At Hard Yards we offer a range of great recipes that you can try yourself.

Italian Pizza Dough
2 cups warm water
2 pkt yeast
1 tsp salt
3 tbsp salad oil
4 cups flour
Dissolve yeast in warm water in bowl. After dissolving, add salt, oil and flour. Mix well. Turn on floured board and knead, add flour as needed.
Place in oiled bowl and let rise, about 2 hours in warm place.

Basic Pizza Dough
3 kg bakers flour
1 tbsp dried yeast
1 tbsp salt
1 tbsp sugar
1 tbs baking powder
1.25L - 1.5L water
50 ml extra virgin olive oil.
Combine flour with salt, sugar and water. Mix untill well formed dough is attained. In a seperate bowl add a small amount of tepid water to yeast and stir untill dissolved. Add the yeast, baking powder and olive oil to the dough and knead until combined. Refrigerate for at least 24 hours before using. Makes 15 - 20 pizzas.

Basic Pizza Sauce
1x 400g can chopped tomatoes
Handful of fresh basil, chopped
30 ml extra virgin olive oil
fresh garlic according to taste, crushed
Pinch of salt
Combine all ingredients in blender and spread evenly over the prepared pizza base. Try blending sun dried tomatoes in olive oil with basil, garlic and seasonings for a richer flavour.

Pizza Bianca
A pizza without tomato sauce, this recipe is delicious, topped only with prosciutto and peppery Arugula. Makes 4 pizzas.
4 individual pizza dough balls, defrosted
2 cups fresh washed arugula
Prosciutto
1 oz shaved parmesan cheese
Olive oil for drizzling
Cook the pizza dough completely, then top with first the prosciutto, then the arugula, and finally the cheese. Drizzle a little olive oil over each pizza and serve!
We like to use hot oil that we have made by soaking red pepper flakes in a good quality olive oil for a week or more. It adds just an extra bite to the pizza. Buan appetite!

Roasting Lamb in a wood-fired oven
1 whole leg of lamb, bone intact
Marinade:
Zest and juice of 2 lemons
1 tbsp of chopped fresh rosemary
2 cloves of garlic crushed
good sea salt flakes
Fine cracked black pepper
200 ml olive oil
Mix all the marinade ingredients together. Score the top and the bottom of the lamb. Pour the marinade over the top and underside of the lamb and massage into the meat. Then sprinkle a crust of sea salt over the whole surface. If possible, the lamb should be marinated the day before cooking. 
Ensure your wood oven is at a steady temperature between 100 C and 150 C. This will ensure tenderness. Roasting at a hgh temp will make your lamb tough.
Place lamb in a roasting tray and let it warm to room temperature. Then place in the oven. After 20 mins turn the lamb. After 40 mins flip the lamb over. After 60 mins turn the lamb. After 80 mins your lamb should have a slightly charred appearance and is now ready to take out of the oven and rest.
Keep the lamb on the hot tray and cover in foil for 15 to 20 minutes. Your lamb is now ready to carve. Enjoy!

More great recipes will be available in the near future.