We love eating. We love cooking. We love the outdoors. It just makes sense that we love outdoor cooking. Since moving to the country we have been exploring different ways of preparing food outdoors. It's been a great way to enjoy our own fresh meats and produce while enjoying being outside. Whether using a propane grill, cast iron cooking over an open fire or cooking pizza in an outdoor oven, hopefully you can get some ideas as we continue to add some of our cooking adventures.
Our Outdoor Oven
After researching outdoor ovens for many years we finally decided on the Norwegian Weltevree Outdoorooven. We really liked the rustic simplicity of the design and its versatility.
This outdoor oven is made of Corten steel and looks great in any garden. From bread rolls for breakfast to pizza or spare ribs for dinner: the outdoor oven is a real all-rounder and contains an outdoor fireplace, oven and barbecue grill in one. So you can enjoy adventurous meals outdoors all year round. In summer with a cocktail and in winter with a hot chocolate.
In the lower open compartment the wood fire is stoked. Above it is a compartment with a lockable flap, in which you can bake. The top of the Outdooroven is flat and warm enough for cooking. The outdoor oven easily reaches temperatures up to 350 degrees.
The outdoor oven comes complete with pizza stone, grill, and stove pipe.
The top of the oven heats up as heat is spread throughout the Outdooroven. This makes the flat top suitable for keeping a pan with contents warm as well. For example, heat up crispy sausages, chocolate milk or a sauce on it! The Outdooroven is wood-fired. The fire can be used for warmth and coziness as well as for cooking, grilling and baking. The fire should burn for about 30 minutes before the oven and pizza stone are ready. The Outdoor oven has a double wall. Between them, smoke is directed away from the fire, past the oven and through the chimney. Because of this construction, less smoke is emitted through the fireplace opening and the food in the oven section does not come into contact with the smoke
1 TEASPOON ACTIVE DRY YEAST
1 TEASPOON SUGAR
1 TABLESPOON EXTRA-VIRGIN OLIVE OIL, PLUS MORE FOR THE BOWL
3 ¼ TO 3 ½ CUPS ALL-PURPOSE FLOUR, PLUS MORE AS NEEDED
1 TEASPOON KOSHER SALT
In a spouted measuring cup, mix the yeast, sugar, and olive oil into 1 ¼ cups warm water (about 100 degrees, or just warm to the touch), and let sit until bubbly, about 3 minutes. Put 3 cups flour in a mixer fitted with the dough hook, and add the salt. Pour in the yeast mixture, and mix at medium speed until a rough, sticky ball of dough comes together, about 1 minute, adding a little more flour or water as necessary. Let rest 5 minutes in the mixer, then mix on low until the dough is no longer sticky, about 1 minute. Oil your hands, transfer the dough to the counter, and knead until very smooth, about 30 seconds. Transfer to an oiled bowl, and cover the surface of the bowl with plastic wrap. Refrigerate at least 4 hours or overnight. Slowly leavened dough is tastier. Before making the pizza bring the dough to room temperature.