Pizza Recipes and More
Cooking in your outdoor pizza oven is a fun way to spend time with friends and family while cooking pizza and all sorts of other meals on your patio. It's a time to break bread, share stories, toast with a glass of wine and just slow down.
Click here for the ultimate guide to outdoor pizza ovens so you can learn which oven would suit your needs the most.
Basic Pizza Dough
INGREDIENTS
1 1/2 Cups Warm Water (about 110°F to 115°F)
1/4 Ounce Active Dry Yeast
1 Teaspoon Sugar
3 1/2 Cups All-Purpose Flour
1/2 Cup Semolina Flour or fine ground Yellow Cornmeal
1/3 Cup Olive Oil, and extra coating for the bowl
1 Teaspoon Salt
DIRECTIONS
Combine the yeast, water and sugar in a mixing bowl and stir. Let sit until foamy on top. Add 1/2 cup flour, the semolina and 1/3 cup olive oil with the salt. Mix and continue working in the flour a 1/4 cup at a time until completed. Put the dough on a lightly floured work surface and knead until smooth and tacky. Prepare a large mixing bowl coated with olive oil and place the dough in it. Cover the bowl with wax paper or a wet towel. Place in a warm area and let double in size; usually takes more than an hour. Knead the dough a little and separate into 2 equal portions. At this point, store in airtight bags; it’s ready to use as directed in recipes.
Note: You can freeze and store this dough up to four months. Before using, thaw for several hours at room temperature or in the refrigerator.
Basic Tomato Sauce
INGREDIENTS
2 28-ounce Cans Plum Tomatoes -peeled, with juice
4 Cloves Garlic - peeled and finely chopped
1 Tablespoon Salt
1 Tablespoon Sugar
1/4 Cup Red Wine
2 Teaspoons Dried Oregano
1 Cup Fresh Basil Leaves - loosely packed
1/4 Teaspoon Black Pepper
1/4 Cup Extra-Virgin Olive Oil
2 Tablespoons Tomato Paste
DIRECTIONS
Add all ingredients to a large saucepot. Bring to a boil for about 5 minutes. Make sure to smash the tomatoes with the spoon while mixing. After boiling for 5 minutes, reduce to a simmer for 20 minutes, stirring occasionally. This sauce can be kept in the refrigerator for up to five days. If you want to freeze it, store in airtight containers for up to three months.
MAKING YOUR PIZZA
Planning
Make your pizza doughs ahead of time using the above recipe. Or check in your local grocery stores for pre-made pizza doughs.
Prepare toppings ahead of time or make them as part of your festivities. You can put anything you want on a pizza so don’t be afraid to use your imagination.
INGREDIENTS
1 12” Pizza Dough (shell)
1 Tablespoon Olive Oil
1/2 to 1 Cup of your favorite meats and/or veggies
3/4 to 1 Cup of your favorite cheese(s) - shredded
1-2 Tablespoons of your favorite seasonings (optional)
DIRECTIONS
Fire up your CBO oven to 750° . Use and infrared gun to check temperature when ready.
Brush pizza shell with olive oil. Arrange your favorite toppings - ending with cheese - evenly on the shell. Bake in your brick oven for 2 1/2 minutes. You can cook up to three 12” pizzas at once.
Note: Always leave the oven door ope when cooking with radiant flames and/or at 400° and above. Use high-temp gloves and proper tools when cooking with a wood-fired oven.
ADDITIONAL WOOD-FIRED RECIPES
BREAD RECIPE
INGREDIENTS
2 Cups water Luke warm
1 Tablespoon quick rise yeast (1 packet)
1 Tablespoon coarse kosher salt
4 1/3 Cups white flour unbleached, all-purpose white flour
Semolina flour for pizza peel
DIRECTIONS
Combine yeast and water in a bowl, and add in the coarse kosher salt. Gradually add in flour. Stir together until you have all the ingredients combined. Cover bowl and let it rise for 2 hours. After 2 hours divide the dough evenly into 2 loaves while the folded side is underneath, and gives you a nice tight top.
Preheat your pizza oven to 450°F. If you are using a wood fire you might want to start this 2 hours prior so that you have a solid coal base. Leave each loaf on a floured linen or a round banneton. Cover the dough for its final proof for 45 minutes. After it’s proofed, gently transfer to your peel or baking tray/stone. Cut several slashes across the top. This allows the bread to move upwards as opposed to sideways when it bakes. Bake until the interior temperature of the bread is 210°F (around 25 minutes). Or until the bottom of the loaf sounds hollow.
MEATBALL CALZONES
INGREDIENTS
1 Ball of Dough, 6-8 oz. Of pizza dough, see above recipe, or store-bought dough
3 Meatballs, medium-sized homemade or store-bought meatballs
1/4 Cup shredded provolone and mozzarella cheese - combined
1/2 Cup Ricotta Cheese
1 Green and red bell pepper - sauteed in olive oil
4 Tablespoons Marinara or tomato sauce - store-bought or see recipe above
1 Handful grated romano cheese
Garlic salt
DIRECTIONS
Fire up your oven to 600°. Use an infrared gun to check temperature when ready.
Hand-roll ball of dough, then flatten with rolling pin to 1/4” -thick square. Place 2 tablespoons of sauce in center of square. Slice meatballs in half and center evenly on square.
Put a dollop of Ricotta cheese and sauteed peppers in center. Sprinkle Provolone and Mozzarella cheese mixture on top of other ingredients. Add remaining sauce and Romano cheese on top.
Fold dough over end-to-end. Trim excess and pinch edges to seal. Place calzone on a cookie sheet and pre-bake in brick oven for a couple of minutes until firm. Remove from oven and cookie sheet. Baste top with olive oil and dust with garlic salt.
Return calzone to oven and place directly on hearth. Bake until golden brown, turning as needed, about 2-3 minutes. Remove from oven and plate. Top-off with additional sauce and Romano cheese as desired.
Makes 1 calzone: 2-3 servings
Note: Always leave the open door open when cooking with radiant flames and/or at 400° and above. Use high-temp gloves and proper tools when cooking with a wood-fired oven.
FIRE-ROASTED VEGETABLES
INGREDIENTS
1 Red, Green, Orange, and Yellow Bell Pepper
1 Small Onion
1 Zucchini
8 Small Portabella Mushrooms
Olive Oil
Sea Salt
DIRECTIONS
Fire up your oven to 700 °. Use an infrared gun to check temperature when ready.
Cut vegetables to desired size and thickness and place in a vented grill pan with a drip pan underneath. Drizzle olive oil over vegetables and added sea salt to taste. Place in middle of hearth.
Roast veggies for 5-10 minutes. Stir from time to time while cooking. Watch closely to avoid burning. Cooking time will vary per desired crispness.
Makes 4 servings.
Note: Always leave the oven door open when cooking with radiant flames and/or at 400° and above. Use high-temp gloves and proper tools when cooking with a brick oven. When cooking with oil, marinades and sauces ,always use a griddle, skillet or drip pan.
