Great pizza starts with heat. The Ember Gas Pizza Oven gets you to restaurant temperatures without fuss - perfect for a classic Margherita.
Ingredients (makes 2 pizzas)
- 250g strong bread flour, plus extra for dusting
- ½ tsp instant yeast
- 1 tsp fine salt
- 160ml lukewarm water
- 1 tbsp olive oil
- 150g San Marzano (or good tinned) tomatoes, crushed
- 1 ball fresh mozzarella, drained and torn
- Fresh basil leaves
- Extra virgin olive oil, to finish
Method
- Mix flour, yeast and salt. Add water and oil, knead until smooth (8-10 minutes). Cover and prove 1-2 hours until doubled.
- Divide into two balls. Rest 20 minutes while you preheat the Ember to around 400°C.
- Stretch each ball into a thin round. Spoon on a thin layer of crushed tomato, scatter mozzarella, leave the centre light.
- Launch onto the hot stone. Turn every 20-30 seconds until the crust is blistered and leopard-spotted (about 90 seconds).
- Finish with basil and a drizzle of olive oil. Serve immediately.
Tip: Keep toppings sparse - high heat rewards restraint.