Outdoor Oven Pizzas

Photo by Twisted Tree Photography.

Make this drool-worthy homemade pizza, to enjoy with friends or family on the patio.

BY MIKE EDGAR

Photo by Twisted Tree Photography.

DOUGH:
3 and ¼ cups All Purpose Flour
2 tsp. Active Dry Yeast
1 tbsp. Salt
2 tbsp. Honey
1 cup warm Water
¼ cup dry, White Wine at room temperature
2 tbsp. Extra Virgin Olive Oil

Method – In a large bowl, combine flour, yeast and salt and mix well. Make a well in the center of the dry ingredients and add the warm water, wine and oil. Using a wooden spoon mix the wet ingredients into the dry until the mixture is stiff to stir. Then mix with your hands in the bowl until the dough comes together and pulls away from the bowl. Lightly dust a work surface with flour. Remove dough from the bowl and knead for five minutes. Oil a large clean bowl and place the dough ball inside. Cover with a damp towel and allow to proof in a warm place. Let it double in size.

SAUCE:
100 oz can of Diced Tomatoes
1 Onion, thinly sliced
5 cloves Garlic, chopped
1/2 cup Dry Oregano
1 tbsp. Salt
1 tbsp. Pepper
1 cup Olive Oil

Method – Heat olive oil in sauce pot. Sauté onions, garlic, salt , pepper and oregano for about three minutes. Add the tomatoes and cook for two hours at a low simmer. Stir occasionally with a twist to help break up the ingredients as they cook.

ROASTED FENNEL:

1 Fennel bulb
1 tbsp. Olive Oil

Method – Thinly slice the fennel. Sauté in frying pan until tender. Then place in a 400-degree oven for about 10 minutes.

CHEESE:
Fresh buffalo mozzarella and fresh goat cheese (chevre). Bocconcini cheese made with cows milk will also work.

SAUSAGE MEAT:

3 lbs. Ground Pork
3 tbsp. Red Wine Vinegar
1 tbsp. Salt
1 tbsp. Black Pepper
1 tbsp. Garlic Powder
1 tbsp. Onion Powder
1 tbsp. Whole Fennel Seed
2 tsp. Sweet Smoked Paprika
2 tsp. Chili Flakes
1 tsp. Brown Sugar
1 tsp. Dry Oregano

Method – Mix all ingredients together. Mince for 10 minutes to ensure all spices are evenly mixed.

Photo by Twisted Tree Photography.

Building the Pizza

Portion the dough into 10 oz. portions and form onto balls. Let proof for another hour. Dust work surface with corn meal or flour to aid the rolling process. Roll your dough out into a circle. A 10 oz. dough should make a 10-inch pizza.

Sauce your dough. Add fennel and sausage. Tear the cheese into smaller pieces and place randomly on the pizza.

Use a pizza stone to cook your pizza. Allow the stone 10 minutes to heat up in the BBQ or oven before placing the pizza on it to cook. Slide your pizza paddle under the dough and transfer it to the hot pizza stone. If your use a BBQ, it should be set to 500 degrees. Your pizza will take between five and ten minutes to cook properly. It is ready when the crust is brown.

Photo by Twisted Tree Photography.

Once the pizza is cooked, top it throughout with fresh basil leaves. Drizzle with olive oil.

Photo by Twisted Tree Photography.

Photo by Twisted Tree Photography.

Enjoy! * Thank-you to Tudor Stables and Connie and Andy Cicoria for allowing us to shoot this recipe on their beautiful outdoor patio.

Photo by Twisted Tree Photography.

 

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