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.
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.
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.
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).
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.
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.
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)?
- 450g/16oz Italian Tipo 00 flour
- 300ml/10½fl oz warm water
- 10g/⅓oz fresh or dried yeast
- 25ml/1fl oz olive oil
- 10g/⅓oz salt
- 200ml/7fl oz tomato sauce
- 125g/4½oz goats cheese log, sliced
- 1 raw beetroot, peeled and sliced thinly
- 6tsp pesto (or my nettle pesto)
- Place the flour in a mixing bowl fitted with the dough hook attachment
- Dissolve the yeast in the warm water and add to the bowl
- Mix at slow speed until you achieve a dough texture
- Cover with cling film or a large clear plastic bag and rest for an hour
- Add the olive oil and salt to the dough and mix slowly for a further 4 minutes
- Rest for ½ hour
- Shape the pizza and leave to prove for 12 minutes
- Add the tomato sauce, and other toppings and bake at 230ºC/ 450ºF/Gas mark 8 on a pizza steel for 25 minutes
There’s a very simple list of ingredients for the dough – flour, yeast, salt, olive oil, water.
With sub zero temperatures outside, the yeast mixture found the perfect place to come to life beside the fire.
The dough is simple to make and easy to work with.
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!
We rustled up a lovely tomato sauce. Olive oil, garlic, tomatoes & basil – cooked through, seasoned, reduced and strained.
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.
Both turned out very well – delicious in fact. We’ll continue experimenting with dough thickness, toppings and oven temperatures ’til we have absolute perfection!
- 2 tbsp fast acting yeast
- 1 tsp sugar
- 1 tbsp olive oil
- 300ml lukewarm water
- 500g strong flour
- ½ tsp sea salt
- In a measuring jug mix the oil, lukewarm water, sugar and fast acting yeast
- Leave in a warm place for 10 minutes for the yeast to begin foaming
- In a large mixing bowl combine the flour and salt and make a well in the middle
- Add the yeast mixture and combine to a smooth, firm dough
- On a floured work surface, knead the dough for 5 minutes and form into a ball
- Put the ball into the large mixing bowl, cover with cling film and leave in a warm place to prove until it doubles in size - about an hour
- Tip the dough back out on to the floured work surface, divide into 3 equal parts and flatten each into 1cm circles
- Leave to rest for 15 minutes before adding toppings and cooking