Dining al fresco is our thing. So is homemade pizza. Some simple math told us that an outdoor pizza oven was in the cards for us, and with a few pizzas now under our belt (literally), we are head over heels in love with it!
Outdoor Pizza Oven
We weren’t sure what to do with a side space off our patio, but the more we thought about it, the more an outdoor pizza oven made sense. Pizza (and tacos) are kind of what we are known for. Is there anything better than a fresh slice of homemade pizza? I think not.
Our friend Ernie at Canada Outdoor Kitchens installed this absolutely outstanding Fontana pizza oven that is now the highlight of our back yard! The ovens come in either a gas or wood fire option; since we’re a bit old-fashioned we went with the wood. These ovens are amazing and heat up so much faster than a traditional brick pizza oven. To give you some context, it takes 30 minutes to reach 600 F and the pizzas cook in 2-3 minutes. It’s super well-insulated so holds the heat for a long time (translation, more pizza).
Ernie didn’t stop at the oven. He set us up with a mini outdoor kitchen with space for pizza toppings, wine, beer, a garbage pull out and more. The counter top and exterior of the kitchen is clad in a product called Dekton which is made by Cosentino. It’s indestructible and beautiful (Ernie made us a custom fire table as well made out of the same material, it looks amazing). Needless to say give him a shout if you’re wanting to level up your outdoor space, he is the nicest guy with impeccable customer service.
Herb Planter Box
Charles added a long narrow planter box so that we could grow our herbs right behind the oven for easy picking to throw on our creations. Basil heavy… of course. It’s really such a great setup – we’ll never be leaving our home at this rate!
Favourite Pizza Topping Combinations
Is there even a wrong answer when it comes to pizza toppings?! How do we all feel about pineapple and why is it so divisive!? For the record it so does belong on pizza. My family loves exploring new toppings and combinations. Here are some of our favourites!
1. Classic Margherita Pizza
Nothing wrong with a classic! Fresh tomatoes, mozzarella and basil. There are some things you just don’t mess with, and this is one of them.
2. Pesto Shrimp
Sun-dried tomatoes, feta cheese, shrimp, pesto with an olive oil base, topped with fresh arugula!
3. Hot Charles
Named after my spicy hot hubby Charles (this is his favourite!) featuring spicy capicolla, banana peppers, fresh tomatoes, feta cheese and sweet onion if you have it.
4. Tropical BBQ Chicken
Pulled chicken tossed in BBQ sauce, with sliced pineapple, red peppers, onions and fresh cilantro. Store bought works, or make your own BBQ sauce for an added touch.
5. Mushroom & Thyme
This Mushroom & Thyme Pizza is simple and there is no need for sauce! Just brush your dough with olive oil, add mixed sliced mushrooms, fresh thyme and top with cheese. So simple yet so good.
Homemade Pizza
I love making homemade pizza and have my recipe so down pat it’s cheaper, quicker and tastier than delivery! If you have the Fraîche Food Full Hearts Cookbook, you can turn to page 201 for my favourite thin crust pizza recipe (note, it takes about 18 hours to rise so give yourself time, it’s worth the wait)! Or use the quicker one here.
Tori – Thanks for all the ideas for pizza toppings! We also recently just got a pizza oven, The Ooni 12 Koda (gas). We love it! Heats up in 15 mins and pizza cooked in 2! I have a question for you on your pizza dough in the cookbook (18 hrs plus) vs the quicker one on your blog. Do you notice a difference in the crust? Also do you think it really matters whether you use instant yeast vs active yeast?
p.s. I love watching you and Charlies cook together! My husband helps me too 🙂
Hi Gael! That’s so awesome that you got a pizza oven! Good times.
I do indeed notice a difference in the crusts- the one in the cookbook is more like an authentic thin crust Italian pizza. I would use active dry yeast for the one in the cookbook and in the one in the blog it shouldn’t matter. It is possible that the instant yeast would work just as well in the cookbook version I just haven’t tried! Thanks for following along! xx Tori
Thanks for the post. Best regards.
Hi Tori! What colour of Dekton is your outdoor countertop? It’s beautiful!
Hi Jaimi it is Opera!
Any tips to get the pizza dough not to stick when transferring from the counter to the peel and then again from the peel to the pizza oven? Had a hard time keeping the pizzas shape between all of the transfers.
Hi Christina, yes I use semolina flour to dust the bottom – use it generously! It works like a charm:)