There is nothing like a freshly fired pizza! The crispy, bubbly outer and chewy interior of the crust, the gooey cheese and the caramelization of meats, vegetables, and fruit on top send pizza geeks into a frenzy. Yes, there are frozen pizzas available at the market or you can order one from your neighborhood pizza shop. But, there is just something about humans and fire that is in our DNA that makes us want to do it ourselves. You don’t need to build an outdoor wood-fire oven in your backyard. All you need is a grill, a BakerStone Pizza Oven Box, pizza dough, and toppings.
The BakerStone Pizza Oven Box’s patent pending design raises the temperature of outdoor grills to the level of a wood burning oven which can be 750°F or higher. It combines convective, conductive, and radiant heat to quickly and evenly bake pizzas and other items like meats and even cookies. The outer dimension measures 22.8” wide x 16.3” deep x 6.3” tall. The baking chamber measures 14.9” wide x 13.8” deep x 3” tall. Be sure to measure your grill surface allowing for an extra 1 inch on either side and half an inch in the front and back for airflow and ventilation. During our party, we started the grill an hour before cooking. This time was ample to get the BakerStone Pizza Oven Box to achieve the high temp needed for baking the pizzas.
While waiting for the guests to arrive, you can prep and plate your toppings. Smart & Final has great prices on meats like pepperoni, salami, and bacon and even mozzarella cheese. I bought a whole chicken and roasted/cubed the breast meat the day before as another topping choice. Vegetables like bell peppers, onions, garlic, and mushrooms can be prepped the same day to retain freshness. Canned or jarred products like pasta sauce, sliced olives, and pineapple work well too. It will also save you some time. Adding fresh herbs like basil and finishing salts can also be a hit with your family and friends.
You can make your own pizza dough, but it will take a lot of time and it’s tricky to get just right. Trader Joe’s sells three different varieties of pizza dough that have already been proofed and are ready to go. Your choices are Plain, Wheat, or Garlic Herb. Each 16-ounce package is only $1.19. All you need is a place to roll it out like a large wooden cutting board, a rolling pin, and flour. Take it out from the bag onto your floured surface and shape into a ball. Using your floured rolling pin, roll out the dough into a circle and about half an inch thick. Use the included BakerStone wooden pizza peel for sizing. If your pizza dough is larger than the peel, it will not fit into the oven. You can flour or add cornmeal to the surface of the peel and place the pizza on top.
Our first guest is ready to start topping their pizza.
Nancie used the Garlic Herb dough as her crust and topped her pizza with sauce, mozzarella cheese, pepperoni, red onion, bell pepper, and mushrooms.
Jolie used the Plain dough as her crust and topped her pizza with sauce, mozzarella cheese, and pineapple.
Charmaine used the Wheat dough as her crust and topped her pizza with sauce, mozzarella cheese, turkey Italian sausage, bacon, olives, mushrooms, and basil. She’s a foodie and could not resist taking a photo of her pizza before going into the oven.
By the third pizza, the hubby got the hang of launching the pizza into the oven and turning it while baking. Charmaine’s pizza looked great with a bubbly crust, oven char on the top, and gooey cheese.
Jerry used the Plain dough as his crust and topped his pizza with sauce, mozzarella cheese, pepperoni, bacon, red onion, mushroom, olives, and bell pepper. After the pizza is launched, the BakerStone Pizza Oven Box does its work immediately. You can actually watch the crust bubbling up in the back of the pizza.
Jerry’s pizza came out of the oven with a bubbly crust, oven char on the top, and gooey cheese.
Judy used the Garlic Herb dough and topped her pizza with sauce, mozzarella cheese, pepperoni, red onion, olives, and basil. Her pizza came out of the oven with a bubbly crust, oven char on the top, and gooey cheese.
I used the Wheat dough as my crust and topped my pizza with sauce, mozzarella cheese, salami, pepperoni, bacon, garlic, red onions, and an egg. If you have never had an egg on your pizza, you’ll need to try it. It adds an extra creamy richness to the pizza and works well with pretty much any other toppings. The first time I had an egg on a pizza was at Soleto, an Italian restaurant in Los Angeles. They made it more breakfast-like with bacon and potatoes. Ever since then, I love to have eggs on my pizza!
My pizza came out great and almost heart shaped. It has a bubbly crust, even oven char on top, and gooey cheese. I would probably add the egg half way through the cooking process so the yolk could be runny. I loved the combination of Italian flavors.
The hubby was the last one to fire his pizza. He used the Plain dough and topped his pizza with sauce, mozzarella cheese, salami, turkey Italian sausage, bacon, red onion, mushroom, olive, bell pepper, and basil.
By this 7th pizza, the hubby had a nice rhythm and timing going for a near perfect pizza. It had a bubbly crust, even oven char on top and sides, gooey cheese, and perfect placement of toppings.
If you love pizza or are looking to do something different on your grill, purchase a BakerStone Pizza Oven Box. You’ll be the star of the party!
For more information:
Available internationally online:
Australia – Bunnings Warehouse