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Wood fired pizza

April 6, 2010

Rado’s traditional ovens site inspired me to post about our wonderful wood fired pizza oven here at the ecovillage. Besides being a beautiful art piece to look at when we go to the community centre, it turns out fabulous pizzas in about five minutes. When someone decides they want to use it, they usually put it out over the hub (our community web/email system) to let everyone know. Anyone who feels like pizza comes along and soon the pizzas are lined up waiting their turn.

Here’s the recipe my sister Deborah uses to make fabulously yummy and healthy pizzas. The dough comes from Sally Fallon’s cookbook Nourishing Traditions. It’s a fermented pizza base – the dough is soaked in yoghurt overnight which converts all the anti-nutrients and enzyme inhibitors which are causing so many people belly grief these days (IBS, gluten intolerance, etc).

The recipe makes two good sized pizzas. Deb’s favourite and most popular topping is sweet potato and blue cheese and funnily, even people who don’t like blue cheese much generally like this topping.


1 cup plain whole yoghurt
250gms melted butter (cooled so it doesn’t kill the good bugs in the yoghurt)
3 1/2 cups your choice of flour (we use spelt)
2 tspns sea salt

Cream together the yoghurt and butter then mix in flour until well combined.  Cover bowl with a tea-towel and leave somewhere warm for 12 to 24 hours. Divide into two portions and press out on pizza tray (we’ve found you don’t need to roll it). When cooking at home, pre-cook the bases in a moderate oven until golden on the edges. For our wood-fired oven, I didn’t bother and it still turned out great.


4 tomatoes
1 tablespoon tomato paste
splash balsamic vinegar to taste
splash tamari to taste

Blend tomatoes in food processor then put in pan and simmer until they begin to reduce.  Add tomato paste, tamari and balsamic to taste.  Spread onto pizza bases.

250gms blue cheese
2 medium sweet potatoes
1 large red onion thinly sliced
small handful fresh rosemary
1/2 cup chopped hazelnuts
1 cup grated mozzerella
1/4 cup parmesan cheese

Cut sweet potato into bite sized pieces then roast to desired degree of roastness! Put all ingredients on pizza base then cover with mozzerella cheese.  Bake in moderate oven until cheese is melted and browning on the peaks.

Yum! Yum!

4 Comments leave one →
  1. christina Houen permalink
    April 6, 2010 10:57 pm

    Oh boy! I can’t wait to sample it when I come over. Meanwhile, I’ll make my own version in my ordinary old oven. The idea of the yoghurt dough is impressive, an easier alternative to yeast dough, and sounds even healthier.

    I wonder if the fermented dough using yoghurt would work as an alternative to sourdough for bread-making?

    • April 7, 2010 7:12 am

      Hmm, still haven’t cracked sourdough breadmaking yet – I keep killing the starter! And the occasional time I have made it, the results don’t inspire me to try again. Luckily we’ve got a workshop coming up here in May and I’m looking forward to learning how to make the “no knead” variety. One friend, who makes sourdough no knead bread successfully, adds kefir cheese to her bread but not to the starter.

  2. April 7, 2010 11:33 am

    a pizza oven is our next project at home. i wish it could be as beautiful as that one!

  3. April 8, 2010 11:33 am

    Oh, here we go, just as I mentioned in my previous comment (before I saw this page.) Wonderful pizza oven design I must say, and the ‘what’s cooking produce’ as well.
    About the recipe; I will try the dough this weekend, never tried pizza with the yoghurt before, only with semolina. I will use bread flour as it has higher protein content. Thank you.

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