Recipe excerpt / manuscript recipe
At a glance
| Method | Wood-fired oven |
|---|---|
| Time | 25–35 minutes (approximate total time) |
| Serves | 4 |
| Added water | 180–200 ml safe water per batch |
Ingredients
- 300 g, plus up to 20 g for shaping Plain flour
- 2 tsp Baking powder
- ½ tsp Salt
- 180 ml, plus up to 20 ml Safe water
- 2 tbsp Oil
- 200 g, small carton Passata
- 100 g, small pack Olives
- 150 g drained Jarred roasted peppers
- 1 tsp Oregano
- 1 tsp Garlic granules
Method
01Mix the flour, baking powder and salt. Add the water and oil; knead briefly and rest covered for 10 minutes. Mix the passata with the oregano and garlic.
02Aim for roughly 280–320°C on the cooking stone, using the oven as instructed. Divide the dough into four and shape into thin 18–20 cm discs, no thicker than about 3 mm. Top lightly; drain the peppers well.
03Launch one at a time with the proper peel. Start checking after 1 minute and rotate frequently, cooking roughly 3–6 minutes until the base and centre are fully cooked. Adjust heat if edges burn before the middle sets.
The useful trick
Small bases are easier to turn in a compact oven. Heavy wet toppings make the middle gummy and difficult to launch.
Small bases are easier to turn in a compact oven. Heavy wet toppings make the middle gummy and difficult to launch.
Options and swaps
Add safely chilled mozzarella if available, or keep it cheese-free. If this dough is unfamiliar, practise with a smaller piece first; ovens vary considerably.
Allergens and storage
Allergens: Wheat; possible sulphites in olives and peppers. Check product labels.
Storage: Serve promptly. Keep perishable leftovers only with dependable chilling.
Follow product labels, appliance instructions and local guidance. These formulations have not been kitchen-tested; times are estimates.