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Pizza bases and Flat bread recipes

Basic pizza base: (this dough makes 2 x 9 inch round bases)
130g whitebread flour
165g plain flour
210 ml warm water
One teaspoon active dried yeast
One and a half teaspoons olive oil
three quarters of a teaspoon of salt

Combine the whitebread and plain flour in a mixer. 

Mix the warm water, yeast and olive oil, with 5 tablespoons of the flour mix and whisk by hand until smooth.

Cover with a clean tea towel and let stand for 20 minutes until foamy on top.

Add the remaining flour and salt and mix for 4 minutes, or knead by hand for 10 minutes until dough is smooth. Cover with towel in a warm spot for one and a half hours or until dough doubles in volume, knock down in centre and return covered to warm spot for 45 minutes.

Divide dough into two and spread onto lightly oiled pizza trays. Top with your favourite pizza toppings and cook in your Tuscany pizza oven.
Crispy pizza base: (this dough makes 4 x 9 inch round bases and is the quickest base to make as it only needs to rise once)
180g plain flour
205 g white bread flour
One teaspoon sugar
One teaspoon active dried yeast
One teaspoon of salt
One and a half tablespoons of olive oil
230 ml of very warm water

Combine the whitebread and plain flour in a mixer.
Mix 225g of the flour with sugar, yeast, and salt and set aside.
Combine olive oil with the water and slowly mix into the flour, sugar and yeast mixture and then add the remaing flour. Knead until it is smooth and elastic for approximately 10 minutes.

Place the dough into a lighty oiled bowl, cover with clean towel, and let stand in a warm spot until it has doubled in volume. (approx 2 hours)

Divide into 4 equal pieces and stretch onto the 9 inch round bases.
You are now ready to add your favourite toppings and cook them in your Tuscany pizza oven. 

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