- Pizza dough (recipe below)
- 1 (800 g) can San Marzano tomatoes
- 1 clove garlic, minced
- 1/2 tsp kosher salt
- fresh mozzarella
- whole fresh basil leaves
- extra virgin olive oil
- parmigiano reggiano
- Pizza Dough:
- 325g warm water (110ºF)
- 5g dry active yeast
- 500g Antimo Caputo “00” flour
- 10g salt
To make the pizza dough, pour the warm water into the bowl of a stand mixer. Sprinkle the yeast over the water. Add the flour, then the salt. With the mixer fitted with the hook attachment, mix on medium-low until flour is incorporated (1-2 minutes). Once all ingredients are incorporated and a ball is formed mix 8 minutes.
Transfer to an oiled bowl. Cover with plastic wrap. Let rise until doubled in size.
Turn out onto a floured surface and divide into three portions. Roll each third into a ball, place on a parchment lined sheet pan. Cover. Refrigerate at least half an hour before use.
Fire up your Uuni 3 portable wood fired oven. Allow to preheat 15 minutes.
Combine the San Marzano tomatoes, minced garlic and kosher salt. Crush the tomatoes by hand, and stir to dissolve the salt.
To build the pizzas, stretch the dough out to roughly 10” diameter. Place on a floured pizza peel. Add a small amount of the tomato sauce and spread evenly across the surface. Top with small chunks of sliced fresh mozzarella. Add a drizzle of extra virgin olive oil. Transfer to the oven.
Spin the pizza a quarter turn every 20 seconds to brown evenly. Remove when the bottom and sides are browned. Top with basil leaves and finely grated parmigiano reggiano.