Rosemary Bread

Fersk brø med rosemarin

1 dough ball for a 9″ pizza
2-3 tablespoons of olive oil
2 good sprigs of rosemary
Good pinch of rock salt

Flatten a 9inch pizza dough ball. (You can buy frozen dough balls and then allow them to defrost for around 4 hours in a warm room.)

Once flattened the pizza base is sprinkled with 2-3 tablespoons of olive oil that is smoothed out towards the edges of the pizza base, leaving a good � inch in from the edge of the pizza base.

It is important not to go too near the edge of the pizza base as this will cause the pizza base to stick to the pizza paddle and make it very difficult to get the pizza into the oven.

When making any pizza with the wood fired oven, it is wise to leave a ½ inch gap around the edge of the pizza.

Once the oil has been spread across the base so the base is evenly coated, sprinkle with rock salt and use the leaves from 2 good sprigs of rosemary and sprinkle onto the pizza.

Place the pizza into the wood fired oven at around 450-500°C and watch as it cooks within 40-60 seconds.

Rotate the pizza once whilst in the oven to ensure it is evenly cooked.

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