Bec's Perfect Pizza Guide

Bec's Perfect Pizza Guide (Home Pizza Ovens)

This quick course will give you my pastry chef tips on creating light, airy textured pizzas in the Ovana (or similar) pizza oven at home.

What you'll learn

I'll add things to this section as we go.

Full recipe: Bec's favourite Pizza base for the Ovana Pizza oven

Downloadable: Bec's Perfect Pizza Recipe Base quick guide

Downloadable: Bec's Perfect Pizza Recipe Sauce

Garlic Naan

Bec's Gided Recipe for Pizza Sauce.

Pizza toppings often made at the Cooking school in live classes.

I will add as many tips as I can think of in this section. If you have any questions, please ask away, and I'll add my answers here.

Storage of raw pizza dough

The Ovana and Large Wood Fired Ovens

How do I stop my Pizza from sticking to the Peel?

How long will it take to cook my Pizza in the Ovana?

There are loads of recipes out there that will work just fine. Allow your dough to develop fully, and you'll achieve much better results.

Video: How to work your Pizza Dough

Video: What happens inside the Pizza Oven

How to stop your Pizza sticking to the paddle or peel

Flour:

Fine Semolina:

Bakers malt or sugar:

Salt:

Tomato Sauce ingredients:

Pizza Topping Ideas:

Common things that can go wrong when making pizza and how to avoid them.

What is the right texture for my dough?

Cold Dough

Stretch and tear

Doughy, yeasty or soggy pizza dough

I've mucked up, and my pizza stone it's dirty

Don't do this:

Tell us what you think!

What now?