🍕 Pizza – Our Way

The data seems to suggest that most people don’t yet have outdoor ovens — which, honestly, is great news for us at The Outdoor Grill Company, because we love selling them.

That said, we thought it only right to provide you, dear reader, with a foolproof pizza recipe you can make without one.

Now, we’re not saying you don’t get a different (and let’s face it, better) pizza experience with a proper oven that hits those blistering hot temps — but it’s totally doable and still delicious using your regular fan oven.

So, here’s one of our go-to indoor recipes: a classic Margherita pizza that’s easy, quick, and seriously satisfying.

🥖 The Dough

I once heard you could buy ready-made pizza dough at the supermarket. I didn’t even know that was a thing.
Our advice though? Don’t.
It won’t taste as good, it’s probably worse for you, and honestly — you’ll be missing out on the best part: making it.

This recipe covers about 2 medium-sized bases. We’ve tested loads of different ratios, methods, and tweaks — this is the version we come back to, Saturday night after Saturday night.

✨ What you’ll need:

• 200g 00 Flour (we like Matthews Cotswold Pizza Flour, but any “00” flour will work)
• 125ml Warm Water
• 1 tbsp Fresh yeast (or 1.5 tbsp dried)
• 2 tbsp Extra virgin olive oil
• 1 tsp Sugar
• Pinch of Salt

Want more pizza? Just scale everything up — keep the same ratios.

👨🍳 Method – Dough Prep

1. Water. Boil the kettle, add a bit of cold water to a measuring jug, then top with boiling water so it's just warm to the touch.
   
2. Activate the yeast. Pour yeast into the water with a tsp of sugar. Stir with a fork and leave for 10 minutes.
   
3. Prep your mixing bowl. Add the flour, olive oil, and salt to a heavy mixing bowl (sieve the flour for best results).
   
4. Combine. Once the yeast mix is bubbly, pour it into the flour mixture. Stir with a wooden spoon until it starts to form a dough.
5. Knead. Tip onto a floured surface. Knead for 10 minutes — palms down, fold back, repeat. Keep it airy and elastic. Add flour as needed.
6. Let it rise. Cover with a clean towel and leave on the side for 2 hours (or overnight in the fridge, if you’re ahead of the game).

🍅 Making the Pizza

🧀 What you’ll need:

• 3–4 tbsp Tomato passata or crushed tomatoes
• 100g Fresh mozzarella, torn into chunks
• Fresh basil leaves
• Olive oil
• Salt
• Optional: pinch of dried oregano or chili flakes

🔥 Method – Bringing It All Together

1. Preheat the oven. Set it to max — usually around 250°C (480°F). If you’ve got a pizza stone or steel, now’s the time to heat it up too.
2. Second knead. Your dough should’ve doubled in size. Knead it again for 10 minutes.
3. Divide and roll. Split the dough in two. Roll it out thin on a floured surface (around 10–12 inches). Don’t stress about perfect circles!
4. Add your base.
   Spread the tomato sauce thinly over the base. Don’t overload — indoor ovens can’t handle soggy toppings.
5. Add toppings. Scatter mozzarella chunks, basil leaves, a drizzle of olive oil, and a pinch of salt. Keep it simple.
6. Bake. Slide your pizza into the oven. Bake for around 10 minutes, or until golden and bubbling.
7. Finish strong. Add fresh basil, another olive oil drizzle, and a sprinkle of chili flakes if you’re into that.

🎉 That’s It!

Pizza night doesn’t have to mean delivery — or even heading outside.
Sometimes the perfect slice is just a few ingredients and one hot oven away.

Let us know if you try it — and if you top it with pineapple, we promise not to judge (much).