Outdoor pizza oven tips for the best results.

Making pizza in an outdoor oven.

Outdoor pizza oven cooking has been all the rage recently. I can understand why. Crisp delicious pizza, just minutes from your table, and I always say that food tastes better when it is cooked and eaten outside. Some may disagree in the depth of the blustery winter season, but there’s nothing like a good old red snapper hot dog cooked over an open fire during the ice fishing season. But that’s for another time. Back to the pizza, yes, that was my second point. Who doesn’t like a good pizza? So many styles, so many choices for toppings, cheese…yummy cheese.

I bought my outdoor pizza oven before it was a hot commodity, so I’ve been working on my methods for years. The practice has made it practically perfect. When I bring out the pizza oven, the sky is the limit. No topping is off the table, and a variety of cheeses are always available. Experimentation is necessary, and then you’ll know what your friends and family enjoy most. Not only does it feed a crowd, but pizza is just fun to make.

My first, and current pizza oven is the Pronto from Pizza Craft. It is budget-friendly and cooks a great product in minutes. Learn more about my experience with this particular outdoor pizza oven.

Preparation is key in outdoor pizza cooking.

The dough has risen, the cheese is grated, and all toppings are easily accessible. You have all your utensils within reach. Leave nothing of use in the kitchen. Have it all on your outdoor pizza workstation. I use a portable folding table that houses the oven on one half, and the other half is left as my workstation. Always give yourself plenty of room to work with. Even more importantly, keep out of reach of children. Burns happen in a split second, be aware of the little ones at all times.

Pre-heating is necessary.

Let your oven get up to the proper cooking temperature. This may take a bit longer in windy or colder conditions, and will also vary on your brand and style of oven, but it is important for consistent cooking. If you’re having trouble reaching temperature, it could be as simple as a quarter turn of your oven to get it out of a direct breeze.

Choosing pizza dough.

Don’t overthink this. Homemade dough is great, but way more time-consuming. There are some great options in the grocery store. Brands will vary by location, but I usually choose Portland Pie Company here in Maine. They offer many varieties and cook up nicely.

One suggestion regarding dough: Don’t ask your local pizza shop to purchase one of their dough balls. Pizza shop dough often contains a higher amount of sugar, so your pizza crust has a better chance of burning. Plus, I think it’s a little rude. “Hey I want your dough but want to make it myself so I don’t have to spend money here” is the message that conveys to a pizza shop employee. Yes, I know this one firsthand.

The sky is the limit with toppings.

Sauces, cheeses, toppings, it’s all up to you, and your personal preference. One piece of advice when preparing a pizza for an outdoor pizza oven is to not go heavy on said toppings. Even cooking is made difficult with a heavy pizza. Charred on the bottom and raw in the middle is not enjoyable for anyone.

Novice pizza makers should start plain, and work their way up. A pro tip with these pizza ovens is that the more pies you make, the more efficient your oven becomes. Six is usually the minimum for me, so I always make sure to invite a crowd.

Helpful tools and hints.

Use a pizza screen. Crusts cook a little better with that little bit of air underneath it. Make sure to give it a quick spritz of non-stick cooking spray. When your pizza is ready to be turned, pull it out of the oven and remove it from the screen. Trust me, your crust will cook up perfectly crisp on the bottom, but yet still the right amount of chewy.

Metal pizza peels work best. While wooden peels seem more authentic, the thin sheet of metal is just easier to work with.

Have a pan ready for when your pizza is done. Wax paper works great to line pizza pans, so your pizza cutter won’t touch the surface of your pan.

Pizza will be HOT HOT HOT. Outdoor ovens cook anywhere from 700 to 900 degrees Fahrenheit. Let your pizza cool before indulging. Waiting a few minutes gives the ingredients a chance to blend, and makes for a better-tasting pie!

Invite lots of people to try. Friends and family offer honest feedback. Plus it’s more fun!