WOOD-FIRED PIZZA MARGHERITA

Cook this delicious wood-fired pizza in minutes on the EK Outdoor Fireplace Kitchen. Makes 3 pizzas

Pizza Dough

• 500gm Spelt flour or Tipo 00 flour or 50/50 each • 1 tsp salt • 350ml warm water (30°C) • 1 tsp active dry yeast mixed into the warm water to activate Mix ingredients together in a mixer or by hand for ten minutes, until you get a sticky, but not wet dough. Cover the dough and let it rise for up to 2 hours or until it has doubled in size. Punch it down and form the dough into a large ball. Cut the ball into three equal pieces and shape each piece of dough into a ball. Set aside and cover in a damp tea towel. Leave to rest for about an hour. Sprinkle flour and coarse semolina or fine corn meal on the bench. Press out the balls and stretch into a thin crust pizza, pressing any air out to the edge. Leave a 2cm thick edge to the base and make the middle nice and thin. Carefully place the base onto the floured paddle, adjust the shape and get ready to add your toppings.

Toppings

• Extra virgin olive oil - to paint on the base • 2 tins cherry tomatoes, crushed and drained (or 3 punnets of freshly chopped) • 4 tbsp tomato paste mixed into the cherry tomatoes • 1 tsp smoked paprika – to sprinkle over • Finely chopped sprigs of rosemary, oregano and thyme in equal amounts – to sprinkle over • 4 tbsp parmesan cheese, grated and sprinkled • 3 mozzarella balls (125g each) cut into thin slices and well drained • Salt and pepper from the grinder • Fresh basil leaves

To Cook

Slip the pizza off the well-floured paddle and onto the hot stone. Cook for 3-6 minutes. When the base is looking nut brown and the topping has melted, remove it with the paddle and place it on a board to cut. Add more basil leaves and curls of parmesan to serve and enjoy.