If you are lucky enough to have a wood fire pizza oven, or access to a wood fire pizza oven, this pizza dough if perfect for you. I have tried this pizza dough in a wood fire oven and a normal convection oven and the pizza base cooks up perfectly, but I would have to say that I favor cooking in a wood fire pizza oven. Just make your dough, roll the dough out onto your choice of pizza tray size, add your sauce and cheese, then your favorite topping, a little more cheese and cook away. This pizza dough can be rolled out thin, thick in a round shape or even in slabs for the kid’s sports breakups.

Weigh the flour and sift into a pastry mixer with a dough hook. Add the sugar and mixed herbs. In a plastic measuring jug, add the warm water and yeast. Mix and add into the flour with the oil. Mix all these ingredients on a low speed for 7 to 8 minutes. Let the pizza dough prove in the bowl until it doubles in size. Knock back the dough with your hand and take the dough out of the bowl and place on your workbench. Cut up the pizza dough into the sizes you need and roll them out with a rolling pin. Use heaps of flour to stop the dough sticking to your workbench. Place the rolled out pizza dough on your pizza tray and prick or dock the pizza dough with a fork or a pastry docker. This will stop the pizza dough from forming large air pockets in the dough when cooking. Add your favorite sauce, pizza cheese and topping, adding a small amount of cheese over the top of your pizza. Bake your fantastic pizza in a wood fire pizza oven or normal convection oven. Check your pizza frequently because cooking time will vary on the size of your oven and the heat that it produces.

8 ounces Oil

25 ounces water

3 pound 5 ounces bread flour

½ ounce yeast

4 ounces sugar

1 teaspoon mixed herbs

Time to make 1hr Makes 8 large bases