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Wood Fired Oven Recipes
Below are some useful recipes to help you make something delicious using your wood fired oven.
Visit our dedicated Facebook page I love wood fired oven pizza to read more and share recipes and experiences with other wood fired oven owners.
Pizza base – dough recipe for wood fired ovens
Wood fired pizzas are the perfect gourmet food to make when catering for a large amount of people. The dough can be prepared in advance which means you only have to add the topping and cook. Below are some Mediterranean wood fired oven recipes that we would like to share with you.
Dough making Tips
- How to prepare the yeast solution for any dough
Mix the yeast in one glass of warm water, dissolving the yeast and let it stand for 5 minutes for the mixture to bubble.
- How to work the dough
In a large bowl, mix the flour with all ingredients, working it into a soft ball. If the mixture is too sticky, add a small amount of flour and if it is too dry, add a little water for a soft consistency.
Knead on a floured surface until soft and pliable for 10 minutes. Using the palm of your hand, stretch the dough and fold it in half each time to aerate it.
- Rising the dough
Place the dough in a bowl. Seal it with plastic wrap or a damp cloth and keep it in a warm place (20 to 30°C) away from any draft.
If you are making the dough in the morning for the evening, place it to rise in the vegetable drawer of the fridge; it will rise slowly in time for dinner.
Pizza making tips
- Any ingredients that require minimal or no cooking should be added during the last minute or when ready to serve. This will help in preserving texture and taste (eggs, olives, capers, anchovies, cream, salad and prawns).
- Do not overload the pizza base with topping
- To avoid soggy pizzas, do not over use ingredients that are full of water such as tomatoes, onions, artichokes, prawns, peperoni, cheese, sausages or asparagus. These should be finely sliced.
- Do not use too much tomato pizza base. Use 2 to 3 tablespoons depending on the pizza size.
Pasta sauce can be used as pizza base.
Cooking temperature indication
- 300°C or 700°F is ideal for pizza
- 260°C or 500°F is ideal for focaccia
- 200°C or 400°F is ideal for roasting meat
- 150°C or 350°F is ideal for whole poultry
Cooking will take between 3 to 5 minutes depending on size, temperature and topping.
Ingredients for 5 large pizzas:
- 800g of quality flour for pizza such as Campoli premium or Divella pizza farina
- Yeast; fresh 40g (for great results) or dried 3 sachets
- 2 large spoons of olive oil
- 2 - 3 warm glasses of water
- 2 pinches of salt
Preparation:
- Prepare the yeast as explained in the tips
- Mix all ingredients and work the dough.
- When done, make a ball with the dough and let it rise until it has doubled its size for approximately 1½ hours.
- When the dough has doubled in size, work it by pushing down to eliminate some of the air bubbles that formed during the raising process.
- Split the dough in 5 or more balls (if you want smaller size pizzas) and flatten it with your palm or rolling pin to 3 to 5 mm. The thinner the pizza base the faster it will cook.
- Now it is time to add the topping.
Selection of topping mixes
All have a small amount of tomato pizza base
- Fresh tomato, basil, mozzarella, parmesan
- Fried onion, anchovies, olives, parmesan, a little olive oil
- Bacon pieces, ham or peperoni, pineapple, mozzarella
- Artichoke, onion, basil, sundried tomatoes, mozzarella
- Onion, Bolognese sauce, hot sausage, peperoni, chilli, mozzarella
- Chicken, avocado, onion, mushroom, mozzarella
- Smoked salmon, lemon juice, cream cheese or mayo, mozzarella
- Onion, tomatoes, goats cheese and add fresh musclin salad
- Chicken, avocado, fresh onions, mushroom, sundry tomatoes, BBQ sauce
- Mushrooms, mozzarella, olive
- Bacon, egg, tomato
Bread Dough – Classic bread recipe, pita bread, stuffed bread base etc...
Ingredients:
- 800g of quality flour
- Yeast; 40g fresh (for great results) or 3 sachets of dried yeast
- 2 to 3 glasses of warm water
- 2 teaspoons of salt
Preparation:
- Prepare the yeast
- Mix the ingredients and work the dough
- When done make a ball with the dough. Place it into a bowl and cover with a damp cloth or plastic wrap and let it rise until it has doubled in size for approximately 1½ hours.
- When the dough has doubled in size, work it by pushing down to eliminate some of the air bubbles that formed during the raising process.
- Split the dough in 4 balls and flatten them
- Let them raise for 30 minutes
- Bake them
Bread dough - Olive bread
Ingredients for 2 loaves
- 500g of quality flour
- Yeast; fresh 50g (for great result) or dried 2 sachets
- 100ml of pitted olive oil
- 2 Glasses of water
- 1 pinch of salt
Preparation:
- Prepare yeast
- Mix ingredients without the olives.
- Work the dough
- Mix the olives thoroughly with the dough. When done, make a ball with the dough, place it into a bowl and cover with a damp cloth or plastic wrap.
- Let it rest in a warm place for 6 to 12 hours; the longer the better.
- Split the dough in 2, oil the dough with a tablespoon of olive oil and shape it.
- Let it rise again for 30 minutes and ready to bake.
Bread dough - Pita bread
Ingredients for 5
- 250g of quality flour
- 250 fine semolina
- Yeast; fresh 40g (for great result) or dried 3 sachets
- 2-3 Glasses of water
- 10gm of salt
- 4 tablespoons of olive oil
Preparation:
- Prepare the yeast
- Mix flour and semolina in large bowl and work the dough for 15 minutes
- Place in oiled bowl to rise for 1 hour with plastic wrap or cloth to keep moist. The dough must double in size.
- Split dough into 5 balls that you need to flatten with a rolling pin.
- Cover them with cloth and let them rise for another 25 minutes
- Bake for 8 to 10 minutes; the bread will be ready when puffed up.
Meat Stew
Boeuf Bourguignon
Ingredients
- 700gm of blade / oyster meat
- 250gm of bacon pieces
- 3 onions
- 3 carrots
- Bunch of herbs such as bay leaves, thyme or glove
- 1 bottle of red wine such as Burgundy or Shiraz
- Salt and pepper
- 1 large spoon of flour
- 1 small spoon of sugar
Preparation
- Cut meat in cubes, slice the carrot and onions and place in bowl with herbs, salt - pepper. Cover with wine to the top. Let it marinate overnight.
The following day
- Separate the meat from the marinade juice and save the juice.
- Fry the meat with the bacon in olive oil
- When the meat is golden, add the vegetables and continue to fry the lot gently.
- When golden, sprinkle the flour and stir quickly, then add the wine, spice and sugar.
- Wait for the alcohol to evaporate
- Place the stew in a terrine or a glazed earthenware cooking dish. Place the dish in the oven and let it cook for 2 hours or more.
The ideal temperature is 200°C or 400°F.
Warm salad - Peperonata:
- In a low temperature oven, place 2 whole onions, 4 capsicums and one head of garlic
- Roast for 30 to 45 minutes.
- Peel and cut the capsicums, onions and garlic into fine strips
- Add balsamic vinegar and olive oil (1 vinegar/3 olive oil) to your liking
- Place in fridge to cool down.
- Salt and pepper
Party food – Finger food
- Potato wedges - Cut potatoes in large quarters, then oil and season. Put in cooking tray
If you're rushing and have little time, frozen wedges will be fine
- Pork Rib - Season with Chinese red barbecue powder, then place in cooking tray and cook
- Kebab Stick - Beef or Chicken meat sticks seasoned with coriander, cumin, pepper and oil
- Pork Belly Stripe – Season with Chinese red barbecue powder, then place in tray and bake
- Sausages
- Fresh corn kernel - dip in salted water and cook. When ready, add salt and butter
- Warm bruschetta - make the dough or use Turkish bread
- Bake or warm it in oven
- Add freshly cut tomatoes and basil
- Add garlic or sprinkle a few drop of olive oil if you like
- Salt and pepper