Basic Pizza Dough.
3/4 cup warm water
2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon caster sugar
2 cups baker's flour
2 teaspoons or 1 sachet dry yeast
Combine dry ingredients in large mixing bowl and add oil and water.
Mix to a soft dough
Knead on a floured surface until soft and pliable
Return to the mixing bowl and cover with cling wrap and leave in a warm spot for 30 minutes. The dough should double in size.
When it has risen, 'punch' the dough once to remove air bubbles.
Remove from bowl and knead gently for 1 minute
Roll or push the dough out to desired size, prick randomly with a fork and add favourite toppings.
Leave in the fridge Pizza Dough .
This pizza can be made and left in the fridge for up to 4 weeks. A great recipe for those who want to get organised in advance! Our favourite!
300ml cold water
1 teaspoon dry yeast
1 teaspoon caster sugar
1 teaspoon salt
1 teaspoon baking powder
2-3 cups bakers flour (over 11% protein)
1 tablespoon extra virgin olive oil
Put water, sugar, salt, baking powder and yeast into mixer with dough hook attachment.
Add flour a little at a time and mix until a well formed but sticky dough is reached.
Turn out dough and massage oil into the mix, ensuring the dough is covered with a thin layer or oil to prevent it from 'skinning'.
Leave to rest in fridge in a covered container for at least 24 hours.
Working the dough
Remove from fridge about 30 minutes before balling.
Work oil into dough so that any residue oil in the container is 'soaked up'.
Cut off required quantity (about 180g per pizza).
Dough should be a moist, sticky mix so will need to be worked with a good deal of flour. Dust dough portion with flour and work into a ball by taking corners of the piece and folding under. Gently roll dough on floured bench to create a smooth ball. Do not overwork.
Leave to rest for about 30 minutes before use.
When 'flattening' ball, do not roll with a rolling pin - push out gently on a floured bench and then either 'throw' the dough or 'stretch' it our with the knuckles of both hands.
If dough is too 'tight' and is shrinking back, reball and allow it to rest for a few minutes before trying to work it into a base again.
Basic Pizza Sauce.
1 x 400g can chopped tomatoes
Handful of fresh basil, chopped
30ml extra virgin olive oil
Fresh garlic according to taste, crushed
Pinch of salt
Combine all ingredients in blender and spread evenly over prepared pizza base.
Try blending sun-dried tomatoes in olive oil with basil, garlic and seasonings for a richer, fuller flavour.
Paul Mercurio's Italian Pizza.
6 thin slices of prosciutto
8 slices of hot sopressa
8 good quality anchovy fillets
Marinated roasted capsicum – sliced thinly
4 marinated artichokes
12 kalamata olives – deseeded and quartered
Big hand full of baby Rocket
1 jar Marinated goats cheese – I use Meredith Goats Cheese
Pinch of dried Chili flakes - optional
Mixed pizza cheese
Roll out your dough and place on a pre greased pizza tray and then spread a nice layer of the pizza sauce over the top. Tear the prosciutto in pieces and scatter evenly around the pizza then do the same with the sopressa. Then scatter around the capsicum, olives and the artichokes – just pull the artichokes apart with your fingers to break them up. Now lay as many or as few of the anchovies around the pizza and then again using your fingers crumble a couple of blocks of the goats’ cheese around the pizza. Sprinkle some of the chili flakes over the top and then drizzle a little of the garlic infused olive oil around. Place the rocket evenly over the pizza and then take a generous handful or two of the mixed cheese and sprinkle evenly over the top. Cook
This pizza has lots of different flavours going on so I like to have a sprightly and refreshing beer with this which of course to my way of thinking means a Saison. Luckily I can get my two favourites here in Vic easily - Temple Saison, Chevalier Saison otherwise go for a La Chouffe or a Saison Dupont.
Using your oven as a BBQ.
Good chefs will tell you the only way to cook steak is to heat up a pan with a thick base. Place the steak in the pan and sear both sides. Place the pan and meat in the oven for 5 to 6 minutes and then pull the pan out and let it sit for 5 minutes. You won't taste better steaks.
When cooking sausages there is no need to turn them when cooking. The Alfresco oven is designed so that it heats equally at the top and bottom. We lay fresh asparagus out to cover the bottom of a pan and place spiced sausages on top. All is cooked within 6 to 8 minutes.
Cooking on Skewers
Place your metal skewers with food over a pan to support each skewer end and to catch fats and juices. Simply slide the tray into the oven. The skewers will only have to be rotated once because of the ovens equal heat
Desert Apple dumplings.
This recipe is perfect for a cold winter’s night! We cook these in the high heat of the oven directly
after cooking pizzas.
3 apples – peeled, cored and cut into quarters.
2 cups flour
6 dessertspoons butter
1 cup Golden Syrup
1 cup butter
2 cups water
Rub butter into flour and add a little water. Mix and keep adding water until ingredients come together
to make a moist pastry.
Roll the pastry out thinly so that it becomes large enough to cut out 12 squares big enough to wrap
around each of the apple quarters.
You may find, depending on how thinly you roll the pastry, and
depending on how big your apples are, that you have some of the pastry left over.
Wrap each of the apple quarters in a square of pastry and place into a baking tray suitable for the
wood fired oven. Ensure each dumpling is placed with the pastry join down.
Melt Golden Syrup, butter and water together in a pan to make a smooth sauce. Alternatively, mix
sauce ingredients with boiling water and stir until butter is melted.
Pour over dumplings. Cover with foil or lid and place in oven. Oven temperature should be around 250°C.
Cook for about 30 mins or until dumplings are golden brown on top, the sauce has thickened and the apples inside are cooked. You may need to take the foil or lid off for the last 5 minutes to brown the dumplings.
Serve hot with custard and cream or ice-cream.
Beer Can Chicken .
The perfect recipe to use with your Outdoor Magic Beer Can Chicken Roaster!
1 Chicken Whole
One Can of Beer
45ml of Olive Oil
For the rub:
1 tbsp brown sugar (packed)
1 tbsp dried tarragon
1 tbsp smoked paprika
1 tsp black pepper
1 tsp garlic powder
0.5 tsp chilli powder
1. Place the stainless steel roaster on a baking dish.
2. Mix all of the rub ingredients together.
3. Open the can of beer and pour 1/4 into the baking dish.
4. Clean the chicken and remove any giblets, pat dry.
5. Sprinkle the rub over the chicken and massage into all of the nooks and crannies.
6. Place the chicken upright over the roaster (or the can of beer).
7. Drizzle the chicken with olive oil.
8. Bake in your woodfired oven at 200 degrees celsius for 75 minutes until golden and cooked-through.
9. To check if it is done, use your digital thermometer to test the meat. The internal temperature should be 85 degrees celsius.