Cakes & Bakes: Beetroot and goats cheese pizza

Home-made beetroot and goats cheese pizza | H is for Home

We were sent a pizza steel kit to review last week and thought we’d give it its first trial in this week’s Cakes & Bakes post.

Pizza steel kit | H is for Home

It’s a pizza steel, so of course that was going to be the thing we made! After making last week’s loaf we had some left-over ingredients so we thought beetroot and goats cheese pizza would be a great choice – waste not, want not! And we always have batches of home made tomato sauce in the freezer… we’ll share that recipe next week as it’s a very flexible and useful staple to have available.

Pizza dough in a steel mixing bowl | H is for Home

The kit is available in two sizes (depending on the width of your oven) and comprises a steel, a pair of aluminium combi peels for preparing the pizzas and a stainless steel dough cutter.

Pizza dough and Pizza Steel dough cutter | H is for Home

Prior to use, the steel needed to be ‘seasoned‘. This entails it being wiped all over with some kitchen roll impregnated with olive or rapeseed oil and putting it into a hot oven (250ºC) for an hour. Once that’s been done it keeps the steel non-stick, makes it easier to clean and stops it from rusting. So long as you maintain it properly by not washing it in soapy water, keeping it dry and resealing it with oil when necessary.

Pizza dough shaped on Pizza Steel piza steel | H is for Home

Before using it to cook your pizza, it needs to be preheated in the oven for 45 minutes (a pizza stone needs up to twice that length of time to achieve the correct heat).

Dressed beetroot and goats cheese pizza prior to going into the oven | H is for Home

Even if you don’t make pizza that frequently, the steel can be used to make home-made loaves, rolls, baguettes… any sort of bread product.

Detail of the crust from a home-made beetroot and goats cheese pizza on a Pizza Steel steel | H is for Home

Prior to using the pizza steel, our home-made pizzas usually take about 25 minutes to cook. This batch of beetroot and goats cheese pizza took a mere 12-15 minutes – and the base and crust had a far superior texture.

Slices of home-made beetroot and goats cheese pizza | H is for Home

We can’t recommend the pizza steel highly enough for producing professional looking and tasting pizzas. In fact, we can safely say it’s going to revolutionise our pizza and bread making!

What’s your favourite pizza topping(s)?

Click here to pin the recipe for later!

Have a look at this Pizza Steel clip – doesn’t it just make you want to get baking?!

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Cakes & Bakes: Pizza

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Home-made pizza sliced | H is for Home

It’s pizza for this week’s Cakes & Bakes. We’ve got a great pizzeria here in Todmorden – and we certainly can’t match their huge, wood fired oven… but we like to eat it in the house sometimes too!

pizza ingredients

A very simple list of ingredients for the dough.

yeast mixture yeast mixture next to the fire

With sub zero temperatures outside, the yeast mixture found the perfect place to come to life beside the fire.

pizza dough

The dough is simple to make and easy to work with.

risen pizza dough

Size and thickness is a matter of personal choice. In this house, Adelle has deep pan tendencies – Justin is a more thin & crispy kinda guy!

shaped pizza base

We rustled up a lovely tomato sauce. Olive oil, garlic, tomatoes & basil – cooked through, seasoned, reduced and strained.

tomato sauce being added to pizza base

This sauce was spread evenly over the pizza dough. Adelle then added roast aubergine, mozzarella and olives. Justin very similar, but he substituted Gruyère cheese for the mozzarella and also added red onion.

Adelle's pizza before being cooked Justin's pizza before being cooked

Both turned out very well – delicious in fact. We’ll continue experimenting with dough thickness, toppings and oven temperatures ’til we have absolute perfection!