A winter wood-fired pizza recipe from The Landing’s head chef, Jackie Smith.

May 31 2017

Jackie’s wood-fired pizza can be cooked in a wood-fired oven or a regular domestic oven. Jackie recommends wood firing.

Pizza dough ingredients:

(to make two large or four small pizzas)

350 ml warm water

1 T active dried yeast

1 t honey

450 g strong flour

1.5 T olive oil

1 t salt

Pizza dough cooking method:

To make the pizza dough, put the water in a mixing bowl and add the yeast and honey. Stir gently.

Stand in a warm place until the yeast has dissolved and the mixture is frothy. Stir well.

Place the flour, olive oil and salt in a large mixing bowl. Add the yeast mixture and mix well to form the dough.

 

Knead the dough for 10 minutes until smooth and elastic, then place in a well-oiled bowl. Cover with a tea towel and place in a warm place to rise until doubled in size (about 40 minutes).

Once it has risen, knock back the dough and divide into the desired pieces.

On a floured surface, roll out each piece into a disc (the thinner you can get the pizza base, the better). Your pizza bases are now ready!

Tomato sauce base ingredients:

4 T olive oil

1 large onion, finely chopped

3 cloves garlic, finely chopped

3.5 T tomato paste

1 t fresh oregano, chopped

1.5 t honey

salt and black pepper

400 g ripe tomatoes, chopped

Tomato sauce method:

Heat olive oil in a fry-pan on medium heat. Sauté onion and garlic until soft.

Add tomato paste, chopped tomatoes, oregano and honey. Gently simmer, uncovered, stirring occasionally, for 10-12 minutes until sauce is thick and the consistency of chutney.

Season to taste with salt and pepper.

A list of Jackie’s favourite topping combinations is below – follow one of these or create your own:

  • Pear, blue cheese, walnut and rocket.
  • Smoked fish, capers, fresh dill cream and wild baby spinach.
  • Fresh figs, prosciutto and pecorino with mint crème.
  • Spicy salami, mozzarella and fresh basil.

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