| There is nothing as good as a pizza cooked in a real | | | | - 3 Tablespoons olive oil |
| outdoor pizza oven over a hot fire. There are a few | | | | - 1 cup warm water |
| tips that can make your pizza extra good when you | | | | (makes 3 crusts) |
| use one of these ovens. Follow these tips for all the | | | | Toppings: |
| pizza recipes you use and you will find they turn out | | | | - 1 pound mozzarella, grated |
| better than ever. | | | | - 1 small onion, chopped |
| Before you put any toppings on, drizzle a little olive oil | | | | - 1 can black olives |
| on the dough. It enhances the flavor and keeps the | | | | - 8 ounces mushrooms, sliced |
| crust crisp during baking. | | | | - 1 pound sausage, crumbled |
| Make your own sauce with vine-ripened tomatoes. If | | | | - 1 14-ounce can stewed tomatoes |
| you do not want to take the time to make a sauce, | | | | - 6 ounces cream cheese |
| you can just place thin slices of these juicy delicacies | | | | - Fresh basil |
| on top of your pizza in place of sauce. If you must use | | | | How to Make It |
| canned tomatoes to make sauce when tomatoes are | | | | To mix the dough: |
| out of season, add just a bit of sugar to brighten the | | | | Add the yeast, oil, honey to warm water, and stir until |
| flavor a bit. | | | | well combined. Add the flour and 1 teaspoon of salt to |
| Bake at a hot temperature. Outdoor ovens are made | | | | the mixer bowl and slowly add the liquid, mixing |
| to cook at high temperatures. At 450 degrees | | | | continuously until the dough is tacky and pulls easily |
| Fahrenheit, a 12 inch pizza can cook in only 8 or 9 | | | | away from the sides. Knead the dough or run the |
| minutes. If your oven gets hotter, you can eat even | | | | mixer on low for 7 minutes with the bread hook to |
| faster. This is a great advantage if you are making | | | | knead. Place finished dough in an oiled bowl and cover. |
| several pizzas to feed a crowd. | | | | Let it rest until it has doubled in volume. |
| Bake your pizza on quarry tiles or a pizza stone to get | | | | Heat your outdoor pizza oven. Chop and slice the |
| that crisp crust you are hankering for. Heat your oven | | | | toppings as needed. Set aside. |
| up at least half an hour before you are ready to bake | | | | Divide dough into thirds, rolling each third out until it is |
| to heat them up. Use a pizza peel to place your pizza | | | | about 1/4 inch thick. Dust the pizza peal with a little |
| safely in the oven and get it out again. | | | | corn meal so the dough does not stick. Set the dough |
| Recipe for Traditional Brick Oven Pizza | | | | on the peal and add your sauce, meat, vegetables, and |
| What You Need | | | | cheese as desired. Place pizza in the outside pizza |
| - 3-1/2 cups all purpose flour | | | | oven for approximately 6 to 10 minutes, depending on |
| - 1 Tablespoon honey | | | | the size of your pizza. Remove and let it rest a few |
| - 1 teaspoon active yeast | | | | moments before slicing. Enjoy! |