Pizzas cooked in a wood fired oven

Of Italian origin, pizzas have spread throughout the world and today there are many recipes and varieties.

There are two types:

  • The ‘traditional’ pizza, with a thin, crispy base
  • The American pizza with a thick, soft base and abundant topping with plenty of cheese.

Yours will be the best of course. 

The choice of ingredients and their quality play a large part in the end result. 

Ingredients (for 4 pizzas)

25g fresh yeast (or 20g dried yeast)

200 ml warm water

1 teaspoon salt

2 dessert spoons olive oil

350g flour

Dough preparation:

Mix all the ingredients together to obtain a smooth, malleable dough.  Form into a ball.

Cover with a clean tea towel.  Leave to rise for 1 to 3 hours in a warm room. 

Knead the dough again on a floured surface.  Divide into 4 and spread out into rounds that are as thin as possible. 

One by one, place them onto the wooden baker’s shovel that has been dusted with flour in advance.  They should “slide” easily onto the shovel. 

Garnish with the topping of your choice. 


Cook in a Le Panyol pizza oven. 

Type of cooking: with flames, door open

After 1hr to 1hr30 of heating time and when the interior of your Le Panyol pizza oven has turned white, push the fire to the back, clean the hearth with a brush and leave the door open. 

Place your pizzas in the oven (temperature around 300°C) in the centre of the hearth, directly on the tiles. 

N.B.  pizzas cook very quickly at this temperature (1min30 to 2min). Cooking time will vary according to the thickness of the dough and the topping. 

Turn the pizzas with a small wooden shovel halfway through the cooking time. 

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