Amount of pizza's:
6,5-9 hours
Dough recipe
Flour
410.25 gr
Water
267 gr
Salt
12.3 gr
Fresh yeast
0.825 gr
Flowchart
Mixing
5 min
Kneading in bowl
5 min
Kneading & shaping
10-20 min
Resting
2 hrs
Making dough balls
5 min
Rising
4-6 hrs
Shaping
5-10 min
Baking
60-90 sec
Recipe details
Dough per pizza
230 gr
Total dough
690 gr
Flour: 100%
Water: 65%
Salt: 2.99%
Fresh yeast: 0.2%
Oven & Tools
Oven
Outdoor oven
Tools
Mixing bowl
Kitchen scale
Spoon/spatula
Sharp knife
Brush
Cling film/damp towel
Baking tray/dough crate
Pizza peel
Ingredients
- Enough dough for 3 flatbreads (230g each, Neapolitan dough)
- 1 Mont D’or cheese (or large camembert)
- 3 tbsp olive oil
- 1 clove garlic
- 1 bunch thyme
- A pinch of sea salt
Preparation
Begin by firing up your outdoor oven to about 250ºC (480ºF).
To make the flatbreads, click here to make (Neapolitan) pizza dough, because a flatbread is basically a pizza without any toppings. Sprinkle them with some sea salt, thyme and olive oil for some extra flavour. Olive oil will also prevent the dough from rising. Put them in the oven until crisp and golden brown.
Cut the garlic into super thin slices and chop up some thyme. Now, cut the top off the cheese like a lid (use a very sharp knife for this, otherwise you will damage the whole cheese) put the thyme and garlic in the cheese and close it back up with the lid.
Next, put the cheese in the oven for about 10-15 minutes until it’s all melted and delicious inside. Make sure to spin it around a few times so it heats up evenly on all sides.
Remove the cheese from the oven, and take the lid off. Take a deep breath.
Cut the bread into slices, dip it into the cheese, put it in your mouth.
Now give yourself some time to recover from the deliciousness.
By Pieter Städler
Flowcart
Mixing
5 min
Kneading in bowl
5 min
Kneading & shaping
10-20 min
Resting
2 hrs
Making dough balls
5 min
Rising
4-6 hrs
Shaping
5-10 min
Baking
60-90 sec
In this recipe
Techniques
Ingredients
Tools
