Recipe: Pizza dough and tomato sauce

Base recipe for pizza dough (serves 8 to 10):
  • 800 grams white bread mix plus 200 grams fine semolina (or 1 kg white bread mix)
  • 8 grams of salt
  • 14 grams dried yeast
  • 8 grams cane sugar
  • Around 6,5 dl water
  • Sieve
  • Plastic wrap
  • Rolling pin
  • Pizza shovel

Directions to make the dough:

The most important part of a pizza is the dough. Use a good quality white bread mix, like the Italian tipo oo-flour. I always like to add some semolina for more taste and texture, but a bread mix will do.
Sift the flour on your work surface and mix it with salt. Dissolve the yeast and sugar in some water. Make sure the water is lukewarm! Pour the mixture in a little hole in the flour. Mix well and knead for ten minutes until you have a smooth elastic dough. Slightly flour the dough and cover with plastic wrap, then set aside at room temperature for at least 30 minutes. You can now divide the dough, depending on the size of your pizzas. Keep the measurements of your Outdooroven in mind.

Base recipe for tomato saus:

  • Canned peeled tomatoes
  • Pepper
  • Salt
  • Olive oil
  • Pan

A pizza is not a pizza without the topping. But keep it simple and do not mix too many flavours. Topping a pizza starts with a plain tomato sauce. In this recipe we use canned peeled tomatoes or a nice coulis of blended organic tomatoes. You can also use fresh thinly sliced tomatoes or a nice coulis of blended organic tomatoes.

Place some olive oil in a pan on the Outdooroven and allow to heat. Cut the tomatoes in pieces and drain. Add the tomatoes to the olive oil and simmer for about 15 minutes. Stir regularly. Blend the sauce and season with salt and pepper. Let it cool down before using it on a pizza.

We now have pizza dough and tomato saus. Top the pizza as you like it and bake it in a few minutes in the Outdooroven.

With this pizza dough and tomato sauce a pizza can be baked in the Weltevree Outdooroven. To properly regulate the temperature of the oven, we used the specially designed Magnetic Thermometer. This helped us to be able to keep the temperature of the oven constant at 400°C degrees.

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