Get ready to cook pizza like a pro.
Freezing your dough
proofing your dough
making a margherita
Knocking back your dough
stop sticking to the peel
Making a calbrese
Removing dough balls from bags
Pressing and stretchign your dough
Making a Margherita pizza
Sprinkle some semolina flour mix on the work surface, take one dough ball, stretch and press it out. Add tomato sauce. Add cheese.
Preheat the oven to the maximum temperature. Use a stone, upturned baking tray or pizza steel. Cook for 3 minutes, rotate 180º and cook for a further 3 minutes until the cheese is golden brown.
Refer to your oven’s heating instructions. Place the pizza inside the oven, keep an eye on it and rotate 90º every 20 – 30 seconds until cooked. This will ensure the base and crust cook uniformly and don’t burn.
BBQ/Kamodo style oven
Heat as per the pizza stone instructions. Place pizza inside. Close lid. Cook for 4 – 5 minutes. Resist the urge to check it during this period as you will lose heat which will stop the top cooking.
Making a Coco/Lotus calzone or garlic bread.
Sprinkle some semolina flour mix on the work surface, take one dough ball and place it in the mix. Roll out the dough. For garlic bread, prick the dough with a fork to stop it bubbling too much in the oven. Add toppings. For the calzone, fold and seal the edges together. Cook as per your oven of choise.