Summer loves gas too

There’s nothing better than a summer afternoon in the backyard surrounded by friends and family. Normally a BBQ is in order, but are gas-powered pizza ovens now the king of the backyard?

Image: Ooni

We love summers spent in the backyard with friends and whānau, from a classic Kiwi BBQ to setting up a homemade slip and slide for the kids, there are hours of fun to be had. A pizza oven is a great tool to compliment your backyard barbie. Take pizza night from takeaway to backyard gourmet and impress your guests this summer.

Forget delivery fees, be your own pizza chef with a gas-fired pizza oven.

Knock the socks off your guests with a pizza cooked in 60 seconds, one of the many reasons we love the Ooni Koda LPG gas-powered pizza ovens. Perfect for the backyard, they are simple and easy to set-up with minimal fuss, making entertaining easy.

Ready to host a pizza night at yours this summer? Knock the socks o­ff any guest with your own gas pizza oven! Our friends at The Gas Hub are giving away three Ooni Koda 12 LPG gas-powered pizza ovens to gas lovers in Wellington, Taranaki, Manawatū, Horowhenua and Hawke’s Bay. Just head to their website and take a short quiz and be in to win one. Easy as that.

If you like today’s gas, you’ll love the gas of tomorrow. There are numerous renewable gas options on the horizon. Everything from renewable hydrogen and biogas, to renewable natural gas, and renewable LPG. The future of gas looks bright with renewable gases. Spruce up your summer and prolong the warmer nights, bringing you more time in the sun and outdoor memories that last a lifetime[BC1] !

If you’re worried about making your own pizza’s, then we have the perfect easy pizza dough recipe here:

No-knead pizza dough recipe

This simple mix and wait no knead pizza dough recipe from Jim Lahey will become your go-to pizza recipe, just set and forget.

Love homemade pizza dough, but hate kneading – we hear you! We’ve found an easy-peasy no-knead pizza dough recipe that will take your homemade pizza’s to a whole new level. With a little patience you’ll be eating restaurant quality at home.

Baker extraordinaire Jim Lahey has built an empire in New York around his delicious dough creations. His no-knead bread recipes are so popular they’ve been published in the New York Times and they continue to be some of their most popular recipes.

A note from Jim

“While I’m not picky about the flour—either bread flour or all-purpose is fine—what does concern me is how the dough is handled. Treat it gently so the dough holds its character, its texture. When you get around to shaping the disk for a pie, go easy as you stretch it to allow it to retain a bit of bumpiness (I think of it as blistering), so not all of the gas is smashed out of the fermented dough. I prefer to hold off on shaping the ball until just before topping it. If it’s going to sit for a while—more than a couple of minutes—cover it with a damp kitchen towel to prevent it from drying out. I offer you two approaches for shaping. The simpler one, executed completely on the work surface, is slower than the second, where you lift the disk in the air and stretch it by rotating it on your knuckles. Lifting it into the air to shape it is more fun, too.”

Check out Jim’s video for more tips on his no-knead pizza dough recipe.

Jim Lahey’s no-knead pizza dough


  • 500g all-purpose flour (about 3 and 3/4 cups), plus more for shaping the dough
  • 1g (1/4 teaspoon) active dry yeast
  • 16g (2 teaspoons) fine sea salt
  • 350g (1 and 1/2 cups) water


In a medium bowl, thoroughly blend flour, yeast, and salt. Add water and, mix thoroughly with a wooden spoon or your hands.

Cover bowl with glad wrap or tea towel and allow it to rise at room temperature (about 22°C) or in a hot water cupboard for 18 hours or until it has more than doubled. It will take longer in a colder room and less time in a very warm one.

Flour a work surface and scrape out the dough. Divide it into 4 equal parts and shape them: For each portion, start with the right side of the dough and pull it toward the centre; then do the same with the left, then the top, then the bottom. (The order doesn’t matter; what you want is four folds.) Shape each portion into a round and turn seam side down. Mold dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour.

If you don’t intend to use the dough right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed.

Tip: This dough freezes well! Use one or two then freeze the rest for later. To defrost place at room temperature (about 22°C) or in a hot water cupboard for a couple of hours or until it has more than doubled.

Don’t forget to enter the competition to win your own state-of-the-art gas pizza oven – CLICK HERE TO ENTER.

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