Woodfired Ovens
Presenter: Neville Passmore
Episode: 22 (22nd September 2007)
Kingsley Sullivan is the most famous baker in Australia as proprietor and owner of New Norcia Bakeries. He showed Neville Passmore how to make a selection of delicious pizzas and breads.
Interview:
Neville:
“Kingsley, the basis of all of this is the dough.”
Kingsley:
“Yes and the dough is really simple Neville. Its flour, olive oil, salt, yeast and water. We put those together; we knead it really well, we give it a nice long ferment and fully develop flavour. We then end up with beautifully formed dough that if we stretch out we can see that it is almost opaque and that’s going to give us a lovely thin, crisp crust. Which is what we are looking for in a pizza?”
Neville:
“So why would you use a Mediterranean Woodfired Oven?”
Kingsley:
“The heat, we can get really hot, baking temperatures, up around 350 degrees, which we can’t get in a domestic oven and its gentle, its silent, there’s no fans blowing and it hot.”
Neville (placing his hand at the front of the oven)
“I tell you what, that’s warm.”
Kingsley:
“That’s right and it’s ready to cook pizzas”
Neville (Voice Over)
Press the dough out and let it rest for three to four minutes, this relaxes it.
Next spread it onto the peels*, sprinkled with semolina.
Then stretch out the dough and spoon on the tomato pizza sauce and the mozzarella cheese.
* A peel, otherwise known as a pizza peel, is a flat, smooth, shovel like tool used to slide pizzas and yeast breads into an oven.
Neville:
“Well now it’s topping time”
Kingsley:
“Yep, what would you like on your pizza?”
Neville:
“I love the old Prosciutto, capsicum, artichoke, a couple of olives and just a touch of anchovies.”
Kingsley:
“Here we are the ‘Neville Passmore Pizza Special’”
Neville:
“It looks fantastic Kingsley”
Kingsley:
“And it’s been fun to do; it’s a sharing experience making pizza.”
Neville:
“And the flavour is just superb, well done”
Kingsley:
“Thanks Neville”
Competition:
If you would like a fully catered Mediterranean Woodfired Pizza party at your place for thirty people, enter our competition. You will find the entry form on the Garden Gurus website just fill out the details, answer a simple question and you’ll be in the draw. (Entry is open to Perth metropolitan residents only.)
Mediterranean Woodfired Ovens
Cooking in a Woodfired oven has been the exclusive privilege of chefs, pizza cooks, bakers, and food connoisseurs for centuries, Mediterranean Woodfired Ovens has combined this ancient knowledge with modern technology to bring the joys of cooking healthy meals at home in a Woodfired oven. Only a wood fired oven gives that unique flavour that can not be reproduced in a normal kitchen oven.
In a Woodfired oven the cooking process adds flavour to whatever's placed inside. So is why everything cooked this way so tasty? The answer is a matter of complex physics, mainly to do with the patented design and the thick outer shell trapping three kinds of heat (thermal, convection and radiant).
At high temperatures for example, with a pizza, the radiant heat from the fire and the heat bouncing off the inside wall crisps the outside quickly and seals in the moisture in the dough, while it cooks the topping to perfection. The same goes for bread. With slow-cooked meats, when you first put the meat in the oven, the outside browns but, as the oven cools, the inside of the meat remains at about 90C. When you remove it, it has melted rather than cooked, which greatly improves texture. Unlike your home oven, ever degree of heat ends up working on the food.
Phone: 1300 883 909 (Australia Wide)
www.woodfiredovens.com.au
New Norcia Bakeries
163 Scarborough Beach Road Mt Hawthorn WA
225 Bagot Road Subiaco WA
www.newnorciabakeries.com
Pizza Dough
500g baker’s flour
10g salt
10g fresh yeast or 5g dried yeast
20ml olive oil
320ml lukewarm water
Dough Making
Crumble yeast into blood temperature liquid. Rub oil into dry ingredients. When yeast is dissolved, mix into dry ingredients, turn out onto bench or table and knead vigorously for 10 to 15 minutes until dough is smooth and elastic. Keep the dough as wet as possible without being sticky.
Place dough into an oiled bowl and cover with a damp cloth or plastic film and allow to sit in a warm place until doubled in size.
Weigh dough into pieces between 200g and 500g depending on the size pizzas you want.
Allow to rest covered for 10 minutes then press out or roll to fit your trays or place onto a peel (paddle) for your oven.
Top with your selected toppings then bake at the highest possible temperature (up to 300C) for five to ten minutes until baked through and golden.
Slice and serve
Episode: 22 (22nd September 2007)
Kingsley Sullivan is the most famous baker in Australia as proprietor and owner of New Norcia Bakeries. He showed Neville Passmore how to make a selection of delicious pizzas and breads.
Interview:
Neville:
“Kingsley, the basis of all of this is the dough.”
Kingsley:
“Yes and the dough is really simple Neville. Its flour, olive oil, salt, yeast and water. We put those together; we knead it really well, we give it a nice long ferment and fully develop flavour. We then end up with beautifully formed dough that if we stretch out we can see that it is almost opaque and that’s going to give us a lovely thin, crisp crust. Which is what we are looking for in a pizza?”
Neville:
“So why would you use a Mediterranean Woodfired Oven?”
Kingsley:
“The heat, we can get really hot, baking temperatures, up around 350 degrees, which we can’t get in a domestic oven and its gentle, its silent, there’s no fans blowing and it hot.”
Neville (placing his hand at the front of the oven)
“I tell you what, that’s warm.”
Kingsley:
“That’s right and it’s ready to cook pizzas”
Neville (Voice Over)
Press the dough out and let it rest for three to four minutes, this relaxes it.
Next spread it onto the peels*, sprinkled with semolina.
Then stretch out the dough and spoon on the tomato pizza sauce and the mozzarella cheese.
* A peel, otherwise known as a pizza peel, is a flat, smooth, shovel like tool used to slide pizzas and yeast breads into an oven.
Neville:
“Well now it’s topping time”
Kingsley:
“Yep, what would you like on your pizza?”
Neville:
“I love the old Prosciutto, capsicum, artichoke, a couple of olives and just a touch of anchovies.”
Kingsley:
“Here we are the ‘Neville Passmore Pizza Special’”
Neville:
“It looks fantastic Kingsley”
Kingsley:
“And it’s been fun to do; it’s a sharing experience making pizza.”
Neville:
“And the flavour is just superb, well done”
Kingsley:
“Thanks Neville”
Competition:
If you would like a fully catered Mediterranean Woodfired Pizza party at your place for thirty people, enter our competition. You will find the entry form on the Garden Gurus website just fill out the details, answer a simple question and you’ll be in the draw. (Entry is open to Perth metropolitan residents only.)
Mediterranean Woodfired Ovens
Cooking in a Woodfired oven has been the exclusive privilege of chefs, pizza cooks, bakers, and food connoisseurs for centuries, Mediterranean Woodfired Ovens has combined this ancient knowledge with modern technology to bring the joys of cooking healthy meals at home in a Woodfired oven. Only a wood fired oven gives that unique flavour that can not be reproduced in a normal kitchen oven.
In a Woodfired oven the cooking process adds flavour to whatever's placed inside. So is why everything cooked this way so tasty? The answer is a matter of complex physics, mainly to do with the patented design and the thick outer shell trapping three kinds of heat (thermal, convection and radiant).
At high temperatures for example, with a pizza, the radiant heat from the fire and the heat bouncing off the inside wall crisps the outside quickly and seals in the moisture in the dough, while it cooks the topping to perfection. The same goes for bread. With slow-cooked meats, when you first put the meat in the oven, the outside browns but, as the oven cools, the inside of the meat remains at about 90C. When you remove it, it has melted rather than cooked, which greatly improves texture. Unlike your home oven, ever degree of heat ends up working on the food.
Phone: 1300 883 909 (Australia Wide)
www.woodfiredovens.com.au
New Norcia Bakeries
163 Scarborough Beach Road Mt Hawthorn WA
225 Bagot Road Subiaco WA
www.newnorciabakeries.com
Pizza Dough
500g baker’s flour
10g salt
10g fresh yeast or 5g dried yeast
20ml olive oil
320ml lukewarm water
Dough Making
Crumble yeast into blood temperature liquid. Rub oil into dry ingredients. When yeast is dissolved, mix into dry ingredients, turn out onto bench or table and knead vigorously for 10 to 15 minutes until dough is smooth and elastic. Keep the dough as wet as possible without being sticky.
Place dough into an oiled bowl and cover with a damp cloth or plastic film and allow to sit in a warm place until doubled in size.
Weigh dough into pieces between 200g and 500g depending on the size pizzas you want.
Allow to rest covered for 10 minutes then press out or roll to fit your trays or place onto a peel (paddle) for your oven.
Top with your selected toppings then bake at the highest possible temperature (up to 300C) for five to ten minutes until baked through and golden.
Slice and serve
AS SEEN ON 
