Tips For Perfect Pizza in an Outdoor Pizza Oven

There is nothing as good as a pizza cooked in a real outdoor pizza oven over a hot fire. There are a few tips that can make your pizza extra good when you use one of these ovens. Follow these tips for all the pizza recipes you use and you will find they turn out better than ever.

Before you put any toppings on, drizzle a little olive oil on the dough. It enhances the flavor and keeps the crust crisp during baking.

Make your own sauce with vine-ripened tomatoes. If you do not want to take the time to make a sauce, you can just place thin slices of these juicy delicacies on top of your pizza in place of sauce. If you must use canned tomatoes to make sauce when tomatoes are out of season, add just a bit of sugar to brighten the flavor a bit.

Bake at a hot temperature. Outdoor ovens are made to cook at high temperatures. At 450 degrees Fahrenheit, a 12 inch pizza can cook in only 8 or 9 minutes. If your oven gets hotter, you can eat even faster. This is a great advantage if you are making several pizzas to feed a crowd.

Bake your pizza on quarry tiles or a pizza stone to get that crisp crust you are hankering for. Heat your oven up at least half an hour before you are ready to bake to heat them up. Use a pizza peel to place your pizza safely in the oven and get it out again.

Recipe for Traditional Brick Oven Pizza

What You Need

3-1/2 cups all purpose flour
1 Tablespoon honey
1 teaspoon active yeast
3 Tablespoons olive oil
1 cup warm water

(makes 3 crusts)

Toppings:

1 pound mozzarella, grated
1 small onion, chopped
1 can black olives
8 ounces mushrooms, sliced
1 pound sausage, crumbled
1 14-ounce can stewed tomatoes
6 ounces cream cheese
Fresh basil

How to Make It

To mix the dough:

Add the yeast, oil, honey to warm water, and stir until well combined. Add the flour and 1 teaspoon of salt to the mixer bowl and slowly add the liquid, mixing continuously until the dough is tacky and pulls easily away from the sides. Knead the dough or run the mixer on low for 7 minutes with the bread hook to knead. Place finished dough in an oiled bowl and cover. Let it rest until it has doubled in volume.

Heat your outdoor pizza oven. Chop and slice the toppings as needed. Set aside.

Divide dough into thirds, rolling each third out until it is about 1/4 inch thick. Dust the pizza peal with a little corn meal so the dough does not stick. Set the dough on the peal and add your sauce, meat, vegetables, and cheese as desired. Place pizza in the outside pizza oven for approximately 6 to 10 minutes, depending on the size of your pizza. Remove and let it rest a few moments before slicing. Enjoy!

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