Thursday Night is Pizza Night!

Every Thursday night during peak season, weather permitting, we host pizza night. Make your own or bring a store-bought pizza, and Andrew will cook it in our wood-burning pizza oven.

The wood oven gets between 500-700°. It's very very hot! Doughs made with oil or sugars tend to burn at that temperature.

We have found the frozen dough at Foodland in Noelville is very good. Alternatively, we have two dough recipes below: one fairly easy, and the other quite detailed and particular.

We look forward to seeing you on Pizza Night!

 

 

How It Works

Oven will be operational between 5 - 7.

Make fresh, buy pre-made, buy frozen - it's up to you.

Please note, store bought and frozen pizza generally have oil and/or sugar in their crusts and are susceptible to burning in wood-fired pizza ovens. We do our best, but the oven operates between 500-700°, so sometimes it is difficult to cook them to perfection.

If you are making your own, there are pizza trays and a rolling pin in your cottage.

Make your pizza in the cottage and bring it over, or bring everything to the deck and build your pizza there.

Remember the thinner the crust the better - but not too thin :)

 

 

Recipes

 

Basic Pizza Dough

 

• 300 g bread flour, plus more for dusting
• 1.5 g instant yeast (~1/2 teaspoon)
• 7 g fine grain sea salt (scant 1 teaspoon)
• 200 g ice-cold water
• 4 g extra virgin olive oil

 

Whisk the flour, yeast and salt together in a large bowl. Add water and stir to combine.

Knead for about three minutes. Allow the dough to rest for 15 minutes.

Knead for another 3 minutes and then cut the dough in half. Shape each piece into a ball pulling the ball toward you to develop a bit of surface tension.

Transfer each to a small container or plastic sandwich bag. Refrigerate overnight. The dough can be used after the overnight rest and kept up to three days.

A couple hours before you’re ready to make pizza, bring the dough to room temperature, this usually takes about 2 hours.

Shape your pizza dough, sauce, and arrange your toppings.

 

 

 

 

Wood Pizza Oven Dough

 

• 4 cups plus 3 tablespoons high protein all-purpose flour
• 1/2 tsp instant dry yeast
• 1 1/2 cups plus 1 tablespoon water
• 1 tbsp kosher salt
• Extra-virgin olive oil for oiling proofing containers and dough balls

 

Combine flour and yeast in the bowl of a food processor. Pulse 3 to 4 times until well-combined. With machine running, add water and continue to process until mixture forms rough ball and no dry flour remains, 10 to 20 seconds. Allow to rest for 20 minutes.

Add salt to top of dough and process until a mostly smooth ball of dough forms, 20 to 30 seconds. Dough temperature should register 75°F (24°C) on an instant-read thermometer when mixing is complete. If not, continue to mix in 10 second intervals until it reaches the desired dough temperature. Transfer dough ball to a lightly oiled medium bowl and knead once or twice by hand until smooth ball is formed. Cover bowl and let dough sit for 45 minutes.

Using lightly-moistened hands, knead dough in bowl until uniform in texture, 5 to 10 seconds. Cover and let sit at room temperature until puffy and not quite doubled in volume, 60 to 120 minutes.

Transfer dough to a lightly floured countertop and divide into four pieces of about 225g (8 ounces) each for 12-inch ovens, or three pieces of about 300g (10.5 ounces) each for 16-inch ovens. Form each portion into a smooth, round ball. Coat exterior of dough ball lightly with oil and place each in a 4- to 7-inch round, lidded plastic takeout container, or on a lightly-oiled tray, spaced at least 2 inches apart, covered loosely but completely. Refrigerate dough for at least 24 hours or up to 4 days (48 to 72 hours is ideal).

On the day you plan to bake pizzas, remove dough balls from refrigerator and allow to warm up, covered, 1 to 2 hours before baking. Exact timing depends upon ambient temperature; dough should reach at least 60°F (15.5°C) before stretching and baking.

Link: Pizza Oven Pizza Dough

 

 

 

 

Classic Pizza Sauce

 

• 30 grams (2 tablespoons) extra-virgin olive oil
• 2 garlic cloves, crushed or finely chopped
• 800 grams (4 cups) canned whole plum tomatoes (San Marzano)
• 5 grams (1 teaspoon) sugar, heaped
• 8 grams (1 teaspoon) salt, or more to taste
• Handful of basil leaves, roughly chopped
• Pinch of freshly ground black pepper

 

Place the oil in a pan over medium heat. When warm, add the garlic and cook until softened but not brown (not more than a minute).

Pour the can of plum tomatoes into a bowl and use a masher or fork to break them apart and crush them down. Pour the tomatoes into the pan.

Add all the remaining ingredients, then simmer on low heat for 45 minutes, or until the flavour has deepened and the sauce has thickened slightly. Adjust seasoning to taste.

This sauce can be used straight away, or placed in an airtight container and stored in the fridge for up to a week, ready to be used as required.