Once you have built your own pizza oven, you’ve got to have a pizza party! We keep it simple, ultra thin margarita pizzas and some farinata with loads of salads! This weekend we had thirty, cooked thirty pizzas and then sat around our new fire pit!– We made 3.5kg of dough using two 1.5kg bags of strong flour and 600g of semolina which gave a fantastic texture to the bases
I was pretty nervous about cooking so many pizzas – would the oven stay hot enough long enough? To make sure, I fired it for 6 hours, so the outside was hand hot! We used an air bed blower attached to a length of copper pipe to make sure air was reaching the wood at the back, so that red hot embers covered the entire base of the oven. I put the last wood in an hour before so that it would be just embers!
By 6o’clock we were ready and our thin Italian style pizzas took 90secs each to cook
We tend to cook and cut the pizzas into quarters and serve on the salad table, rather than cooking individually topped pizzas to order – with 30 hungry mouths, it’s quicker that way and more Italian! We use the excellent Scizza pizza cutter* to cut them! They are an ingeneous pair of scissors specially designed for pizza cutting!
We then made some nutella pizzas cook some plain bases, spread with nutella, drizzle with some maple syrup and sprinkle with chopeed pistachio – no photos they were eaten too fast!
What a great evening we had!