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Baking Pizza In an Outdoor Pizza Oven

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When it comes to baking pizza in an outdoor pizza oven, the Solo Stove Pi is an easy-to-use and relatively affordable solution. Not only can you enjoy delicious homemade pizzas in your backyard or patio, but it’s also a great way to get the entire family involved.

Gourmet pizza on a granite counter.
This pizza was baked in a Solo Stove Pi. While I was sent a Solo Stove Pi, all thoughts, opinions, and grammatical errors are my own.

Solo Stove Pi Pizza Oven

The Solo Stove Pi has all the features of a professional pizza oven, but on a smaller scale. It has an adjustable flame that reaches up to 900 degrees Fahrenheit, allowing you to bake your pizza perfectly.

There are two options with the Solo Stove Pi – wood burning or gas. The base model is all that you need if you prefer to bake with wood. If you want the option of cooking with propane, you can order a gas burner. (It’s super easy to add it to your Solo Stove – it has a twist-in assembly and the ignition is one-click.)

What does a Solo Stove Pi come with?

The Solo Stove Pi pizza oven comes with everything you need to get started baking pizza. It includes a wood-burning base, a cordierite pizza stone, a stainless steel pizza peel, an infrared thermometer, and a pizza cutter.

Pizza oven accessories that you can purchase include a stainless steel turner, a shelter (cover), bamboo peels, a deluxe stand that is designed for storage and mobility, a silicone mat to place on top of the stove, gloves, firewood, and even Neopolitan pizza dough.

The Solo Stove Pi pizza oven can be purchased in a few bundle options with everything you need to get started baking pizza. The Pi Starter Bundle includes a wood-burning base, a cordierite pizza stone, a stainless steel pizza peel, an infrared thermometer, and a pizza cutter

What type of pizzas can be made in the Solo Stove Pi?

You can make any type of pizza in the Solo Stove Pi, from classic Margherita pizza to gourmet pizzas. No matter how you top them, they only take a couple of minutes for each pizza to bake.

There is a learning curve to using an outdoor pizza oven. Once you get the hang of it, you won’t want pizza baked any other way.

Head over to SoloStove.com to learn more about the full line of Solo Stove products.

Pizza Baking Tips

For the best results when using Solo Stove Pi, it’s important to plan ahead. Here are some tips for making the perfect outdoor pizza:

  • Ensure your pizza stove is on a heat-resistant, stable surface. If you have the Pi Stand, be sure that the wheels are in the locked position.
  • Preheat Solo Stove Pi for 15 minutes before adding your ingredients. You’ll want the pizza stones to be around 650 degrees.
  • Lightly flour the pizza peel before placing pizza dough on it. We have found that going around and lifting the pizza up on all sides will help it release from the peel and have a more successful launch. Be careful not to have too much flour on the peel which could end up on the stone and burn.
  • Top your pizza after it has been placed on the peel. If you dress it before placing it on the wheel, it will be more difficult to keep its circular shape.
  • Launch the pizza into the center of the pizza oven. Avoid having the pizza contact the open flame in the back.
  • Do not leave the pizza once you have launched it in the pizza oven. The pizza needs to firm on the baking stone for 15-20 seconds before being turned.
  • Keep a close eye on the pizza while it cooks. It needs to be turned frequently. A Solo Stove Pi can cook a pizza in as little as 2 minutes!
  • Have a surface ready to place the hot pizza once it is ready.

Gourmet Pizza Combinations

Now that you have all of the Solo Stove Pi tips, it’s time to get creative! Here are some pizza combinations to inspire you:

  • Prosciutto & Arugula – finish with a little lemon juice and olive oil or with a balsamic reduction
  • Mushroom & Garlic – sauté mushrooms with garlic before topping your pizza
  • Pear & Gorgonzola – this sweet and savory combination is a crowd-pleaser
  • Spinach & Artichokes – top with feta cheese for an extra flavor kick.
  • Roasted red peppers, artichokes, and mushrooms
  • Hawaiian BBQ Chicken Pizza – bbq chicken, red onion, and pineapple (don’t knock pineapple on pizza if you haven’t tried it)
  • Caramelized onions and goat cheese
  • Prosciutto and figs – for a sweet and salty combination
  • Roasted garlic and mushrooms
  • Fresh tomatoes, mozzarella pearls, and basil

These are just a few of the delicious combinations you can make with the Solo Stove Pizza Oven. With some creativity, you can come up with your own unique recipes.

Not into “fancy” pizza toppings? There is nothing wrong with making simpler pizzas like cheese and pepperoni.

Homemade Pizza Dough

Behind every gourmet pizza is a great dough recipe. Making pizza dough does not have to be complicated or take days to develop. This basic homemade pizza dough recipe can be made at home using all-purpose flour and is ready from start to baked pizza in less than 2 hours.

This recipe makes three 10-inch pizza pies. The recipe can easily be doubled.

Ingredients

Ingredients to make pizza dough.
  • 3 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • 1 tablespoon instant yeast 
  • 1 tablespoon olive oil
  • 1 cup warm water

Directions

Flour, yeast, and salt whisked together in a bowl.

In a large mixing bowl, whisk together flour, sugar, yeast, and salt. (You can do this step in the bowl of your electric mixer.)

Flour, yeast, salt, water, and oil in a mixing bowl.

Add olive oil and water.

Shaggy dough in the bowl of an electric mixer.

Stir until a “shaggy” dough forms.

Using the dough hook attachment, knead the dough until a cohesive, smooth ball forms. It will take about 5 minutes.

Pizza dough in a glass bowl covered with plastic wrap.

Place the dough in a bowl that has been sprayed with nonstick cooking spray and cover the bowl with plastic wrap.

Pizza dough in a large glass bowl.

Let the dough rise in a warm place until it doubles in size, about 30 minutes. 

Three dough balls being put into a Rubbermaid container.

Once the dough has doubled, divide it into 3 equal portions. For each portion into a ball and then slightly flatten each ball into a disk. Lightly spray the inside of a large plastic container with cooking spray and place the disks inside. Cover and let rise until doubled in size.

Preheat Solo Stove Pi to 650 degrees.

Pizza dough rolled into a 10-inch circle.

On a lightly floured surface, flatten each disk into a 10-inch circle. You can use your hands or a rolling pin.

Mushroom and spinach pizza on a pizza peel.

Transfer the dough onto a pizza peel. Add toppings.

Pizza being launched into a pizza oven.
Pizza being baked in a Solo Stove Pi.

Bake for 15 seconds and then begin turning the pizza often. Remove once the dough has baked.

Spinach and mushroom pizza on a counter top.

Tips

Be sure that the water you use is not hot water. If it is too hot, it will kill the yeast and the dough will not rise.

Instant yeast is also called Bread Machine Yeast. You can buy a large 2-pack of it at Sam’s club for about $6. Once you open a pack of yeast, store it in an airtight container in the refrigerator.

You can create a warm environment for your dough to rise by setting your oven to a temperature of 130 – 150 degrees. Once you reach the desired temperature, turn off the oven before putting your dough in it to rise.

Get creative. You can substitute creamy garlic sauce (think Alfredo) in place of tomato-based pizza sauce.

Once you learn how to use your Solo Stove, channel your inner pizzaiola and bake a batch of Neapolitan dough. You will need to start it at least a day before you want to bake your pizzas.

Pizza dough rolled into a 10-inch circle.

Homemade Pizza Dough

This basic pizza dough recipe is a great base for your favorite toppings.
5 from 1 vote
Print Pin Rate
Course: Main Dishes
Cuisine: Italian
Prep Time: 15 minutes
Rising Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6
Calories: 258kcal

Equipment

  • Solo Stove Pi

Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • 1 tablespoon instant yeast
  • 1 tablespoon olive oil
  • 1 cup warm water
  • sauce
  • toppings

Instructions

  • In a large mixing bowl, whisk together flour, sugar, yeast, and salt.  (You can do this step in the bowl of your electric mixer.)
  • Add olive oil and water and stir until a “shaggy” dough starts to form.
  • Using the dough hook attachment, knead the dough until a cohesive and smooth ball forms. It will take about 5 minutes.
  • Remove dough from bowl and lightly spray the bowl with nonstick spray. Put the dough back into the bowl, cover with plastic wrap, and let it rise in a warm place until it doubles in size, about 30 minutes.
  • Once the dough has doubled, divide it into 3 equal portions. For each portion into a ball and then slightly flatten each ball into a disk. Lightly spray the inside of a large plastic container with cooking spray and place the disks inside. Cover and let rise until doubled in size.
  • Preheat Solo Stove Pi to 650 degrees.
  • On a lightly floured surface, flatten each disk into a 10-inch circle. You can use your hands or a rolling pin.
  • Transfer the dough onto a pizza peel. Add toppings.
  • Bake for 15 seconds and then begin turning pizza often. Remove once the dough has baked.

Notes

Nutrition information does not include toppings.
Be sure that the water you use is not hot water. If it is too hot, it will kill the yeast and the dough will not rise.
You can create a warm environment for your dough to rise by setting your oven to a temperature of 130 – 150 degrees. Once you reach the desired temperature, turn off the oven before putting your dough in it to rise.

Nutrition

Calories: 258kcal | Carbohydrates: 50g | Protein: 7g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 195mg | Potassium: 73mg | Fiber: 2g | Sugar: 2g | Vitamin C: 0.002mg | Calcium: 10mg | Iron: 3mg
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4 Comments

    1. Thanks for catching that. You have a sharp eye.

      Because the recipe uses instant yeast, it will be added during the first step when the dry ingredients are whisked together.

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