Fresh Basil, a Stone Oven, and the Best Pizza You'll Make This Season

Basil is one of those plants that gets people excited every spring (and honestly, we get it). Few things beat walking out to your patio, pinching off a handful of fresh leaves, and putting them straight onto a pizza.

That's exactly what Aaron and Ashley are gearing up for this season. They grow their basil from Hickey's and use it on homemade pizzas fresh out of their stone oven. If you've ever tasted a pizza topped with basil you grew yourself, you already know there's nothing quite like it.

A few quick tips for growing basil in Newfoundland

Basil loves warmth and is not a fan of our cool NL nights, so don't rush it outdoors too early. Wait until overnight temperatures are consistently above 10°C before moving it outside. If a cold snap is coming, bring it in. A sunny windowsill or a warm, sheltered spot on a south-facing patio is ideal. It also grows beautifully in containers, which makes it easy to move around as the weather shifts.

Pinch off any flower buds as soon as they appear. This keeps the plant bushy and the leaves tender and flavourful right through the season.

The dough that makes it all worth it

If you're going to grow the basil, you might as well make the pizza worth it. Aaron and Ashley swear by this pizza dough recipe from Vito Iacopelli. It's a double-fermented poolish dough that takes a couple of days, but it produces results that'll make you never want to order delivery again.

💻 Watch the full video here: Vito Iacopelli's Next Level Pizza Dough

Basil is available at our Kelligrews location. Come pick some up. The season is just getting started, and so is the pizza!