I make my own and use a pizza stone with oven turned up high as it goes. It cooks in 12 minutes. It would be great to have a wood fired pizza oven (and I gather they are the latest trendy outdoor 'gadget' in the UK, overtaking BBQ's!
I make a simple white bread dough with 20% semolina (not strictly necessary but gives a better texture and colour). I roll it out in semolina and then slap it on the pre-heated stone. Then the toppings are assembled. Tomato sauce followed by roasted garlic cloves, basil leaves, mozzarella, anchovies, capers and hot chillies. But that is just my particular favourite combination! I also use salami or pepperoni sometimes. Also spinach and an egg cracked on top and cooked until still runny yolked (oh bliss!).
I make a simple white bread dough with 20% semolina (not strictly necessary but gives a better texture and colour). I roll it out in semolina and then slap it on the pre-heated stone. Then the toppings are assembled. Tomato sauce followed by roasted garlic cloves, basil leaves, mozzarella, anchovies, capers and hot chillies. But that is just my particular favourite combination! I also use salami or pepperoni sometimes. Also spinach and an egg cracked on top and cooked until still runny yolked (oh bliss!).
