PORTABLE WOOD BURNING PIZZA OVEN WITH Welt STAND “MAXIMUS”
Inside Diameter: 60x60cm
Output: Up to 30 unit.(23cm) or 15 unit. (32cm) Pizzas Hour
Pizza Capacity: 2 pizzas Ø 230mm
Wood consumption: 3kgs Hour
Construction from the Portable Wood Burning Pizza Oven - MAXIMUS
Outside: Aluminium wall.
Inside: Stainless steel Double wall with high temperature ceramic blanket and a special fire-Blanket.
Floor: Refractory Tiles.
Front: Refractory cement (Lafarge) and inside structure forged iron.
Chimney: 100% Stainless steel.
Shipped in a crate.
- Heating time (300º): 20 minutes
- Weight: 55kg
- Ideal solution for Families or parties of 5/7 people
- Economic: 3kgs hour wood consumption
- Eco friend: 90% less smoke
- 100% portable including Camping and Picnic
Portable Wood Burning Pizza Oven - MAXIMUS
- Stainless Steel Chimney with Cap
- Wood STAND (same in the photo) - Red
- Transportation Crate
- Pizza Peel
- Clay roasting Pan 37x26x8cm
You can accompany your MAXIMUS oven with a available in the cover . accessories
- Credit Card
- Bank Transfer
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Free shipping to England, metropolitan France*, Monaco, Belgium, Luxembourg, Italy and Spain. For other destinations please . cont act us
* Except Corsica
Portable Wood Burning Pizza Oven
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Pizza´s Recipe for your Portable Wood Burning Pizza Oven with STAND - Red MAXIMUS
Pizza dough freezes well so it makes sense to make large quantities at any one time. This recipe makes 3 or 4 medium sized pizzas. It is easy to double up the amount of ingredients if you need more. It should be soft, springy dough – not so soft that it‟s limp but not so stiff that it is hard to work with.
500gms good quality flour
Pinch of salt
1 tsp of sugar
1 sachet or 2 tsp of dry yeast
2 tbsp of olive oil
300 ml of warm water
Combine the yeast and the sugar with the water and let stand for 15 minutes until frothy
Stir the salt through the flour
Add yeast mix and olive oil to the flour mixture
Combine by hand or with a processor
Turn on to a floured bench and knead for about five minutes until the dough is smooth and springy. If you have a processor use the dough hook and knead until to becomes attached to the hook and nothing is left at the bottom of the bowl
Return the dough to a clean container rolled into tennis ball size portions, cover with plastic film brushed with olive oil or the lid and leave in a warm place to double in size, approximately 2 hours. If time is short, put it in a place to rise like a warm car or front of the oven
Roll out the dough into a thin circle from the inside to the outer edge, turning so you keep in a nice round shape
Brier Hill Pizza
2. cans pizza sauce (or tomato sauce & oregano)
2. 15-ounce.cans petite cut tomatoes
1. garlic clove (chopped)
1. red bell pepper (chopped)
1. green bell pepper (chopped)
Romano cheese (grated)
Asiago cheese (grated)
Salt & pepper
Preheat your oven
Sauté pepper sin olive oil and garlic until al dente. Remove peppers from garlic and olive oil, then add pizza sauce and diced tomatoes to the olive oil and garlic; mash tomatoes with a fork. Sprinkle with
Salt and pepper, add tomato sauce and simmer for approximately 10 minutes. Spread sauce on dough, add grated Romano cheese, spread the peppers on pizza, top with generous amount of Asiago cheese.