OZPIG OVEN SMOKER INSTRUCTION MANUAL
17
WOODFIRED PIZZA
Ingredients
Base
• 1 cup Greek yoghurt
• 1 cup self-raising flour
Toppings
Choose preferred topping. Below are some
suggestions –
• Chicken & Bacon (BBQ chicken, bacon, onion
and cheese)
• Hawaiian (ham, cheese and pineapple)
• Pepperoni (tomato sauce, pepperoni and
mozzarella cheese)
• Meat Lovers (tomato sauce, mozzarella,
pepperoni, Italian sausage and salami)
• Margherita (plum tomatoes, fresh mozzarella
and fresh basil leaves)
• Mexican (ham, onion, capsicum and chilli)
• Aussie (ham, bacon and egg)
Method
1. Pre-heat the Oven Smoker and pizza stone
to as high heat as possible. Use a hardwood
timber fire without the diffuser plate. Aim for a
temperature over 450°F.
2. In a bowl, mix together the base ingredients.
Add extra flour if needed.
3. Knead until a smooth dough ball is created.
4. Roll out the dough into a thin base.
5. Add toppings of choice. It is recommended
that half the cheese is placed on top of the
sauce before adding the other toppings and the
remaining cheese. Remember, less toppings
work best; too many toppings will take too long
to cook through meaning the base may burn
before the toppings are cooked.
6. Place the pizza on a pre-heated pizza stone and
cook until cheese is melted, and the base is
golden brown. Serve immediately.
Tips
• Keep the sauce to a thin layer so it doesn’t
make the top of the base soggy.
• Pre-cook any raw toppings.
• Scatter a handful of rice flour or polenta on
the pizza spatula to allow the pizza to slide off
easily.
Be sure to put the pizza stone into a cool smoker
to avoid cracking it with sudden temperature
changes.
