Introduction
Making pizza at home has never been easier or more delicious than with the Arteflame pizza oven. The intense heat gives your pizza that perfect crispy crust with a slight char, while the toppings stay juicy and flavorful. This pizza cooks fast, delivering restaurant-quality results right in your backyard. Let’s fire up that Arteflame and get ready for some mouthwatering pizza!
Ingredients
- Pizza dough (store-bought or homemade)
- Pizza sauce (marinara or your favorite)
- Mozzarella cheese (freshly grated)
- Fresh basil leaves (optional for garnish)
- Toppings of choice (pepperoni, mushrooms, onions, bell peppers, etc.)
- Olive oil or melted butter (for brushing the crust)
- Cornmeal or flour (to dust your pizza peel)
Instructions
1. Fire Up the Arteflame Pizza Oven
Start by prepping your Arteflame grill and pizza oven attachment. To get the grill ready, place three napkins soaked in vegetable oil at the bottom of the grill, stack your firewood on top, and light it. In about 20 minutes, your Arteflame will be hot and the pizza oven attachment will reach optimal baking temperature of around 700°F.
2. Prepare Your Pizza Dough
While your pizza oven is heating up, roll out your pizza dough on a floured surface. For best results, keep it about 1/4-inch thick for a crispy crust. Dust your pizza peel with cornmeal or flour so the dough doesn’t stick.
3. Add the Sauce and Toppings
Spread a thin layer of pizza sauce over the dough, leaving a 1-inch border for the crust. Sprinkle the mozzarella cheese generously and add your favorite toppings. Don’t overload the pizza—this helps ensure everything cooks evenly.
4. Cook the Pizza in the Arteflame Pizza Oven
Carefully slide your prepared pizza onto the Arteflame pizza oven. Let the pizza cook for about 3-5 minutes, checking frequently to avoid burning. Rotate the pizza halfway through for even cooking. Once the crust is golden and crispy, and the cheese is bubbling, your pizza is done.
Hint: Move the firewood away from being directly underneath the pizza so the toppings cook at the same speed as the crust. If the crust bakes too fast, you have too much firewood directly under the pizza.
5. Brush with Butter or Olive Oil
As soon as your pizza comes out of the oven, brush the crust with olive oil or melted butter to enhance the flavor and texture.
6. Slice and Serve
Let the pizza cool for a minute before slicing. Garnish with fresh basil leaves if desired, and enjoy your perfectly crispy, homemade pizza.
Tips
- For an extra crispy crust, preheat the pizza stone in the Arteflame oven for a few minutes before placing the pizza.
- Keep toppings light to ensure quick and even cooking.
- Always rotate your pizza for even browning on all sides.
Conclusion
Homemade pizza on the Arteflame pizza oven is the perfect way to bring a taste of Italy to your backyard. The intense heat gives you a crispy, perfectly cooked pizza in minutes. Enjoy the freedom of experimenting with your favorite toppings, and let the Arteflame pizza oven work its magic.
5 Variations of This Recipe
1. Margherita Pizza
Top your pizza with fresh mozzarella, a few slices of tomato, and fresh basil leaves. Keep it simple and traditional for an authentic taste.
2. BBQ Chicken Pizza
Swap out the pizza sauce for BBQ sauce and add grilled chicken, red onions, and cilantro. Finish with a drizzle of BBQ sauce after baking.
3. Vegetarian Delight
Load up on fresh veggies like bell peppers, onions, mushrooms, and olives for a colorful, healthy pizza that’s packed with flavor.
4. Meat Lovers Pizza
Go all out with pepperoni, sausage, ham, and bacon for a protein-packed pizza that’s sure to satisfy.
5. White Pizza
Use a garlic butter base instead of pizza sauce, and top with ricotta, mozzarella, and a sprinkle of parmesan for a creamy, rich pizza.
Best Pairings for Homemade Pizza
- Salads: A light, crisp arugula or Caesar salad balances out the richness of the pizza.
- Wine: Pair with a classic Chianti or any light red wine to complement the flavors of the pizza.
- Beer: Go for a crisp pilsner or an IPA for a refreshing pairing.
