Easy Pizza dough
600 gr of good quality flour
400 ml of water
3 gr dry yeast
30 grams of cooking salt
Touch of e.v.o.
Using a bowl mix yeast in luke warm water with a fork for half minute, add half of the amount of mixed salt/flour and continue mixing. Keep on adding all the remaining flour. Work the dough with your hand in the bowl and finish with a drizzle of extra virgin olive oil.
Dough should be soft, leave it the bowl for a couple of hours in a warm place covered with a damp cloth.
Tip: prepare dough a day before, roll it out in balls of aprox 200gr and rest them in the fridge covered with cling wrap “don’t forget to brush them with oil over the top for not to stick to cling wrap, remove from fridge or freezer an hour before to thaw correctly”
Woodfire oven preparation
Your wood fire oven should be at a reasonable high temperature for pizza.
Allow aprox 2 hours of fire in the oven to achieve floor temperature.
The optimum temperature for pizza is between 330-400 degrees Celsius.