Pizza Oven Pittas
Pizza oven pittas are quick to make & can be cooked in less than a minute. Serve with a homemade hummus & you're onto a winner.
Servings: 5 Pittas
Equipment
- Pizza Oven (I use a Gozney Roccbox)
- Stand Mixer
- Large Mixing Bowl
- Rolling Pin
- Large Baking Tray
Ingredients
- 300 g Strong White Bread Flour
- 195 g Water
- 6 g Dried Active Yeast
- 6 g Fine Sea Salt
- 1 tbsp Olive Oil
- ½ tsp Caster Sugar
Instructions
Pitta Dough
- Place the water into a jug & heat to 38°c/100°f in a microwave (alternatively, you could warm the water in a pan then transfer to a jug) then sprinkle over the yeast & whisk to combine. Leave to go bubbly, 5-10 minutes.
- Next, in the bowl of a stand mixer with the dough hook attached, place the flour, salt, sugar & oil. Give the activated yeast another whisk then add into the flour. Mix on a medium speed until you have a smooth dough that passes the windowpane test. This will take around 5 minutes.
- Cover the bowl then let the dough prove at room temperature until it has doubled in size. This will take around an hour.
- Whilst your dough is proving, preheat a pizza oven to 350°c - 400°c (660°f-750°f).
- Once risen, transfer the dough to a lightly floured surface & portion into 5 equal pieces. Each piece should weigh around 100g. Then roll each piece into a ball, place onto a floured tray then cover with a tea towel & leave to rest for 10 minutes.This relaxes the gluten, making the dough easier to roll out.
Cooking
- Place a ball of dough onto a lightly floured surface & use a rolling pin to roll out into an oval, roughly 20cm long & 5mm thick. Use a peel to transfer the rolled out pitta into the preheated pizza oven*If you are using a Roccbox, turn the flame down to medium (halfway between the highest setting & the lowest).
- Allow the pitta to cook untouched until it puffs up (this will take around 30 seconds) then turn 180° & cook for around another 30 seconds. Remove from the oven & place inside a tea towel to keep soft.
- Repeat with the remaining pittas, rolling out & cooking them one at a time.
Notes
1. Flour - This recipe calls for a strong white bread flour. I use a Canadian white bread flour from Shipton Mill but most other strong white bread flours will work. Make sure to use one with a protein content of 12-14%.
2. Pizza Oven - For best results, I recommend cooking these pittas in a pizza oven. I use a Gozney Roccbox but any pizza oven will work. It’s important to allow enough time for the stone in your pizza oven to heat up fully. I recommend preheating your oven 45 minutes - 1 hour before cooking.
3. Cooking Indoors - If cooking in a home oven, the best way is to set your oven to its’ highest temperature, preheat with a baking stone or large baking tray placed in the centre of the oven & then cook the pittas in batches (you’ll need to allow an extra minute or two of cook time).
3. Yeast - These pittas are made with dried, active yeast which needs activating in warm liquid before being used. Try to get the water as close to 38°c as possible for the best results.
4. Dough - To stop the dough drying out once rolled, it’s important to cook them straight away.