Pizza Recipe

Activate yeast

In a small bowl, combine lukewarm water (1.75 cups) and the optional sugar/honey (0.5 tsp). Sprinkle the active dry yeast (1 tsp) over the water, stir gently, and let sit 5–10 minutes until foamy. If it does not foam, the yeast may be inactive—start over with new yeast.

Mix dough

In a large mixing bowl or the bowl of a stand mixer, combine 4 cups of 00 flour and 2 tsp of fine sea salt. Make a well in the center, add the foamy yeast-water, and 1 tbsp olive oil. Using a wooden spoon or dough hook, mix until a shaggy dough forms and most flour is hydrated, about 2–3 minutes by hand or 1–2 minutes on low with a mixer.

Knead

Turn the dough onto a lightly floured surface and knead by hand for 8–10 minutes until smooth and elastic, or knead 6–7 minutes with a stand mixer on medium speed. The dough should be slightly tacky but not sticky; add up to 2 tbsp more flour if extremely sticky.

Bulk rise

Shape the dough into a ball, place in a lightly oiled bowl, cover tightly with plastic wrap or a damp towel, and let rise at room temperature (ideally 70–75°F / 21–24°C) for 1.5–2 hours, or until doubled in size. For more flavor, refrigerate for 18–72 hours (cold ferment)—bring back to room temperature for 1–2 hours before shaping.

Divide and rest

Turn the risen dough out onto a lightly floured surface, divide into 2 equal portions for two 12-inch pizzas (about 300–350 g each). Shape each portion into a tight ball. Cover and let rest for 30–60 minutes to relax the gluten before shaping.

Make quick sauce

In a bowl, combine 1 cup crushed tomatoes, 1 minced garlic clove, 1/2 tsp fine sea salt, and 1/2 tsp dried oregano. Stir to combine. Taste and adjust seasoning. No cooking required—the simple raw sauce preserves bright tomato flavor for a wood-fired pizza.

Prepare toppings

Tear or slice 8 oz fresh mozzarella into pieces and drain on paper towels if very moist. Tear fresh basil leaves. Grate 2 tbsp Parmigiano-Reggiano. Have 2 tbsp coarse cornmeal or semolina ready to dust your peel. Preheat your wood-fired oven until the cooking surface/stone reaches 700–900°F (370–480°C) — very hot ovens cook pizza in 60–120 seconds; adjust technique to oven temperature.

Shape pizza

On a lightly floured surface (use 1/4 cup flour sparingly if needed), gently press and stretch each dough ball from the center outward into a 12-inch round, leaving a slightly thicker rim for the crust. Do not use a rolling pin if you want an airy rim. Transfer the shaped dough to a pizza peel dusted with cornmeal/semolina so it slides easily.

Assemble

On the prepared dough on the peel, spoon 1/2 cup of the tomato sauce into the center and spread with the back of the spoon in a circular motion, leaving the rim bare. Distribute half the torn mozzarella evenly, sprinkle about 1 tbsp grated Parmigiano, and drizzle a few drops of olive oil. Add a few basil leaves (reserve some to add after baking).

Bake in wood-fired oven

Slide pizza from the peel onto the hot oven stone. Using a peel or pizza rake, rotate the pizza every 20–30 seconds to ensure even charring and prevent burning. Total bake time will be 60–120 seconds at very high heat (700–900°F). For cooler ovens (500–600°F), bake 3–6 minutes and monitor closely. Look for leopard-spot char on the crust and bubbly, slightly browned cheese.

Finish

Remove pizza from oven with a peel, let rest 30 seconds, then scatter remaining fresh basil leaves, drizzle 1 tsp extra-virgin olive oil, and finish with a light sprinkle of Parmigiano if desired. Slice and serve immediately.

If the dough sticks to the peel when sliding, lift the dough gently and add a little more cornmeal/semolina or flour under the stuck area, then try again. Work efficiently when baking in a wood-fired oven—only put 1–3 pizzas in at once depending on oven size and heat. Keep a metal peel and a wooden peel: use the wooden peel to launch pizza and the metal peel to retrieve. Always watch for hot spots in the oven and rotate pizzas frequently for even cooking.