The best way to mimic a traditional brick pizza oven is to use a pizza stone and set your oven to its maximum temperature. Allow at least 45 minutes to heat the stone and once the pizza is in, turn on the grill to cook the topping as quickly as possible.
500g Edmonds high grade flour
150g Edmonds wholemeal flour
1 tsp Edmonds active yeast
1 tsp salt
100ml boiling water
200ml cool water
1. Mix together the flours and the yeast in a large bowl.
2. Dissolve the salt in the boiling water, then add the cool water and pour this into the flours. Mix with a wooden spoon, adding more warm water as needed to make a smooth dough. Knead for a few minutes.
3. Put the dough into a warmed, oiled bowl, cover with a damp cloth and leave to rise for 2 hours at room temperature. You can also use the dough straight away if you wish, but the flavour will be less developed.
4. Preheat the oven to its maximum temperature – at least 220˚C – preferably with a pizza stone in it. Lightly oil a 25cm pizza pan if using.
5. When the dough has risen, turn out and knead lightly again. Divide in half and roll each half out into a circle on a floured board or press into the pizza pan.
6. Spread with toppings of your choice. If you are not using a pan, slide the pizza directly onto the pizza stone using a flat baking tray to make the transfer.
7. Cook each pizza for 10–15 minutes or until well risen and golden.