Bonfire Night Pizzas

175/18: Bonfire Night Pizzas

175/18 – Bonfire Night Pizzas:

Where we live there is a big bonfire and fireworks display on November the 5th each year. Last year we had people round and cooked hot dogs, this time it was Bonfire Night Pizzas.

Things didn’t quite go to plan as I was late leaving work so this blog is about how I cooked 12 pizzas in 55 minutes (including eating mine!).

The Book:

The dough and sauce recipe is from The Pizza Bible Book:

Ooni Blog:

My new Ooni Blog is now live on this site with all of my notes on there. It’s split out into categories so should be a lot easier to use now. Will be easier for me to update too:

Ooni Blog


Flour: Caputo Red Flour 

Yeast: Saf-Levure Dry yeast 

Tomatoes: San Marzano Plum Tomatoes 


6 litre food grade container with lid: I use this to bulk ferment the dough once it’s mixed

Food grade pizza dough trays (x3): I use these to cold proof the dough balls

Wooden Pizza Peel: Stops your pizza sticking when you launch it into the oven, needs minimal flour also. I wish I had bought one of these years ago as it’s a total game changer.

The Dough:

Page 21 onwards in the Pizza Bible, it’s my favourite dough at the moment. Made two days in advance and cold proved as a large ball for 24 hours then split, balled and cold proved for another 24 hours.
I decided to go for this same dough recipe for this cook as it’s so good. Normally, it’s a double batch to provide 6 dough balls. This time I quadrupled it to provide 12 dough balls. First lesson I learnt was that my food mixer doesn’t cope too well with 3kg of dough in it! Stick to a double batch in future! 

The Sauce:

New York – New Jersey Tomato Sauce from The Pizza Bible book. The San Marzano tomatoes, tomato puree, oregano, salt and oil blitzed with a hand blender then hand crushed tomatoes were also added. 

The Fire:

On the day of the cook things didn’t quite go to plan as I was held up at work so everything was a bit of a rush when I got home as I had to cook 12 pizzas in 90 minutes from lighting the oven!

I am running down my charcoal stocks so I can try a few new ones. This was resilient woodlands mixed hardwood, 2 flamers underneath, lit and left for 10 minutes. I take my dough out the fridge when I light my fire, not as long at room temperature as most people but I find the cooler dough easier to stretch and shape plus it helps with the leoparding.

Ooni Pro - Greek Pizza

Two oak chunks on top of the lit charcoal:

The Cook:

As I said above, I was up against it so don’t have photos of each pizza but I took a few photos on my phone!

I liked the look of this one, the shape isn’t quite right but the leoparding was different to usual.

Bonfire Night Pizzas

Shapes a bit out on this one too but still pretty good.

Bonfire Night Pizzas

This one looks cool, nice leoparding again.

Bonfire Night Pizzas

Another good one.

Bonfire Night Pizzas

Last photo I took, this one looked pretty good too.

Bonfire Night Pizzas 


I was in an absolute rush to get everything cooked and eaten in time to get to the fireworks display but I managed it! The Ooni Pro was easy to light as usual and was at temperature within half an hour which left me an hour to cook 12 pizzas (and eat mine!).

The Ooni Pro was good as gold keeping temperature, I kept adding Oak chunks after 3 or 4 pizzas and it kept the heat up and flames lapping. 12 pizzas cooked and eaten in 55 minutes is good going – I was really impressed with the Ooni Pro, you could run a stall pushing pizzas out at that rate! I think if someone was making the pizzas I could have cooked more pizzas or done it all quicker but I was on my own and even took each pizza inside for folk to eat!

A great night all in and everyone loved the pizzas so it was worth it!


The dough and sauce recipe is from The Pizza Bible book:

If you don’t have an Ooni Pro yet you can buy one here



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KUNGFUBBQ: UK BBQ Blog and Ooni Blog documenting recipe cooks from various cookbooks, my own recipes, reviews of BBQ’s and Accessories plus handy hints and tips. UK BBQ Blogs

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