Did you know that pizza ovens are for more than pizza? Check out the Big Horn Outdoors Pizza Oven!

Bring the authentic taste of wood-fired pizza home with the BIG HORN OUTDOORS® Pellet Pizza Oven! Perfectly crispy crust, delicious smoky flavor — ideal for family gatherings and cozy nights. 🍕🔥 16'' pizza oven: 🛒 Shop Now: https://shorturl.at/bytMv (Save $13 with code TBK13) 🛍️ Also available on Amazon: https://shorturl.at/mbxUT 12'' pizza oven: 🛒Shop now: https://shorturl.at/lMSd1 (Save $70 with code TBK70) 🛒Shop on Amazon: https://shorturl.at/aIong PizzaOven I love cooking, no matter what I’m cooking with. Learning pizza ovens, and everything that you can do with one has been a great experience for me, and I finally got to where I wanted to upgrade my size from 12” to 16” and the bighorn outdoors oven has been perfect. Not only does it cook pizza perfectly, but it also cooks steak, seafood, burgers, vegetables, and so much more, adding that smoky element of a wood fired oven all with only a handful of your favorite wood pellets! Here is my current favorite pizza dough recipe (around 60% hydration) it’s forgiving and easy, and you get those beautiful airy crusts! I will say i worked and worked on getting this recipe with just cup meaurememts and honestly Ingredients • 00 flour 900 g (7½ cups) • Cool water 585 g (2.5 cups) • Fine sea salt 15 g (2½ tsp) • Instant yeast 0.8 g (¼ tsp) • Olive oil 18 g (4 tsp) • Stir yeast into water • Add flour, mix just until combined • Rest (15 minutes) • Add salt + olive oil, mix (2–3 minutes) • Stretch & fold in the bowl for 3 rounds, 10 minutes apart, 4 folds per round) • Rest for 30–40 minutes, until slightly puffy. • Cover in fridge (12–24 hours) Next day • Remove from fridge around 3 hours before baking • Divide into 3 balls, or 4 slightly smaller balls if you want easier to handle) • Ball tightly and cover • Proof until soft, relaxed and airy (90–150 minutes) Final cook • Open and spread/toss leave a decent rim • Light toppings • Bake on a preheated pizza oven on a preheated stone 90–120 seconds fo more even crust turn every 15–20 seconds.