A delicious, simple recipe that is to die for……
- Stone Bake Dough
- Stone Bake Tomato Sauce
- Buffalo Mozzarella
- Chilli Infused Oil (optional)
- Handfull of Rocket Leaves (optional)
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 and begin to add the Stone Bake Tomato Sauce, cover the entire pizza base with your sauce, be careful not to spill the sauce on the pizza peel as this may stop the pizza from sliding from the peel into the oven.
Next add your Basil, tear some fresh and add your desired amount, always add the Basil first this will protect it from burning when other ingredients are added over it. Then you can dot your torn Buffalo Mozzarella around your pizza, I usually follow this by a small handful of grated Mozzarella evenly spread over you pizza.
Finally add your Prosciutto, leave the fat on as this will release amazingly flavour sum oils once exposed to the naked flames in the oven.
You can then season to taste with salt and pepper, add a sprinkle of oregano, a splash of chilli infused oil if you wish then slide into your wood fired oven.
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 you Aluminium Pizza Peel and slice to serve.
Watch out, the pizza will be extremely hot once removed from the oven; you may need to leave it a minute to cool.
Top with rocket leaves before serving if desired.