BAKE
STONE-BAKED PIZZA
A pizza stone over the deflector, the dome pushed past 350°C, and a pie every ninety seconds or so. Give the stone a full 30 minutes to heat through.
THE FIRE
INGREDIENTS · SERVES 4
- 4 × 250 GPizza dough balls, at room temperature
- 400 GTinned San Marzano tomatoes, crushed with salt
- 2 BALLSMozzarella, torn and drained
- 1 BUNCHBasil
- TO FINISHOlive oil
- FOR THE PEELSemolina
METHOD
HEAT-SOAK THE STONE
30 MINDeflector in, grate on, stone on the grate. Fill the coal to the fire ring, open both vents fully and let the stone soak for 30 minutes once the dome passes 350°C.
STRETCH
Push the air to the rim with your fingertips and stretch each ball thin. Semolina on the peel so it slides.
TOP LIGHTLY
A thin layer of tomato, torn mozzarella and a few basil leaves. Less than you think.
BURP AND LAUNCH
Crack the lid for three seconds to let the fire breathe, then open it and slide the pie onto the stone in one move. Lid down.
TURN AND PULL
90 SEC–2 MINGive it a half-turn at 45 seconds. Pull it when the rim is blistered and spotted.
LET THE STONE RECOVER
Close the lid for two minutes between pies.
MORE FROM
THE FIRE.
ALL RECIPES →
SALT-CRUST SEA BREAM
A whole bream sealed in a salt shell. Crack it open at the table.
40 MIN200°CSERVES 2
THE 18-HOUR BRISKET
The one the top vent was made for. One load of coal, all night.
18 H125°CSERVES 12
TOMAHAWK, REVERSE-SEARED
Low and slow to 48°C inside, rest, then over open coals for the crust.
1.5 H120 → 300°CSERVES 4
