Our Favorite Brick Oven Recipes

Brick ovens are for much more than just pizzas. With an outdoor oven, you can recreate all of your favorite recipes with a new twist! Check out Bonnie’s favorites by category or view her latest creations.

Pita Pockets

1 C warm water
2 tsp dry, active yeast
2 tsp salt
2 tsp olive oil
3 C all-purpose flour

Mix warm water and yeast and let sit dissolve 2-3 minutes.
Add salt, olive oil and 2 ½ cups of flour.
Stir until shaggy dough is formed.
Sprinkle flour onto surface and turn dough out.
Start kneading dough until it becomes smooth and elastic.
Dough needs to remain sticky for the cooking process.
Place dough into an oiled bowl. Covered. Let dough rise until it has doubled in size. (Approx. 1hr.)
Remove dough from bowl and cut into 8 even pieces.
Then roll each piece into a ball.
Let dough sit on an oiled pan and cover for 10 minutes.
On a lightly floured surface, roll each ball into a quarter inch disc.
Cover discs and let rise for 30 minutes.
The pita dough is now ready to be baked.

Notes

For a sweeter taste, put coconut flour on the paddle before baking dough in oven

Saving dough for later?

Pita dough can be stored in an airtight container for up to 1 week

Our Favorite Brick Oven Recipes

Pita Pockets

Ingredients

Instructions

Notes

Saving dough for later?

Latest Recipes

Stromboli

Pita Pockets

Hamburgers

Cinnamon Rolls

Recipes by Category