Great food brings people together - nowhere more so than around a glowing outdoor oven. Here’s how to keep your first pizza night calm and delicious.
- Prove ahead. Make dough in the morning (or the night before in the fridge). Cold dough is easier to stretch.
- Prep a topping bar. Sauce, mozzarella, and 3-4 toppings max. Guests assemble; you launch and turn.
- Heat early. Give the Ember or Artisan a full preheat so the stone is properly hot before the first pie.
- Work in a rhythm. One pizza in the oven, one on the peel, one being eaten. Keep the queue moving.
- Finish simply. Fresh basil, good oil, and a green salad on the side beat an overloaded topping list every time.
Set a little table near the oven for peels, cutters and a Prod & Blow - then step back and enjoy the evening.