Main Dishes | Pizza | Recipes
Baking Pizza In an Outdoor Pizza Oven
This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!
There’s nothing like a homemade pizza night—the smell of fresh dough, gooey cheese, and your favorite toppings. With this easy homemade pizza dough recipe, you don’t need to be a pro baker or spend days fermenting. In just about 90 minutes, you’ll have three perfect 10-inch pizza crusts ready to load up with your favorite toppings.
Why You’ll Love This Pizza Dough
This recipe keeps things simple but delivers serious results. It makes a crust that’s crispy on the outside, chewy on the inside, and sturdy enough to handle all your toppings. Plus:
- Flexible—bake it in your indoor oven or on a Solo Stove Pi for that wood-fired flavor
- No fancy ingredients—just pantry staples.
- Quick rise time—about an hour, then you’re rolling.
Ingredients
How To Make Pizza Dough
- 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. 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.
- Remove the dough from the bowl and lightly spray the bowl with nonstick cooking 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. Form 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, then begin turning the pizza frequently. Remove once the dough has baked.
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
If you’re planning a full spread for game day or a casual get-together, don’t stop at pizza. My Sloppy Joe Dip is a cheesy, savory hit that disappears fast, Ham and Cheese Sliders are always a crowd-pleaser, and Loaded Tater Tots bring all the fun (and all the toppings) in bite-sized form. Together with this homemade pizza dough, you’ve basically got the ultimate party menu.
Homemade Pizza Dough
This basic pizza dough recipe is a great base for your favorite toppings.
Ingredients
Equipment
Method
- 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. Form 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.
Nutrition
Video
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.
Tried this recipe?
Let us know how it was!No Pizza Oven? No Problem.
- Preheat your oven to 475°F (245°C). If you have a pizza stone, place it on the center rack while the oven heats.
- Shape your dough on a piece of parchment paper for easy transfer.
- Pre-bake the crust for about 5 minutes before adding toppings — this helps prevent a soggy center. Carefully remove it from the oven (watch out, it’s hot!) and add your sauce, cheese, and toppings.
- Return the dish to the oven and bake for an additional 8–10 minutes, or until the crust is golden brown and the cheese is bubbly.
- Optional: For an extra-golden top, switch to broil for the last minute or two — but keep an eye on it so it doesn’t go from golden to charcoal!
Safety Tip: Always use oven mitts and handle that hot stone or baking sheet with care. A crispy pizza is worth it — a burnt knuckle is not.
Baking Tips
- Warm Rise Spot: If your kitchen is cool, place the dough in an oven with just the light on, or near a sunny window. (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.)
- Check the Water: Too hot kills yeast; too cold slows it down. Aim for 105–115°F.
- Flour Your Peel: If using a Solo Stove Pi (or any pizza oven), dust the peel with flour or cornmeal to keep dough from sticking.
- Make Ahead: After the first rise, wrap the dough balls tightly and refrigerate for up to 3 days or freeze for up to 3 months. Thaw overnight in fridge, then bring to room temp before baking.
- Don’t forget the yeast! 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.
Solo Stove Baking Tips
For optimal results when using the Solo Stove Pi, it’s essential 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 the pizza dough on it. We have found that gently lifting the pizza up on all sides helps it release from the peel and ensures 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. Don’t go overboard on toppings.
- Launch the pizza into the center of the pizza oven. Avoid having the pizza come into contact with 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.
Head over to SoloStove.com to learn more about the full line of Solo Stove products.
Did you make this pizza dough?
Tell me how your pizza night turned out! Drop a comment below—what toppings did you pile on? And don’t forget to Pin this recipe to your Pizza Night board so it’s ready whenever the craving hits.
Your recipe doesn’t say which step to add the yeast…. Can you include that please?
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.
Best one we’ve done so far! Perfect for the solo!!!
So glad to hear that!