Hi All, first time posting here so sorry if this is not the right fit, if not i will delete. This is going to be about how you use a wood fire pizza oven (and my experience trying it for the first time!) rather than the ingredients because I think everyone has their own flavours and combinations to try out!
So the first thing to do is build the fire up about an hour before you want to make your pizzas. Now the pizza is baked directly on the bricks, so make sure you give the brick work a nice brush down before building your fire. I would suggest natural fire lighters and use a mix of quick burning wood to get the heat up and slow burning to maintain the what later. Once the fire is going let it burn!
Now I use premade bases because some people in my family are gluten free and others are not. However you can also make your own from scratch if you are feeling very brave! If you are using your own pizza bases they can be cooked straight on the brick work, if you make your own then you need to use a bit of flour on the bricks just before cooking to stop it sticking to the brick work.
Next get all the ingredients you love. I recommend putting them in bowls and letting the whole group come together and make different flavours. Now because the pizza tops cooks mostly from the heat of the bricks and not like an oven you should pre-cook everything, in this case we pre-cooked onion and bacon. It will heat up in the oven just not cook very well.
Now go easy on the sauce! It can make the base soggy and stick. I would also recommend sauce , a bit of cheese and then finish with some cheese to hold everything together.
Now i made a mistake putting my fire too far back, you really want it where you are going to be cooking the meals. When your are ready push back the fire to create a half circles around your cooking surface and if you can get a metal brush to get rid of any coals. Some ash just adds to the flavour!
Check the bases often, as they are cooking through the brick and your top is cooking off the ambient heat from the flames so may cook at different stages. Rotate as need to get the top nice and melted.
As you cook the brick will cool, going from ~2 mins down to ~10 min. Two options, close the oven door and get an oven effect going or move the fire back more and cook on these new surfaces.
Remember to eat straight away, have fun with it and enjoy even the bad ones.
P.S I know I said no recipes but try potato and bacon on your pizza!
P.S.S after you finish you can bank the fire and slow cook something overnight and put the cover on for a lovely smokey flavour . I have done boston bake beans and roast tomatoes.