Pizza Ovens

Cooking with wood is an experience like no other.

There are many of practical advantages of having a wood-fired pizza oven and cooking up your meals using wood.

Wood-fired ovens are in a league of their own when it comes to flavour. The smoky, chargrill taste is unique to wood-fired pizza ovens – it can’t be replicated any other way. It’s a massive flavour enhancer which is perfect for pizza, roast meat, roast veg, fish and a whole variety of other dishes too. Though gas-fired pizza ovens can be used to make all of these dishes, you’ll notice the difference in flavour when you opt for a wood-fired oven.

Another huge advantage of having a wood-fired pizza oven is that your food retains more nutrients when you make food in it. In a conventional oven, your food cooks at around 200-250 degrees Celsius, meaning that the food takes longer to cook, and that many nutrients in your fresh veggies, for example, are lost. Wood-fired pizza ovens cook at around 400 degrees Celsius, meaning your veggies cook quicker and retain more of their nutrients. So, it’s not just a marketing ploy when they say that wood-fired pizzas are healthier than deep-dish pizzas!

Wood-fired pizza ovens can be used to make just about anything that a regular oven can make. Think about it! Roasted meats and vegetables? Tick. Baked foods like lasagne and moussaka? Tick. Fish dishes? Tick. Desserts like apple crumble and stewed fruits? Tick.

The atmosphere of your outdoor area is lifted entirely when you invest in a wood-fired pizza oven. Picture yourself entertaining guests, sitting outside on a warm evening, enjoying a glass of wine while you cook up a storm right in front of your guests’ eyes. The atmosphere doesn’t get any better than that!

Possibly the most practical advantage of having a wood-fired pizza oven is that they add value to your home. Being a highly desirable home feature, buyers are likely to want to go the extra mile if your home has a wood-fired oven – so, if you think of it that way, investing in a wood-fired pizza oven won’t cost you a cent.

If you’re thinking of making the leap to a wood-fired pizza oven, browse the stunning range at Pizza Ovens R Us.

Check out this video: CLICK HERE

Our pizza ovens are made for outdoor use, however ovens require “all-weather” protection from rain and the harsh elements when not in use.  We supply a high quality, weatherproof, UV resistant, custom-made cover. 

It is important for the longevity of this product that the wood fired oven is ‘seasoned or cured’ correctly. Typically the curing process is undertaken over 3-4 days with a low gradual heat to slowly dry out the refractory cement clay chamber. Note: DIY modular kit ovens that are built on site need to dry for 7 days before the 3-4 day curing process is started.

When firing your oven for the first time, it is vital that heat be built up gradually. You will need to follow the manufacturer's instructions.

This process is meant to gradually dry out and equalise the moisture content of the oven refractory components. The process should therefore be not too rapid, not too hot, as the long-term performance of the oven may be affected.

Gradually increasing the heat intensity of your fire during the curing process. 

Important: Do not neglect this seasoning process, as the long-life and effective use of the oven may be compromised. 

Types of wood for fuel

The ideal species of wood will depend on your state, as the preferred flavour and quality of wood varies. In general terms, you can opt for softwood or hardwood. Softwood has a quick start-up burn, ignites quickly but also burns quickly. Hardwood has a slower ignition but burns for longer, they also produce more heat per unit, so are more fuel efficient than softwood. Hardwood is also denser so has a lot more to burn.

Firewood to avoid

It’s easy to think that a healthy looking block of wood is going to produce a great burn, but the moisture of a lush, fresh looking piece of firewood is far to high to produce the authentic taste and crisp of a good woodfired pizza. Wet wood also produces a lot of smoke and take a long time to heat up. If you’re sourcing wood on your own, choose the dry pieces, cracking firewood is even better.

Does moisture content impact the cooking?

The ideal moisture for wood-burning ovens is 20%, and any higher can impact the cooking and the taste of your pizza. Wet or damp wood should be avoided, which means ensure you store wood in a dry place away from uncovered ground.

How much wood do I need?

The quantity of wood needed to cook your pizzas will depend on a few factors, and if you’re new to wood fired ovens it might be a matter of trialling what works best. A 12 inch piece of wood is usually the standard length, and generally speaking people will start with 5 small pieces to start up their oven.

Download Firewood Fact Sheet

Approximately a ¼ of the oven chamber will be used for the fire. Establish in the middle of the oven a small kindling fire then add small pieces of “dry” hardwood . Once the fire is established push the fire to the back corner of the oven chamber, brush the cooking floor and make room for the pizzas.

Yes, traditionally pizzas are cooked on the floor but of course you can still use trays. Our ovens are also designed with a low ceiling to force the heat onto the floor. Ovens with a high ceiling take longer to heat, longer to cook and use more firewood.

Our ovens cook perfect wood fired pizza in 2-3 minutes – we operate them at around 400C.

When heating up any refractory cement clay structure to high temperatures, small crack lines are very normal and common. These cracks are not a structural concern and will not affect the performance of the oven.

If you have any further concerns or questions in the future, please feel free to contact us any time.


Whatever you do, don’t try to clean the pizza oven straight after you’ve used it. It’s best to leave the pizza oven to cool down overnight before cleaning it. Cleaning a hot pizza oven can not only be dangerous for you, the cleaner but also detrimental to the pizza oven itself.


Cleaning the interior is one of the most important parts of the process. You’ll find dirt, ashes, grease and food residue inside your pizza oven which can affect the taste of your food – and nobody wants that!

Remove the ashes each time you go to use your pizza oven. Use a shovel or a copper brush to scrape them out and dispose of them safely.

Clean grease stains using a sponge and a mixture of water and vinegar to cut through the grease.

Don’t use detergents or cleaning products on your pizza oven because the pizza stone can absorb the chemicals, tainting your food.

Don’t use too much water either as this can cause cracking in the stone.

Remove creosote from the inside of the oven. Creosote presents a fire hazard when it builds up in your pizza oven without cleaning it.


The exterior of your pizza oven tends to get dirty over time. The way you clean your exterior will depend on whether your pizza oven is refractory or stainless steel.


Like all chimneys, pizza oven chimneys present a fire hazard if soot isn’t cleaned out regularly. Simply use a brush to clean out the soot in your pizza oven. Inspect your soot levels regularly and clean when they reach 1/8 of an inch.

Choosing A Pizza Oven

Yes we have a wide range of ovens on display at our North Rocks Sydney and Gold Coast Showrooms (by appointment). Please contact us to book a time. Ph 130032822 or

Check out this video to find out: CLICK HERE


Our refractory ovens have a cement or clay internal cooking chamber which provides great heat retention for extended periods of time and is ideal for slow cooking and baking.

These ovens will take a little longer to heat up depending on the oven size style. Allow approx. 45min – 90 minutes to establish a beautiful hot oven chamber. It is worth being a
little patient at the start to ensure the oven is nice and hot for good cooking
results. The oven will then retain heat in the refractory cement or brick
chamber for very long periods (12+hours) of time for slowing cooking and baking

We provide both Traditional and Modern refractory ovens:
Traditional refractory range are heavy weight ovens with a heavy-duty concrete rendered external dome. These ovens are available as DIY Kits or ready built, with portable or benchtop options.
Our Modern refractory ovens have a unique dome capping instead of the traditional rendered finish and come in a wide range of colours to suit your space. This allows for the same cooking results of a traditional refractory clay oven, with great heat retention for extended periods of time with a modern look. These ovens are lighter weight and ready built, with portable or benchtop options.

Our stainless-steel ovens are a modern and light weight option for authentic wood fired cooking. These ovens are easy to use with quick heat up times. We have a wide selection of high-quality stainless-steel ovens available with portable or benchtop options.

Our quality Stainless Steels ovens made in Europe will heat up quickly (allow approx. 20-30 minutes) as they are very well insulated. Easily cook wood fired pizzas and other dishes for a few hours while the fire is hot. Once the fire is extinguished and the coals are no longer hot the stainless steel chamber will cool down.  

Heat up time: Wood fires are very organic and the oven heat up time will depend on the quality of the dry hard wood used, the user’s fire starting skills and a dry oven (not damp from wet weather or rain).  It is important to establish a good fire and build
heat in the oven chamber so that the cooking floor becomes nice and hot and
pizzas bases will cook easily.

When the oven is very hot (approx. 350c degrees) you will cook pizzas very quickly (every minutes) on the hot stone cooking floor. It can be difficult to cook and manage
more than 1 or 2 pizzas at a time.

Ready Made

Any of our Ready Made ovens requires minimal assembly; it is partially cured, and will be able to be used after 3 or 4 curing fires. It can be moved with ease, and can handle some serious baking. All of our ready made ovens are highly efficient, yet their thermal mass allows them to be used long after the fire is out, allowing you to bake breads pastries.

DIY Oven Kits

An oven kit is a larger undertaking, that does require some limited building knowledge, but can become the focal point of your back yard and can easily compliment an existing outside kitchen or patio. These ovens are a great option if you have difficult access from your driveway to backyard. They are wonderful addition and provide great entertainment for all those that enjoy outdoor living.

Please refer to product description for an approximate. However, please note that in our ovens, pizzas cook in less than 2 minutes. The size of an oven comes to an advantage when cooking other dishes like roasts and baking bread as you can fit more in.

Installing A Pizza Oven

We service most metro areas.

Modular Kit Ovens

We have qualified experienced pizza oven builders that can assist with building DIY modular kit pizza ovens. Please contact us.

Ready Built Ovens

We can recommend experienced installers that can lift and move heavy ready built ovens from your driveway into your garden backyard area. Including lifting and moving equipment, trollies, hoists etc.

All Other Rural Regional Areas:

Modular DIY Kit Ovens

Our modular pre-cast Kit ovens are easy to install. No bricklaying or brick cutting required. The pre-cast refractory concrete pieces need to be assembled on a support masonry base and the concrete render applied to the external dome. You can find a local builder, concreter or brickayer to install the oven. Try or Gumtree, Air Tasker

Ready Built Ovens

You can hire lifting and moving equipment from Kennards HIre to lift and move the ready built oven from your driveway into your garden backyard area. Trollies and hoists etc.

Try your local removalists, Gumtree or Air Tasker for labour hire and equipment services (eg. ute with hydraulic crane or Hi-ab crane).

There are a few things to consider when getting a pizza oven.

Does your property have flat, wide, and easy access?
If your property has stairs, narrow pathways, a steep driveway, or gates, be sure to check the size and weight of the oven to ensure that the oven will be appropriate for your property.

To install your new pizza oven, we recommend using a dolly trolley to move the oven to your desired location and using an engine hoist to be able to safely lift your oven.

Check out this video: CLICK HERE

Outside oven dome or hood:

It will depend on the oven model. The concrete rendered heavy duty ovens are normally warm to touch on the outside dome.

Other ovens and stainless steel ovens may reach temperatures approx 50-70c on the outer sides. The base of the stainless steel ovens can reach temperatures of 80c.

Heat Transfer to bench:

The temperature under the cooking floor of the oven will vary, depending on the size of the fire and the oven however, approx. 80C degrees is common.

Our ovens has been designed for outdoor use. However ovens require “all-weather” protection from rain and the harsh elements when not in use.  We supply high quality, weatherproof, UV resistant, custom-made covers.  Please contact us if you would like to order one.

It is reccomended to be placed away from any flammable material. It is important that there are no obstructions and that there is free space around the oven of at least 20 centimetres.

You can install or build your wood fired oven outdoors or in an alfresco outdoor area under a roof.

We find that many local councils do not have an issue and generally do not have any specific rules in regards to having a pizza oven at home. However to avoid any issues, please feel free to contact local council to confirm this is the case for your area.

Install your oven on a flat, level surface. Ideally Hebel or concrete bench top is preferred on a Brick or Besser Block or a steel metal stand.

Ensure that the support base or bench structure can hold the weight of the oven and the bench dimensions suit the oven size. (please refer to product description).

For most family size pizza ovens a support base bench 1200Wx 1200D x 1000H will suit. For our XL ovens please check our product FAQs document.

Using the dimension specifications found in our product descriptions, draw a full scale outline of the particualr oven on a large piece of paper or cardboard. This way you can see if the oven will fit in the desired location.

Recommended Support
Base Bench Construction:

Masonry & Concrete Base Bench:

Block walls in a U shape (open at the front for wood storage)

Besser 200mm block walls core filled (with a 100mm thick reinforced concrete slab top or Hebel Power Panels for the top)

Hebel Base Bench:

CSR Hebel 200mm block walls (with CSR Hebel power panels
on top of the block walls).

Contact CSR Hebel to find your local supplier:

See our base design drawings (with measurements) under our product FAQS document for each oven model.

Metal Stand: we offer several pizza ovens with a metal stand option. Some ovens may need a stand custom made to order (by a metal fabricator). For heavy duty Pre Cast Modular Kit ovens we recommend laying CSR Hebel reinforced power panels into the angle frame top of the metal stand.

View Support Bench Drawing [CLICK HERE]


You may consider bench top materials that are non combustible and heat resistant
for example tiles, natural granite stone or Dekton (type of porcelain).

We recommend you speak to your benchtop installer so they are aware of your intended oven installation.

We cannot recommend mounting ovens onto engineered (man made) stone benches. However, some clients successfully mount light-weight smaller ovens (with bench mount
short legs) on to this type of engineered stone bench tops with no issues. These
ovens with bench mount short legs allow air flow and help raise the oven cooking
floor off the bench surface. You can also lay a sheet of non combustible 6mm cement
board sheeting under the oven for added insulation and protection.

Cement board sheeting: for example Villaboard James Hardie
from Bunnings.


Do I need to extend the flue through the roof?

You may not need to extend/divert the flue or install a flue roof kit If the pizza oven is located in a well ventilated outdoor area with open sides and a high roof. There may be no issues if the outdoor area under the roof is well ventilated. We suggest that you initially install the pizza oven and use the oven a couple of times to determine the smoke output. If smoke is an issue you can use 45o degree bends and extensions to divert the flue out of the area past the roof or nstall a flue system through the roof.

We recommend that you can contact your local fireplace shop or flue chimney supplier for Flues and Triple Skin Insulated Flue Roof Kits. We highly recommend that the flue is installed by an experienced, qualified flue chimney installer (licensed plumber or builder) to meet Aus. Standard AS291.

You may need a double or “Triple Skin Insulated 4 x metre Flue Kit” to meet Aus Standard AS2918 if the flue is going through an insulated roof or within 25mm of combustible materials (e.g., plaster, timber frames etc).

If your flue chimney is not going through a roof, you may only require “Single Skin” extra lengths of flue pipe (and bends) to extend or divert the flue.

If you need further assistance and advice feel free to email us
with the oven model, photos/details and dimensions of the proposed installation
location, the ceiling height measurements and external roof photos (tiles, colorbond etc). 


The stainless steel flue pipes can be spray painted black easily with Stove Bright Black Fireplace Heatproof spray paint.

Subito Cotto 60
• 100 mm flue pipe: 4 inch flue kit
Subito Cotto 80 and 100
• 125mm flue pipe: 5 inch flue kit
Royal and Royal Max
• 140mm flue pipe: use a smaller 5 inch flue kit is 125mm and fill the gap/seal with fibreglass tape/rope.
RUS70 Plain Arch and Brick Arch
• 150mm flue pipe: 6 inch flue kit
• 180mm flue pipe with oven: downsize to 6 inch at 150mm flue kit
Calabrian & Piemonte
• 200mm flue pipe: 8 inch flue kit
ZRW & Z1100
ZRW: 115mm flue pipe: 4.5 inch flue kit
Z1100 (and DIY Kit): 150mm flue pipe: 6 inch flue kit
• 200mm flue pipe: 8 inch flue kit
Alfa 4 Pizze, Alfa 5 Minuti & Alfa Ciao, Alfa Brio
• 150mm flue pipe: 6 inch flue kit
Alfa One Nano
• 130mm flue pipe: use a smaller 5 inch flue kit is 125mm and fill the gap/seal with fibreglass tape/rope.
Alfa Allegro
• 180mm flue pipe: downsize to 150mm = 6 inch flue kit
Fontana Ovens – Marinara, Mangiafuoco and Margherita
• 140mm flue pipe: use a smaller 5 inch flue kit at 125mm and fill the gap/seal with fibreglass tape/rope.
Clementi Ovens 100, 80, 60
• 130mm flue pipe: use a smaller 5 inch flue kit is 125mm and fill the gap/seal with fibreglass tape/rope.
Maximus Arena Black (small)
• 127mm flue pipe: use a smaller 5 inch flue kit is 125mm and fill the gap/seal with fibreglass tape/rope
Maximus Prime XL
• 150mm flue pipe: 6 inch flue kit
Traditional Ovens Lisboa etc
• 140mm flue pipe: use a smaller 5 inch flue kit is 125mm and fill the gap/seal with fibreglass tape/rope). Or custom order a 5 up to 6 inch “reducer” to convert to a bigger 6 inch 150mm flue kit


You can pay via bank transfer or credit card (online or over the phone).

Order directly online or call us to confirm your order and we will send you an invoice with bank details.

As soon as you place your
order, you will receive an order confirmation email via-email. This means that we have received your order in and pre-authorised your credit card for the purchase. As soon as we receive your order, we will contact you and confirm that the item is in stock and available for immediate shipment. If your item is
on back-order or unavailable, we will void the pre-authorized and reach out to you via e-mail. If your item(s) are available for immediate shipment (within 5
business days), we will process the charges and submit the order for shipment.

Order Shipment

If your order is in stock and we process the charges to your credit card, it will ship within two to five business days from the date of your order. We will send you an email confirmation when your order is leaving the warehouse to the e-mail address you provided when checking out. Feel free to follow up with us at anytime

Warranty and Returns

All deposit or full orders cancelled after 24 hours are subject to a $150 administration fee, whether or not your order has been shipped. Our demand is very high and our containers are mostly coming in pre-sold.

If your order is shipped, you (the buyer) will be responsible for freight both to you and the return freight. Refunds will only be provided if the product has been unused. Any signs of damage or use will not be refunded. Refunds will only be issued (within 7 days) to the original credit card that you use when placing your order. A refund will not be given for change of mind, finding cheaper somewhere else, deciding to not like the purchase or have no use for it. We are NOT able to offer refunds for damaged ovens.

Once your return is received and inspected, we will send you an email to notify you that we have received your returned item. We will also notify you of the approval or rejection of your refund.  If you are approved, then your refund will be processed, and a credit will automatically be applied to your credit card or original method of payment, within 7 days.


We provide a minimum 1 year limited warranty on your pizza oven (depending on the manufacturer) from the date of purchase. The warranty is valid only when the oven is operated under the conditions of intended use and user instructions are adhered to.

User and maintenance instructions vary for each oven manufacturer.

Any product which is damaged via transport, wear and tear, abuse or misuse does not fall under product guarantee.

Any repair or modification made to the Wood Fired Oven by the user or an unauthorized will void the warranty.

The warranty does not extend to damages caused by inexperience or negligence in the use of the Wood Fired Oven or by poor or omitted maintenance.

The Manufacturer assumes the obligation to replace, at its discretion, malfunctioning or incorrectly manufactured parts only after careful verification of said parts.

This warranty can only benefit the original purchaser who has complied with the proper maintenance instructions contained in the manual. Our warranty liability expires when the original owner transfers ownership of the product or any changes have been made to the product.

The warranty does not include damage resulting from excessive stress, such as the use of the product after the detection of an anomaly, use under unsuitable operating methods or the failure to comply with the instructions for use and maintenance.


The warranty DOESN’T apply in the following cases:

If the oven is not properly used or installed as described in the instruction manual.

If the oven has been intentionally or unintentionally damaged.

If the oven is not or is inadequately maintained. Burner problems due to food residues or to the use of different fuels are not covered by this warranty.

If the oven has been altered in any manner and is no longer in the condition it was upon delivery.

If the recommended fuel has NOT been used. Never use liquid charcoal for barbecue, chemicals or any other fuel.

If the damage is due to the use of chemicals inside or outside the oven.

Damages due to exceeding the temperature limits

If the damage is done to parts that are decorative or not functional that do not affect the normal use of the oven, including scratches or colour changes.  

We only replace items if
they are defective or damaged. If you need to exchange for a different item you must return your item in it's original packaging and pay the to and from freight.

You will be responsible for
paying for your own shipping costs for returning your item as well as the replacement shipping cost. Shipping costs are non-refundable. If you receive a refund, the cost of return shipping will be deducted from your refund.

Shipping - Delivery - Pick Up

If the pizza oven is in stock, once we receive full payment please allow approx 7-10 days for delivery.

If the oven is sold-out you can pre-order the oven with a deposit Invoice. Please check with us for shipment lead times.

Each oven comes in a palletised box crate that can be moved by a fork lift. On average most oven box crates are approx 1.2m W x 1.2 m L x 1m. However, please check with us as bigger ovens may have higher box dimensions.

The weight will be the oven plus packaging. Refer to product information.

We can send the pizza oven to a business premises with a licenced forklift driver to unload.

If you are close to one of our warehouses you can collect with a ute or trailer. The team will load the oven crate box onto your vehicle with a forklift. The order will need to be processed and fully paid prior to collection. Please allow approx 24 hours to arrange your order.

We can ship your pizza oven Australia Wide and have many freight depot locations. The oven will be loaded onto you ute or trailer with a forklift at the freight depot, you will need to make arrangements for the unloading at the other end, to lift it into place at your property.  We are able to provide the packaged dimensions upon request.

By choosing the home driveway delivery option, you oven will be delivered with a tailgate truck.  Note: you will need to arrange to move the oven from the driveway and install into the required location on your property.

When you receive your oven, please carefully check the box/crate and ensure it is not damaged and in good condition prior to signing for and accepting. If any damage is apparent, immediately (within 12 hours) contact us and send photos. If you are picking up from a Depot, do not collect the oven without speaking with us. If you have a home driveway delivery do not move the oven from the driveway unload location or dispose of the packaging without speaking to us. Once the oven is removed
from the box and moved (from the original delivery location) we accept no further liability for any installation damages.

Please carefully READ the
emailed CURING INSTRUCTIONS or contact us if you did not receive this Ph 1300
032 822.

The oven is FRAGILE please transport with care and limit road impact which could damage your oven.

Once the oven is
collected from the depot or delivered to home we accept no further liability
for any installation/moving damages. This includes removing the oven from the
box and moving (from the original delivery location).

You MUST inspect your
oven and accessories order entirely for ANY order discrepancies within 5 days
of delivery. We will NOT be held responsible for order discrepancies, including
missing items, after the 5-day grace period.

Cooking Tips

Pizza is cooked at approximately 350ºC and bread at 200ºC approx

Directly after firing your oven is the best time to cook pizza, but if you want to continue cooking many pizzas, you will have to maintain the fire in the back or side(s) of the oven to keep the desired temperature. This is not too difficult, as most pizzas take between 2 or 3 minutes to cook.

If you wish to cook bread, the best thing to do after firing is to sweep out the embers once the oven has reached maximum temperature (the walls of the oven will be almost white hot) and then wait for the temperature to drop from 350º to around the 200ºC required for most bread baking. This is where many people will cook a few pizzas while they wait for this temperature drop to occur.

As mentioned, generally cook on a falling heat – when the desired temperature is reached, place the food in the oven and cook. This principal remains the same even down to very low temperatures desired for drying fruit and herbs.

The PIZZERIA system. With a hot oven and open oven door, you leave a little burning wood on one side of the oven. On the other side you cook the pizza, focaccia, bruschetta etc. directly on the oven? cooking surface.

The PANIFICIO system. You heat the oven to the desired temperature, burning all the wood inside. You put the food that is to be cooked in the oven, close the door and wait until it is cooked. With this system you can cook roast meats and fish, bread, whole roasted pig and pastries.


600g pizza flour
1 teaspoon yeast
1 teaspoon salt
1 dessertspoon extra virgin olive oil
2 cups (approx) tepid water


Mix flour, yeast, olive oil and salt in a bowl. Add the water gradually and mix until it becomes a gluggy mess! Turn out onto the bench and knead with the heal of your hand until it becomes a
smooth, elastic ball.
Place ball back in a bowl, cover with a tea towel and leave in a warm place for approx. 2 hours
until it has doubled in size.
Punch the dough down and turn out onto the bench again and knead until it is a smooth,
elastic ball. Cut the dough into 6 pieces (or 4 for larger pizzas) and roll back into a round
The dough is now ready to use. Sprinkle some polenta) over the base of a pizza tray, then
using your hands, stretch the pizza dough and shape it, spread it over the tray and cut off any
With the back of a teaspoon, or using a pastry brush, spread a thin layer of olive oil on the
base, then add your topping.
Tip: The dough should be the way we all want to look – thin, glossy and ready to

Freezing dough:

In a perfect world, we would all have time to make fresh dough for each firing of the oven, but
it doesn’t always work that way, so backup is required!
Complete the process, outlined above, to the stage of cutting the dough into 4 (or 6) balls.
Wrap it in cling wrap and freeze. When ready to use, take out of the freezer and remove the
cling wrap while the dough is frozen. Place on a plate and cover with a tea towel.
The dough will be quite “gooey”. Rub some flour on your hands before handling, put a light
dusting of flour on the dough and knead again until it is smooth and elastic.

Customer support

1300 032 822

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