Wood Fired Pizza Bread W Stracciatella Recipe

Mix

In a large mixing bowl combine the flour and salt. In a separate bowl or measuring cup warm the water to about 95–105°F (warm to the touch) and stir in the yeast and optional sugar/honey. Allow the yeast to bloom 2–3 minutes until slightly foamy. Make a well in the flour, pour in the water/yeast mixture and the olive oil.

Knead

Stir until a shaggy dough forms, then turn onto a lightly floured surface and knead by hand for 8–10 minutes (or 6–7 minutes in a stand mixer with dough hook) until smooth, elastic, and slightly tacky. Add tiny dustings of flour only if excessively sticky.

Bulk Rise

Lightly oil a clean bowl, place the dough inside, cover tightly with plastic wrap or a damp towel and let rise at room temperature until roughly doubled, about 1.5–2 hours depending on ambient temperature. For more flavor, refrigerate for 12–24 hours after an initial 30–45 minute rest; bring back to room temperature before shaping (1–2 hours).

Divide & Rest

Turn dough out onto a floured surface, divide into 2 equal portions for two oval loaves or 3–4 portions for smaller rounds. Shape each portion into a loose ball, cover and let rest 20–30 minutes to relax the gluten for easier stretching.

Build and maintain a hot wood fire to heat the oven floor and dome. Stabilize the oven temperature around 600–700°F (315–370°C) for quick char and blistering; for a slightly gentler bake 500–600°F (260–315°C) works well. Allow embers and coals to bank to the side or rear so you have a clear cooking floor. Sweep the floor with a metal peel or brush so the surface is clean; leave a bed of hot coals at the side for consistent heat.

Shape

On a lightly floured or semolina-dusted surface, flatten a dough ball into an oval or round about 10–12 inches long and 3/4" thick in center, leaving slightly thicker edges. Do not overwork; use your fingertips to stretch and dimple the surface for an open crumb. Dust a pizza peel with semolina or cornmeal to prevent sticking.

Par-Bake

Slide the shaped dough onto the peel and transfer to the oven. Bake directly on the hot oven floor for 2–4 minutes, rotating frequently with a metal peel for even color, until the underside has a light char and the top is just set but not deeply browned. The goal is a quick lift and initial crust formation — this will create a crisp exterior while leaving the interior slightly soft to accept the stracciatella.

Top

Remove the par-baked bread from the oven onto your work surface. Immediately brush the top lightly with 1 tbs extra-virgin olive oil. Pull small handfuls of stracciatella and distribute them over the hot bread so the cheese melts slightly into pockets; reserve a few spoonfuls chilled for topping after baking if you prefer a cool, creamy contrast.

Final Bake (Optional)

If you want the stracciatella to meld more into the surface, return the topped bread to the oven for an additional 1–2 minutes just to warm and set the cheese (watch carefully so it doesn’t over-brown). For a purely creamy finish, skip this step and proceed to finishing.

Once out of the oven, immediately drizzle remaining 1 tbs extra-virgin olive oil over the bread, sprinkle flaky sea salt and freshly ground black pepper, add lemon zest if using, and tear fresh basil leaves over the top. If you saved chilled stracciatella, dollop it now for textural contrast. Optionally finish with a few drops of chili oil or a splash of balsamic reduction. Rest 2–3 minutes, slice or tear and serve warm.

Maintain the oven by occasionally stoking with small pieces of hardwood to keep the temperature steady. Use a steel peel to rotate loaves for even bake. Sweep ash away from the cooking area with a brush or metal peel before sliding product on.