How to Make Perfect Pizza in an Outdoor Oven

Restaurant-style pizza at home

With a hot outdoor oven and a few simple techniques, you can make pizza as good as your favourite restaurant. Here’s how to get it right.

Start with good dough

Great pizza begins with the dough. Use a good recipe, let it rise (proving) properly — ideally a slow, cold rise for flavour — and stretch it by hand rather than rolling, to keep it light and airy.

Don’t overload the toppings

Less is more. Too many or too-wet toppings make a soggy base. Use a thin layer of sauce, a sensible amount of cheese, and a few quality toppings.

Preheat fully

Get the oven and stone properly hot before your first pizza — this is the single biggest secret to a crisp base. Use an infrared thermometer to check the stone if you have one.

Use semolina or flour on the peel

Dust your pizza peel with a little semolina or flour so the pizza slides off easily into the oven. A sticking pizza is a common (and frustrating) beginner mistake.

Launch with confidence

Build the pizza on the peel quickly, then slide it onto the hot stone with a confident motion. Don’t let it sit too long on the peel, or it may stick.

Turn it regularly

At high heat, one side cooks faster than the other. Turn the pizza every 20–30 seconds with the peel so it cooks evenly all around. The whole bake takes just 1–3 minutes.

Watch it closely

Pizza cooks fast and can go from perfect to burnt in seconds. Stay right by the oven and keep an eye on it.

Experiment and have fun

Try classic Margherita, then experiment with toppings — including Indian-inspired ones like paneer tikka or tandoori veg. Each pizza teaches you something.

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