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Deluxe Garlic Naan Pizza


Staying true to authentic baking methods, these flatbreads are made with the finest ingredients using traditional baking methods. Stonefire recipes showcase the versatility of our flatbreads. In 15 minutes you can create a delicious, easy meal for you and your family!

Ingredients

  • 1 package Stonefire Tandoori Naan, Garlic Variety
  • ½ Cup pizza sauce
  • ½ Cup shredded mozzarella cheese
  • 16 slices paper-thin dry-cured pepperoni or salami
  • ¼ Cup roasted red peppers, diced into small pieces
  • ¼ Cup sliced green olives
  • ¼ Cup sauteed onions
  • ¼ Cup shredded parmesan cheese
  • 1 Tablespoon chopped fresh basil
  • 1 Teaspoon chile flakes (optional)

Servings4

Calories Per Serving158

Folate equivalent (total)4µg1%


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 &ndash 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

Mix the yeast in one glass of warm water, dissolving the yeast and let it stand for 5 minutes for the mixture to bubble.

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.

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

* 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.

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

* 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.

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
Back to top

Bread Dough Recipe, Pita Bread

*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

* 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

Olive bread

* 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

* 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

*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

* 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

* 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

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How to make the best pizza…ever

Before we start in on the pizza toppings: a couple of quick notes with our philosophy on how to make the best homemade pizza…ever. We promise!

Use our best pizza dough (or thin crust).

All our best homemade pizza recipes all use our best pizza dough recipe, honed over 10 years to perfection. It’s got that perfectly fluffy texture and complex flavor. If you’d like, use our thin crust pizza dough, which is even easier to make and a tiny bit healthier (less dough, less calories overall).

Use a pizza stone and pizza peel.

No matter the pizza topping, we pizzas on a pizza stone. Why a pizza stone? It gets the pizza very very hot, making the crust crispy on the outside and chewy on the inside. And a pizza peel is needed to pop the dough right onto the hot stone. (You can use a baking sheet, but it’s totally worth it to invest in one for the ease!)


23 amazing pizza recipes that beat a takeaway option every time

While it's so easy to pick up the phone (or log on to the app) and order yourself a takeaway pizza, nothing is as satisfying as making your own. And whether you're making your own pizza dough or buying pre-made bases, throwing on toppings of your choice and baking them in the oven is tremendous fun. And hey, you don't even need to use traditional pizza dough: naan breads, tortilla wraps and even cauliflower make decent bases for your pizzas.

So whether you're a pepperoni lover, or craving a veggie deluxe, here are 23 sensational pizza recipes that'll keep your takeaway cravings at bay.

1. RICOTTA AND HAM

A quick and easy mid-week pizza recipe that's sure to be popular with the family.

Full recipe here

2. PIZZA BIANCA

Ready-made pizza bases make for a quick midweek meal. Add some pancetta slices to the pizza before cooking, if you like.

Full recipe here

3. DELI PIZZA

There are some excellent ready-made pizza bases available nowadays - this one is par-cooked, so it just needs finishing off. Top with a smear of tomato sauce, some creamy goat's cheese and a few bits from the supermarket deli counter.

Full recipe here

4. PIZZA PIE

An Italian twist to the traditional pie recipe - bound to be a sure-fire hit with the family.

Full recipe here

5. BLONDE PIZZA

Try your hand at making a blonde pizza, with your very own pizza dough. It couldn't be simpler!

Full recipe here

6. PIZZA BREAD

Part-baked baguettes crisp up well in a hot oven and make perfect bases for these quick-to-assemble pizzas.

Full recipe here

7. PEPPERONI

Grilling re-creates the high, dry intense heat of a wood-fired oven. Adapt with your favourite toppings.

Full recipe here

8. PIZZA FIORENTINA

These pizzas each serve two people so, when you have some time on your hands, make a batch and stash them away in your freezer. It's also adaptable, so you can top it with other favourite ingredients.

Full recipe here

9. NAAN PIZZA

The cheat: a naan is an ideal base, just waiting to be loaded up with your favourite toppings!

Full recipe here

10. POLENTA PIZZA

This polenta base is very quick to make and gluten free, too. If you like, use veggie-friendly cheeses.

Full recipe here

11. EGG AND PEPPER PIZZA

Using ready-made pizza bases ensures these veggie pizzas are ready in less than 20 minutes.

Full recipe here

12. PICNIC PIZZA BREAD

A pizza-style sandwich made with a whole loaf and then sliced to serve - ideal for al fresco eating.

Full recipe here

13. CAULIFLOWER CRUST PIZZA

This clever pizza base uses cauliflower in place of regular dough, sneaking in another of your five a day!

Full recipe here

14. GARLIC CHEESE PIZZA

Forget ordering a takeaway &ndash try this Triple-Tested garlic cheese home-made pizza recipe for half the price!

Full recipe here

15. FAMILY-FAVOURITE PIZZA

Once you&rsquove tasted homecooked pizza, you&rsquoll never go back&hellip

Full recipe here

16. GARDENER&rsquoS PIZZA

A delicious vegetarian pizza with artichokes, peas and yellow peppers.

Full recipe here

17. TUNA MELT PIZZA

Ready-made pizza bases are a great storecupboard standby &ndash serve this version with a basil and tomato salad.

Full recipe here

18. ANYTHING-GOES PIZZA

This homemade pizza proves that weekday cooking can be as fast as picking up a takeaway.

Full recipe here

19. VEGGIE PUFF PIZZA

If you prefer, scatter over crumbled goat's cheese rather than mozzarella.

Full recipe here

20. STUFFED CRUST PIZZA

We show you how to make your own stuffed crust pizza, using a cheese you might be surprised by.

Full recipe here

21. PARMA HAM, COURGETTE AND PINE NUT PIZZA


Part-baked ciabatta bread makes an instant light, airy pizza base for these inspired topping ingredients.

Full recipe here

22. SKINNY HAWAIIAN PIZZAS

Enjoy a midweek pizza with less guilt by using tortilla wraps as a base.

Full recipe here

23. PISSALADIÈRE

Anchovies give a salty hit to this traditional pizza-style bread. For vegetarians, replace them with a handful of capers or olives.


So since I decided I wanted to make a grilled pizza, I thought it should be a white pizza recipe. What is a white pizza recipe?

When I was in high school, we got pizza and one was a white pizza recipe. Instead of tomato sauce, this white pizza used this Italian dressing sauce. Later on, in life I learned white pizza isn&rsquot Italian dressing, it is an oil garlic sauce.

Usually, white pizza recipes have basil or spinach to them. Plus tomatoes as well top a white pizza. I do admit I tend to favor white pizza recipes over the red sauce kind.


The general process for cooking a homemade pizza in an air fryer goes something like this:

  1. Assemble pizza in the air fryer. Given how most air fryers are structured, it would be too difficult to make a pizza then transfer it into the air frying basket. Instead, roll out your pizza dough then transfer it into the air fryer, where you can add the toppings. (If your air fryer is shaped with a front-opening door, like a mini oven, you may be able to assemble the pizza outside of the air fryer.)
  2. Cook at 375 degrees F for about 7 minutes, or until the crust is golden brown and cheese has melted.
  3. Eat after letting the pizza cool (it’ll be piping hot!)

Preparation

  1. Broil eggplant:
    1. Cut eggplant into 1/3-inch-thick rounds and arrange in 1 layer on a foil-lined large baking sheet. Lightly brush both sides with oil and season with salt. Broil 2 to 3 inches from heat until golden brown and tender, 3 to 8 minutes on each side.
    1. Dissolve yeast in warm water. Blend flour and salt in a food processor. Add oil and blend. With motor running, add yeast mixture all at once, blending until dough forms a ball. Knead dough on a lightly floured surface 5 minutes. Put in an oiled large bowl and turn to coat. Let rise, covered with plastic wrap, in a warm place until doubled in bulk, 1 to 1 1/4 hours. While dough is rising, put a pizza stone on lowest rack of oven (remove other racks) and preheat oven to 500°F.
    2. Dust dough with flour on a floured surface, then shape and stretch into a 12- to 13-inch round. Sprinkle a baker's peel generously with flour and carefully transfer dough to it. Jerk peel if dough sticks, lift it and sprinkle flour underneath.
    1. Toss together cheeses and sprinkle 1/4 over dough. Cover with eggplant, overlapping it, and sprinkle with remaining cheese. Heat oil in a small skillet over moderate heat until hot but not smoking, then cook garlic and red pepper, stirring, until just fragrant, 30 to 40 seconds. Spoon evenly over eggplant.
    2. Line up far edge of peel with far edge of stone and tilt peel, jerking it gently. When edge of pizza touches stone, quickly pull back peel to transfer to stone (do not move pizza) and bake until dough is crisp and browned, 12 to 15 minutes. Slide peel under pizza to remove from oven.

    Pizza Toppings

    To list all toppings for pizza is impossible as the list is only restricted to the restrictions imposed by your imagination. Even popular pizza toppings are not easy to categorize when the Americans prefer pepperoni and the Japanese favor squid.

    Having said that prefered pizza toppings are individual, I have attempted to compile a list of pizza toppings without using esoteric marshmallow and squid ink! Pizza is so universal that a pizza chef somewhere will have added every type of food known to man on a pizza, for sure an Aborigine will have popped a witchetty grub on a pizza somewhere, the witchetty grub being the larvae of the ghost moth. Equally a Thai pizza chef will have used green ants at some time. Crickets are a delicacy in Burma .

    Whilst I regard it as unlikely that a chef has not combined all of these three toppings on a pizza I am not going to put any money on it! Should any one want to try to put green ants on the pizza they are better as a garnish they should never be cooked it destroys the Vitamin C and it as their Vitamin C content that makes them a valuable food source.

    Pizza toppings are normally placed upon a pizza in a specific order, not because it is tidy but because the pizza sauce keeps the pizza dough moist, the cheese then provides a bed for the toppings to rest on and they do not dry out or fall off as the pizza slice is held. More cheese is added to keep the dough moist and the garnish is not cooked so it is applied last after baking. The following list is the traditional order:

    • Pizza Dough
    • Pizza Sauce
    • Cheese
    • Pizza Toppings
    • Cheese
    • Garnish

    And here's a list of popular or some more obscure pizza toppings. Maybe you can get some inspiration out of this list, you may encounter some toppings that you didn't think of before:


    Setting Up Your Kamado Grill to Cook Pizza

    Maybe you’ve already experimented with how to grill a pizza on the gas grill. Gas grills can make a good pizza, but making a Kamado Joe pizza or a pizza on the Big Green Egg gives you an advantage over other grills.

    Pizzas cooked on a normal grill are heated and cooked mostly from the bottom. A Kamado-grilled pizza takes advantage of the rounded, egg-like shape of the grill.

    Essentially, your pizza will be cooking from both the top and bottom.

    Heat from hardwood lump charcoal is red hot and needs to be diffused for baking or grilling a pizza.

    Kamado grills often come with a heat deflector designed to smooth out the heat and allow for more even temperatures when cooking indirectly. This is key not only for grilling pizza but for all baking on the grill. Essentially, it’s hacking the cooker and making it function more like an oven than a grill.

    Heat deflectors are designed so that you can still use the grill’s grate to cook food on. Most people will put a pizza stone, a pizza pan, or a sheet pan with the pizza on it directly atop the grill’s grate. However, adding one more level of elevation is a real benefit to the pizza cooking setup.

    For this reason, it’s important to get the pizza stone or cooking surface as high in the dome as possible.

    By putting three firebricks on the grill’s grate and the baking stone on top, you accomplish two things:

    • The pizza is further elevated inside of the grill. This allows the heat from the top of the dome to reflect down, which will melt the cheese and help cook the toppings.
    • The firebricks add additional thermal mass to the grill. Once heat soaked, the hot bricks allow the Kamado grill’s temperature to recover more quickly when you open the grill.

    TIP: Be sure to use firebricks or something that can safely heat and cool without exploding or off-gassing dangerous fumes or toxins.

    There aren’t any rules when it comes to grilling a great pizza. But there are some guidelines for making your pizza more delicious.


    Perfect frying-pan pizza

    Rise 3-5 days
    Prep 5 min
    Cook 35 min
    Makes 4

    500g Italian 00 flour, plus extra to dust
    1½ tsp dried active yeast
    1 tsp fine salt
    1 tsp sugar (optional)

    To top
    1 400g tin chopped plum tomatoes
    1 ball buffalo mozzarella
    1 bunch basil, or a sprinkle of dried oregano
    Extra-virgin olive oil, to drizzle

    Mix the flour, yeast, salt and sugar then stir in 325ml water to a smooth dough. Cover and put in the fridge for three to five days.

    Tip on to a lightly floured surface. Divide into four roughly equal portions, shape into balls, cover and leave for two hours. Get the cheese out of the fridge.

    Mix 00-grade flour, yeast, salt, sugar and 325ml water, and knead to a dough. Cover and refrigerate for three days.

    Put the tomatoes in a saucepan over a medium heat and simmer for about 30 minutes, until you have a thick sauce. Season to taste with salt and a pinch of sugar, if necessary.

    Form into four equal balls, leave to prove for two hours while you get your toppings ready, then flatten into thin discs.

    Heat a frying pan or skillet (preferably cast-iron) over a medium-high flame until an experimental drop of water dances across the surface. Heat the grill to medium-high.

    Stretch the dough with lightly floured hands into a rough round, keeping the edges thicker. Cook on the skillet until the base has begun to char, adding a spoonful of tomato sauce and some torn mozzarella once the top starts to dry out.

    Fry the dough on a hot skillet, adding tomato, mozzarella and other toppings when the top side begins to dry out.

    Once the bottom looks done, grill until the cheese is bubbling and the edges are brown. Finish with a few leaves of basil or a sprinkle of dried oregano, and a drizzle of extra-virgin olive oil.

    Pizza: is it ever possible to make a decent one at home, and if so, what’s your preferred method? Do you prefer them deep-pan or thin and crisp, and do you go for the classic margherita topping or a heretical ham and pineapple (or even chips, as I saw once in Bergamo)… or does all pizza leave you cold?