Quick pan-based vegan pizza. Pizza base takes a couple of minutes to mix and about 5 minutes to cook. 30 minute total cook if you make the topping as described, but quicker if you wish to use ready-made shop topping.
With a long and slow fermentation for maximum flavour, this pizza recipe is designed to develop leopard spots in the oven, with a light and fluffy crust. Makes 4 x approx. 245g balls, best cooked in a speciality pizza oven reaching 480 degrees centigrade.
Shipton Mill OO Italian flour, salt, yeast, water pizza base. Topped with Forest Deli Regional Cheeses: Double Gloucester, Hereford Hop and Angiddy with a Fig and Berry Compote, slow roasted Tomato sauce, fresh garlic oil, mozzarella and Basil
We all love pizzas and this is a great way to involve everyone, not just the pizza dough maker. We keep a couple weighing 120g in the freezer for our 6 year old Granddaughter, which are the right size for her at the moment and she can help with putting on the sauce and cheese, great fun.
This recipe will let you create a super-strong, extensible pizza dough giving you beautiful crusts, using Shipton 00 flour without slogging away for hours kneading.
Fabulously tasty lunch time treat (or any time you like!). White bread rolled thin and topped with tomato purée, red onions , mushrooms and mozzarella cheese. A taste explosion. Great with salad leaves and tomatoes etc.
This recipe is to make a delicious pizza dough just like the ones in Naples with a thicker crust which is light, soft and will taste as if its come straight out of a wood fired oven!
Truly the ancestor of pizza, this is the actual “loaves and fishes”, the manner in which the ancient staple foods of the Mediterranean, wheat bread salted fish and olives/olive oil were consumed… and what better way to eat them!
Truly the ancestor of pizza, this is the actual “loaves and fishes”, the manner in which the ancient staple foods of the Mediterranean , wheat bread salted fish and olives/olive oil were consumed… and what better way to eat them!