Wood-fired Pizza Recipe

Mix

In a large bowl or mixer bowl, combine the water (lukewarm, about 25–30°C if activating yeast), sugar/honey and active dry yeast. Stir and let sit 5–7 minutes until slightly foamy. Add the flour and salt (keeping salt off direct contact with yeast initially if you prefer). Mix on low speed or by hand until a shaggy dough forms.

Knead

Knead the dough for 8–10 minutes by mixer (dough hook) or 10–12 minutes by hand until the dough is smooth, slightly tacky, and elastic. Add 1 tablespoon olive oil during the last minute of kneading and incorporate.

Bulk Fermentation

Lightly oil a clean bowl, place the dough inside, cover tightly with plastic wrap or a damp towel. Let it rise at room temperature for 1–2 hours until it increases somewhat in volume, then transfer to the refrigerator for cold fermentation for 16–22 hours to develop flavor.

Divide & Rest

Remove dough from refrigerator 1–2 hours before baking to warm slightly. Turn onto a floured surface, divide into two equal pieces (about 360–370 g each). Shape each into a tight ball, place on a lightly floured tray, cover, and rest for 45–60 minutes to relax and proof.

Make the sauce

Place crushed San Marzano tomatoes in a bowl. Stir in 1 tablespoon olive oil, minced garlic, dried oregano, and 1 teaspoon salt. Taste and adjust seasoning. The sauce should be slightly chunky and bright; do not cook — keep it fresh for wood-fired pizza.

Prepare toppings

Tear or slice the fresh mozzarella and drain any excess liquid on paper towels. Grate Parmigiano-Reggiano. Have fresh basil leaves ready and any optional toppings prepared (thinly sliced so they cook quickly).

Build and heat the wood-fired oven

Start a fire using well-seasoned hardwood. Build a medium-to-hot fire and allow the oven to reach a stable baking temperature of about 430–480°C (800–900°F) for Neapolitan-style pizza. This typically takes 45–75 minutes depending on oven size and wood. Maintain a bed of embers at the back or side and rotate embers as needed to keep even heat.

Check floor temperature

Using an infrared thermometer or by carefully testing with a small piece of dough, confirm the oven floor is about 350–400°C (660–750°F) for a quick cook (60–90 seconds). For slightly longer bake times, aim for a floor temperature closer to 300–350°C.

Prepare the peel

Dust a wooden or metal peel with semolina or 00 flour to prevent sticking. Keep the peel lightly floured and ready near the oven.

Stretch the dough

On a lightly floured surface, press a dough ball in the center to push air to the rim. Using your fingers and knuckles, gently stretch and rotate the dough into a 12-inch round, leaving a thicker edge for the crust (cornicione). Do not overwork or use a rolling pin; keep some air for blistering.

Top the pizza

Place the stretched dough on the floured peel. Spoon 3–4 tablespoons (about 80–100 g) of sauce in the center and spread gently with the back of a spoon, leaving about 1-inch border. Distribute 150 g mozzarella evenly, sprinkle about 15 g grated Parmigiano, a few basil leaves (reserve some for finishing), and any optional toppings sparingly so the pizza cooks evenly.

Bake

Slide the pizza from the peel onto the oven floor near the hottest area but not directly on the flame. Turn the pizza every 20–30 seconds with a peel or spatula to ensure even char and baking. Cook until the crust is puffed with charred spots and the cheese is melted and bubbling — typically 60–90 seconds at high oven temperatures. Adjust placement if one side is cooking faster; move pizza closer to or farther from the embers as needed.

Finish

Remove the pizza with the peel. Immediately brush the crust lightly with 1/2 tablespoon olive oil and sprinkle a pinch of flaky sea salt. Add remaining fresh basil leaves and a light dusting of Parmigiano if desired. Let rest 1–2 minutes, slice, and serve hot.

Maintain a consistent ember bed for subsequent pizzas. Use a damp cloth on the peel between pizzas to remove burned semolina if it builds up. Store leftover cooked pizza wrapped in foil and reheat briefly on a very hot pan or in a hot oven to revive crust.