• 650 grams of pizza dough
  • 200 grams of mozzarella
  • 200 grams of parmesan cheese
  • 425 ml San Marzano tomatoes can
  • Basil leaves
  • olive oil


Also known as Sfincione, focaccia, thick-crust, deep-dish or pan pizza. The Sicilian pizza is a very versatile pizza that goes by lots of different names, depending on the region, city, or country where it’s made. Though the name and the toppings may vary a lot, the basics stay the same.

These pizzas have a thicker, softer, and more bread-like texture than the Neapolitan, Roman and New York pizza. They’re baked in a pan or baking tray that’s coated heavily with olive oil. As the oil heats up in the oven, it toasts the base of the pizza, so that it ends up with a crispy golden-brown, slightly fried texture to its bottom.

Make your dough using the pizza dough calculator. Do this at least one day before so the dough has time to develop big bubbles, this way your pizza will be light to digest and will have an interior like a beautiful rustic baguette.

Heat up your Outdoor Oven with a big fire let it burn for a while until the flames are small and not really active anymore, put on the Thermodoor and the normal door. When the temperature drops down to 250ºC it is ready. 

Heavily coat your baking tray with olive oil and dump the dough into the tray.

With your bare hands, Crush one can of San Marzano tomatoes. Add a pinch of salt and pepper some olive oil. Now lay a few nice chunks of mozzarella onto of the dough. Spread out a few big scoops of tomato sauce, cover it all with a generous layer of grated parmesan finish it off with a few basil leaves. And a trickle of olive oil

Place the pizza into the preheated OutdoorOven let it bake for about 15 to 20min.

Now you have a delicious wood-fired Sicilian pizza. And I can assure you this won't be the last time you will make one 😀


  • 160g chocolate 70%
  • 160g salted butter
  • 160g sugar
  • 3 eggs
  • A few drops of lemon curd.


This is the most delicious cake recipe ever.

Put a pan on top of your outdoor oven. Melt the butter, sugar, and chocolate together. When this is done, add the eggs one by one, mix thoroughly, and pour it in a cake tin or in this case a cast iron pan. If you want to be sure the cake won`t stick place some baking paper on the bottom of your tin or pan. 

Cook in the Outdoor Oven for about 15 minutes, turning it around once in a while. 

With this cake it is very handy to use the thermo door, so you can close the baking compartment and see the temperature. It is very important to keep the temperature stable somewhere between 150°C and 190°C.  To achieve a stable temperature make sure to chop your wood very small and add a piece every 5 to 10 minutes. 

After that baby comes out, you are going to be so happy!!  But first, let it cool down for about 20 minutes, and then you are ready to dig in. The last time I made this recipe, I spread crème fraîche on the cake and covered it with grilled peaches and basil, and I added a bit of lemon curd. Mamma Mia!

But you can eat it however you like. Enjoy!


  • One sea bream or other white fish (ask your fishmonger to clean it for you)
  • One lemon
  • A handful of baby potatoes
  • Two or three tomatoes
  • A handful of chard
  • Thyme / Rosemary / Dill 
  • 5 cloves garlic


Start off with some baby potatoes or if you can’t find those chop some bigger potatoes into smaller chunks. Mix these with olive oil, salt, fresh herbs and plenty of garlic. Place this mix in an oven pan and then put the pan into your Outdoor Oven.

Bake it at a low temperature somewhere between 160°C to 180°C for about ten minutes. Getting to these temperatures start with firing up your oven as usual after about 30 minutes just ad very little pieces of wood to keep your oven between 160°C to 180°C  preferably use the thermo-door.

In the meantime, slice your lemon, peel the garlic and cut the tomatoes into quarters.

All that’s left to do is open up your fish, when it is cleaned you can stuff it with lemon slices, a generous amount of fresh herbs, a bit of garlic and a sprinkle of salt and pepper. 

I know you must be getting really hungry by now but just hold on a little longer. Add the stuffed fish to the pan, along with the tomato quarters, the chard, more herbs, one last drizzle of olive oil and give your fish a little kiss for good luck. Now place it back into the oven for about 15 more minutes at about 175°C. And voilà!