PIZZA OVEN Recipes

DELIGHT THE SENSES

We highly recommend purchasing one of the following 2 books by Alan Brown for loads of fantastic wood fired recipes

The Complete Kiwi Pizza Oven

This inspiring wood fired pizza oven book comes with great knowledge about pizza ovens and the art of wood fired cooking. It comes with an assorted recipe guide and gorgeous photography by Todd Eyre. There is also a section about the history of Pizza Oven construction and little segment on us – Authentic Oven. 289 pages. Full colour.

 

Recipes from the Kiwi Pizza Oven

Following on from the hugely successful The Complete Kiwi Pizza Oven book, Alan Brown now releases his latest book, Recipes From The Kiwi Pizza Oven with over 50 mouth-watering wood fired pizza oven recipes. This book contains a bundle of brilliant photography by renowned NZ photographer, Todd Eyre, which make the pages very easy on the eye.

Kiwi Pizza Oven

Some simple and yummy pizza recipes to get you started

Quick & Basic Pizza Dough

Ingredients (4 pizzas)

  • 280 milliliters Milk & Water combined (lukewarm)
  • 2 teaspoons Dry Yeast Powder
  • 20 grams Olive Oil
  • 2 teaspoons Sea Salt
  • 500 grams Strong Flour
  1. Mix all ingredients together to make a soft dough
  2. Knead well until smooth and very elastic in texture
  3. Shape into small balls (approx. 200 grams) & leave to rise until doubled in size
  4. Stretch dough out into a thin round shape and place on pizza board
Quick & Basic Pizza Dough

Crispy Crust Pizza Dough

Ingredients (4 pizzas)

  • 325 milliliters Water (lukewarm)
  • 2 teaspoons Dry Yeast Powder
  • 10-20 grams Olive Oil
  • 2 teaspoons Sea Salt
  • 1 teaspoon Sugar
  • 200 grams Semolina Flour
  • 300 grams Strong Flour
  1. Mix all ingredients together to make a soft dough
  2. Knead well until smooth and very elastic in texture
  3. Shape into small balls (approx. 200 grams) and leave to rise until doubled in size
  4. Stretch dough out into a thin round shape and place on pizza board
Crispy Crust Pizza Dough

The Make Days ahead Pizza Dough

(can keep refrigerated for up to 2 weeks) Ingredients (approx 8 pizzas)

  • 845 milliliters Water (lukewarm)
  • 2 teaspoons Dry Yeast Powder
  • 2 teaspoons Sea Salt
  • 1135 grams Strong Flour
  1. Mix all ingredients together to make a soft dough
  2. Knead well until smooth and very elastic in texture
  3. Shape into small balls (approx. 200 grams) and leave to rise until doubled in size
  4. Leave to rise for 2 hours and then refrigerate until you are ready to use.

Note: This takes a fair bit of mixing by hand in a large container until all dry ingredients are incorporated. We recommend a Thermomix or Rotating Spiral Mixer.

Murray

Classic Tomato base

Ingredients

  • 2 cloves of Garlic
  • Big handful Sundried or Semi Sundried Tomatoes in Oil
  • 400 grams Tin Tomatoes
  • Salt & Pepper
  • Fresh Basil (optional)

Place all ingredients into a Food Processor and whizz up. You can also chop and mix these by hand too if you’re up for it.

Classic Tomato Base

Classic Pizza Recipes

Meat Lovers
  • Onion
  • Ham
  • Salami
  • Chorizo Sausage
  • Bacon
  • Pepper or Chili (optional and no salt required)
  • Mozzarella Cheese
Satay Chicken
  • Satay Chicken
  • Onion
  • Capsicum
  • Pineapple (optional)
  • Salt & Pepper
  • Roasted Peanuts on top
Vegetarian
  • Onion
  • Roasted Pumpkin
  • Cherry Tomatoes
  • Spinach
  • Pine Nuts
  • Feta Cheese or Goats Cheese
  • Salt & Pepper
  • Mozzarella Cheese
Salmon Lovers
  • Smoked or Fresh Salmon
  • Onion
  • Rocket
  • Goats Cheese
  • Pepper
  • Mozzarella Cheese

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