The British garden has acquired a new status symbol. Somewhere between the barbecue and the increasingly optimistic outdoor sofa now sits a small, fiercely hot pizza oven, bought with visions of blistered crusts and Neapolitan summer evenings – even when the view is mostly drizzle and next door’s washing line.
Pizza-making has become a national hobby, complete with sourdough starters, infrared thermometers and strong opinions about flour. Yet the best homemade pizza need not involve importing volcanic stone or turning dinner into a three-day engineering project. Alice Norman’s recipes are built for a large baking tray and an ordinary domestic oven, with a dough that benefits from being made the day before but asks for relatively little attention once it is in the fridge.
