For this episode in the series of “fives”, we wanted to find out how to create pizzas that’ll have you crying, “Mamma mia!”
Luckily, the team at Eastwood, who’ve become quite famous around here for their wood-fired pizzas, were happy to give us the lowdown.
All important is the dough-making technique using quality 00 flour. We keep the temperature between 18 and 20 degrees Celsius so the yeast doesn’t activate too quickly and we have an inferior product that doesn’t carry the pizza as a base. The dough is rested, rolled and rested again before service.
We use a mixture of tawa and manuka woods in the oven to balance the heat and smoke. The wood is sourced from fallen trees, not cut down specifically for Eastwood.
We pull the dough by hand, not with rolling with a pin, so the air stays in the edges. The dough is again stretched out on the paddle before the pizza goes into our oven. The oven is ideal at 380 degrees Celsius for a quick bake at just under two minutes. We keep a close eye on the baking process, using various zones within the oven to evenly bake and colour the pizza.