Pizza Ovens Ireland
An Easy Guide to Building your own Outdoor Pizza Oven
With photos showing you the way
Making Pizza Dough and Sauce

Simple but delicious recipes which will get you started.    Click here for Page 1 of Pizza Ovens Ireland  which contains the first twenty-one images of How to Build a Wood-Fired Pizza Oven.  All images can be enlarged.  Use back button to return.
 Pizza Ovens Ireland Page 2   Pizza Ovens Ireland Page 3 Pizza Ovens Ireland Page 4   Using your Oven


Dough, yeast, and Strong Flour for Pizza

One aluminium Peel from shop and one plywood home-made

A great moment when you return and find the yeast has done its work and the dough has risen
Dough Risen

Click images to enlarge.  Making Pizza Dough is fun.  I confess I found the recipe that I swear by on the Internet so I will share it with you. You MUST use strong flour.  Fortunately, it is in most supermarkets; you just never saw it because you never needed it.  I have no connection with this company but I use their recipe so here it is.  I don't think it can be beaten.

Pizza Dough Ireland

The only adjustment I made was in amounts.  But it's V.I.P. that if you double one ingredient you double everything else as well.  I multiply all by four and make enough dough for 12 or fourteen pizzas. Use a really well floured surface.  You'll get used to having flour around after a few sessions.  But, it cleans up easily.  Making the dough and using the yeast is the best part.  After a couple of hours you'll be amazed at how the dough has risen and you get to punch your dough to expel the air.  Here's the recipe (below) with acknowledegement of where it came from.....
Also note the cooking time which is for conventional, domestic oven.  Your oven is anything but 'conventional domestic'.  Your pizzas will cook in approx two minutes or faster! When you have a large piece of dough, shape it like a sausage and cut into individual pieces. Place these on a floured tray with tea-towel on top.  Olive oil smeared on top of each ball will keep it from drying and gives a nice taste.  Chefs sprinkle olive-oil on pizza at every opportunity!

I have made delicious tomato sauce from scratch.  But, you know what!?   A couple of jars of sauce with some basil and garlic added is perfect. I also use one tiny tin of tomato-puree to bring up the taste and the colour.  These recipes are to get you started.  Before you know it, you'll be experimenting and swapping sauce recipes with all the pizza makers in your area, and on the internet! I found that the contents of the jars of sauce are the same as I was using to make my own. 

Pizza Peels Ireland and shaping Pizza
You'll see from the Peel images above that you will need one thin aluminium peel for working the pizza and for removing from oven.  The other peel is made from a piece of plywood and was home-made but they are available in shops.  It's fun shaping, cutting, sanding, and fitting to an old broom handle into which you slot the 'blade'.  I roll out my pizza dough because I am not yet able to twirl the pizza in the air.  I start by using heel of hand to flatten out a dough ball, then I use a rolling-pin. Sacrilege!!
But it works and as long as you don't spend ages rolling it fiercely, you won't be doing any harm. Use loads of flour on countertop.  When shape is achieved, use a pallet knife with offset handle or other handy long blade to loosen the pizza's grip on the counter top. Lots of flour on the wooden peel and transfer the pizza to the peel.  The flour will help the pizza to slide off into the oven.  You will have occasions when the toppings end up on the oven floor and the pizza is stuck to the peel.  Laugh!  It's party. You probably forgot your flour.  Don't overload the pizza as that will make it stick to peel. A cutting board - large enough for the pizza is essential.  Remove cooked pizza from the oven, place on the board, and use your pizza cutter.  A second board would be a great idea.

As well as the sauce and lots of grated Mozzarella cheese, I put out small tubs of sliced pepperoni, mushrooms, chopped bacon (rashers), corn, pineapple, sliced tomatoes, blue cheese, grapes, grated cheddar cheese, anchovies, finely chopped onions, olives, etc.,  and at a pizza party where everyone brings their own drink, everyone gets a chance at putting their favourite toppings on.  It's a riot!! It's a good idea to have someone designated as your assistant.  So while you bake, someone else is calling people to create their own masterpieces.  

Dough Recipe

275g / 10oz Odlums Strong Flour 
1 teaspoon Salt 
1 sachet Fast Acting Yeast 
2 tablespoons Olive Oil 
4 tablespoons Milk 
6 tablespoons Water


1 jar Pizza Sauce 
150g / 5oz Mushrooms (sliced) 
275g / 10oz Mozzarella Cheese (grated) 
2 Peppers (sliced) 
Black Olives

  1. Sieve flour and salt into a bowl. Mix in the yeast. Make a well in the centre and add the olive oil, milk and water. Mix with a knife until mixture forms a sticky dough.
  2. Turn onto a floured board and knead for 10 – 15 minutes until dough is smooth and elastic. If using a dough hook and an electric mixer, it only takes 5 minutes.
  3. Place in a lightly oiled bowl and cover with oiled cling film or damp cloth. Leave in a warm place until doubled in size. Again, knead on a floured board for 2 minutes.
  4. Divide in two and shape into 2 x 10″ pizza bases. Arrange topping and leave to rise for 30 minutes.
  5. Bake in a preheated oven at 425°F, 220°C, Gas 7 for 30 minutes approximately.



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