Pizza (outdoor oven)

Dough (ooni classic, there's a quicker 1hr dough https://ooni.com/blogs/recipes/quick-pizza-dough)

Makes 5 200g 10" pizzas, or 4 250g 12"

364ml water (warm if doing same-day)

18g salt

3.5g instant dried yeast (7g for same day/freezer)

607g “00” flour, or strong bread flour

Max mixer weight, 7 185g pizzas (5 250g)

473ml water

24g salt

4g instant yeast (9g same day)

789g flour

Directions

Ingredients in mixer bowl, dough hook low speed 1 14 minutes for max weight, test window pane

Same day or freezer:

Cover the dough with cling film and leave to rise in a warm place for around 2 hours or until doubled in size.

Divide it into 5 200g pieces:

To freeze, oil tub/bag. Fridge overnight before use.

Or place each in a separate lightly oiled bowl or tray, cling film rise 30-60 minutes, or until doubled.

Cold prove:

Leave the dough to rise in the fridge for 24-72 hours. Portion dough into oiled cling filmed bowls when needed, leave out fridge, 2 to 3 hours.

Sauce (per 10+ pizzas)

1200g whole peeled tomatoes (3 cans for 2 tubs)

1.5 tbsp olive oil

1.5 tbsp unsalted butter

3 medium cloves garlic, sliced fine

3 tsp dried oregano

pinch red pepper flakes (optional)

salt

1.5 six-inch sprig fresh basil with leaves attached

1 onion, peeled and split in half/thirds

1.5 tsp sugar

Prep all ingredients

Puree tomatoes, not completely smooth.  Set aside.

Butter and oil in medium saucepan and heat over medium-low heat until butter is melted.

Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes.

Add tomatoes, basil sprigs, onion halves, and sugar. Bring to a simmer, reduce heat to lowest setting, stirring occasionally until reduced by 1/2, about 1 to 2 hours.

Season to taste with salt, remove onion halves and basil, store fridge up to 2 weeks

White Garlic Parmesan Sauce

1 1/2 cups of white sauce or enough for 4 (10-inch) pizzas.

2 Tbsp unsalted butter

2 Tbsp plain flour

1 1/4 cup milk

1/4 tsp salt

1/8 tsp black pepper

2 garlic cloves pressed

1/4 cup shredded parmesan cheese

Butter, flour, milk like bechamel

Stir in salt, pepper, and garlic.

Add parmesan cheese off heat and stir until cheese melts.

Keep 5 days in fridge, may need milk to get to right consistency

Pesto

Garlic Ranch Sauce

Creamy Bechamel sauce

Hummus

Buffalo Sauce

Barbeque sauce

Toppings

Mushrooms

Shaved asparagus