Makes about 4 pizzas, depending on the thickness
Graeme Taute's Rustic Artisan Pizza Base:
- 770gr White Bread Flour
- 15gr (2 ¼ tsp) ORYX Salt
- 6gr (1 ½ tsp) Instant Yeast
- 680gr Water, Ice Cold
- Make ice cold water by filling a jug with cold water from the fridge and topping with 8 or so cubes of ice. Wait 2 minutes, and measure out 680gr into your mixing bowl.
- Add the dry ingredients, and mix at a low speed using the paddle attachment until the ingredients come together. Leave to rest for 5 minutes.
- Continue mixing for 5-6 minutes at a high speed. The dough should begin releasing from the sides of the bowl, but still stick to the bottom. If it doesn't release from the sides, gradually add more flour, one teaspoon a time, until it does. If the dough seems to stiff, and has released from both bottom and sides, dribble in more water.
- Once mix, transfer to a well – oiled bowl, mist the top with spray oil, cover with cling film, and refrigerate overnight.
- The next day, remove the dough from the fridge, and let it ferment at room temperature for 2-3 hours, until doubled in size.
- 125ml Cake Flour
- 100gr Salted Butter, melted
- Any toppings of your choice.
- We used: basil pesto, mushrooms, salami, Parma ham, biltong, caramelised red onions and mozzarella cheese.
- Chives and mayonnaise to garnish.
- Get all the filling for each pizza ready before hand; place all the toppings for the pizza in a bowl.
- On the Weber kettle-direct heat, place the Weber Pizza Stone with Handles. Getting it very very hot, with the lid on. Remove the lid; dust the Weber Pizza Stone with Handles with some cake flour. Pour and drop about 500ml of the pizza dough mixture out onto the pizza stone and using the back of a large spoon (if the mixture is sticking too much to the spoon, dip the spoon in flour to make the process easier), spread the dough out as thinly as possible on the pizza stone, creating a rustic pizza-look.
- With a pastry brush, brush the top of the spread out pizza dough with some melted butter to add extra flavour.
- Then distribute the fillings all over the pizza base as quickly as possible. The reason for this is, to keep as much heat within the Weber as possible.
- Place the lid back on the Weber, the pizza takes about 5-10 minutes. To check if the base is cooked, the pizza will lift from the pizza stone easily, not sticking in any spots.
- Remove the pizza from the pizza stone onto a cutting board, cut into serving size portions, garnish and serve.