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Outdoor Wood Fired Pizza Oven Buyers Guide

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Outdoor Wood Fired Pizza Oven Buyers Guide Wood Fired Ovens BUYER’S GUIDE AWARD LEISURE www.awardleisure.com with recipes PIZZAS ... HOW IT ALL STARTED The foundations for Pizza were originally laid by the early Greeks who first baked large, round and flat breads which they “anointed with oil, herbs, spices and dates.” Tomatoes were not discovered at that time or, very likely, they would not have used them as we do today. Eventually the idea of flat bread found its way to Italy where, in the 18th century, flat breads called “Pizzas” were sold on the streets and in the markets. They were not topped with anything but were enjoyed au naturel. Since they were relatively cheap to make, were tasty and filling, they were sold to the poor all over Naples by street vendors. The introduction of tomatoes to Italian cuisine in the 18th and early 19th and the endorsement of pizzas by Queen Margherita herself, finally WHY BUY A WOOD gave us the true modern Italian pizza. FIRED OVEN? An often recounted story holds that on 11 June 1889, to honour the Queen consort of If you’re considering building a wood fired oven for Italy, Margherita of Savoy, the Neapolitan your home or business, there are a few things you pizzamaker Raffaele Esposito created the probably already know – the way the sight, sound, gentle “Pizza Margherita”, a Pizza garnished with warmth and vitality of fire ignites your spirits, how the tomatoes, mozzarella, and basil, to represent the wood fired aroma awakens your senses, and the pure national colours of Italy as on the Italian flag. excitement you feel when cooking with a live fire. What you may not know is how to find the perfect match. Over the years, we’ve come to the understanding that a harmonious relationship between a cook and True authentic Neapolitan Pizzas have a tender, pillowy bottom their oven is vital. The connection is a key ingredient in that has big blistery bubbles in it especially around the edges. wood fired baking creativity, inspiration and success. 2 3 CHOOSING YOUR WOOD FIRED OVEN WHERE WOULD I PUT MY OVEN? WHAT SHAPE AND DESIGN IS BEST? If you can’t imagine yourself moving anywhere else anytime soon, building A common mistake is to go with a model that may be less expensive. Unique your oven in the garden, home or business is a great option. Even some dome shaped ovens with a chimney, allow for the perfect Convection cooking, as of the bigger ‘portable’ ovens may need craning into your garden. the air can enter through the bottom of the oven and circulate naturally, ensuring perfect combustion, while the smoke is expelled through the top. This creates the If you want a proven ready-to-use oven and aren’t ready to build your own, look precise convection airflow to feed your fire, and cook every dish to perfection. into some turnkey concepts like a portable oven. These ovens are fully assembled, But beware – make sure the dome is insulated with approved thermal materials. ready to use immediately and you can enjoy wood fired baking knowing that if you need to move the oven around the garden or even to a new garden – you can! Buying an oven which allows you to store your wood and cooking utensils is always handy. HOW DO I CHOOSE THE SIZE OF MY OVEN? HOW MUCH SHOULD I SPEND? Really, you’re choosing the size of the cooking area – This is known as the If you can afford it and have the space – buy an oven, which stone or hearth and it all depends on the volume of food you’ll be baking will be large enough for a 12’ pizza? and have space for any on a regular basis. This means that you’ll be able to cook a lot of food in the accompaniments you foresee cooking alongside the pizza. least amount of time without sacrificing flavour, quality or authenticity. Think about what type of capacity you may need 5-10 years down the road and If you are cooking for up to 6 people, chose an oven with a stone at to avoid disappointment, please check out the points and tips we have already least 75cm wide x 50cm deep. If you plan on cooking for less people, covered – the insulation value of the inner core, the size of the cooking stone then a smaller stone will work well for you. Remember to always and making sure the cooking stone has the approved industry properties. allow for the space your wood will need within the oven itself. So if you are considering buying a Pizza Oven, please choose carefully and make sure you only have to buy one. Not like the old days when we all went through at least 6 different outdoor barbeques, wishing we’d have spent a little more in the first place. WILL THE OVEN BE EFFECTIVE? Better ovens will have an effective heat circulation and insulation system, so will therefore need less wood at any time to create the heat necessary to cook. To create and retain a temperature up to 300°F you will need an area, to the side of the stone (within the oven itself) at least 25cm wide x 50cm deep. Take this away area away from the stone size to give you the actual cooking area of the stone left to cook on. On first glance, some ovens look deceptively big. But by the time you’ve got your fire going and pushed to the side, there isn’t a great deal of cooking space at all. 4 5 HOW TO MAKE YOUR STEP 3 Mix the contents of the jug into the flour by pouring in 3 measures. OWN DOUGH Pour it to the side of the flour and mix with your hands in a cork screw motion. The flour will gradually turn into a gooey, sticky Makes: 6-8 (10”) Pizzas mass as it transforms into dough. Takes: About 15 minutes to make To avoid making the dough too the dough, 1 hour to let it prove (rise) sticky, hold back around 50ml and 15 minutes to portion it. of the watery mix in case the dough becomes too gloopy. Ingredients: STEP 4 100 g of 00 Flour 4 teaspoons of table salt When the flour has absorbed all of 2 x 7g of active dry yeast the water, the dough will be sticky, like putty. A general rule to get to the Jug of 650ml of warm (not hot) water right consistency is that there will ½ cup more all-purpose flour for kneading not be too much dough stuck around 4 tablespoons of extra-virgin olive oil your fingers. When all of the flour is mixed with the watery solution you should have a large coconut sized, slightly sticky doughball. STEP 1 STEP 5 Tip all the 100g of flour into a large Place the dough onto a floured bowl and create a well in the top worktop. Then kneed, stretch and of the flour and add the salt. Cover fold the dough for at least 5 minutes. over the salt with flour to avoid any You’ll feel the dough change from a contact with the water/yeast mix gritty, gummy mass into a smooth, you are going to pour into the bowl. softer form. When you are happy that your dough resembles a non- sticky, silky ball it is ready to prove. STEP 2 STEP 6 Mix the warm water, yeast and olive Put the dough back into the bowl oil together with your hands and and cover the bowl with cling film. fingers. Rub the yeast into the water The dough will rise considerably, so and stir until the yeast has blended make sure the bowl is big enough for with the warm water and olive oil. the dough to expand (you can use an airtight container instead, but make sure you grease the lid and base with 7 a splash of extra-virgin olive oil). 6 7 STEP 7 STEP 10 Set it aside at room temp until it Now it is time to form the crust. has almost doubled in size. After Flour the work surface lightly so the dough has proved and almost the dough will hold enough flour on doubled in size (at room temperature the underside so that it won’t stick. it will take about an hour), take Now start pressing the mound down it from the bowl/container and and out with your fingers. Try to work it back into a ball shape. resist using a rolling pin. Just press the dough out until it gets about 8” across. Keep turning it so it does not get too thin in any location and STEP 8 so the bottom stays well-floured. Scatter enough flour on the work surface to keep the dough from sticking, just a light coat because STEP 11 we don’t want to be adding a significant amount of flour to the Once flat and round, pick it up dough. Take the dough out of the and hold it in front of you like the bowl and place onto the flour. steering wheel of a car and start turning it round and round allowing the weight of the dough to stretch itself. Shake it a bit to help it stretch. When it is thin enough that you can STEP 9 see a little light through it, you’re almost there. Try not to allow a hole The dough will do 6 to 8 pizzas to develop or let it get paper thin.
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