THE CHADWICK OVEN — Pizza with Pizazz

All you need is love. Strike that. All you need is pizza.

Pizza will always be true to you. And now, it can always be there for you. For all you pizza lovers out there, let it be known and official: there’s a new kind of pizza in town, and it can come to you from your very own stove. At long last, the Chadwick Oven has arrived in France, thanks to architect and artist Daniel Chadwick, who wants you to enjoy a slice, or two, or however many you want.


Conceived by Chadwick in response to a friend’s earnest passion for the greatest Italian invention in history, this flying saucer doppelgänger beauty of an oven bakes your pizza… without actually exhausting a whole forest’s worth of wood, or taking all day.

After years of testing different shapes and materials, Chadwick partnered with engineer Guy Adams to land the perfect balance of form and function, including a porous stone base which allows the heat to flow (without burning your pizza’s bottom!). It cooks up an individual-sized pizza (or naan, or pita) in minutes. Complete with a stainless steel paddle, the chrome-domed oven sits on a single gas burner (there’s an adapter available for electric stoves) and can go for hours — simply preheat for 10 minutes and welcome the favorite of flatbreads into your world.


Ready for an ongoing pizza adventure? Here are some of our favorite recipes to get you started.
We like our pizza crust thin — here’s how we do:
3/4 cups (6 ounces) lukewarm water
1 teaspoon active-dry or instant yeast
2 cups (10 ounces) unbleached all-purpose flour
1 1/2 teaspoons salt
Combine the water and yeast in a mixing bowl, and stir to dissolve the yeast. The mixture should look like thin soup. Add the flour and salt to the bowl and mix until you’ve formed a floppy dough.
Turn the dough out onto a clean work surface along with any loose flour still in the bowl. Knead until all the flour is incorporated, and the dough is smooth and elastic, about 5 minutes. The dough should still feel moist and slightly tacky. If it’s sticking like bubble gum, add more flour, one tablespoon at a time, until it is smooth.
If you have time at this point, you can let the dough rise until you need it or until doubled in bulk (about an hour and a half). After rising, you can use the dough or refrigerate it for up to 3 days.
When you’re ready to make the pizza, divide the dough in 2 with a bench scraper. Working with one piece of the dough at a time, form it into a large disk with your hands and lay it on the Chadwick stone.
Work from the middle of the dough outwards, using the heel of your hand to gently press and stretch the dough until it’s about a 1/4-inch thick or less. For an extra-thin crust, roll it with a rolling pin. If the dough starts to shrink back, let it rest for 5 minutes and then continue rolling.
Our mouth-watering suggestions for toppings:
Red (For the purists (which we are), skip the canned tomato sauce and go straight to your produce vendor, or your garden 😃)
Thinly sliced fresh tomatoes to coat the bottom of the crust — if you like your pizza super tomato-y, layer them up!
Sliced mozzarella di buffola
Sliced shishito peppers
Sprinkles of oregano, marjoram, salt and pepper
Coat your crust dough with a sumptuous layer of mascarpone cheese
On top of the cheese layer some finely sliced celery (for ideal celery results, marinate the slices in lemon water for a few hours before baking)
Sprinkle some coarsely grated bottarga di muggine
Add your favorite capers and some chopped fresh dill

The Chadwick Pizza Oven is available exclusively (in France) at LECLAIREUR Boissy d’Anglas and Hérold.