If you don’t have a wood-fired oven, bake your pizza on trays in a covered barbecue to give the best chance of a lightly charred bottom.
I really like this no-knead dough recipe - it’s very easy to handle for the home cook. The flavour in the base comes from letting the dough rest overnight.
- 270 g plain flour
- ½ tsp salt
- 7 g (1 sachet) dried yeast
- 200 ml tepid water (body temperature)
- ½–1 tbsp extra virgin olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time overnight
Place the flour, salt and yeast in a large bowl. Make a well and add the water, stirring to combine just until it forms a rough dough. Coat with the oil, cover with plastic film and place in the fridge overnight. It will rise, but slowly.
The next day divide in two and roll into two evenly sized balls. It’s best to try to hand-stretch the dough to make your pizza bases, but rolling with a rolling pin is easier for the novice.
Spread your bases thinly with oil, smear with a small amount of passata, season with salt and pepper and add cheese if using. Less is more with the ingredients.
Image by Benito Martin. Styling by Lynsey Fryers. Food preparation by O Tama Carey. Creative concept by Belinda So.