Are you, like many others, a pizza-holic? Do you love the crunchy, smoky crust of a hot wood fired pizza enough to start making them in your own home? If you truly are a pizza enthusiast, you need a wood fired pizza oven for your backyard. A wood fired oven will upgrade not just your outdoor kitchen, but your lifestyle!
Looking for some culinary inspiration? Here are some of the best ever wood fired pizza recipes to get you going.
Let’s Talk Dough
The dough is arguably the best part of a pizza, especially when it gets some of its flavour from the charred wood. Here is a tried and true pizza dough recipe that cooks extremely well in a wood fired oven:
- 1 kg strong white bread flour (or 800g strong bread flour mixed with 200g semolina flour)
- 1 level teaspoon fine sea salt
- 2 x 7g sachets of dried yeast
- 1 tablespoon golden caster sugar
- 4 tablespoons extra-virgin olive oil
- Start by sieving the flour and salt onto a clean work surface. Create a hole or well in the middle. In a jug, mix yeast, sugar and olive oil into 650ml of lukewarm water and let sit for a few minutes, then pour into the well. Use a fork to bring the flour in gradually from the sides, swirling it into the liquid.
- Once it all comes together, work the rest of the flour in with clean hands and knead until you have smooth, springy dough. Place the ball of dough in a large flour-dusted bowl and cover it with a damp cloth. Place it in a warm room for about an hour or until the dough has doubled in size.
- Dust a surface with flour and place the dough on it, kneading it around to push the air out. Use the dough immediately or keep it wrapped in a clingy plastic wrap in the fridge until you need to use it.
- Divide the dough into 6 to 8 balls. You want to roll out the bases 15 to 20 minutes before you cook them. Stack the pizza bases, placing a square of oiled aluminium foil between them, and cover them with plastic wrap and chuck in the fridge.
- Now, get your wood fired pizza oven heated all the way up! When you’re ready to assemble your pizza, do it quickly and place in the oven immediately. You should cook your pizzas one by one. Each will take about 3 to 4 minutes, maybe less – so make sure to watch them!
Chicken Tikka Pizza
Chicken tikka sauce pairs so well with that thick, smoky crust. It’s truly a heavenly blend of cultures.
- 350g skinless, boneless chicken breast halves
- 1/4 cup plain low-fat yoghurt
- 2 teaspoons garam masala, divided
- Cooking spray
- 5/8 teaspoon sea salt, divided
- 1 (400g) can unsalted diced tomatoes, drained
- 1 tablespoon olive oil
- 1 teaspoon grated peeled fresh ginger
- 1/4 teaspoon ground red pepper
- 3 garlic cloves, minced
- 2 tablespoons heavy whipping cream
- 1/3 cup thinly vertically sliced red onion
- 85g part-skim mozzarella cheese, shredded (about 3/4 cup)
- 2 tablespoons fresh coriander leaves
- Cut chicken in half horizontally and combine with yoghurt and ½ teaspoon garam masala. Place on an aluminium lined baking sheet coated with cooking spray and sprinkle with 1/8 teaspoon salt. Broil for 5 minutes on each side.
- Heat a skillet over medium-high heat. Place tomatoes in food processors and pulse until smooth. Add oil to the pan, and then the remaining garam masala, ginger, red pepper and garlic. Cook for 1 minute.
- Stir in the tomatoes and allow them to simmer for 4 minutes. Stir in ½ tsp salt and the cream and cook for 1 minute. Cut the chicken into pieces, add to the pan and toss.
- Spoon chicken onto your dough and top with onion and cheese. Cook in your wood fired pizza oven and sprinkle with fresh coriander to serve.
Turkish Lamb and Feta Pizza
Get it in ya!
- 2 tablespoons olive oil
- 1 large onion, chopped and caramelised
- ¼ cup tomato paste
- ¾ teaspoon cinnamon
- ¾ teaspoon cumin
- ¾ teaspoon smoked paprika
- 2 garlic cloves, grated finely
- 60 grams mince lamb, cooked
- ¼ cup feta cheese
- 2 tablespoons pine nuts
- chopped parsley and mint
- 1 tablespoon fresh lemon juice
- Mix up garlic, tomato paste, spices and ¾ tsp salt in a large bowl and add the lamb.
- Brush the surface of the dough with olive oil and top with caramelised onions, lamb mixture and feta cheese.
- Cook for 3-4 minutes or until crust is golden brown and top with lemon juice, fresh parsley and mint and pine nuts.
Pizza is a comfort food. Get comfy with this classic.
- 2 cups crushed Italian plum tomatoes
- 1 teaspoon dried oregano
- 2 tablespoons fresh basil
- ½ teaspoon salt, ½ teaspoon pepper
- 2 tablespoons olive oil
- 300 grams mozzarella diced
- Start by crushing the plum tomatoes by hand. Do not use a food processor as this will damage the seeds. Add the oregano, salt and pepper, but do not cook the sauce if using a brick wood fired pizza oven.
- Brush the rolled out dough with olive oil and spoon the sauce onto the dough. Layer with mozzarella cheese and bake until cheese melts.
- Remove from oven and drizzle with olive oil. Scatter fresh basil leaves on top.