TRY OUT SOME OF OUR PIZZA OVEN RECIPES

CLASSIC PIZZA DOUGH

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MAKES – 8 PIZZA BASES

This fail-safe homemade pizza dough recipe is the only one you will ever need. We think it is best made by hand but you could use a stand mixer.

PIZZA OVEN PREP/NOTES

Light the pizza oven two hours before use and build the heat to 350 degrees

YOU WILL NEED

400g strong white flour – Caputo is best
200g polenta
1 tsp. salt
1/2 tsp. garlic granules
1 pint of lukewarm water
A good pinch white caster sugar
7g sachet of fast-action dry yeast

METHOD

In a mixing bowl combine the flour, polenta (save some for dusting a work surface to knead the dough) and salt and garlic granules. Working on a clean surface, pour out the dry ingredients and make a well in the centre. In a jug, combine the water, caster sugar and yeast and leave to sit for 10 minutes. Once bubbles start to appear in the water/yeast mixture, slowly add the mixture into the flour well and mix thoroughly to produce a loose dough. Once the dough is mixed evenly, dust a clean surface with polenta and knead the dough for 10 minutes. Invest as much kneading as possible to get the best result. Transfer into a clean, oiled mixing bowl, cover with cling-film and leave overnight in a cool dry place. One hour before you are ready to prepare your pizzas, knead the dough for another 10 minutes, cut into eight equal size portions, dust with polenta and leave aside until ready to use. The best method for creating the pizza base is to stretch it out by hand in circles to achieve a nice, thin airy base approximately 9” in diameter. If you fancy stepping it up a notch, add a sour dough twist. Replace the yeast with a good aged sour-dough starter (yeast alternative).

CLASSIC MARGARITA

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MAKES – ENOUGH FOR 8 PIZZAS

FOR TOMATO SAUCE YOU WILL NEED:

2 tins of plum tomatoes (Mutti San Marzano)
Pinch of salt and pepper
1 tbsp. of olive oil

METHOD

In a medium bowl add the plum tomatoes, dried oregano, dried basil, salt and olive oil. Then crush with your hands to combine.

FOR MARGARITA TOPPING YOU WILL NEED:

Mozzarella
Fresh basil leaves
Olive oil to drizzle

METHOD

Tear mozzarella over the tomato sauce, add some basil leaves and drizzle with olive oil.

PRAWN/GAMBAS PIL PIL IN THE PIZZA OVEN

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SERVES – 6-8 PEOPLE

PIZZA OVEN PREP/NOTES

Establish a fire and heat the pizza oven to at least 350 degrees.

YOU WILL NEED:

Raw tiger prawns (30 approximately)
Beech, oak or apple log and a bucket of water (pre-soak for 24 hours)

FOR THE MARINADE YOU WILL NEED:

5 cloves of garlic
Fresh parsley
1 onion finely chopped
2 un-waxed lemons, zested & chopped in half
1 fresh chilli – finely chopped
Pimentón (smoked paprika) to taste
Whole bottle of quality white wine
Glug of extra virgin olive oil
Salt and freshly ground black pepper
1 tsp. white caster sugar1 large crusty loaf – for dipping

METHOD

For the marinade, chop and combine the ingredients into a pot or dish including the zested lemon halves. Add the prawns and marinate in the fridge for 24 hours. Preheat a roasting tray in the pizza oven for 15 minutes until smoking hot. Now put the soaked log into the pizza oven embers to generate extra heat and humidity but – most importantly – smoke to infuse the most aromatic, intense wood-fired flavour. Pour prawns and all the marinade into the hot roasting tray for fast, intense cooking. Cook for 7 to 10 minutes rotating the tray 180 degrees halfway through. Cook until the prawns are pink and the alcohol has burnt off. Serve with the crusty loaf to soak up the aromatic juices.

PIGS’ CHEEKS IN THE PIZZA OVEN

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SERVES – 6-8 PEOPLE

PIZZA OVEN PREP/NOTES

This dish is best cooked slowly overnight after your oven has been used for its main cooking.

FOR THE MARINADE YOU WILL NEED:

Glug of extra virgin olive oil
1 tbsp. red wine vinegar
Dried Pimentón smoked paprika
1 onion finely chopped
5 cloves of garlic, chopped
Good glug of Manzanilla or Tio Pepe Sherry
Pinch of dried oregano or thyme
Salt and freshly ground black pepper
Handful of black olives and flaked almonds

METHOD

For the marinade, chop and combine ingredients into a pot or dish, add the pigs’ cheeks and marinate in the fridge for three hours. After the main pizza course – once the fire has died down, with not too much flame – place the pigs cheeks in a traditional Spanish terracotta pot or roasting tray with all the marinade, shut the door and go to bed. You’ll wake up to the perfect lunch the next day.