Take the kitchen outdoors. Enjoy a summer celebration of friends and family with a true gastronomic experience, and throw a wood-fired pizza party. Involve everyone in chopping, rolling, and slicing as you reward them with platters of antipasto and glasses of their favorite wine.
The velvety feel of warm dough and pungent aroma of fresh herbs, spices, garden vegetables, and smoked applewood fill guests with mouth‐watering anticipation! Here are a few recommended recipes:
Multigrain Pizza Dough: from Canadian Living Magazine, May 2007
This makes a crisp crust with the complex flavors of whole grains and seeds.
Servings: one 14-inch (35 cm) pizza base
Ingredients: 1 ¾ C multi‐grain flour,1 ½ C all‐purpose flour, ¼ cup mixed seeds (flax, sunflower, and sesame), 2 t quick‐rising dry yeast, 1 t salt, 1 ¼ C hot (120 degrees F or 50 degrees C) water, 1 T extra virgin olive oil
Preparation: In a bowl, combine flour, seeds, yeast, and salt. With a wooden spoon, gradually stir in water and oil until a ragged dough forms.
Turn out onto a lightly floured surface and knead for about eight minutes or until smooth and elastic. Place in a greased bowl, and turn to grease all over. Cover with plastic wrap, and let rise in a warm draft-free place until doubled in bulk, about one hour. Punch down, roll out the dough, and top with your favorite ingredients. (Make‐ahead: Refrigerate un‐risen dough and let it rise there for 24 hours. Or freeze in a plastic bag for up to 1 month, let thaw, and rise in the refrigerator overnight). Unlike the baked version, wood‐fired pizza takes mere minutes to cook – we recommend careful observation while cooking, or check out this link for more information Wood Stone Home.
Andy’s Deliciously Simple Neopolitan Red Sauce
Ingredients: 2 T EVOO (extra-virgin olive oil), 5‐6 minced garlic cloves, ½ t sea salt, 1 dash black pepper, 1 t dried oregano (use fresh oregano leaves for a garnish), 1 28 oz can Italian tomatoes, do not drain
Preparation: Heat oil in a saucepan over medium heat, and add garlic, salt, and pepper. Cook for one minute, stirring frequently. Stir in tomatoes and oregano and bring to a boil. Reduce heat and simmer for 30 minutes.
To experience the robust flavor of each ingredient, we recommend four to six toppings. Our “house‐favorite” pizza combinations are “The Spoiler” prepared with basil pesto, artichokes, hot red peppers, roasted garlic, and finely‐grated parmigiano‐reggiano cheese, and “Montana Epiphany” featuring red sauce topped with elk pepperoni, fresh oregano, mozzarella, and asiago cheese.
Here is a listing of possible pizza ingredients;
Crusts: olive oil, parmesan, semolina, whole grain
Bases: brushed olive oil, different flavored pesto – (ex. basil, artichoke)
Spices: garlic, rosemary, basil, oregano, red pepper flakes, sea salt, nutmeg, parsley, cilantro, white pepper, and fresh herbs (use as a topping or garnish)
Cheeses: (shaved or grated) ‐ asiago, Parmigiano‐Reggiano, Romano, feta, Parmesan, jack, cheddar, provolone, pecorino, fontina, ricotta, gorgonzola, smoked Gouda and mozzarella
Meats: pepperoni, salami, Canadian bacon, ham, roasted chicken, shrimp, anchovies, chorizo, (sweet Italian, hot or turkey) sausage, and (pork or turkey) bacon
Fruits and Veggies, etc.: asparagus, artichokes, (green, red, yellow, or orange) peppers, pepperoncini, black or kalamata olives, onion, spinach, sun‐dried tomatoes, figs, eggplant, (shitake, cremini, or portabella) mushrooms, jalapeños, zucchini, broccoli, apples, fennel, pineapple, and pine nuts. For more mouth-watering wood-fired pizza recipes for large parties see Wood-Fired Pizza Oven Recipes and this how-to video.
For added ambiance, hire a guitarist to play classical Italian or Spanish selections as guests drift to an inviting table setting with Italian majolica, Mexican pewter, Spanish blown glass, and French linens – mixing styles and melding color in the candlelit dusk. An August evening featuring wood‐fired pizza creates a memorable and lively occasion where the process is almost as pleasing as the final product ‐ this is truly a feast for the senses… Indeed!
Don’t have a wood-fired pizza oven? Check out these pizza stones designed to go right on the grill.
