Flour’d Up Pizza Masterclass
Based in Cardiff flour’d up have been a familiar face on the Welsh street food scene for the last 4 years. In 2016 what was meant to be a hobby slinging some pizzas around at summer festivals, quickly became a full time job.
The company ethos has always been about using authentic Italian ingredients combined with ethically sourced Welsh produce.
You can find us throughout the year at The Towpath Inn & our DIY pizza kits are available here thetowpathinn.co.uk
Making your very own Neapolitan pizza at home
You will need to take the dough out of the fridge at least 2 hours before you want to get baking. Resting the dough and allowing it to reach room temperature will make your life a whole lot easier when it comes to stretching it out.
So place it on a floured surface, lightly dust the top of the dough with flour and cover with a clean tea towel.
You can also leave the sauce on the counter. Don’t put cold sauce on a pizza!
1 hour 45 mins later
Turn on your oven to the highest possible temperature. Ideally 250 degrees.
Setting up your area
You will want to get everything set up and ready. Drain you mozzarella and dry with kitchen towel. Have a large spoon ready for the sauce. Have your toppings ready. Remember less is more. You really don’t want to overdo the toppings.
Whether you’re using a pizza tray or a regular baking tray, you will want to give a good dusting of flour. Remember you can’t use too much flour. Whatever isn’t needed just won’t stick.
Get stretching
Remove the tea towel. You will notice that the dough has increased in size. Dust your work station with flour. As gently as you can pick the dough and place on the dusted surface. Try not to squeeze or fold the dough. The smoother you do this the easier it will be to stretch.
So the method that I use to stretch the dough takes a bit of practise. If you don’t feel confident then just roll out with a rolling pin, remembering to dust with flour when you turn over the dough. It’s really important to place the dough on the floured tray before you begin topping.
If you’re confident to stretch your dough here goes…
The idea is to make a slight indentation in the dough about an inch from the edge of the dough ball. Use the flat of your fingers, turning the dough until you’ve done a full circle. Flour and do the same on the opposite side, turn again and slowly move towards the centre of the dough. You should now have a flat dough ball apart from the inch around the edge which will be your crust or as Italians call it the cornicione if you want to be flash!
You can now pick up the dough and by holding the edges you can slowly stretch by rotating the dough and moving your hands around the dough as you go. Don’t worry about stretching the centre of the dough, that takes care of itself. Once you’ve reached the desired shape, place on your dusted tray and get topping!
Remember any slight tears can be fixed.
Topping your pizza
Place a large spoonful of the sauce in the middle of the dough. Using the back of the spoon spread the sauce from the middle to an inch from the end of the dough, leaving your crust sauce free. Now add your mozzarella, I like to tear of pieces to give it a rustic look and then any other toppings can be added. Now place in the oven. A preheated 250 degree oven will take 8–10 minutes to cook your pizza.
Remove from oven and slice.
Enjoy making your pizzas. We’d love to see your finished creations, so tag us on social media
Bon apetitito
Order your home pizza kits a thetowpathinn.co.uk
