Do you like Pizza?
- Do you like Pizza?
- Do you drool at the thoughts of a crispy base loaded with your favourite filling?
- Would you like the perfect Pizza to be your party piece when you have guests
If you have answered Yes to these three questions, this is where you need to be.
The Tonwerk Refractory Pizza brick turns your electric or gas oven into a home Pizza oven.
The refractory stone from this area of Switzerland is renowned for it’s heat retention properties.
The same stone that gives Tonwerk stoves award winning heat efficiency brings the joy of the stone Pizza oven to your own home.
The Pizza brick fits all conventional electric and gas ovens. Simply preheat the Pizza stone in your oven at a high temperature for approx. 30 minutes while you prepare your Pizza toppings.
Use the peel (the wooden paddle) to slide your Pizza into the oven and cook for 5-7 minutes. Use the paddle to remove the cooked Pizza … scrumptious.
You can continue to cook more Pizza as required. Each one will take between 5-7 minutes.
I find that 7-8″ Pizzas are the easiest size to handle and as they are cooked so fast each person can have their own custom Pizza … or two!
Your garlic bread sticks can be cooked at the same time.
When I turn off the oven, I place prepared bread rolls on the hot stone and allow then to cook until baked.
Fresh rolls for breakfast!
An unintended bonus that the Tonwerk Pizza set brings to our home is that it engenders the same masculine reactions as the BBQ, placing men firmly “in charge of the grill; keepers of the flame and mastro chef of the Pizza”!
And what’s more, Pizza is not weather dependent unlike the BBQ!
The Pizza is HIS domain!
So it’s a night off for me –
apart from chopping toppings, prepping salads and clearing up!
And last night he did all of the above!
His dough receipe – simple and easy to make:
1 x Tablespoon active dry yeast
350 ml warm water
500g sifted flour
1 Tablespoon extra virgin olive oil
- Dissolve the yeast in the warm water and stir
- Set aside for until the yeast starts forming bubbles (approx 5 minutes)
- Sift flour in a seperate bowl and make a well in the centre
- Add the yeast mix with the olive oil and a pinch of salt
- Draw the ingredients together with a spatula and bring together with you hands to make a dough
- Knead dough briefly with your hands, pushing and folding on a floured surface taking in a little more flour until the dough no longer sticks to your hands
- Oil a bowl with a little olive oil
- Place the dough in the bowl, cover and set aside until the dough doubles in size (approx. 1.5 – 2 hours depending on the temperature of the room)
- Place on floured surface and punch the dough down to remove air bubbles
- Cut into 4 equal pieces
- Roll out each piece and shape with hands into a thin layer,7-8″ round or square
- Place pizza base on lightly floured peel and add your toppings.
Alternately you can buy packs of prepared Pizza dough in the chilled section of the supermarket. Some even come with ready prepped tomato sauce.
I won’t share his recipe for the tomato sauce. I would have to kill you!
Lets says he uses fresh herbs
– if you’re going to do it, do it right … and it’s yummers.
To bring the joy of stone baked pizza to your table