charred edges, once you have a consistently browned crust and topping, remove from the oven with your Aluminium Pizza Peel and slice to serve.

 

We hope you have a great sociable time cooking these recipes! If you have another pizza recipe you would like to share then please email us at info@stoneovenco.co.uk.

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Stone Baked Butternut Squash Pizza

Using the February produce guide we have found the perfect pizza recipe! The juicy butternut squash adds an element of surprise!

Butternutsquash

For 2 pizzas:

  • 2 (1/2 pound) balls pizza dough
  • 1 medium butternut squash, peeled, seeded and cut into 1-inch pieces
  • 1 bunch kale, rinsed and cut into 2-inch ribbons
  • 4 small red onions, quartered (or 1/2 a large red onion, sliced)
  • 3 garlic cloves, sliced
  • 1 pound shredded mozzarella cheese
  • 3 sprigs thyme
  • 6 tbsp extra virgin olive oil, divided
  • pinch of coarse salt and freshly ground pepper
  • fresh parmesan shavings for garnish

 

On a cast iron baking tray, toss squash and red onions with 2 tbsp of oil, the thyme and a pinch of salt and pepper. Roast 30 minutes, checking at 20 minutes and tossing.

 

In a medium skillet, heat 2 tbsp. of virgin olive oil and add the garlic and cook for 30 seconds. Add the kale and sauté for 2 minutes, until slightly softened. Remove from heat.

 

Prepare the pizza dough as explained in Stone Bake’s pizza dough recipe. Add shredded mozzarella to the dough.

 

Start by firing up your wood fired oven to its optimum temperature of 450°C and then allow heat to even out and maintain above 400°C. For more information, please refer to our Cooking Techniques Guide.

 

Place in the centre of your wood fired oven! It will only take 1 minute for your pizza to cook so make sure you carefully rotate it to ensure an even cook or until the crust is lightly browned and ever so slightly charred in places (your preference but we like it a little bit like this) and the cheese is bubbling.

 

Serve with a sprinkling of the remaining mozzarella cheese and get stuck in!

 

For more information about our residential oven range and other products click here!

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