Home-made wood fired pizzas to give your family parties the edge

We all love a good pizza, but how much more fun is it to create your own little slice of heaven?  Well now you can, any time, and all from the comfort of your own home, garden, balcony or back yard.

The Alfresco Chef team has some amazing pizza recipes and tips, from helping you to choose the perfect blend of toppings through to making the crispy bases from fresh pizza dough.

Whether your preference is for a traditional margherita pizza, a more adventurous quattro stagioni or a herb topped, folded calzone to seal in the delicious flavours, our wood fired ovens will give you, your family and friends the added wow factor.

So fire up your Alfresco Chef oven, get the dough ready, add your favourite toppings and watch your fantastic pizza creations cook before your very eyes.

Our simple and delicious pizza dough recipe

INGREDIENTS

  • 500g Strong White Bread Flour or ‘00’ F lour
  • 2 Tsp Dried Active Yeast (follow pack f or instructions)
  • 2 Tbsp Olive Oil
  • 2 Tsp Salt
  • 300ml Tepid Water
  • Flour (for dusting)

METHOD

  1. In a large mixing  bowl, bring all ingredients together until just combined.
  2. Knead dough on a floured worktop for 5 -7 minutes until dough is smooth and elastic.
  3. Transfer to a lightly oiled bowl, cover with cling film and leave to  rove until doubled i n size (Approx. 4 5 minutes).
  4. Turn the dough out onto a dusted work surface and divide into 4 even pieces and leave to rest for 10 minutes.

Our perfect tomato sauce recipe

INGREDIENTS

  • 3 x 400G Tinned Plum Tomatoes
  • 4 Cloves of Garlic
  • Handful of Chopped Fresh Basil
  • 1 Tbsp Olive Oil
  • Salt and Pepper

METHOD

  1. Peel and finely slice the garlic cloves.
  2. Place a frying pan on a medium heat add the olive oil and garlic.
  3. Once garlic begins to colour, add the basil and tomatoes, using a wooden spoon to break up the tomatoes.
  4. Season with salt and pepper and bring to the boil. Remove from the heat and pass through a sieve to remove the garlic and basil.
  5. Pour sauce back in to the pan and bring to the boil, then Lower the heat to a simmer for roughly 5 minutes to reduce the sauce until it is a perfect consistency for spreading on your pizza base.

Our ultimate wood fired garlic bread...

  1. Dust your pizza peel wit flour and place your shaped dough on top.
  2. For the garlic bugger, combine 50g of soft butter, 1 clove of minced or grated garlic and a crack of black pepper.
  3. Spread the butter mix over the base.
  4. Sprinkle over a handful of parmesan and drizzle with truffle or olive oil.
  5. Cook in a wood fired oven at around 400°c turning regularly untill cooked (Approx 90-120 seconds)

Margherita - A Classic!

Add grated or torn pieces of mozzarella to the base and season with a pinch of salt and pepper. Once cooked, add fresh basil Leaves to garnish.

Vegetarian

Add grated or torn pieces of mozzarella to the base, along with sundried tomatoes, slices of mushroom, pepper, onion and a sprinkle of oregano.  If desired, garnish with fresh rocket or basil Leaves.

Capricciosa

Add grated or torn pieces  of mozzarella to the base, along with prosciutto ham, sliced mushrooms, sliced marinated artichoke and chopped black olives.

More than just a pizza oven…

Your Alfresco Chef oven is more than just a pizza oven. If your looking for inspiration on what else you can rustle up in your oven, take a look at our bake and roast sections.