This Baked Camembert classic is brilliantly indulgent. Perfect for this time of year and for dipping pizza crusts in!
Baked Camembert Recipe
Camembert in a wooden box
1 garlic clove, crushed
A few sprigs of rosemary
Dried cranberries, chopped
First light up your Uuni.
You’ll be cooking your camembert inside the wooden container it comes in – so consider this when opening it up. Don’t rip it to shreds in a fit of camembert-fuelled excitement!
Carefully remove the lid from the box and slice the top layer of skin off the cheese.
Spread your crushed garlic clove over the top, and stick in some sprigs of fresh rosemary.
Put the lid back on top of the box.
Season and then put the camembert box into the Uuni for 5 minutes. For this one it works better if you keep the door of the Uuni open.
Remove from the heat and serve with bread, crackers or as a side dish for your wood-fired pizzas.
I’ve gone through many many dough recipes over the years and this is the one I currently find myself using the most. Behold, the canonical pizza dough recipe.
Check out our handy how-to videos below or keep scrolling down for the full recipe!
Makes 5 x 12″ pizzas (165g per dough ball) or
3 x 16″ pizzas (275g per dough ball)
Pizza Dough Ingredients:
500g ( 4 cups) Type ’00’ flour or strong white
300g (300 ml / 10.5 oz / 1⅓ cups) water
20g (1 tbsp) olive oil
10g (2 tsp) salt
7gdry yeast (or 20g fresh yeast)
Bring 1/3 of the water to boil and mix with the rest of the cold water. This brings it to the correct temperature
Whisk in the yeast and then oil
In a separate bowl, sift the flour with salt
Mixing by hand: Pour water on top of the flour and begin mixing with a wooden spoon. Once the dough is starting to form, continue mixing with your hands. Turn the dough onto a slightly floured surface and knead using both hands. Continue kneading for around 10 minutes until the dough is firm and stretchy. Cover the dough with cling wrap and a tea towel and leave in a warm place to prove for 1-2 hours. Using a mixer:I use a Kenwood Chef. I’ll turn the machine on 2/6 and start gradually adding water. Once mixed, I’ll time 5-10 minutes on the same setting. Cover the dough with cling wrap and a tea towel and leave in a warm place to prove for 1-2 hours.
Once the pizza dough is proved, divide it into 165g dough balls for the perfect traditional Neapolitan pizza base that cooks in as little as 60 seconds in your Uuni wood-fired oven. Let them rise for a further 20 minutes before stretching. (If you want to do cold proving (which we highly recommend) use half the amount of yeast and leave to prove in a fridge for 24-48 hours before dividing into dough balls. Cold proving helps to develop a deep flavour to the dough as it allows the yeast to work with the sugars in the flour for longer. Let the dough return to room temperature before stretching and cooking.)
Once proved it’s time to stretch your dough into pizzas.
Top tips for stretching dough: Always start with a perfectly rounded dough ball as this helps to keep the shape round when stretching out. On a lightly floured surface, pressing down with floured fingertips, shape the dough into a small, flat disk. Working from the centre, push the dough outward while spreading your fingers, making the disk larger. Pick up the pizza dough. Move your hands along the edges, allowing gravity to pull the dough into a 14-inch circle, oval, or rectangle.
Let us know what you think of this recipe in the comments. There are plenty of different variations to a pizza recipe and we’d love to hear your take on it!