Pizza Night at the Lakehouse: Fire, Dough, and Good Vibes Only

You haven’t really done the Lilac Lakehouse right until you’ve had a pizza night under the pergola.

It’s a full-on experience—rolling out your own dough, picking toppings, feeding the fire, and then watching that crust bubble up in the wood-burning oven like something out of a food show.

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Pizza Night at the Lakehouse

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If you’ve never used a pizza oven before, don’t worry. It’s not complicated, and you’re not expected to be some dough-slinging expert. We’ll walk you through it. You’ll get the hang of it quickly—and then you’ll never want to go back to takeout again.

First Up: Lighting the Oven

This thing is rustic in the best way. It runs on real wood and good vibes.

You’ll find a starter stack of dry wood underneath the oven (feel free to use it—if you need more, we’ve got extras available for purchase). You’ll want to give yourself about 45–60 minutes to get the oven hot enough. So pour a drink, turn on some music, and make it part of the evening.

Here’s the chill version of how to get it going:

1. Open the oven up so it can breathe.

2. Stack some kindling or paper in the center.

3. Light it up and slowly feed the fire with small logs.

4. Once it’s rolling, add bigger pieces and let that heat build.

5. When the stone inside sizzles with a drop of water—it’s pizza time.

   
   

You’ll want a good, hot bed of glowing coals before you cook anything. Don’t rush it. Trust the process. Enjoy the process.

Dough Stuff (And What to Put On It)

Here’s a super simple dough recipe if you’re starting from scratch. Totally worth it, by the way.

Quick Dough (makes 4 small pizzas):

• 4 cups all-purpose flour

• 1½ cups warm water

• 2¼ tsp instant yeast

• 1 tsp salt

• 1 tbsp olive oil

Mix it all, knead for about 10 minutes, let it rise for an hour or two, then roll it out. Thin is good—this oven cooks fast.

No judgment if you buy premade dough. Do what makes you happy.

Topping ideas:

• Classic: tomato sauce, mozzarella, basil

• Fancy: prosciutto, fig, goat cheese

• Kid-approved: pepperoni, shredded cheese, minimal drama

• Sweet: nutella, marshmallow, crushed graham crackers (yup—dessert pizza is real)

Pro tip: have everything prepped and laid out on the counter like a build-your-own station. Then take turns making personal pies while the others hang under the pergola with drinks in hand.

Cleaning Up (Still Part of the Vibe)

Once the fire dies down and you’re full of pizza and fresh air, give the oven a quick brush-out.

• Use the tool provided to sweep the ash to the side.

• Don’t use water—just let it cool naturally.

• If the ashes are still hot in the morning, leave them be—we’ll take care of it.

• Leftover wood? Just stack it neatly back underneath.

We’re not expecting perfect—but a little tidy-up goes a long way for the next crew.

A Few Quick FAQs

Is there enough wood? You’ll have a starter stack under the oven. If you’re planning a second night or a long fire, message us—we’ve got more.

Can I use the oven in the rain? Light drizzle? Go for it—the pergola’s covered. Full downpour or strong wind? Maybe save it for another night.

Do I need to bring any tools? Nope! We’ve got a peel, fire poker, and brush ready. Just bring your toppings, your crew, and your best apron impression.

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🥂 Make a Night of It

Pizza night always ends up being one of those core memories of the trip. Everyone gets involved. Everyone has a laugh. Someone burns one slightly but it’s still the best slice ever.

So take your time. Make it messy. Pour the wine. Let the fire crackle and the dough rise and the kids smear flour everywhere.

That’s the good stuff.