Sounds like you nailed it to me! But I agree, keeping the fire going can be challenging but once you get into a good routine it comes as second nature.

I tend to get my work station and all the toppings prepared while the pizza oven is heating up. Once it’s up to temperature, I make a pizza as quickly as I can (about 60 seconds) and get it loaded.

Then once that one comes out, I get it on a chopping board and go back to top the oven up. As soon as it’s back up to temperature I quickly make the next one.

Of course you need a break to eat some as well!

I think speed is key. When you can make a pizza very quickly, you will probably find your timing issues disappear.

Keep on going, it sounds like you’re getting there! Especially if Dom is impressed!

Tata from sunny Yorkshire!

I’ve got an outdoor wood oven like yours, I have to juggle keeping fire hot at the same time preparing the pizzas while Dom sits and waits to see the results.

Well this time he remained silent and ate with enthusiasm, so I guess this recipe for dough is a winner!

Thank you for sharing your pizza recipes, I’m doing the pesto mozzerella later!

Tata from Jacqui-sunny Blackpool😎😥