Maximus Wood-Fired Winter Pizza Recipe

Dough (for 2 pizzas)

• 500 g flour
• 10 g salt
• 10 g fresh baker's yeast
• 300 ml lukewarm water
• 2 tablespoons olive oil

Topping

• 150 g thick crème fraîche
• 100 g mozzarella
• 100 g raclette cheese (or Reblochon)
• 80 g smoked lardons or cured ham
• 1 red onion, sliced
• 8 button mushrooms, sliced
• A few crushed walnuts
• Black pepper, thyme and rosemary

Pizza dough

1. Mix the flour and salt. Dissolve the yeast in the lukewarm water and gradually add it to the flour. Knead until the dough is smooth.
2. Work in the olive oil, cover and leave to rest for 1 hour 30 minutes (or 24 hours in the fridge for more flavour).

Lighting the Maximus oven

1. Light the oven with dry beech or oak wood. Bring it up to 350–400°C in about 30 minutes. Push the embers to the side.

Assembly and cooking

1. Spread the dough thinly on a floured peel. Spread over the crème fraîche, mozzarella, raclette cheese, lardons, onion and mushrooms.
2. Put in the oven and cook for 90 seconds to 2 minutes, turning halfway through. Add the crushed walnuts and black pepper before serving.