Making your first Pizza Oven Pizza

I make a fair amount of pizzas. At least 1 day per week I fire up my pizza oven and make one or more (sometimes many more) pizzas.

The following are the simple ingredients and tips to making your first wood fired pizza. Most of these ingredients can be purchased at your local supermarket.

The pizza dough – Fortunately there is a bakery near me and I am able to purchase some really good pizza dough inexpensively not that it is terribly expensive to begin with.  Most supermarkets have frozen pizza dough on hand. Make sure you take it out of the frig a few hours (3-4_ before you will be working with it.

Pizza Sauce - There are several pizza sauces available. I prefer my own but I also like Palmieri pizza sauce. It is made in new Haven, Connecticut (pizza capital of the USA!). Unfortunately, this is available in the Northeast and a few other places only. Ragu pizza quick sauce isn’t too bad as a last resort. I use that from time to time. Also you can opt to use spaghetti sauce or make a white pizza (no sauce just some olive oil and maybe some herbs  like garlic, basil etc).

Cheese 2 cup bag of shredded mozzarella cheese or the cheese of your choice. I usually buy Kraft or Cabot. I like the Cabot better. You can also mix it up with some cheddar or Monterrey Jack.

Extra Virgin Olive Oil – I use Berio.

Corn meal and flour – Any brand is fine.

Making the pie

  1. I usually start my fire before I begin making the pizza. By the time I am done it is usually up to temperature or very close.
  2. Remember the dough must be at room temp. before you begin working with it.
  3. Spread flour on the table so the dough doesn’t stick to the table. Begin pushing on the dough with your hands to form the size pizza you will be making. I will sometimes use a rolling pin but typically I will just use my hands. I like thin crust pizza so I usually keep the crust the same thickness or a little thicker than the rest of the pie.
  4. If you will be placing your pizza on a cookie sheet make sure you put it on the sheet after the dough is rolled out and before you add the sauce/toppings!
  5. Spread a couple of tablespoons of olive oil on the top and bottom of the pizza. Use a basting brush to spread it somewhat evenly.
  6. I use about 4-6 ounces of sauce for a large pizza depending on my mood.
  7. Next I add about 1/2 a bag of Mozzarella cheese. Add more or less depending on your taste. Spread it evenly.
  8. I then add any meat toppings first. When using sausage I break it up into 1/2 inch chunks and spread it in a circular fashion starting at the outside and working towards the center. Once any meat toppings are applied I add vegetables the same way.
  9. If you will be using a pizza peel to place the pizza in the oven be sure to flour it or cornmeal it. I like cornmeal better as I get less “stiction” but I use flour about 50% of the time.
  10. If you will be cooking your pizza on a cookie sheet be sure and flour it.
  11. That’s it! Slide your pizza peel under your pie and put it in the oven!

Clearly, this is a tutorial for new pizza oven owners. I decided to post this when I was remembering my first experience making and cooking a pizza. I didn’t flour the table (I never worked with dough before). I didn’t let the dough sit. I pulled it right out of the fridge and began rolling it out.

Yes I should have taken the 1 minute togoogle “How to make a pizza”.


In an attempt to amuse myself (and the visitors) I decided that instead of continually adding to the site I will make it easy on myself and blog about my cooking experiences or in some cases cooking fiasco’s.

I’m going to be up front. I am not a great cook. In fact I am marginal at best when it comes to cooking in the kitchen. I am however a self proclaimed master chef when it comes to cooking outdoors. Maybe it’s because I enjoy working the grill and pizza oven more than I like using a conventional stove or oven? Or it could be that I love being outdoors and cleaning up any spills is a much simpler process (garden hose).

So this wood fired oven blog is going to be filled with wood fired oven information. I am going to stay as far away from mundane topics as humanly possible. Those I will save for the website.  I will share my wood fired cooking experiences or as my wife likes to call them “experiments” as well as recipes both original and classic.

So ask questions, share your thoughts or just read through some of the posts and if you can add anything you feel is useful then go for it!

Quintessential Outdoor Living Company is well known for their unique wood fired outdoor ovens. Sometimes referred to as “pizza ovens” their incredibly unique design and enthusiasm for outdoor living was evidenced when they were honored with not just one but TWO Vesta awards at the Hearth, Patio and Barbecue Association (HPBA) Expo in Reno, NV March 2009 presented by Hearth and Home Magazine Vesta awards!

“The Vesta Awards were created by Hearth & Home magazine to recognize and honor companies for their innovation in product design and/or technology.”

To win one award in this highly competitive field says a lot but winning two awards speaks volumes!

The awards for Outdoor Room Products – Outdoor Room Equipment and Best in Show – Outdoor Room Products were won by Quintessentials Q series, QX-B Outdoor Wood Fired Pizza oven.

Best in Show and Outdoor Room Products Vesta Awards
Best in Show and Outdoor Room Products Vesta Awards