For The Perfect Toons Bridge Over-Night Pizza Dough & Three-Cheese Bianca Pizza

Toons Bridge are famous for their wood-fired pizza oven – and the delicious pizzas it produces.

You may not be able to exactly replicate their speciality – but you can still get pretty close using your oven at home – just follow this recipe.

Making the dough:

Mix water and yeast.

Add in flour and salt. Mix for 5 minutes on a low speed in a stand mixer with fitted dough hook. Or mix by hand for 10 minutes until the dough is soft and springy.

Portion the dough into 250g pieces and roll into balls. Place balls on an oiled baking sheet and cover with cling film.  

Let the dough rise for 2minutes, then refrigerate overnight.

Quicker method: Instead of the overnight rise in the refrigerator, let dough rise for 2 hours at room temperature, and once dough has doubled in size it's ready to be used for pizzas. This method is quicker, but does not yield as much flavour as the overnight refrigerated rise.

This recipe produces enough dough for 5 pizzas, but if you don’t want to use all the dough, it can be frozen. Once you’ve portioned the dough into balls, place individual portions into freezer bags, and freeze for up to 1 month. To defrost, place frozen dough into the fridge over-night.

Making the Pizza:

Place a pizza stone or a flat metal baking sheet in the oven and preheat to its highest temperature (ours goes to 270 degrees – just crank your oven up full).

Hand stretch the dough or roll out flat onto a flowered parchment on a chopping board.

Drizzle olive oil over the pizza base, and evenly sprinkle 1 finely chopped clove of garlic.

Add the cheeses. Each pizza should be topped with half a Smoked Scamorza, half a Ricotta and a full Mozzarella ball. Finely slice the Smoked Scamorza, spread the ricotta, and hand shred the mozzarella. Place the cheeses on the pizza evenly.

Optional: Sprinkle with the leaves from a fresh sprig of thyme.

Open the oven and slightly pull out the shelf with the heated stone/tray on it, so that it’s easier to access. Bring the board over to the oven. Using the flowered parchment, slide the dough off the board and onto the hot stone/tray, and then off the parchment.

Bake for 5-10 minutes, until golden and bubbling. You’ll know the pizza is fully cooked with the centre is bubbling.

Remove from the oven and place on a serving board. Garnish with a handful of fresh rocket and a drizzle of olive oil and serve!