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. depending on how much it has risen. If you do break through, you can Weigh and separate the dough into usually patch it together. Resist the equal sized dough mounds. There is temptation to toss it in the air. If no need to pound it or stretch it. the dough is not perfectly round; so much the better. A little lopsidedness says ‘authentic and home made’.

STEP 12

WOOD FIRED You are now ready for the sauce and filling. This is the basis for every type of pizza base. Of course you can play OVENS FOR with the dough ingredients and there are many variations. I’ve even used the dough to create pita bread and A SUPERIOR flatbread. The temperature of the stone will ultimately define the flavour, texture and quality of your pizza. Now COOKING it is time for the toppings. The secret is to not go crazy. Less is more.

8 EXPERIENCE. 9 RECIPES FROM AROUND THE WORLD Try your hand at International Cusine with these specially selected recipes.

TURKISH & ARMENIAN PIZZA (LAHMACUN) TRADITIONAL PITA CHICAGO DEEP DISH PIZZA

Lahmacun is spicy, the dough 1 teaspoon pepper/tomato puree There are two different types For the crust: Pizza fans either love or hate 2 to 4 cloves, peeled is very thin, there is no cheese 2 teaspoon red paprika powder of pita: The pocket style is Chicago Deep Dish Pan Pizza. and minced, optional and its main ingredient 1½ tsp ground cumin often stuffed to make falafel, Add a teaspoon of sugar The best are made in a cast 1 tablespoon sugar, optional is the ground meat. 1½ teaspoon ground gyros or other sandwiches. It is and a tablespoon of iron pan, before you put it 1 to 2 teaspoons Pizza black pepper made by placing a thin layer of yoghurt to your dough.. in your wood fired oven. Seasoning or mixed dried Lahmacun is especially famous 3 teaspoon salt dough in the wood fired oven. Italian herbs (oregano, in the Southern and Eastern ½ cup of parsley Ingredients: The crust is about 1/2” thick basil, rosemary), to taste parts of Turkey where it’s 1/5 cup olive oil Due to the high heat, the dough on the bottom and the dough traditionally eaten with salad and inflates with air as it cooks so 1 medium cucumber, peeled, is pushed up the sides of the Method: lots of red hot pepper flakes! Method: that there are two separate seeded and chopped into chunks pan in order to form a levee layers when it deflates. They 1 teaspoon salt, plus to hold in the toppings. From Cover the bottom of the crust For the crust: Put the paprika, tomatoes, can be seasoned and recooked more to taste there it is built in layers in the with the sliced mozzarella, parsley and in a food to create crispy chips. 1 cup plain Greek yogurt opposite order of a normal pizza fanning it into the crust. Add the Add a teaspoon of sugar processor and mix until (I used fat free) sausage (or sautéed ), and a tablespoon of everything is well ground. The thicker, single-layer 1 clove garlic, finely minced Ingredients for the topping: yoghurt per mound. The consistency of the Greek style pita is better for 1 tablespoon fresh lemon juice Drain the tomatoes thoroughly. Ingredients for the topping: mixture should be in between scooping sauces or dips, such 1 tablespoon extra virgin olive oil 340g mozzarella cheese, sliced Combine them with the Pizza 500g ground beef a paste and sauce. as hummus or tzatziki, and is 1 tsp red wine vinegar 1450g Italian sweet or hot Seasoning or herbs, and the garlic 1 red paprika traditionally cooked in a stone sausage, cooked and sliced; or and sugar (if you’re using them). ½ green paprika Add this, together with the floor oven. They can also be about 3 cups of the sautéed Add salt to taste; you probably 2 tomatoes (you can use tomato puree, olive oil and cut open to create an envelope, vegetables of your choice. won’t need any additional salt if tinned tomatoes) spices to the ground beef so the pita can be used as a 800g plum tomatoes, lightly you’ve used the Pizza Seasoning. 1 large onion and mix with your hands until type of sandwich for filling. crushed; or 800g diced Then add this tomato mixture. everything is mixed thoroughly. or chopped tomatoes Sprinkle with the grated Parmesan, and drizzle with the olive oil.

10 11 RECIPES FROM AROUND THE WORLD Try your hand at International Cusine with these specially selected recipes.

NEAPOLITAN PIZZA SFINCIONE (SICILIAN PIZZA) CALZONES & PANZEROTTI

Neapolitan pizza is credited as Next, disperse the finely Sicilian pizza is pizza prepared Method: Calzone means ‘stocking’ Ingredients: being the original Italian pizza. chopped garlic evenly. in a manner that originated in Place tomatoes in a small bowl. in Italian and is a turnover Sicily, the phrase Sicilian pizza that originates from Italy. 150g cherry tomatoes, halved Characterized by its thin, slightly Spread the mozzarella is often synonymous with thick- Fill bowl with enough boiling 200g buffalo mozzarella, crispy texture, Neapolitan cheese throughout the crust or deep-dish pizza derived water to cover tomatoes and Shaped like a semicircle, the roughly chopped pizzas must meet a very top, but keep it thin. from the Sicilian sfincione. let steep for 10 minutes. calzone is made of dough ½ cup sliced fresh mushrooms specific set of requirements in folded over and filled with ½ cup ricotta cheese order to truly be considered Place the thinly sliced tomatoes Ingredients for the topping: Drain tomatoes and pat dry with the usual pizza ingredients. 1 tablespoon dried basil leaves an authentic Neapolitan. across the entire pizza. paper towels to remove any oil 200g assorted Italian cold meats Lightly salt and pepper the 2 to 4 anchovy fillets, cut residue so that the tomatoes It is made by rolling out a round (salami, pepperoni, Ingredients for the topping: tomatoes with the kosher salt. in 1/2-inch pieces won’t get overly browned crust, covering half of it with prosciutto, speck) 2 garlic cloves, finely chopped 1 tablespoon dried when baking. Set aside. a thick layer of your favourite 1 tablespoon capers, 3 -4 large basil leaves, Spread the fresh basil oregano leaves toppings, folding it over, wetting rinsed and drained cut into strips leaves, making sure to get 10 to 12 sundried tomato Lightly press pieces of the edges to help them stick 30g grated parmesan 2 small tomatoes cut thinly some on tomatoes and on halves packed in oil anchovy into the dough. together, crimping them, poking Chillies/Jalapeños to taste 100g mozzarella just the cheese itself. 1/4 cup shaved Caciocavallo Sprinkle with oregano. a few holes on top for steam cheese, shredded or Asiago cheese to escape, and then baking. 2 tablespoons parmesan cheese Add a little Parmesan cheese Pitted oil cured black olives Lightly press tomatoes salt and pepper and (optional) crushed and olives into dough and red pepper and enjoy! arrange cheese on top. Method: Cover with a kitchen towel Drizzle the olive oil over the and let rise until double pizza shell. Use a brush to in size, about 1 hour. spread it around and make sure to get the crust!

12 13 RECIPES FROM AROUND THE WORLD Try your hand at International Cusine with these specially selected recipes.

NEW YORK PIZZA STROMBOLI ROMAN PIZZA

Pizza came to the US with For the crust: Add a teaspoon It’s a bit like a rolled up pizza Method: Spread the tomato mixture In Rome, there are no pizza Italian immigrants through New of sugar per mound. rather than a folded crust. over the dough, leaving a 2cm police as there are in Naples. York. If there is one word to Romano’ Ialian Restaurant Heat one tablespoon of the border around the edge. describe the New York pizza, Method: & Pizzeria claims to have olive oil in a non-stick frying But if there is a common thread, it is “foldable”. Or maybe it is originated it in 1950 in pan and fry the onion over a Lay the prosciutto in a single Roman pizza dough tends to have “stringy”. Or even “greasy”. Spread the tomato sauce Essington, Tinicum Township, low heat for five minutes until layer over the sauce. Tear the a thin to medium thin crust. evenly over the dough. just outside of Philadelphia, softened & lightly browned. mozzarella into small pieces and Typically these 18” disks are by Nazzareno Romano. dot over the prosciutto, then Ingredients for the topping: made from elastic dough with Sprinkle with oregano, mozzarella Stir regularly and add the scatter the basil leaves on top. a bready rim, thin centre, dark cheese, basil, Romano cheese Ingredients: garlic for the last minute 2 baby artichokes bottom, stringy cheese, with an and red pepper flakes. of the cooking time. Tuck in the two short ends 3 slices quality prosciutto orange drop of grease dripping 2 tablespoons olive oil and roll the stromboli up 1 small handful olives, from the delta, and easy to fold Standard toppings are tomato 1 small onion, finely chopped Tip the tomatoes into the firmly to enclose the filling. stone removed so it can be eaten while walking. sauce with noticeable oregano 2 cloves garlic, crushed pan and add the oregano ½ cup of spinach and garlic and mozzarella. 400g can chopped tomatoes and caster sugar. Place it, seal-side down, on 50g mozzarella They are cut into 8 large wedges ½ teaspoon dried oregano a large baking sheet lined extra virgin olive oil so it can be sold by the slice. That’s it. Pepperoni is probably 1 teaspoon caster sugar Season with salt and pepper. with baking parchment and sea salt the most common extra. 8 slices of prosciutto Place over a fairly high heat leave to rise for 30 minutes. freshly ground pepper Ingredients for the topping: 125g mozzarella & cook the sauce for 5–8 Yes, you can get more stuff on large handful fresh basil leaves minutes until very thick, Brush the remaining oil over 500g shredded top, but the basic pizza you sea salt stirring constantly. the dough, season with a little mozzarella cheese get by the slice in hundreds freshly ground black pepper more salt and pepper and ½ cup grated Romano cheese of pizza joints in Manhattan Remove the pan from the heat bake the stromboli until well ¼ cup chopped fresh basil is just sauce and cheese. and leave the sauce to cool. risen and golden brown. 1 tablespoon dried oregano small game birds, and pork, Roll out the dough on a Slice thickly and serve with providing a subtle, sweet lightly floured surface into a some good olive oil and flavour to the meat. rectangle measuring about balsamic vinegar for dipping, 44cm x 32cm/17in x 13in. and a fresh green salad.

14 15 RECIPES FROM AROUND THE WORLD Try your hand at International Cusine with these specially selected recipes.

GYROS WITH GREEK CHICKEN & TZATZIKI SAUCE FLAMMKUCHEN - CRISPY THIN CRUST PIZZA

Tzatziki Sauce - Prep Plus to blend (or if you want it For serving Thin and crispy crust pizza ¾ teaspoon salt Freshly grated cheese Time: 10 minutes chunky you can simply stir the 6 - 8 Pita Flatbread lovers, this pizza is for you! Freshly ground black pepper (I use a combination of 1 tablespoon chopped other ingredients in using a bowl Freshly grated cheese cheddar and parmesan fresh parsley and spoon so the cucumbers Method: In a mixing bowl, whisk Flammkuchen is characterized (I use a combination of and buffalo mozzarella). 1 tablespoon chopped fresh are chopped up more). Store together olive oil, lemon juice, by its incredibly thin, crisp, and cheddar and parmesan Method: dill (or 1 teaspoon dried) in refrigerator in an airtight Greek yogurt, red wine vinegar, blistered crust. We’re talking and buffalo mozzarella). Freshly ground black pepper container up to 3 days. chopped , garlic, oregano, cracker-like here folks. Fresh thyme On each of the bases, place thyme, coriander and season a few spoonfuls (3-4) crème Method: Ingredients: with salt and freshly ground black The 2 main differences are that Method: fraiche/yoghurt mix and spread pepper to taste. Place chicken in a the dough is rolled out using it around the base with the back Place diced cucumber in a Chicken Soulvaki gallon Ziploc bag, pour marinade a rolling pin instead of being On each of the bases, place of the spoon. Then top with mesh strainer or colander and 4 skinless chicken breasts over chicken, seal bag while kneaded with your hands. a few spoonfuls (3-4) creme strips of smoked salmon and/ sprinkle with salt, toss to evenly ¼ cup extra virgin olive oil, pressing out excess air and transfer fraiche/yoghurt mix and spread or prawns. Sprinkle with the coat then allow to rest 30 plus more for brushing to refrigerator to marinate 2 - 4 And rather than a tomato sauce, it around the base with the back spring and the cheese. minutes at room temperature. ¼ cup lemon juice hours. Remove chicken during the the dough is spread with crème of the spoon. Scatter the rest 3 tablespoon plain Greek yogurt last 30 minutes of marinating to fraîche. I recommend mixing the of the ingredients on the top Try it with with burrata, capers Rinse cucumbers and place over 1 tablespoon red wine vinegar rest at room temperature before crème fraîche with natural yogurt of the yoghurt mix and finish & anchovy oil for a beautifully several layers of paper towels. 1/3 cup chopped red onion grilling (leave in marinade). – a 50/50 mix for the base sauce. with a sprinkling of cheese. rich and creamy flavour Squeeze some of the liquid from 2 cloves garlic from the base and especially cucumbers (almost as if wringing 1½ teaspoon dried oregano Brush grill grates lightly with oil When the crème bakes SALMON & PRAWN TOPPING the burrata, cut through by moisture from a cloth). Place 1 teaspoon dried thyme and preheat grill over moderately with the crust, it creates a tangy capers and the most cucumbers in food processor and ½ teaspoon coriander high heat. Once hot, add chicken slightly tart, creamy contrast Ingredients: wonderful, salty anchovy oil. pulse to chop to desired size. Salt and freshly ground and grill until cooked through to the crust’s crispness. black pepper, to taste (internal temperature should 250g crème fraiche Add in Greek yogurt, garlic, register 165 degrees on an instant BACON AND CARAMELIZED 230g natural Greek Yoghurt lemon juice, olive oil, red read thermometer), rotating once ONION TOPPING Smoked salmon and/or prawns wine vinegar, parsley, and halfway through cooking. Remove 3 spring onions per dill and season with salt from grill transfer to plate and While you can use any base approximately, and pepper to taste. brush chicken lightly with olive oil toppings that you like for chopped very finely then cover with foil and allow to you flammkuchen, the most rest 10 minutes. Dice into strips. traditional combination includes bacon and caramelized To assemble gyros: onions with a bit of nutmeg and black pepper. Layer chicken in a row along centre of pita, top with Ingredients: lettuce, tomatoes, cucumbers, Kalamata olives, red onion, feta, 12 strips of bacon, cut into cilantro and tzatziki sauce. small squares or cubes Wrap and serve. 2 onions, finely sliced into rings 250g crème fraiche 230g natural Greek Yoghurt 1 teaspoon nutmeg

16 17 RECIPES FROM AROUND THE WORLD Try your hand at International Cusine with these specially selected recipes.

APPLE & CINNAMON SUGAR TARTE FOCACCIA FLAMBEE SUCREE Focaccia is usually thick, Method: bread like pizza dough. This tarte flambée is delicious Method: Place the flour, salt, yeast, as dessert but you could enjoy it It usually has no sauce but olive oil and 300ml/10½fl oz of on its own, any time of day. The On each of the bases, place a close brush with olive oil, the water into a large bowl. Granny Smith apples used are not a few spoonfuls (3-4) crème it should never be greasy, too sweet, so this tart has just fraiche/yoghurt mix and Gently stir with your hand or a the right balance of sweetness spread it around the base with it is usually salty, and wooden spoon to form a dough from the cinnamon sugar and the back of the spoon. often garlicky. then knead the dough in the tartness from the apples. bowl for five minutes, gradually Half two Granny Smith apples, Prosciutto, a cured ham, adding the remaining water. Ingredients: core and slice very thinly. is a common topping. Stretch the dough by hand in 2 medium sized Granny Arrange the apples slices in You can get creative here, the bowl, tuck the sides into Smith Apples, sliced very a decorative pattern on top but keep it simple. There’s the centre, turn the bowl 80 thinly (I left the peel on) of the crème fraîche. nothing better than focaccia degrees and repeat the process 250g crème fraiche for mopping up Bolognese for about five minutes. 230g natural Greek Yoghurt In a small bowl, whisk the sugar sauce or eating alongside a 2 tablespoon sugar with the cinnamon and then well-stocked charcuterie. Tip the dough onto an oiled work ½ teaspoon ground cinnamon sprinkle the cinnamon sugar surface and continue kneading 1 teaspoon pure vanilla sugar (I evenly over the apple slices. This is a simple focaccia for five more minutes. Return use homemade vanilla sugar) with , herbs, sea the dough to the bowl, cover and Some powdered sugar Bake until the crust of the tart is salt, paprika powder, and leave to rise until doubled in size. for serving (optional) firm and browned at the edges smoked cherry tomatoes. Line two large baking sheets Transfer the tart to a wooden board. Ingredients: with baking paper. Tip the dough Dust with a bit of powdered out of the bowl and divide sugar (optional). 500g/1lb 2oz strong into two portions. Flatten each white bread flour portion onto a baking sheet, 2 tsp salt pushing to the corners, then 2 sachets dried easy blend yeast leave to prove for one hour. 2 tbsp olive oil 400ml/14fl oz cold water Preheat the oven to 220C/425F/ olive oil, for drizzling Gas 7. Drizzle the loaves with fine sea salt oil, sprinkle with fine sea salt then bake in the oven for 20 minutes. When cooked, drizzle with a little more olive oil and serve hot or warm.

18 19 HOW TO MAKE YOUR OWN TOMATO SAUCE

Of course we can all buy passata It’s also a great opportunity to create your or tomato pizza base sauce from own unique twist on a dish that everyone supermarkets nowadays. will love; yet no one will be able to copy.

But it is much more fun to make your Traditional Marinara Pizza sauce has own sauce. We use a recipe based tomatoes crushed, or blended, sliced fresh on a traditional Marinara sauce. garlic, fresh oregano, extra virgin olive oil and maybe some sea salt to taste. Making your own sauce ensures that all of your ingredients are fresh and Some pizzerias may use basil instead, you’re sure to get more appreciation or in addition to the oregano. This and personal satisfaction from recipe not only allows the skill of the cooking a more authentic, tasty pizza maker to come through, but really and genuinely homemade pizza. showcases the quality of the individual.

Ingredients: Method:

1 tablespoon good olive oil Heat the olive oil in a large (12-inch) skillet. 1 cup chopped yellow onion (1 onion) Add the onion and sauté over medium 1½ teaspoons minced garlic heat until translucent, 5 to 10 minutes. ½ cup good red wine, such as Chianti Add the garlic and cook for 1 more minute. 1 can crushed tomatoes, or plum Add the wine and cook on high heat, scraping tomatoes in puree, chopped up all the brown bits in the pan, until almost 1 tablespoon chopped fresh flat-leaf parsley all the liquid evaporates, about 3 minutes. 1½ teaspoons salt Stir in the tomatoes, parsley, salt, and pepper. teaspoon freshly ground black pepper Cover, and simmer on the lowest heat for 15 minutes.

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20 21 LET’S MORE THAN A PIZZA OVEN COOK PIZZA TRY ALSO ...

The best pizzas cook directly on the stone. The base and crust an amber brown with a few scorched splodges and the topping and cheese bubbly.

You can also cook baked potatoes, meat, casseroles, bread and much more in your oven. For best results place these types of foods on a cast iron cookware and always cover with the food with silver foil.

Lightly flour your peel, especially the far edge. The • Onion Gratin flour helps the dough slide on and off. A light dusting • Beans Casserole of semolina, which makes really good ball bearings • Baked Potatoes and adds a special rusticity to the crust is a great • Grilled Shellfish alternative. Plop the dough on the peel and make • Moussaka sure it is not sticking by shuffling the dough a few • Cajun Chicken inches. It will shrink a bit while you are adding the • Pulled Pork toppings; just make sure it will go in your oven. Bring • BBQ Ribs one edge of the dough right up to the edge of the peel. • Lasagna This will help you with the transfer to the stone. • Salmon in Salt Crust • Spare Ribs Put the ‘loaded’ peel on the edge of the stone inside the • Steaks oven farthest from you. Wiggle and shake the peel and • Ciabatta Bread then pull the peel away making sure the pizza slides off • Breadsticks of the peel onto the stone. Keep a second peel nearby so • Apple Pie you can use it to push and lift the pizza in case it sticks to • Soft Pretzels the peel. Once in the oven, don’t wait too long; the trick • Almond Cookies is to get the bottom amber to brown with a few scorched • Roasted Chestnuts splotches, and still get the toppings cooked. The cheese • Savory Croissant should be bubbly. You might need to reach in there with • Castagnaccio the peel and rotate it 45 degrees if one edge is cooking too fast. When it is done, remove it with the peel. See our recipes videos online

22 23 1. BEST CHOICE WHY BUY We have carefully chosen our Pizza Ovens to suit the UK consumer and our A PIZZA outdoor temperatures in the UK. OVEN FROM Quality, performance, value for money and resilience to the elements have been the key factors in our quest to deliver the best AWARD portable wood fired ovens in the world. LEISURE? 2. BEST REVIEWS All of our oven shapes and sizes have been tried and tested in real life situations - in other words, by residents of the UK in their own gardens. Our customers have given us terrific feedback and shared their fantastic experiences; which cooking with their oven 4. BEST DESIGN has given to them, their friends and family. The exterior has a weatherproof enamel coating, which is durable throughout our seasons and is easy to wipe down after cooking. A family-run business established 3. BEST PERFORMANCE for over 30 years, that has The ovens heat up incredibly quickly We are 100% confident that our Pizza Ovens are the become the number one retailer because of their unique interior shapes and best on the market. We have created a range of Pizza for premium Pizza Ovens, Hot not only go up to 500°F, they hold their Ovens, which will deliver top quality food for the lowest Tubs, Swim Spas & Outdoor temperature with minimum amounts of fuel. possible running costs – time and time again. Leisure Products, in the UK. Once the oven is heated, our cooking stones With five award-winning outlets hold temperatures up to and above 300°F. 5. BEST RESULTS providing an extensive choice When it comes to burning wood in stoves or ovens, Our ovens are easy to clean both during and an impressive display, for hardwood is better than softwood as it burns cooking and once the food is finished customers seeking quality slower. The density of softwood is also around half that and all of your guests have gone. products and exemplary service. of hardwood, which results in it burning twice as fast – meaning you’ll need twice as much! We cater to all aspects of All spilt, burnt and melted food can be easily removed from the stones and customers’ requirements, with Please see our guides to wood burning. professional site surveys so the we’ve made it easy for the ash to be removed from inside of the oven. purchasing journey is easy and Our ovens look beautiful and their colourful smooth, as expected with the features will brighten any garden. purchase of any luxury product.

24 25 OUTDOOR ITALIAN OVENS

COOKING AT If you’re looking for the best outdoor or indoor wood fired Pizza Oven, we have the right solution for you. Award Leisure ovens are made IT’S BEST for those who love traditional taste and want to try a real superior cooking experience.

Thanks to FORNINOX technology that combines a refractory floor and stainless steel (1/10 in thick) structure, our Pizza Ovens are ready to use out of the box.

You’ll enjoy cooking, grilling and baking your food in a wood fired oven.

KAMADO OVENS

Grill, BBQ or bake – all year round.

Award Leisure Egg ovens are made from high specification ceramics and are incredibly easy to use.

From a Christmas dinner to a hot dog or Margarita pizza – our Kamado Egg Ovens can be used by every member of the family.

Our Kamado Egg Ovens use a convection system which moves heat around the food, rather than through the food like BBQs and grills.

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