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Cooking A Pizza in Your Wood-Fired Oven

The Margherita pizza is the oldest pizza recipe known to history, with a name honoring the Queen of Savoy and a tradition that dates back to at least the 1800s. Like most timeless classics, there is a reason it’s stuck around so long.

Enticing flavors of marinara, mozzarella, and basil make this pizza a real treat, and we’re very proud to offer you the instructions that show you how to make pizza Margherita in your own wood-fired oven, complete with a video guide from Jeff Parker of Bull Outdoor!

It’s getting hot in here

For pizza with a crispy crust and perfectly cooked toppings, high heat is required. This is where purpose-built pizza ovens shine since they can withstand temperatures far greater than those of regular home ovens. A good Margherita needs a temperature of about 600 degrees Fahrenheit.

While the thermometer on most pizza ovens is sufficient for getting a rough idea about how hot things are inside, some extra peace of mind can be found by using an infrared temperature gun, which provides a snapshot of exactly how hot the inside of a pizza oven is without the lag in precision that is common in most oven thermometers.

The key is the peel

Once your oven is up to temperature, you’ll need to actually put your pizza in the oven. We don’t recommend grabbing a bunch of soft dough and tossing it in with your bare hands. Rather, a solid pizza peel and a sprinkling of flour usually do the trick; the flour allows the pizza to move freely on the peel, allowing you to place the pizza inside the oven and then move it off the peel with one swift motion.

Using a peel can take a bit of practice, and some hand-eye coordination, so our advice is to make sure your peel is a bit larger than the pizza itself in order to give yourself some room for error. After all, a flying pizza isn’t very cool if it just ends up face-down on the ground.

Turn or burn!

Evenly-cooked pizza takes a little bit of effort, requiring some turning inside the oven to ensure the edges receive equal amounts of crisping. For this, we recommend using a dedicated turning peel, like this stellar design from Bull, to give your pizza occasional rotation inside the oven until its edges are a consistent golden brown. This will usually take 3 - 4 minutes, but how long it takes to cook pizza in your oven can depend on the stability of your oven’s temperature and the dough you’re using. Once your pizza is finished, pull it out with your peel, slice it up, and serve it!

Now, watch Bull Outdoor Products’ own Jeff Parker cook a Margherita pizza in his oven.  This is a great video with excellent tips on preparing and cooking a Margherita pizza in your outdoor wood burning pizza oven.

In this video, Jeff shows how to use the wood fired oven tools to prepare the fire and oven for his pizza.  Then, he gives tips for preparing your pizza dough before adding marinara tomato sauce and mozzarella cheese to create a Margherita pizza.

Next, he gives great tips for using the Bull Professional Perforated Pizza Peel, the Infrared Thermometer, and the Professional Turning Peel.

When Jeff is done, you'll be hankering to make your own delicious pizzas!

If you want to make your own amazing pizzas, get yourself a shiny Bull Outdoor Wood Fired Pizza Oven today! 


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