Pizzaque Pizza Oven

Recipes

One kilo of flour will make 10 pizzas depending on how thick you like the base. We recommend a thin crust, which is a
more traditional Italian style, and also it’s more fun to make many different styles with your favourite ingredients. Surplus dough
can be stored in the fridge.

Pizza Base:

1kg of Plain flour
1 sachet of dried yeast (7g)
Pinch of sugar
30g of salt
1 tbsp of olive oil
625ml of tepid water

  1. Place dry ingredients in a large bowl and make a well in the center.
  2. Add oil to the water, mix to a moist dough using a wooden spoon.
  3. Place on floured surface and knead for 5min.
  4. Lightly oil bowl and return the dough, deeply scoring the surface.
  5. Cover with plastic wrap and place in warm area until double in size.
  6. Divide dough into portions and roll into desired shape and thickness. Approx 0.5cm.
  7. Place bases on trays that have been lightly sprinkled with polenta or flour.
  8. Cook in a heated pizza oven as directed until base is golden brown and crisp.

Suggested Toppings

Savoury:

  • Chargrilled yelllow capsicums, oven roasted roma tomatoes, fetta cheese and basil
  • Finely sliced leek, ham, mozzarella and parmesan
  • Smoked salmon,minced red onion, chopped capers, spread pizza base with cream cheese
  • Pepperoni, mushroom, thyme and mozzarella
  • Prawns pany fry lightly, roast pumpkin, goats cheese
    and basil
  • Roma tomatoes, basil, mozzarella and parmesan

Dessert:

  1. Add sugar and cinnamon to a small amount of butter and melt over a low heat.
  2. Brush over pizza base.
  3. Arrange thinly sliced Corella pear or apple on top.
  4. Brush remaining butter mixture over the fruit.
  5. Cook as per savoury instructions.

Serve with cream or ice cream.

Dough mixture can be mixed and raised in a bread machine.
Surplus dough can be stored in the fridge.
Standard oven trays function perfectly in the Pizzaque Oven.

Pizzaque as a Smoker

  1. Heat oven to 200°F
  2. Place 1-2 handfulls of sawdust (available at fishing tackle shops) over large tray
  3. Cover with cake rack cooler
  4. Place well-seasoned opened whole fish or fillets, skin down on the rack
  5. Place tray in oven for 8-12 minutes

Fish, chicken or lamb cooked this way minus the sawdust remains moist and retains its flavour.