Milano Woodfired Pellet Pizza Oven

Looking for a perfectly sized wood pellet fired pizza oven? Look no further! Our pizza oven comes complete with a built-in thermometer, pellet feeder, and pizza stone, making it the perfect addition to your garden. And the best part? You can choose from three different colors: red, green, or black. So why wait? Start cooking up delicious homemade pizzas today with our amazing wood pellet fired pizza oven!

w)395mm x (d)820mm x (h)745mm

Homemade Pizza Dough

This recipe makes enough dough for two 12-inch pizzas.

Ingredients:

500g flour (see note)
1 teaspoon salt
1 teaspoon sugar
7g active dry yeast
300ml tepid water
2 tablespoons olive oil

Instructions:

• In a large bowl, combine the flour, salt, sugar, and yeast.
• Add the warm water and olive oil, and stir until the ingredients are just combined.
• Turn the dough out onto a lightly floured surface, and knead for about 5 minutes, or until the dough is smooth and elastic.
• Place the dough in a lightly oiled bowl, and cover with plastic wrap. Let rise in a warm place for about 1 hour, or until doubled in size.
• Punch down the dough, and divide it in half. Roll out each half into a 12-inch circle.
• Preheat the oven to 500°F.
• Place the dough on a lightly greased baking sheet. Top with your favorite pizza toppings, and bake for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
• Let cool for a few minutes before slicing and serving.

Tips:

For a crispier crust, preheat a baking stone in the oven for 30 minutes before baking the pizza.

To prevent the dough from sticking to the work surface, sprinkle it with a little flour as you knead it.

If you don't have time to let the dough rise for 1 hour, you can let it rise for 30 minutes in a warm place. The crust won't be as light and fluffy, but it will still be delicious.

Be creative with your toppings! Try using different types of cheese, vegetables, and meats. You can also add herbs, spices, and sauces.

Enjoy your delicious homemade pizza!

NB: Finely milled Italian Tipo “00” flour is best for high heat, Neapolitan pizzas, while strong bread flour is best for home oven, thin crust or New York style pizzas. You can also use plain flour but you may not get the best result.