MASTER THE ART OF PIZZA

Wolf’s Bakestone kit makes baking homemade bread
and pizza incredibly easy, with delicious results every time.

The history of pizza dates back thousands of years, and today’s pizza makers continue to set the bar higher than ever before. As they’ll tell you, the secret to good pizza is to bake it yourself right at home.

The dish has been a popular and inexpensive meal for centuries, and various ancient cultures made focaccias and other flatbreads with vegetable or meat toppings, but it wasn’t until 997 AD that the word ‘pizza’ was coined.

The pizza we know today originated in Naples, Italy, where Italians added a thin layer of tomato between the base and its toppings. The crust, topping combinations and cooking techniques have been perfected through generations of handme- down recipes and tips. Through innovation and experience, Wolf too has mastered the art of pizza.

Wolf ovens are ideal for baking bread or pizza, and the Wolf gourmet Bakestone accessory kit takes homemade pizza to a new level. The ceramic bakestone draws out moisture from the dough, creating a crispy pizza base. Also included in the kit is a large wooden-handled steel paddle to help transfer the dough to the stone, and remove the pizza once it’s cooked.

Sub-Zero & Wolf brand ambassador Aldo Zilli is a master of Italian cuisine. With his legendary sense of humour, he joined us to share some top tips and one of his favourite pizza recipes.

“ Remember that the bakestone
needs to be preheated and
placed at the bottom of the
oven – the hotter the stone,
the better the pizza.”

— ALDO ZILLI

“Mozzarella is the cheese that’s always used in pizza, but try
this vegetarian topping with goat’s cheese. I personally love
it as it gives a completely different flavour to the pizza.
Thin-crust is what my son loves, so be guided by him and,
if you make this for your kids, keep it nice and thin.”

ALDO ZILLI’S PERFECT PIZZAS

SERVES 4

Pizza dough

500 g white flour
1 tablespoon salt
15 g sachet easy-blend yeast
5 tablespoons extra virgin olive oil
150 ml warm water

Toppings

Sun-dried tomato, goat’s cheese & mushroom
3 tablespoons passata
125 g goat’s cheese, diced
4 sun-dried tomatoes, finely chopped10 mushrooms, thinly sliced

Method

Preheat oven by rotating to ‘bakestone’ setting. Set temperature to 280 degrees Celsius. Sift the flour and salt into a large bowl and stir in the yeast. Add the oil and rub it into the flour until it resembles rough breadcrumbs. Stir in the water to form dough. Knead on a lightly floured surface for 5 minutes until quite elastic. Cover with clingfilm and leave to rest for 15 minutes.

Divide the pizza dough into four and roll each piece into a thin 15–20 cm circle. You may need to work in batches. Spread the top of each pizza with passata, if used, and your choice of topping and transfer to the oven using the paddle. Cook for 20 minutes.

Alternative ideas For children:

Mozzarella, pepper, tomato & mushroom
3 tablespoons passata
125 g mozzarella cheese, grated
1 red pepper, deseeded and finely diced
4 tomatoes, cored and diced
10 mushrooms, thinly sliced fresh basil, leaves torn

Healthy:

Tricolore 125 g mozzarella, sliced
8 plum tomatoes, sliced
1 avocado, peeled, stoned and sliced
1 tablespoon extra virgin olive oil
1 rosemary sprig, leaves finely chopped

For the classic Italian flag colours of the Tricolore; you could also add dried or semi-dried tomatoes for extra flavour. With this topping you don’t need to spread passata on the base first.

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