We knew we were excited to try our new Stoke Outdoor Pizza Oven, but we had no idea we’d become OBSESSED.
Seriously you guys.
This thing is AHMAHZING.
Portable, HIGH HEAT cooking at your fingertips, the Stoke Outdoor Pizza Oven can reach 900 degrees in just 20 minutes – and cooks your pizza to perfection in a lot less.
Like, we’re talking two to three minutes here.
Looking for us this summer?
Come around back because we’ll be surviving on a strict backyard pizza diet for the foreseeable future.
Click here to view the video!
- Fresh cracked salt
- Fresh cracked pepper
Preheat your Stoke Outdoor Pizza Oven on high heat for 20 minutes.
Flour your pizza dough.
Poke, knead and stretch dough until it’s at your desired size.
We were looking for rustic 10 inch pizzas in this recipe.
Generously coat your pizza peel with semolina flour and add dough to build your pizza on the peel.
Spread pesto on dough, leaving about an inch around the edges for your crust.
Add prosciutto, then jalapeños and peaches.
Tear and top with burrata.
Hit with a light drizzle of olive oil and season with fresh cracked salt and pepper.
Slide pizza into oven using your pizza peel.
Rotate your pizza 90 degrees every 20 to 30 seconds using the peel.
If you’re struggling to turn the pizza with the flip of your wrist, don’t hesitate to use tongs to help you out. This oven is HOT and you definitely don’t want to use your hands.
Your pizza will be done when it has a nice leopard color on the crust.
Remove from oven using the pizza peel.
Cool slightly, cut and enjoy!
Pro Tip: Go light on the toppings. Less truly is more with these pizzas.
Stoke is in the midst of their Summer Sale with only a few days left to get this rad oven for $100 off WITH a pizza fun pack valued at over $150.
Enter code: LISADOES_LIFE at checkout to get an additional 10 dollars off.
You won’t regret it.