Pizza Instructions

WHEN IT ARRIVES

It’s likely that your dough has risen in transit. If it’s a little too lively, you’ll just have to knock it back a bit, to do so please follow the steps below.

  • Leave your dough in the plastic pot it rose in.
  • Make a fist with your hand and push it firmly into the centre of the dough ball.
  • Fold the edges of the dough into the center to form a ball.
  • Remove the ball from the plastic container.

Keep the dough and other ingredients in the fridge until you want to makes your pizzas. Everything can last 3 days refrigerated. If you have a really cold fridge you might just need to leave it out a little before you start cooking.

 

MAKING YOUR PIZZA

    Preheat your oven to the highest temperature possible. While the oven is heating up, sieve the flour on to a cool flat surface and shape and flatten your dough evenly to form your pizza base. You can use your hands, a well-floured rolling pin or even a bottle of wine! Your dough will shape into a 12 inch pizza base.

      Put your pizza base on a baking tray and pop your ingredients on as follows:
      • Margherita – spread the tomato sauce evenly, leaving a 1 inch gap around the rim of the pizza base. Add the mozzarella and cook your pizza.
      • Rock Star Margherita - spread the tomato sauce evenly, leaving a 1 inch gap around the rim of the pizza base. Add the roast tomatoes and cook your pizza.
      • Vegan Viking - spread the tomato sauce evenly, leaving a 1 inch gap around the rim of the pizza base. Add the cashew cheese and red chillies.
      • Hot Don - spread the tomato sauce evenly, leaving a 1 inch gap around the rim of the pizza base. Add the mozzerella, ‘nduja, finocchiona, birds eye & pickled chillies
      • Samson - spread the tomato sauce evenly, leaving a 1 inch gap around the rim of the pizza base. Add the mozzerella, salame Toscana, red chillies and red onions.
      • London Field - spread the tomato sauce evenly, leaving a 1 inch gap around the rim of the pizza base. Break the chef’s meatballs in half and add. Then add the mozzerella, coppa and taleggio.
      • Truffle Hound - leaving a 1 inch gap around the rim of the pizza base, add the mozzarella, truffle pecorino and truffle salami.

      Bake your pizza for 10-15 minutes.

       

      GARNISHING YOUR PIZZA

      When done, garnish your pizza as follows:

      • Margherita – basil
      • Rock Star Margherita – stracciatella, rocket and salsa verde
      • Vegan Viking – rocket, pistachio pesto and mint
      • Hot Don – hot red pesto and oregano
      • Samson – spring onions and Serata hot honey
      • London Field – gremolata and oregano
      • Truffle Hound – watercress, crispy shallots, tarragon and lemon zest

       

      FREEZING YOUR DOUGH

      You can freeze the dough if you like but we recommend only doing it for maximum a month really. To freeze your dough;

      • Oil the ball of dough (this will help you remove it from the freezer bag when thawed). You can lightly coat it with olive oil or spray it with oil or baking spray.
      • Place it in a freezer bag and pop in your freezer. It will be best used within a month.