Recipes and how to master the art of pizza

🍕 FAVO Pizza Dough Recipe

Simple, traditional, and perfect for high-heat ovens.

Ingredients (makes 4 x 12" pizzas or 3 x 16" pizzas):

  • 600g 00 flour

  • 400ml water (warm)

  • 7g instant dry yeast

  • 15g  salt

🔥 Why it works: No sugar, oil, or honey so it won’t burn at high temps.

Method:

  1. Dissolve yeast in water.

  2. In a large bowl, add flour, then gradually pour in the yeast water, mixing with your hand or a spoon. Mix master on low speed with dough hook is ideal.

  3. Add salt and knead until smooth (about 10 minutes).

  4. Cover and let rest for 2 hours - this is the first rising and the dough will double in size

  5. Knead again briefly, then divide into 4 balls (approx. 260g each) if making 12" pizzas or divide into 3 balls (approx. 330g each) if making 16" pizzas.

  6. Place dough balls into a proofing tray, cover and leave to rise for 60 minutes. Dough can be made up to 3 days in advance by placing the dough balls in an airtight container at this stage, and refrigerate until needed. Bring to room temp for 1 hour before use.

  7. On a floured surface work the dough balls from the centre and stretch the disc by hand to the desired size

  8. Get ready for favoloso pizzas!

🍽 Tip: Dust your peel with flour before launching to prevent sticking.

🍕 Pizza Recipes for the FAVO Oven

Once your FAVO oven is up to operating temperature (450-500 degrees C) these pizzas will be cooked in 60-90 seconds

1. Margherita

  • Base: Good quality Italian tomato base (lightly crushed, uncooked)

  • Toppings: Fresh mozzarella, fresh basil leaves

  • Finish: Drizzle of olive oil after cooking

2. Pepperoni

  • Base: Tomato base

  • Toppings: Mozzarella, thinly sliced pepperoni

  • Optional: Sprinkle of chilli flakes post-cook

3. Prosciutto & Rocket

  • Base: Tomato base+ mozzarella

  • Toppings after cook: Fresh prosciutto, rocket leaves, shaved parmesan, olive oil

4. Garlic & Cheese Bianca

  • Base: Olive oil + minced garlic

  • Toppings: Mozzarella, optional ricotta

  • Finish: Parsley, sea salt, and a drizzle of olive oil post-cook