Roberto’s cooking:breads, pizzas, baking

  • Baking Italian (Pugliese) bread
  • Feather light Scones

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Roberto’s cooking:Pizza Dough Recipe


  • 1 kg of flour (strong flour there are several types available)
  • 6g of fresh yeast or 1 sachet of dry yeast (7g)
  • 14g of sea salt (finely ground)
  • A good slurp of olive oil
  • 600ml of tepid water
  1. Place the fresh yeast into a bowl (easier to control the ingredients) with the water and stir until dissolved; this will take approximately 5 to 10 minutes.
  2. Mix in the salt and sift the flour into the water yeast mix. Using your hands (or a wooden spoon that is only used for this task) stir the mixture until combined; add the good slurp of Olive oil.
  3. Remove from the bowl and continue to knead the dough on a clean surface that has flour sprinkled until the dough becomes smooth and has a silky sheen and a consistent texture without lumps.
  4. Place the dough into a lightly oiled large bowl and roll the dough ball so that the outer surface is coated (this will prevent a crust forming) as the dough rises. Seal the top with cling wrap for approximately 1 to 1 1⁄2 hours, the dough will double in size at room temperature. Alternatively; wrap the dough loosely in a pastry mat (no need to oil) and allow similar time as the previous suggestion.
  5. Place the dough in the fridge it will double again if not required immediately.
  6. Arrange into 200g balls; dip each dough ball into clean flour (semolina) and place into a container. Refrigerate, (if dough is not required immediately).
  7. Remove from the fridge at least 1 hour before cooking.
Buon Appetito.

NB: this is a simple recipe which is not mine; I have used it and it works for me Roberto

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Roberto’s cooking: pizze

  • Pizza Margarita
  • Lamb Pizza

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Roberto’s cooking: meats, poultry, game

  • Crackling Roasted Pork Belly
  • Roasted Marinated Ribs
  • Roasted Lamb Ribs
  • Butterflied Lamb
  • Glazed ham on the bone
  • Flame roasted T-bone

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How to get the perfect crackling?

Roberto’s cooking: roasting vegetables

  • Roasted Sweet Potatoes
  • Slow roasted tomatoes
  • Summer roasted vegetables
  • Roasted pumpkin
  • Roast capsicum and potatoes
  • Whole Roast pumpkin
  • Fresh herb vegies

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Roberto’s cooking: seafood, shellfish, fish

  • Chilli Mussels
  • Gantheum Prawns
  • Mangia Mangia Vongole (Pippis)
  • Vongole (Pipis) in a white sauce

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Roberto’s cooking: desserts, pizzas, bakes

  • Lemon Meringue
  • Yummy desert pizza
  • Fruit Cake
  • Rice pudding

Customer Reviews

  • James Clarke

    This oven has surpassed my expectations. It reached cooking temperature quite quickly and I’ve been cooking some great meals with it just about every day since it was put in.

    Not only pizzas, but just about anything from roast lamb, chicken and vegetables all the way to desserts.

    I’m really happy with the way it looks as well as the way it cooks. I’m happy to recommend this to anyone looking for a woodfired oven for their place.

    I love it.