Ruth's Wood Fired Oven Pizza

  • Ruth's Wood Fired Oven Pizza

Ruth's Wood Fired Oven Pizza


(makes one 28cm pizza)

A pizza with a thin crispy base requires a minimalist approach to the topping. The choices are limitless, but when someone takes my order this is my favourite combination.


250ml (1 cup) Springfield Tomato Sauce

1 28cm pizza base

10-12 basil leaves (ripped roughly)

35g (4-5 slices) Prosciutto (each slice cut in 3 lengthwise)

62g (16-20) black olives (stoned and sliced)

30g (6 tbsp) Parmesan cheese (finely grated)


· Spread Springfield Tomato Sauce onto pizza base.

· Sprinkle sauce with basil. Lay prosciutto evenly over basil and sprinkle with olives.

· Top with Parmesan cheese.

· Bake in a very hot wood fired oven for 3-5 minutes or bake at 180ºC for 25-30 minutes, or until base is crispy and lightly coloured.

Pizza Dough

(yields 3 x 28cm bases)

I like to make this dough with bakers' flour, which unfortunately isn't usually available in supermarkets. You will find high grade flour in your supermarket.


10g (1 tbsp) castor sugar

6g (2 tsp) dried yeast

215ml (¾ cup + 1 tbsp + 2 tsp) warm water

450g (3 cups plus 4 tbsp) high grade flour

½ tsp salt

45ml (3 tbsp) olive oil

a little extra olive oil


· Combine sugar and yeast in a small bowl with 90ml of the water. Set aside in a warm place for 5 minutes until it foams.

· Place flour and salt in a large bowl. Make a well in centre of flour and into well pour olive oil, remaining 125ml water and yeast mixture.

· Move the water from well outwards mixing to incorporate flour. Mix until the dough comes together. You may need to add a little more water. The dough should be soft but dry to the touch.

· Transfer dough to a lightly floured surface and knead for at least 8 minutes or until it feels smooth and supple.

· Place a little oil into a large bowl and rub it around the inside surface. Place dough in bowl and roll it until it is coated in oil. Cover bowl with a tea towel (or plastic wrap if you want quicker action) and leave in a warm place until double in volume (about 45 minutes – 1 ¼ hours). * 1

· Punch the dough down to its original size and divide into 3 portions. (At this stage the dough can be stored in the refrigerator for 4 hours or frozen. Bring the dough back to room temperature before continuing).

· Take one portion of dough and roll out to a 28cm circle. Repeat with the remaining dough.

· Transfer the dough to a lightly floured tray and proceed with toppings.

* Alternatively the dough can be placed in the refrigerator to rise slowly. This will take approximately 8 hours.

Springfield Tomato Sauce

(yields 750ml)

This isn't a preserve it's a fresh sauce. I often make pots of this sauce and freeze it to use in winter to toss through pasta, to cover a pizza base or as a foundation for a sauce to go with meat. In summer I always like to have it on hand in the fridge.


2kg (14-18) ripe tomatoes

10g (2 tsp) butter

10ml (2 tsp) olive oil

20g (2) shallots (finely chopped)

2 garlic cloves (finely chopped)

1 fresh chilli (deseeded and finely chopped)

2 fresh bay leaves

Maldon sea salt and freshly ground black pepper


· To remove skin from tomatoes: begin by cutting a cross on base of tomatoes and then placing tomatoes into a large bowl. Cover with boiling water and leave to sit for a few minutes, or until skin begins to peel away.

· Remove tomatoes from the water, spread out and when cool enough to handle peel skin away from flesh. Cut out the core, cut tomatoes in half width ways and deseed. Discard seeds and juice.

· Finely chop tomato flesh.

· Place a medium to large non-reactive saucepan over a medium heat add butter and oil and melt butter.

· Add shallots, garlic and chilli and sauté for 2-3 minutes or until soft. Do not brown.

· Add tomatoes, bay leaves, 1 tsp salt and bring to the boil. Turn heat down and simmer for 50 minutes to 1 hour or until sauce is thick and "saucy”.

· Remove bay leaves and season to taste.