Backyard Wood Oven Pizza Party
Recipe Type: main
Prep Time: 
Cook Time: 
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Serves: 4
Everything you need for your own pizza party: a great dough recipe and three tasty toppings! The dough recipe is based on various pizza recipes and techniques from Jeff Varasano, Russell’s Wood-Fired Pizza Recipe on SBS Food and Pizza Modo Mio by John Lanzafame.
  • 375 grams (12 ounces) strong white bread flour (strong flour is over 11.5 percent protein – check the label)
  • 125 grams (4 ounces) wholemeal flour
  • 375 ml (1.5 cups) room temperature or slightly warmer rain water or filtered water (too hot kills yeast, too cold inhibits yeast)
  • 1 packet of dried yeast
  • 2 level teaspoons salt
  • 1 level teaspoon sugar
  • Pizza sauce
  • Cherry tomatoes
  • Fresh buffalo mozzarella
  • Basil leaves
  • 1 small onion
  • 2 garlic cloves
  • 220 grams (7 ounces) mushrooms
  • Parley
  • 155 grams (5 ounces) Taleggio cheese
  • 220 grams (7 ounces) peeled raw prawns
  • Olive oil
  • Rind of one lemon
  • Fresh basil leaves
  • Fresh mint leaves
  • Pizza sauce
  • 125 grams (4 ounces) grated mozzarella
  • 1 red onion, finely sliced
  • 2 fresh chillies, seeds removed and finely sliced
  • 1 tablespoon lemon juice
  1. Use a mixer with a dough hook if possible. (You can do the same thing buy hand but it’s hard work.)
  2. Combine the white, wholemeal flour and yeast in the mixer bowl.
  3. Dissolve the sugar and salt in the warm water.
  4. Put the mixer on the lowest speed and slowly add the water, sugar and salt. Continue to mix until a rough ball forms. This should only take a minute or two.
  5. Remove the dough to a floured bench and gently knead into a ball. Don’t overwork the dough.
  6. Place in a high edged bowl to rise. Cover with oiled cling wrap and a tea towel and let rest for 20 minutes. At this point you can put the dough in the fridge to use the next day, or freeze it.
  7. If you are using it immediately, leave until it has doubled in size (height increase of 50% or so) this usually takes maybe an hour all up.
  8. If you have refrigerated your dough overnight, remove it an hour before use to a floured bench, divide and gently knead into 4 balls, place on a tray and cover with oiled plastic. Leave to rise for an hour and it is ready to use.
  1. Brush pizza base with oil, add a small amount of tomato pizza sauce, and spread with basil leaves.
  2. Place a cherry tomato and piece of fresh buffalo mozzarella on each leaf, then season with salt and pepper.
Mushroom (adapted from Pizza Modo Mio by John Lanzafame).
  1. Pan fry in olive oil one chopped small onion, 2 garlic cloves, 15 mushrooms, and chopped parsley until soft, then blend until smooth and add salt and pepper.
  2. Thick slice field mushrooms and cook in a frying pan until golden.
  3. Spread pizza base with mushroom puree, add some basil, grated mozzarella, fried mushrooms and top with slices of Taleggio cheese.
  1. Marinate prawns in olive oil, lemon rind, basil and mint overnight.
  2. Brush pizza base with oil and some tomato pizza sauce, then add grated mozzarella, basil leaves, sliced red onion, cut chilli and prawns.
  3. Spoon some lemon juice over each prawn and season with salt and pepper.
Stretch the dough into shape rather than rolling it so as not to squash the little air bubbles that make it puff up in the oven. Brush oil on the base before putting the sauce on to stop the base going soggy. Less is more with toppings, leave a few spaces to help the base cook. Baking paper is your friend – as the dough is soft and a bit sticky, it is hard to handle. Push the dough out onto a sheet of baking paper to make transfer to the oven easier. Put the whole lot in the oven (base on paper) and then after 1 minute or so you can easily slide the pizza off the paper and directly onto the stone to complete the cooking.
Recipe by Honest Cooking by Mercato Fabbrica at