Pizza Recipes for Wood Fired Pizza Ovens

We are proudly Cornish here at Logan's Logs and all summer long enjoy cooking fresh pizza in our wood fire pizza oven with unique Cornish tastes and produce. This page is dedicated to recipes for fresh pizza that celebrate Cornish foods and traditions.

If you have ideas for pizza recipes of your own, we'd love to add them to this page. Please email your own pizza ideas to sales@loganslogs.co.uk. We would also like to hear from you if you are a Cornish producer and are making a product that could be incorporated into a dough recipe or a topping recipe.

Homemade pizza and homemade pizza dough needn't be complicated. We hope you find our straightforward recipes easy to follow and you have great results at your next pizza party.

Homemade Pizza Recipes

Here is our collection of homemade pizza recipes, they include pizza dough recipes, and recipes for pizza toppings. It's worth saying that pizza is a fairly dynamic art in that really you can add your own toppings to any kind of pizza dough base. Rather than prescribe individual recipes for this pizza or that pizza, you can mix and match between different ideas for doughs and toppings.

However, we do recommend our favourite combinations of base and topping. You make pizza however your heart desires!

We also include a Cornish Pizza Recipe Producer Directory below. This highlights a range of producers making essential ingredients for pizza such as mozzarella cheese from Mounts Bay, bread flour from Grampound Road, Cornish Yarg from Ponsanooth and Charcuterie from Bude.

Pizza Dough Recipes

We'll start with the base. Every pizza needs pizza dough. Here we have a simple homemade pizza dough recipe for everyday, followed by some twists on the classic to give you that Cornish flavour.

Simple Homemade Easy Pizza Dough Recipe

A straightforward pizza dough recipe made with strong white pizza flour. Will give you a wonderfully crispier crust. A great stock pizza dough for reliability and quantity and the perfect base for all your favorite pizza toppings.

Saffron Pizza Dough

Infuse your homemade pizza dough with this delicate Cornish spice. Works wonderfully with light flavoured toppings or for sweet pizzas and the saffron gives the dough a glorious yellow colour. A lovely Cornish treat.

Crunchy Sea Salt Perfect Pizza Dough

Use the crunchy texture of flaked Cornish Sea Salt to give some bite to your pizza crust and bursts of delicious saltiness. Balance with tomato sauce and less salty toppings such as spears of St Enodoc Asparagus.

Sea Salad Nori and Dulse Seaweed Pizza Dough

Bring the flavours and amazing colours of Cornish seaweed to your pizza dough recipe. The flecks of Nori and Dulse will not only look great but provide an exciting Omani accompaniment to seafood and cheese toppings.

Cornish Rapeseed Oil Dough

Swap out olive oil, which we don't really make in Cornwall, and use Cornish Rapeseed Oil instead. Nutty flavours of Rapeseed could be combined with Cornish blue cheese and walnuts to intensify the nutty flavour profiles.

Tips on making pizza dough

Some Cornish wisdom for you! Pizza dough making is simple really but here are few top tips that apply to any pizza dough recipe:

1. Get everything to room temperature - cold rooms, cold water, cold surfaces all inhibit a nice gentle warm prove. Use warm water, try to make pizza on a warm day when the room temperature is a little higher. Pizza isn't really a winter thing.

2. Use active dry yeast for reliable quick results. Fresh yeast is great too but a bit more work. Our recipes use instant yeast for simplicity.

3. Always knead, stretch and roll your pizza dough on a lightly floured surface.

4. Make the dough in advance and have it proven, knocked back and ready well before you need it. Dough will happily keep in the fridge so you could make the dough in the morning for an evening pizza cook up or even the day before.

5. When proving your dough, use a large mixing bowl because the dough will grow! Also, line it with a little olive oil to stop the dough sticking the bowl. It will slide out easily when you're ready.

6. Always make more than enough dough. Appetites for fresh wood fired pizza are never small! You can always freeze doughs you don't use straight away.

Pizza Sauce Recipes

Simple Tomato Sauce

A couple tablespoons of extra virgin olive oil, reduced fresh or tinned tomatoes, garlic and herbs. Your classic pizza toppings sauce for the best homemade pizza.

Heritage Tomato sauce

With heritage tomatoes grown in Cornwall's kitchen gardens, this rich sauce varies by season and variety available.

Cornish Cream Béchamel

Using rich Cornish Creams from local farms and dairies this béchamel white pizza sauce accompanies asparagus and ham wonderfully.

Wild Garlic Burned Butter

For a refreshingly green garlic pizza bread, try this wild garlic butter and sea salt sauce.

Wild Garlic Pesto

Double down on the wild garlic intensity combined with strong cheese and pine nuts to create a pesto sauce that will turn elevate any pizza base.

Cornish Stout BBQ Sauce

Combine Cornish brewed stout beer with tomatoes and spices to create a sweet bbq sauce. Works well with spicy ingredients and bbq meat for a meat-heavy pizza topping.

Pizza Topping Ideas

In truth you can combine any desired toppings and create a great pizza recipe that you love. There is so much great produce in Cornwall it's hard to choose what to put on top. When you come to put your pizza onto the pizza peel and off again onto the pizza stone, one thing you'll thank yourself for is not overloading the dough with too many toppings!

So here we present our curated pizza topping ideas that you can combine with the dough and sauce of choice for your own homemade pizza perfection.

Cured meats and fresh heritage tomatoes

Cornish charcuterie is doing well these days and atop a pizza with a heritage tomato sauce you can't really go wrong. Combine with Mounts Bay fresh mozzarella cheese grated or torn over the top so it melts down over the other ingredients.

Cornish Blue Cheese and Walnuts

Rich and punchy meets nutty and earthy walnuts. A classic combo and both ingredients made / grown in Cornwall.

Seasalt Asparagus from Cornwall with cured ham

From St Enodoc, get hold of some Cornish asparagus grown in the salty sea air and pair it with charcuterie over a béchamel sauce.

Cornish Yarg and Wild Garlic

Or if you're feeling brave, wild nettles. We prefer the partnership of wild garlic and cheese but because wild garlic is more mild than it's bulbous cousin, the slightly milder sweeter flavour of Yarg works really well together with the green wild garlic you find growing in woodland in Cornwall.

Goats Cheese, Roasted Red Peppers and Cornish Honey

Cornish Nanny Goats Cheese with roasted red peppers and drizzled with Cornish honey. Let the sugars caramelise in the pizza oven and melt into the cheese with the peppers. Delightful.

Cornish Mackerel and wild hedgerow bilberries on béchamel

In July and August Mackerel and Bilberries are in season. You can gather both wild or buy mackerel from a fishmonger in Padstow or Newlyn for example. Combine the oily fish with sweet and tart bilberries over a Cornish cream sauce to appease your fish-loving pizza party guests.

Mounts Bay Mozzarella cheese with Cornish Seaweed flakes and Fresh Basil

Fresh mozzarella cheese is a classic pizza staple, creamy and rich with that unmistakable flavour. Mounts Bay fresh mozzarella is particularly good and pairs well with fresh basil and Cornish seaweed flakes over a rich tomato sauce.

Jam First

Pizza doesn't have to be savoury and who doesn't love dessert? Of course, it has to be strawberry jam first drizzled with hot chocolate sauce, baked in the pizza oven and served with Cornish clotted cream. It will be scone in no time!

Helicon Ham and Pineapple Pit

With a nod to Britain's last surviving pineapple pit found at The Lost Garden's of Heligan, try this recipe for Cornish Ham from Par with pineapple from wherever you can find a Pineapple in Cornwall. They do grow them at Heligan but the last one was given to Queen Elizabeth as a gift so they are quite rare!

Dough Balls

When you've had enough of pizza (sorry when is that ever likely to happen?), you have some dough left over and the fire is cooling down slightly (if you've run out of logs, give us a call!) then the dough balls recipe is perfect.

With the pizza stone slightly cooler, we can afford to pop in some lumps of pizza dough to cook like bread but don't take your eye off the ball, the dough rise will be fast and they'll be golden brown in no time.

Notes on Making Pizza Dough

These additional notes are applicable to all our pizza dough recipes and useful in all pizza making. The best homemade pizza starts with homemade pizza dough. A few simple techniques make the difference between a dough that bakes into a light, airy base and one that turns out dense or tough.

Start by mixing your ingredients thoroughly. Most people begin by combining the yeast mixture with flour and water in a large bowl, stirring with a wooden spoon until a rough dough forms. At this stage the dough will often look a little shaggy and sticky, which is completely normal. Once it comes together into a single mass, tip it onto a lightly floured work surface so you can surface and kneadthe dough properly.

Kneading develops the gluten that gives pizza dough its stretch and structure. Use the heel of your hand to push the dough away from you, fold it back over itself, and repeat for several minutes. If the dough sticks too much to the worktop or your hands, dust it lightly with more flour, but do this sparingly. Too much flour can make the dough heavy and dry. After around 8 to 10 minutes of kneading the dough should feel smooth, elastic and slightly springy.

If you prefer not to knead by hand, a stand mixer with a dough hook or even a bread machine can do the work for you. Simply combine the ingredients, including the yeast mixture, and allow the machine to knead the dough until smooth. The goal is always the same: a soft, elastic dough that holds together easily.

Once kneaded, the dough gently needs time to rise. Place it back into a large bowl, cover it, and leave it somewhere warm until it roughly doubles in size. A useful trick is to place the bowl in a gently warmed oven with the oven door slightly open. The mild warmth helps the yeast work steadily without overheating the dough.

After the first rise, turn the dough out again and gently knock the air out before shaping. When preparing your pizza base, avoid aggressively flattening it. Instead, stretch the dough gradually with your hands. Some people use a rolling pin for speed and convenience, which will give a neat, even base. If you prefer a more traditional pizza texture, stretch it by hand so the air stays in the dough.

Whichever method you choose, aim for an even rolled out dough that is thin in the centre and slightly thicker around the edges for a thicker crust. Once shaped, transfer the base to your baking surface, add toppings, and bake immediately so the dough retains its structure and rise.

With practice, handling pizza dough becomes second nature. The key is gentle handling, patient rising, and just enough flour to keep the dough workable without drying it out.

Notes on Your Garden Pizza Kitchen

Cooking pizza in a garden oven is much easier when you treat it a bit like a small kitchen production line. A little preparation before you start cooking means you can focus on shaping, topping and baking pizzas quickly while everyone enjoys the atmosphere around the oven.

Start by preparing the dough in advance. After the dough has risen, divide the dough into individual portions for each pizza. This makes it much easier to handle when you are cooking several pizzas in succession. Once portioned, wrap the dough balls individually in plastic wrap and place them in the refrigerator after proving. This allows you to take out one dough ball at a time, keeping the rest cool and easy to manage.

Next, organise your toppings. A very helpful approach is to place each topping in a glass bowl so everything is ready within reach. When you are working quickly beside a hot oven, having ingredients prepared in bowls makes it easy to build each pizza without searching for ingredients or chopping vegetables mid-cook.

The baking surface is also important. Many outdoor cooks use a pizza stone, which stores heat and helps create a crisp base. Always allow plenty of time for the oven and the preheated pizza stone to reach full temperature before cooking your first pizza. If you do not have a stone, a flat baking sheet can also be used, provided it is heated thoroughly in the oven before the pizza goes on.

Once your dough is stretched and your toppings are ready, build the assembled pizza quickly so the base does not stick to your work surface. Try not to overload the pizza. Toppings work best when they are cut into thin slices, which allows them to cook quickly and evenly in the intense heat of the oven.

With the dough portioned, toppings organised, and a hot pizza stone ready to go, your garden pizza kitchen will run smoothly. Each pizza can move from shaping to the oven in moments, letting you cook several pizzas in quick succession and serve them fresh and hot.

For a garden-safe serving idea, pop your cooked pizzas on parchment paper so your guests can pick them up and eat them.

Using Cornish Produce to Make Pizza - Cornish Pizza Making Producer Directory

• Cornish Rapeseed Oil
• Cornish Seaweed
• Cornish Seasalt
• Heave Trout, Mussels, Sardines and Mackerel
• Heritage Tomatoes
• Heritage Cornish Flour
• Cornish Yarg Cheese
• Cornish Blue Cheese
• Cornwall Nuts (Walnuts and Chesnuts)
• Mounts Bay Mozerella
• Cornish Charcuterie
• St Enodoc
• Roddas Clotted Cream
• Trewithen Dairy Double Cream
• Cornish Garlic
• Cornish Honey Spring Cottage
• Cornish Nanny Goats Cheese
• Cornish Chillis