This method works with both our new Regen Pizza Flour, and our Original Cotswold Pizza Flour.
- Baker: Sophie Carey
- Makes: 6+ Pizzas
- Prep time: 20 Minutes
- Bake time: 10-15 Minutes
- Flours used: Matthews Regenerative Cotswold Pizza Flour
Regenerative Pizza Dough Method:
- In a large bowl of a stand mixer fitted with a dough hook, combine the water and yeast and whisk with a fork before adding in the flour and salt.
- Mix on a slow speed for 7 minutes then a medium speed for a further 7 minutes. Cover and leave to rest for 2 hours.
- Tip the dough onto a lightly floured surface and divide into 4 equal portions. Gently fold the dough in on itself until you have a smooth ball of dough - I like to keep these in plastic half quart containers that I get from Amazon, but you could just put them on a floured baking tray on their own square of baking paper.
- Leave in the fridge overnight (or for up to 3 nights), and on the day you want to make your pizza - pull it out of the fridge and leave to come to room temperature for an hour or so.
Regenerative Frying Pan Pizza Method
(Skip down for the oven-only method)
- Preheat your grill to the hottest setting and get an oven safe frying pan or skillet on a medium heat on the hob.
- Dust your surface with a little flour and sprinkle some semolina in your pan - make sure you have your toppings ready in advance as this process moves quickly!
- Tip your dough out of its container and begin stretching it out. I like to first press my fingertips into the middle of the dough to begin the process, before I start picking it up and stretching. This doesn’t need to be perfect – just aim for it to be the size and shape of your frying pan.
- Once you are satisfied with your shape, gently place the dough into the frying pan which is still on the heat. Add your sauce and toppings - and remember, less is more with homemade pizzas so don’t add too much!
- Once your toppings are added, the base of your pizza should be at least part baked. Pop the whole pan under the grill and cook until the crust is puffy and brown. You might find you get some blackened spots - this is called leoparding and adds a great flavour.
- Remove from the grill and use a pallet knife or a fish slice to get under the pizza to slide it onto a board or a wire rack. Leave for a minute to cool before slicing and serving with a drizzle of olive oil.
Regenerative Oven Pizza Method:
- Preheat your oven to the hottest setting and add your pizza stone or pizza steel, if you have one, or just a heavy baking tray. You can also use a gas or wood-fired pizza oven if you have one – but you will need to reduce the cooking time significantly (down 3 to 5 mins) as they usually cook at much hotter temperatures.
- Pour the can of crushed tomatoes into a bowl and season with a generous pinch of salt, add a sprinkle of oregano as well.
- Dust your surface with a little flour and sprinkle some semolina where you plan to stretch your dough.
- Tip your dough out of its container and begin stretching it out. I like to first press my fingertips into the middle of the dough to begin the process, before I start picking it up and stretching (this doesn’t need to be perfect, but aim for a shape no bigger than your pizza stone or baking tray).
- Once you are satisfied with your shape, gently slide the dough into the tray or stone. Add your sauce and herbs - and remember, less is more with homemade pizzas so don’t add too much!
- Once your toppings are added, get the pizza into the oven and leave to bake for 10-15 mins - you might need to turn the pizza a couple of times if your oven has hot spots.
- Remove from the oven with a pizza peel (you can use a pallet knife or a fish slice to get under the pizza if you don't have a peel) and slide it onto a board or a wire rack. Leave for a minute to cool before slicing and serving - top with a drizzle of olive oil to finish.
