Morso Pizza Oven Recipes

If you such as captivate buddies and household in the house, possibilities are you already desire for an optimal exterior oven or maybe you’ve currently acquired a Morsø Forno outdoor stove. An external timber heating system and stove in one, beautifully made and also crafted, and also excellent for cooking all kinds of food.

The Morsø Forno is not simply for pizza. Utilize it to cook various foods: shellfish, red meat, poultry, baked cheese, pancakes, tarts, and bread. The Morsø Forno outside oven is perfect for cooking meat and fish and shellfish at heat with great fire deals. Nevertheless, it is also matched to cooking meals that need more delicacy and skill, such as treats.

This is a correct wood-fired pizza oven– once the burning timber gets going, you push it apart and also give way for the pizza, which cooks with the timber burning behind it. I reached collaboration with my tried and tested pizza dish, which I normally make use of on a domestic stove, as well as the comparison, was raw.

The pizza I made in the wood-fired oven looked as well as tasted so much better, grabbing the woody fragrance and flavor. If you have the room– not significantly needed, as it is portable– and like pizza, this is a good idea to have.

I would certainly like one myself. Now right here is my fundamental pizza dish, to which you can, after that, include components as you like them. You will always require homemade dough and some good tomato sauce. You can make this by slowly cooking fresh or canned tomatoes with a little garlic, basil as well as olive oil, but as the tomato season enters full speed,

I strongly recommend making use of ripe, red fresh tomatoes and also making up a set which you can after that freeze for later use. A good, traditional Neapolitan pizza makes use of fresh buffalo-milk mozzarella. Tear these up and also establish them to drain pipes off in a bowl-shaped sieve in your cooking area sink. Dried oregano is also a fundamental pizza component, as well as you may desire some fresh basil while keeping that mozzarella.


One of our favorite things to cook while staying at the Morsø Forno is flatbread. It’s really easy to make, and the outcomes can be stored for a long time if you’d like to cook a batch and keep it for later. We like it with hummus. All you need to do is mix zero to three ingredients of your choice, and that’s it.

Morsø Forno is flatbread


  • 350 g self-raising flour, plus extra for dusting
  • 350 g natural yogurt
  • 1 teaspoon baking powder

How To Make Noun

  • Add all the ingredients to a mixing bowl, mix together with a spoon, and then pat everything together with clean hands.
  • Prepare the work surface by dusting it with flour, then tip out the dough.
  • Bring it all together by kneading for a few seconds (this isn’t a traditional bread recipe, so you won’t need to knead long – just enough to ensure everything is well combined).
  • The dough should be placed in a bowl dusted with flour and covered with a plate. Let it rest.
  • Roll out the dough using a rolling pin after dusting a clean work surface with flour. Divide each half into six equal pieces (roughly the size of a golf ball).
  • Roll each piece of dough into 12cm rounds, approximately 2mm to 3mm thick, using your hands to pat and flatten it.
  • With a knife, cut 6 lines through the center of each round, leaving about 3cm at each end.
  • Griddle the burgers for 1 to 2 minutes on each side, turning them with tongs once they are puffed up and bar-marked.
  • Once everyone has their fill, pile them up on a serving board.


The combination of fish and wood-fired ovens is a match made in heaven. The smoky flavor of the fire adds great flavor to fish, and the high temperature allows you to cook in ways you wouldn’t be able to inside. Cooking fish hot and fast at 300C is a great way to cook a lot of fish, as long as it isn’t too big.

fish cooking oven

Wood-Fired Paella

Paella prepared by Hannah Jones at Manna in Devon Cooking School is simply delicious.

Don’t worry if you don’t have a wood-fired oven (yet! ), this paella can also be cooked on the stove.

Wood-Fired Paella

You’ll need

  • 800ml chicken or fish stock
  • 450g fish fillet (net weight) – boned, skinned, and cut into 3cm chunks – we used monkfish as it holds together well
  • 1 medium squid, cleaned and cut into thin strips
  • 1 large onion, peeled and very finely chopped
  • 1 red pepper, deseeded, deveined, and very finely chopped
  • 2 large cloves of garlic, peeled and finely chopped
  • Good pinch saffron soaked in 2tbsp boiling water for 10 minutes
  • 12 raw king prawns, shell on
  • Lemon wedges
  • Salt and pepper
  • 3tbsp olive oil
  • 300g risotto or paella rice
  • 2tbsp chopped fresh parsley
  • 1tsp sweet smoked paprika
  • 1 glass dry white wine – about 150ml

The wood-fired oven door should be closed when cooking this recipe with a good fire burning

How To Make Wood-Fired Paella

  • Once the oven is hot, add oil to a large wide paella pan.
  • Once the oven is hot, add oil to a large wide paella pan.
  • Sauté the onion and pepper with the oil in a large paella pan once the oven is hot. In the oven, you may need to cook the vegetables for 2-3 minutes, depending on their size.
  • Add the rice, garlic, parsley, saffron, and the water it soaked in. Season well with salt and pepper, add the wine, and cook to your desired doneness. 
  • Add enough stock to cover the rice by 1 cm after reducing the wine until almost nothing remains.
  • Incorporate all the stock into the rice and cook uncovered until the rice is tender.
  • If the first lot of stock has been absorbed but the rice is not yet ready, add some more stock.
  • On top of the rice, place the fish, the squid, and the prawns, and cook for four to five minutes, until the fish has cooked through, and the prawns have turned pink. 
  • In a wood-fired oven, the flames should burn around the top, grilling the fish somewhat from the top; this will result in slightly smoky paella.
  • Flavor and color can be added to the pan by keeping the flames high
  • while the rice is cooking.
  • With a green salad and some good bread, garnish with lemon wedges and serve at once.


You may have guessed it already, but the Mors* Forno can even bake a cake! It’s hard to go wrong with this sweet recipe from Ireland’s Jenny Bristow; it’s sure to satisfy everyone and make for the perfect end to an outdoor meal.



  • 100g good quality milk chocolate, chopped into little bits
  • 200g caster sugar
  • 1 tsp vanilla extract
  • 300g self-raising flour
  • 3 eggs, beaten
  • 2 ripe bananas, peeled and mashed
  • 150g butter

How To Make Dessert Methodology

  • Prepare a 24 cm round cake tin by lining it with baking parchment.
  • On the stovetop, melt the butter and sugar together.
  • Blend the bananas and eggs.
  • Combine the flour with the chocolate.
  • The butter and sugar should have melted and dissolved before combining everything in a large bowl.
  • After mixing, pour the cake batter into the cake tin and bake it at 200C without a flame for about 30 to 35 minutes, until the skewer comes out clean.
  • You can either cut the cake when it is still warm and serve it with vanilla ice cream as a pudding or let it cool and serve it with a cup of tea.


You can’t go wrong with oven-baked cheese as a starter or after dinner! There are 6 servings in this recipe.



  • 2 pieces Brie (triangular) Rye bread chips
  • 1 glass Pearl onions
  • 150 ml sugar
  • 75 ml port
  • 1 organic orange

How To Make Cheese

  1. Place the Brie on a Tuscan grill and place it in the oven.
  2. Fit the Forno stove door, cover the small chimney with a wet cloth, and you are ready to start smoking in 12 minutes.
  3. Check the cheese. It should feel soft and warm when you press it. On the rye, bread chips lay slices of Brie. Drip a little of the port-glazed pearl onions on the Brie.

Portglazed pearl onions

  1. Pour the drained pearl onions into the melted sugar and melt until golden.
  2. Place half of the orange on a grater and grate it.
  3. Once the mass has slightly set and is uniform, add the port and the juice of half an orange.
  4. Finally, add orange peel to taste.
  5. Lay the glazed onions on the Brie.

Pizza dough

You’ll need new buffalo-milk mozzarella for this good, classic Neapolitan pizza. Break those pieces up and put them to drain in a colander in your property sink. Grind some dried oregano with it, and add some fresh basil to the mixture for added flavor.

You will need:

  • Olive oil for stretching out
  • 1kg strong flour (and some extra for dusting)
  • 650ml lukewarm water semolina for dusting or 
  • 2-3 teaspoons of salt
  • 20g dried yeast

How To Make pizza dough step by step

  • In lukewarm water, dissolve the yeast until it foams
  • Add the salt to the water and dissolve the yeast in it. At first, the mixture is very sticky.
  • Continue to knead the mixture until smooth. Using some of the extra flour and semolina, roll out the dough.
  • Let it rise for around 10 minutes until it is smooth.
  • Cover the bowl with a wet cloth to let it rise.
  •  The bowl should double in size as it rises
  • rises
  • rises. Cut it into 6 pieces after it has risen. 
  • Gently knead each piece until it is smooth. Using the damp cloth, dust it all over.
  • Ensure there is enough space between each piece as they will double in size.
  • Stretch them out even once they’ve risen again. 
  • Top them with tomato sauce and choose your ingredients. Bake them.
  • The wood-fired oven cooked the pizza in 3 minutes.
  •  You can cook the pizza in the oven for about 7-8 minutes using a metal baking tray.

Almost offer the Morsø Foro through their base in Attard. The Danish company Morsø has been making cast iron stoves for more than 160 years, as well as the striking forno is an all-natural evolution of that, developed by acclaimed Danish designer Klaus Rath. A Morsø exterior oven is a summertime paradise however spreads warmth outdoors in wintertime and allows you to prepare crisp, crunchy pizzas and perfect bread in just a couple of mins throughout the year. Internally, the oven is formed like an Italian stone oven. The wide, low-ceilinged rebox produces ideal radiant warmth and a lot of space for firewood to be brushed aside when it’s time to prepare. The stove itself is made of strong actors iron covered in enamel and will certainly last for many years. You can likewise cook steaks and veggies if you use an additional product– the Morsø Tuscan grill– on the stove.

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I am Chef Harunur Rashid Azim. I inherited my family's love of cooking at a young age. I graduated from the Institute of Culinary Education in London, UK, with determination and passion to become a chef. Follow me on Twitter: @RashidIsChef, FB: Azim

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