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Welcome to the start of our cookery demonstrations (Food Vlog) using no other than the award-wining appliances known as Sub-Zero Wolf, all within a Nicholas Bridger handmade kitchen.

On a beautiful Summer’s day, we went to the Bishop’s Stortford kitchen and demonstrated homemade pizzas with Lucy-Jo. What a better way to end a Friday with a pizza night sent from heaven.

This particular pizza has an Italian twist to it using many of Italy’s finest ingredients. The pizza dough recipe was from Food Network and the toppings were Lucy’s favourites.

Lucy-Jo is a Vegan recipe developer and has a passion for cooking and Instagramming her inspired dishes. We thought Lucy was the perfect fit to film for our food vlogs and welcome her own recipes as well as cook some popular traditional ones, in a beautiful handmade kitchen designed and built by Nicholas Bridger himself.

Pizza Dough Ingredients

  • 150ml lukewarm water
  • 2 1/2 tsp active dry yeast
  • 1/2 tsp caster sugar
  • 2 tbsps olive oil, plus additional for oiling bowl
  • 300g plain flour
  • 40g finely ground yellow cornmeal
  • 2 tsp coarse salt

Method

In a large bowl 75ml of the water, the yeast and sugar were stirred together and left for 10 minutes to create a foamy texture.

The rest of the water, 2 tbsps oil, 260g plain flour, the cornmeal and salt was blended together to form the delicious dough.

Lucy then kneaded the dough on a plain floured surface, adding extra flour to prevent the dough from sticking to her hands and worktops.

The dough was formed into a ball ready to put in the lightly greased bowl.

Cover and place in a warm place to double in size.

(Makes roughly two pizzas depending on the size and shape you like your pizza)

To prove the dough we used the Wolf 762mm warming drawer with pro handle – ICBWWD30O. A Wolf Warming Drawer has a special function for proving dough which allows the dough to rise quickly and reliably every time. This allowed our time to be shortened by 20mins, as we proved the dough for 40mins instead of the recommended time (1hr).

Pizza toppings (lots of goodies as Lucy likes to call it)

  • Passata sauce
  • 1 sliced beef tomato
  • 1 sliced mozzarella ball
  • Prosciutto ham
  • 1 sliced onion
  • Green olives cut in half
  • Sundried tomatoes
  • A handful of rocket ( plus extra rocket to serve)
  • A handful of fresh basil leaves
  • Smoked sea salt to taste

Method

Preheat the oven to 240°C (We used a Wolf Built-in oven)

Sprinkle some plain flour on to the worksurface and on the rolling pin.

Lucy likes a thin base so she rolled the dough out to a thin base on a generous amount of flour sprinkled on the worksurface.

Spread the passata evenly on but not too much as pizzas have the tendency to go a little soggy in the middle. Make sure to leave a little edge around the dough to form that delicious crust.

Place tomato slices around the pizza in a circle, and add the mozzarella in between.

Sprinkle the onion on top with the olives and sundried tomatoes.

Lucy decided to smother the pizza with all of the prosciutto ham and then sprinkled the rocket leaves on top

Cook for around 10-15 minutes depending on how crispy you like your cheese.

Once out of the oven add the rest of the rocket leaves, fresh basil leaves and smoked sea salt

Now it’s time to serve to those pizza lovers!

To cook the pizza we used the Wolf Built-in M Series Professional Single Oven – ICBSO30PM/S/PH. This Wolf oven takes the guesswork out of even the most difficult dishes.

To complete the pizza experience and to add to the M-Series oven we used the bake stone kit, which includes the pizza stone, pizza paddle and a special rack to rest the stone on. This combination is perfect for pizzas and all types of breads. The ceramic stone will draw the moisture out of your dough, to create crispy pizza bases and light-textured, crusty bread. The large flat wooden handled, stainless steel paddle that is also included allows you to easily transfer the dough to the stone and remove your breads and pizzas, once baked to perfection!

Top Tip – Using the pizza bakestone you’ll get quick, easy delicious results every time. Remember to make sure that the bakestone is preheated beforehand. The hotter the stone the better the pizza.

In Lucy’s own words…

“The crust is super thin, super crusty, just how we wanted it!”

Now that the pizza is cooked it’s time to enjoy the Italian flavours and the light, crispy pizza base, from that delicious handmade pizza served on a bespoke handmade wooden chopping board.

Check out the full video on our YouTube channel below…

Watch this space for more recipes…

If you would like to know more on Sub-Zero Wolf appliances and a bespoke handmade kitchen contact us today – we look forward to hearing from you.

 

 

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