The pizza is baked quickly in an extremely hot oven. Traditionally, a wood-fired dome stove is used where the heat amounts to 500 degrees Celcius.

The ingredients that come into the oven are simple: tomato sauce, fresh basil and buffalo mozzarella. Nothing more.

Because the pizza is in the oven for such a short time, 90 seconds, not much happens with the ingredients. The tomato sauce retains its slightly sour taste while the mozzarella just has time to melt perfectly.

How to make the dough

Ingredients

• 1 kg Tipo 00 Flour
• 600 g Water
• 35 g Sea salt
• 1 g Fresh yeast

The most important thing is to treat the dough with the love it needs. It does not have to be very difficult. If you follow a pizza recipe to the letter, it will be perfect, but there are no shortcuts. Pizza dough should be kneaded for 15-20 minutes by hand. If the dough is not kneaded long enough, you won’t be able to create a strong enough gluten network.

A good way to find out when the dough is ready is to use a thermometer. The perfect temperature is 25 degrees Celcius, and it should not exceed 27 degrees. Then you have the perfect temperature to let the yeast do its job.

Then spread the dough on a table, rub your hands in olive oil, and spread over the dough. Then let the dough rest for ten minutes before you make buns, about 250 grams, and knead those buns properly to get as much air as possible out of them. Let the buns ferment in the fridge overnight.

You then shape the pizza base itself by pushing out the dough from the middle so that the air in the dough is pressed out towards the edges, which means that this is where the crispy bubbles are formed when baking.

Ingredients

• A can of coconut cream
• 1 tablespoon of vanilla extract
• 1 tablespoon of pine pollen
• Coconut flakes-not an absolute
  necessity
• 1/4 cup melted perfect coconut oil
• 1/4 cup coconut sugar
• 1/4 cup raw cacao
• 1 spoon of colostrum
• 1/4 cup
  almond butter
• 1 vegan pie crust

How to make it

1. Put a can of coconut cream upside down in a refrigerator and let it sit for 12 hours
2. Cook a pie crust
3. You can toast your coconut flakes at the same time your pie is getting ready
4. Take the crust off the cooker/microwave and allow it to sit idle to cool
5. As the crust cools, take some coconut cream out of the can and leave some at the bottom
6. Add the cream to a mixing bowl. The bowl needs to be cold and made of metal for the best results
7. Throw in the coconut sugar and follow it up with the oil, vanilla extract, raw cacao, and almond butter
8. Add your colostrum and then dip in the pollen powder
9. Mix everything until the composition looks balanced and fluffy
10. Put the resulting filling into the now cool pie crust and smooth things over
11. To make the final product appealing and delicious, sprinkle coconut flakes on the
    sides
12. Now that you have your semi-solid pie, you will need to stow it away in the refrigerator for some hardening. It is recommended that the delicacy stay in the refrigerator for around one hour, after which you can serve and enjoy
13. With the volume of ingredients above, you are going to be able to make one pie. If you are having a little crowd over, then all you need to do is simply adjust the number

With this kind of power dessert, then you are guaranteed a host of benefits. For those looking to lose weight, then this is the way to go as it helps you avoid the regular desserts known for their abundance of fats and sugars. For those looking to feel invigorated after a long, hard day of work, then this is the perfect combination of ingredients to give you that feel-good factor.

The clip shows Australian TV host Karl Stevanovic’s reaction shortly after taking his first bite of the chilli-encrusted pastry.

CLICK HERE to see the story and video footage in full – we hope you find it as funny as we do!

Nothing quite gets us feeling festive like a tasty Christmas dinner. That’s why we’ve created a tasty Christmas Dinner Pie to help spread the seasonal spirit!

Our deep-filled pie contains 100% chicken breast, potatoes, seasonal vegetables and is top with a delicious stuffing crust. The perfect pie to warm you up this winter!

With December fast approaching, we’ve been racking our brain’s for fantastic present ideas.

For the dedicated pie lover out there, there is only one choice of present…one of our fantastic pie fan t-shirts! We have a selection of 3 funky t-shirts available; just CLICK HERE to check them out for yourself!

This savoury pie recipe from Revolutionary Cooks includes tomatoes fresh from the garden.

Savoury Summer Pie

1 piecrust
1 small red bell pepper, chopped
½ medium purple onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons fresh basil, chopped
4 large eggs
1 cup evaporated milk
1 teaspoon salt
½ teaspoon pepper
1 (8-ounce) package Monterey Jack cheese, shredded
3 plum tomatoes, sliced

Fit pie crust into a 9-inch deep-dish pan. Prick bottom and sides with a fork, and bake at 425° for 10 minutes. Remove and set aside. Sauté bell pepper, onion, and garlic in olive oil for 5 minutes or until tender. Stir in basil. In separate bowl, whisk together eggs, milk, salt, and pepper. Stir in sautéed vegetables and cheese. Pour into crust. Top with tomato slices, and bake at 375° for 45-50 minutes or until set. Let stand 5 minutes before serving. Tip: Cover edges of crust with aluminum foil during baking to prevent them from getting too brown.

— Mary Windsor Marsh (found at http://www.ourstate.com/savory-summer-pie/)

The Royal Wedding may now be a distant memory, with William & Kate soaking up the sun in the Seychelles on their honeymoon. But we have great news for pie fans – we’ve decided to keep our Roy-ale Pie on the menu as it was such a hit with royals & commoners alike!

Our traditional Steak & Ale pie is packed with 100% prime steak in a rich ale gravy. If you didn’t get to try it before, come to see us & give it a try.

We’ve all heard the famous phrase that ‘breakfast is the most important meal of the day’. We have some great breakfast options available on our menu, so don’t forget to come and visit us to kick start your morning!

New!! Now we also serve espresso with fresh beans ground using the best manual coffee grinder.

We love making pies and we don’t think you can beat using fresh, seasonal ingredients. This Salmon & Asparagus pie recipe is a delicious, seasonal dish to make yourself at home from scratch & is guaranteed to impress!

Serves: 8
Prep time: 35 mins
Cooking time: 1 hr 15 mins

Ingredients

For the pastry:
275g (10oz) organic white plain flour
200g (7oz) butter, diced and chilled
1 large egg beaten, plus 1 extra beaten to glaze
Pinch of salt
2tbsp water

For the filling:
2 large eggs and 2 large yolks
200ml carton crème fraîche
4tbsp freshly chopped dill
25g (1oz) butter
225g (8oz) baby button mushrooms, sliced
150g (5oz) asparagus
900g (2lb) salmon fillet, cut into 5cm (2in) wide strips

Method

1. For the pastry; whiz the flour, butter and a pinch of salt in a food processor until the mixture resembles crumbs. Add one egg and 2tbsp cold water. Pulse until the mixture just comes together.

2. Knead on a lightly floured surface to form into a ball. Cut off a third of the pastry, wrap both pieces in cling film and chill.

3. Preheat the oven to 200°C (400°F, gas mark 6). Grease and base line a 23cm (9in) spring clip tin with baking parchment.

4. Roll out the larger piece of pastry on a sheet of baking parchment to a 30cm (12in) circle. Lift up the paper and upturn the pastry pressing into the base and sides to line the tin. Line the pastry with greaseproof paper and ceramic baking beans. Bake for 25 mins. Remove the paper and beans. Brush the pastry with a little beaten egg. Return the pastry to the oven for another 5-10 mins until almost cooked.

5. To make the filling: mix the eggs and yolks with the crème fraîche and dill. Season generously with salt and freshly ground black pepper.

6. Heat the butter in a frying pan (or microwave for 30 secs on High), add the mushrooms and fry for a few minutes to soften (or 2 mins on High in the microwave.)

7. Blanch the asparagus in a pan of boiling water, or microwave with 2tbsp water on High for 3 mins. Plunge into cold water to stop the cooking and keep their colour, then drain.

8. Arrange half the salmon in the base of the pastry case, season with salt and freshly ground black pepper. Sprinkle over the mushrooms, then arrange the asparagus on top. Arrange the rest of the salmon on top, and season with salt and freshly ground black pepper.

9. Carefully pour over the crème fraîche mixture. Brush the pastry rim with some beaten egg.

10. Roll out the reserved piece of pastry on a floured sheet of baking parchment to a 27.5cm (11inch) circle. Put on top, sealing edges, by pressing well together. Brush with the rest of the beaten egg. Pierce a couple of holes in the centre for steam to escape. Lightly score the top of the pastry, if you like to make a diamond pattern. Bake for 40 mins until golden.