Wood Fired Pizzas Recipe

Mix

In a large bowl or stand mixer bowl, combine the lukewarm water and sugar/honey (if using). Sprinkle the instant dry yeast over the water and let sit 2–3 minutes until it begins to bloom. Add 90% of the flour and the olive oil. Begin mixing at low speed (or stir with a wooden spoon) until hydrated.

Incorporate salt & finish mix

Add the salt and the remaining flour gradually. Knead by hand on a lightly floured surface for 8–10 minutes until the dough is smooth, elastic, and slightly tacky — or knead with a dough hook for 6–8 minutes. The dough should pass the windowpane test (thin stretch without tearing).

Bulk fermentation

Form the dough into a ball and place in a lightly oiled bowl, cover with plastic wrap or a damp towel. Let bulk ferment at room temperature (20–24°C / 68–75°F) for 1.5–2 hours, or until roughly doubled. For more flavor, refrigerate for 12–48 hours for slow cold fermentation (place in the fridge after the first 30–60 minutes of rise).

Portion & final proof

Turn the dough out, divide into 4 equal pieces (~360–380 g each). Shape each piece into a tight ball by cupping and rolling on the counter. Place seam-side down on a lightly floured tray, cover, and let rest 45–90 minutes at room temperature (or up to 3 hours if Cold-fermented) until puffy and relaxed.

While dough ferments, make the sauce. Heat 15 ml olive oil in a small saucepan over medium heat. Add minced garlic and sauté for 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, salt, and dried oregano. Simmer gently 10–15 minutes to meld flavors, stirring occasionally. Taste and adjust seasoning. Stir in torn fresh basil off the heat if using. Let cool to room temperature before using on pizza.

Build and preheat your wood-fired oven according to manufacturer guidance. Aim for a floor temperature of 400–500°C (750–930°F) for blistered, quick-cooking pizzas. For a lower char/longer bake, target 370–430°C (700–800°F). Maintain a steady bed of hot coals and rotate the fire to keep even heat. Preheat a pizza peel or turning peel near the oven so pizzas can be launched quickly.

If you don’t have a thermometer, test by placing a small piece of dough on the oven floor: it should brown in 20–60 seconds depending on temperature.

Prepare work station

Set out semolina or cornmeal on the peel to prevent sticking, have flour for dusting, sauce, mozzarella, and other toppings within reach. Keep everything close because wood-fired pizzas cook quickly.

Shape dough

Take one proofed dough ball, place on a lightly floured surface, press from the center outward with fingertips to form a 1–1.5 cm rim. Use your knuckles to stretch into a 10–12" round, leaving a slightly thicker edge (cornicione). Avoid overworking; if dough resists, let rest 5 minutes and continue.

Assemble

Transfer the stretched dough to the floured peel. Lightly dust with semolina/cornmeal. Spoon 2–3 tbsp (30–45 g) of tomato sauce into the center and spread in a thin, even layer leaving the rim bare. Distribute 120–150 g fresh mozzarella in small pieces across the surface. Add any cured meats or other toppings sparingly — less is better for even cooking in a hot oven. Finish with a drizzle of 1–2 tsp olive oil.

Launch & bake

Slide the pizza off the peel into the hottest part of the oven. Bake for about 60–90 seconds at very high heat (or 2–4 minutes at slightly lower wood-oven temperatures), rotating the pizza every 20–30 seconds with a turning peel to ensure even charring. Look for leopard spotting on the crust, melted and slightly blistered cheese, and a cooked bottom.

Finish & rest

Use the peel to remove the pizza from the oven. Immediately top with a few fresh basil leaves, a light drizzle of olive oil, and a sprinkle of grated Parmesan or pecorino. Let rest 1–2 minutes, then slice and serve.

Repeat shaping and baking with remaining dough balls. For variation: try white pizza (no tomato sauce) with garlic oil base and mozzarella, or top with arugula and prosciutto after baking. Keep unused dough refrigerated up to 48 hours or freeze for longer storage.