Wood-fired Pizza Recipe

Activate yeast & mix

In a bowl combine 1.5 cups lukewarm water (about 95–105°F/35–40°C), 1 tsp active dry yeast and 1/2 tsp sugar. Stir and let sit 5–8 minutes until foamy. In a large mixing bowl combine 4 cups bread flour and 2 tsp salt. Make a well, add the yeast-water and 2 tbsp olive oil. Mix with a wooden spoon until shaggy dough forms.

Knead

Turn dough onto lightly floured surface and knead 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook on medium for 6–8 minutes). Dough should be slightly tacky but not sticky; add a teaspoon of flour at a time only if needed.

First rise and divide

Oil a clean bowl, place dough inside and turn to coat. Cover with plastic wrap or a damp towel and allow to rise at room temperature until doubled, about 1–1.5 hours. Punch down, divide into two equal portions, shape into tight balls.

Cold ferment (recommended)

Place dough balls in lightly oiled, lidded containers or covered tray and refrigerate for 24–48 hours to develop flavor. Remove from fridge 2 hours before baking to come to room temperature.

Prepare quick pizza sauce

Pour 14 oz canned tomatoes into a bowl and crush by hand or pulsed briefly with an immersion blender to a slightly chunky texture. Mince 2 cloves garlic and stir into tomatoes with 1 tbsp extra-virgin olive oil, 1 tsp dried oregano, 3/4 tsp salt, 1/4 tsp black pepper and 1/4 tsp red pepper flakes. Taste and adjust seasoning. No cooking required — sauce should be bright and fresh.

Build and heat the fire

Set up your wood-fired oven according to manufacturer and safety guidelines. Use kindling and a firestarter to build a hot core, then add seasoned hardwood. Maintain a steady flame and allow the dome and floor to heat thoroughly. Target an oven floor temperature of 700–900°F (370–480°C) for authentic fast-cooking wood-fired pizza. This typically takes 60–90 minutes from initial fire-building depending on oven size.

Manage the fire and embers

Push the main flames and embers to one or both sides or the back of the oven to create a cooking chamber with a hot heated floor area. Keep a small pool of embers to refresh heat between pies and add small pieces of wood as needed to maintain temperature. Use a metal peel to move embers if necessary.

Preheat peel and dust with semolina

Dust a wooden or metal pizza peel with 1–2 tbsp cornmeal or semolina to prevent sticking. Have all toppings and a damp towel ready.

Shape the dough

On a lightly floured surface, take one dough ball and press gently from center outward with your fingers, leaving a 1/2–3/4" rim for the crust. Stretch by hand to a 12" round, rotating as you go to keep thickness even. Avoid overworking the dough to retain air pockets.

Sauce and top

Place the stretched dough on the prepared peel. Spoon 1/2 cup of the prepared tomato sauce into the center and spread in a thin, even layer leaving the rim bare. Tear or slice about 5 oz fresh mozzarella and distribute evenly in small pieces. Sprinkle 2 tbsp grated Parmigiano-Reggiano over the top. Add a few basil leaves now or reserve for finishing. Drizzle 1/2 tbsp olive oil over the pizza.

Bake in wood-fired oven

Slide the pizza off the peel onto the oven floor in the hottest area, not directly onto the embers. Bake with direct flame exposure and radiant heat for about 90 seconds to 3 minutes depending on oven temperature — rotate the pizza with the peel every 20–30 seconds for even charring. Crust should puff, blister, and char in spots; cheese should be melted and slightly browned.

Finish and rest

Use the peel to retrieve the pizza. If using prosciutto, drape slices over the hot pizza now so they warm but do not overcook. Scatter remaining fresh basil leaves, drizzle remaining 1/2 tbsp olive oil, and let pizza rest 1–2 minutes before slicing. Repeat process for second pizza.

Transfer pizza to a cutting board, slice into 6–8 slices, and serve hot. Keep a fire extinguisher nearby and use heat-resistant tools and gloves when working with a wood-fired oven. Store leftover pizza wrapped in foil in the refrigerator up to 2 days; reheat in a hot oven for best texture.