Pizza with Pieter…how to make the perfect pizza
What’s the secret to the perfect pizza? In part three of our Pizza with Pieter series we sit down with Pieter Stadler, the designer of the outdoor oven you’ll find at some of Unyoked’s cabins to learn how to make the perfect pizza.
For this recipe you’ll need to have prepared your pizza dough. If you’re not there yet, head to Pieter’s perfect pizza dough and check out his tips for building the perfect fire in your Stadler Made pizza oven.
Alright, let’s get cooking!
Want to follow along? Watch our step-by-step tutorial here.
Check the dough
We want to check if the dough has risen slightly and warmed up, as this makes it easier to handle and allows it for the crust to expand during the bake. When the dough has reached its optimal temperature and has time to rise, it will feel noticeably softer.
Press the dough with your finger–if it feels cold and springs back right away, you need to wait longer.
After pressing your finger into the dough you want it to spring back slowly, in say 5-10 seconds, this means it is ready for the next step.
TIP - you can help you dough along by moving it to a warmer place for the last hour or so, like near(ish) the woodburner.
Prep your work area
Spread out all the semolina on your bench and sprinkle a bit on the dough balls.
Use two hands to gently take out the dough from the container and place it on the work space.
In the next step we want to be very gentle. The yeast has formed little gas pockets in the dough. These will expand during the bake, resulting in a big, airy, flavorful crust. So let's do everything not to crush them when we handle the dough.
Work the dough
Begin by pressing downwards in the centre gently. Then gradually work your way outwards, pushing all the little gas pockets towards the rim of the pizza. After pressing a few times, move the semolina to the side and continue till you have a little pizza.
Stretch the dough
Place the dough on two slightly cupped hands. Then we slowly rotate. This way, gravity will stretch it downwards. You can stretch the top part by pulling the dough between your finger tops.
Make sure that there's already a little bit of semolina on your work surface. When you're satisfied with the size of the pizza, place it back onto the countertop.
It's time for toppings and sauce.
Time for toppings
Lightly sauce your pizza base. Don’t over do it, or your pizza will be wet and soggy.
When it comes to toppings, remember less is more. To ensure that all your toppings, sauce and dough bake evenly.
Pro tip: As soon as the sauce and the toppings are on the dough, the dough will slowly start to stick to the table top. Once the toppings are on, no chit chat, but chop chop.
Need a little inspiration? Why not try my Italian Sausage And Peas Pizza or my delicious Funghi Pizza.
Get it in to oven
That big metal paddle in the front external cupboard under the bed, that’s a pizza peel. It’s how we will get your pizza from the benchtop to the oven.
To start, place the peel on top of the table. Give it a light semolina dusting. Grab the pizza with two hands and drag it on there. Don't worry, it won't tear.
Walk to the pizza oven outside your cabin and just before you proceed, perform the wiggle test.
If the pizza doesn't move, you may have waited a little bit too long or used a bit too much sauce. Don't worry, we can still try to fix it. Lift up the side and sprinkle a little bit of semolina underneath.
When everything is moving freely again, slide the peel all the way into the top part of the oven.
Lift it up so it's at a slight angle. Now pull it back in three swift motions.
The Bake
The pizza is in the oven, the oven is hot. Remember all the heat is coming from the fire below and from the back. So check you're not burning the base and rotate it a couple of times for an even bake.
When the cheese is melted and the crust is brown, it's time to take it out. Wooo!
Now let is a cool for a few minutes and then enjoy a delicious slice of home cooked pizza in nature.