Filippo's Proper Wood Fired Pizza Recipe

1 kg ‘tipo

00' flour - sifted (plain flour will do in a pinch)

625 ml purified luke warm water (32 degrees c)

25 ml australian white wine (room temperature)

15 g instant active dried yeast (c. 2 teaspoons)

30 g (c. 1 tablespoon) - quality australian honey

30 ml extra virgin olive oil (australian is best)

25 g finely ground sea salt

Part 2: - filippo's sicilian pizza sauce

2 x 800 g can whole peeled tomatoes

(san marzano imported from italy is best)

1 head garlic (australian)

1 brown onion

2 dried birds eye chilies (pepperoncino)

Cracked pepper

Sea salt (or australian murray river salt)

1 bunch fresh italian basil

1 sprig fresh thyme

100 ml - red/white wine (room temperature)

Cognac or dry sherry (french cognac is best)

splash red wine vinegar (italian is best)

1 tablespoon raw brown sugar (australian)

Part 3: - items to finish your pizza

buffalo mozzarella/fior di latte (or soft mozzarella cheese)

Colby and/or cheddar cheese

Italian parma ham (or spanish chorizo)

garden fresh basil leaves

extra virgin olive oil (australian is best)

dried greek or sicilian oregano

Items and tools required:

clean hands

clean surface or cutting board for kneading

2 x wooden spoons

1 x large bowl 1 x medium bowl kitchen scales

measuring cup

cling wrap

Clean tea towel

1 x teaspoon 1 x tablespoon