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Preparation time: 60 minutes
Cooking time: 5 minutes
Ingredients
- 350ml warm water
- 2 ¼ tsp instant yeast
- 1 tsp sugar
- 500g bread flour
- 1 tsp salt
- 4 tbsp. olive oil
- 600g pizza sauce
- ½ packet of mixed wild mushrooms
- 6 slices of prosciutto ham
- 1 ball of mozzarella
- 3 tbsp of ricotta
- Black olives (optional)
- Handful of rocket
- Black pepper
- Dried basil
Method
- In a mixing bowl combine 120ml of warm water and sugar with the yeast and leave to rest for 6 minutes
- The yeast should start to fizz and go bubbly
- In a large bowl combine the flour with the rest of the water and yeast mix
- Slowly bringing it together add in the oil and salt
- Using your hands bring the dough together to form a solid ball
- Knead the dough for 4-5 minutes with your hands getting air into the mix
- Then cover the dough with cling film and leave for 20 minutes
- Remove the cling film and bash the dough with your fist and repeat a few times
- You are essentially beating the air out
- Separate the dough into 4 balls and leave for 40 minutes
- Using your hands stretch the balls of dough out into a pizza base and let it rest for 5 minutes
- In the meantime, get the Wood Fired Oven nice and hot, feeding small pieces of wood into the back to build up the flames
- Ensure that the dough is properly stretched out, then add a generous layer of tomato pizza sauce
- Start to layer the pizza base with mushrooms, prosciutto, and olives
- Top Tip- Squeeze any excess water out of the mozzarella which will stop the pizza from going moist
- Add a generous layer of mozzarella and ricotta to the pizza
- Season with black pepper and basil
- Put the Pizza into cook for 5 minutes, spinning ever so often
- You will know that the pizza is cooked when the crusts are fluffy, and the cheese is bubbling
- We recommend serving this pizza with some fresh rocket