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Outdoor Oven

Pizza dough recipe by the Grange Cookery School

If you’re trying out your Städler Made Outdoor Oven, you can either buy frozen dough online – or make your dough from scratch.  If you’d like to try making your own, here’s a quick and easy recipe by the Grange Cookery School to start you off…

Pizza Dough


15fl.oz / 450ml warm water
2 fl.oz / 50ml olive oil
4 tsp dried yeast
2 tsp sugar

1.5lb / 675g strong flour
2 tsp salt



Mix together and leave for 10-15 minutes until ‘head’ forms.
Tip liquid into flour and salt, mix to stiff dough and knead until smooth  Cover and leave to rise until doubled in size.
Knock down and roll into pizza shapes, brush with olive oil and toppings of your choice.

Shaved Asparagus Pizza by Smitten Kitchen

We came across a brilliant recipe on the Smitten Kitten instagram page and wanted to share it.  It is healthy and delicious – perfect for making in our Städler Made Outdoor Oven. 

Shaved Asparagus Pizza

Makes 1 thin crust 12-inch pizza

1 recipe of your favourite pizza dough
1/2 pound asparagus
1/4 cup grated Parmesan
1/2 pound mozzarella, shredded or cut into small cubes
2 teaspoons olive oil
1/2 teaspoon coarse salt
several grinds black pepper
1 spring onion, thinly sliced

Prepare asparagus:  No need to snap off ends; they can be your “handles” as you peel the asparagus. Holding a single asparagus spear by its tough end, lay it flat on a cutting board and using a vegetable peeler, create long shavings of asparagus by drawing the peeler from the base to the top of the stalk; the mixed textures give a great character to the pizza. Discard tough ends. Toss peelings with olive oil, salt and pepper in a bowl.

Assemble and bake pizza:  Roll or stretch out your pizza dough. Either transfer to a floured or cornmeal-dusted pizza peel. Sprinkle pizza dough with Parmesan, then mozzarella. Pile asparagus on top. Bake pizza until edges are browned, the cheese is bubbly and the asparagus might be lightly charred. Remove from the oven and sprinkle with spring onions, before serving.  A squeeze of lemon could also be added over the asparagus after the pizza as it comes out of the oven.

For more delicious Smitten Kitchen recipes, head to their website.

Stefano Manfredi’s smoked leg ham, mushroom and sage pizza, from his book ‘New Pizza’

If you’ve just bought one of our Städler Made Outdoor Ovens, why not try a new take on a classic recipe for a ham & mushroom pizza…

The Italian-Australian chef aims to make pizza healthier and tastier with his new cook book that focuses on traditional pizza dough with fresh toppings.

Pizza is probably the world’s most popular fast food and wherever it has gone, it has taken on the characteristics of its new home. While Italy, and more precisely Naples, is where it all began, there’s no doubt that pizza now belongs to the world. But something exciting is happening in pizza’s spiritual home. What he calls the “new wave” of pizza has been gaining momentum in Italy in the last decade and that inspiring movement is the focus of his book.

Smoked leg ham, mushroom and sage pizza
This is a lovely combination of flavours, especially between the smoked leg ham and the sage. Don’t buy pre-packaged ham, but rather have it sliced off the bone and ask for it a little thicker for texture.

Makes one 30 cm (12 inch) pizza

250g ball of basic pizza dough
50 ml extra virgin olive oil, for frying, plus 1 tablespoon for drizzling
12 large fresh sage leaves
80g tinned San Marzano whole peeled tomatoes
100g fior di latte mozzarella
90g smoked leg ham, shaved
90g (1 cup) thinly sliced button or small cap mushrooms
sea salt and freshly ground black pepper

Place a large terracotta tile in your oven for the pizza, then preheat to full heat (without using any fan-forced function) for at least 20 minutes. Heat the extra virgin olive oil in a small saucepan and fry the sage leaves until crisp. Remove from the oil and drain on some paper towel.

Hand squeeze the tomatoes; it doesn’t matter if there are pieces left and they’re not completely uniform. Spread the squeezed tomato onto the shaped pizza base, leaving the edges clear to about 3–4 cm. Thinly slice the mozzarella and scatter evenly, here and there, on the tomato. Scatter the ham and mushrooms evenly over the pizza. Season with a little salt and a couple of turns of the pepper mill and cook in the oven for 3–5 minutes until cooked, turning to get an even colour. Once out of the oven, drizzle with the remaining olive oil and scatter the fried sage on top.

This is an edited extract from Stefano Manfredi’s New Pizza (Murdoch Books, $39.99).

Flammekueche recipe from Monocle magazine, June 2017

Here’s a brilliant recipe for Flammekueche – which Josh Fehnert wrote for Monocle magazine – perfect for trying in your Städler Made Outdoor Oven, as an alternative to your traditional pizza recipe…

Its origins may be ambiguous but you can be certain of one thing: ‘flammekueche’ is a crowd-pleaser. Created as a means of testing an oven’s temperature, this happy accident can be salty or sweet and is perfect for sharing – along with a bottle of Alsace wine.

Food says a lot about the place from which it hails. A telltale ingredient can signal a nation’s climate or history, nod to which immigrants settled when and even betray the temperament of the person across the table from you (for proof, try not sharing your meze in Istanbul or persuading a Puglian to eat supper before nightfall).

The origins of this month’s dish, flammekueche, are hotly contested. Cooked up in a happy accident, the original recipe – dough rolled paper thin and flame-licked in a wood burner – was created in Alsace, France, as a way of testing the temperature of a baker’s oven. Smeared with crème fraîche and, before that, sürmellich (curdled milk), flammekueche became a favourite with farm labourers and peasants in the 19th-century Bas-Rhin region. By the 1960s it was a staple in winstubs (typical Alsatian restaurants) and often enjoyed with pork; Alsatians – not the canine kind – gobble more piggies than anyone else in France.

The flammekueche or tarte flambée was quickly embraced as a recipe in its own right. However, like Alsace itself, the dish is heir to many claimants (this strip of land has changed hands between the French and Germans countless times). Like its southern European cousin the pizza it’s a dish best shared, torn by hand and particularly good with an Alsace wine such as a sylvaner, sweet riesling or edelzwicker.

There is a sweet version made with pears or braeburn apples and sprinkled with demerara sugar and cinnamon. But our recipe pays tribute to the dish’s ambiguous lineage: pancetta for the Alsatian penchant for pork, onions as a nod to French cooking, pine nuts for crunch and thyme to round off the mouthful. Although its origins remain oblique, the reasons behind its popularity are obvious. Just don’t call it a tarte flambée if you don’t want an Alsatian barking at you. Bon appétit.

Serves 4 (as a light meal)

1⅓ tsps caster sugar
⅔ tsp easy-bake yeast from tin
260g strong flour
½ tsp salt
2 tsps olive oil

400g crème fraîche
2 small red onions, finely sliced
150g pancetta, diced
6 tbsps pine nuts
4 tbsps thyme leaves 4 tsps olive oil Sea salt and black pepper


For the dough mix sugar, yeast and 160ml lukewarm water in a jug and let it stand for 5 to 10 minutes or until froth forms on the surface, then add the olive oil.

Mix the flour and salt in a large bowl, make a well in the centre and pour in the liquid; incorporate it quickly with a wooden spoon. Once the mixture starts coming together, knead it with your hands in the bowl until the dough is no longer too sticky to handle. Pour it onto a floured worktop and knead for 10 minutes. The dough should become very smooth. Wash the bowl, drizzle in a dash of olive oil and spread all over the inside. Place the dough back in the bowl, cover with oiled cling film and leave it in a warm place for 30 to 40 minutes until it is almost double its original size.

Preheat oven to 230C (fan), 250c (conventional) or gas mark 9. Prepare toppings while the dough proves.

Divide the dough into four pieces and put one on floured, non-rimmed, flat baking trays so you can roll the dough directly on it (if your tray has a rim, flip it and use the other side). Roll with a rolling pin until the dough is 1mm to 2mm thin.

On each base smear 1 tsp of olive oil; next spread 100g of crème fraîche then sprinkle red onion, pancetta, pine nuts and thyme leaves on top. Sprinkle with salt and pepper then bake for 10 minutes, or until the edge of the dough becomes golden brown and the bottom crisp. Bake one at a time, sharing the first freshly cooked one as you work on the next.