Wood-fired Pizzas Recipe

Autolyse and mix

In a large mixing bowl, combine 480 g water and 800 g flour. Mix until no dry flour remains; cover and rest for 30 minutes (autolyse). This hydrates the flour and improves gluten development.

Activate yeast and add salt

Sprinkle 1.5 tsp active dry yeast over the dough surface and add 18 g salt around the edge (not directly on the yeast if using instant yeast—if using active dry, dissolve in 2 tbsp water first and add). Add 1 tbsp olive oil. Mix by hand or with a dough scraper until ingredients are incorporated and dough is cohesive (about 3–5 minutes).

Bulk fermentation with stretch and folds

Cover bowl and let dough rest at room temperature (~21°C / 70°F) for 30 minutes. Perform a set of gentle stretch-and-folds every 30 minutes for 2 hours (4 sets). After the final fold, divide dough into four equal pieces (~445 g each).

Cold fermentation

Shape each piece into a tight ball (pre-shape then final round), place seam-side down in a lightly oiled tray or individual oiled containers with space between, cover airtight, and refrigerate for 72 hours. This slow, cold ferment develops flavor and texture.

Bring to temperature

Remove dough balls from the fridge 2 hours before baking to come up to room temperature. Keep covered to avoid drying.

Final shaping

On a lightly floured surface, press each dough ball from the center out using your fingertips to form a 10" round, leaving a slightly thicker rim for the crust. Do not use a rolling pin to preserve gas pockets. Transfer shaped dough to a lightly cornmeal- or semolina-dusted pizza peel or an oiled tray for oven transfer.

While dough comes to temperature, prepare sauce. In a bowl, crush 400 g canned San Marzano tomatoes by hand until slightly chunky. Stir in 1 tsp salt, 1 tsp olive oil, 1 tsp dried oregano, and torn basil leaves if using. Taste and adjust seasoning. Keep refrigerated until ready to use; serve at room temperature on pizza to avoid soggy crust.

Preheat oven

If using a wood-fired oven, build the fire and bring the dome temperature to roughly 430–480°C (800–900°F) for classic fast-fire Neapolitan-style pizzas. Maintain a stable hearth temperature of roughly 350–400°C (660–750°F). If using a home oven with a pizza stone, preheat to highest temperature (typically 260–300°C / 500–575°F) for at least 45 minutes.

Assemble pizza

Lightly dust the peel with semolina or flour. Place shaped dough on the peel. Spread 2–3 tbs of the tomato sauce over the center, leaving the rim clear. Tear or arrange 125 g fresh mozzarella evenly over the sauce. Sprinkle ~15 g grated Parmesan. Drizzle 1 tsp olive oil and add a pinch (~1/4 tsp) of coarse sea salt. Add a few basil leaves on top if desired (or add after baking).

Bake in wood-fired oven

Slide the pizza from the peel onto the hot oven floor. Bake 60–90 seconds rotating every 10–20 seconds to ensure even charring and cooking; total bake time will vary depending on oven temperature. Look for leopard-spot charring on the rim, blistered crust, and set but slightly creamy cheese.

Bake in home oven

If using a home oven with stone, place pizza on the preheated stone and bake for 6–10 minutes, rotating halfway, until crust is golden with small charred spots and cheese is bubbly. For a broil-finish, switch to broil for 30–60 seconds watching closely to encourage charring.

Finish and serve

Remove pizza to a board. Add a few fresh basil leaves if not already added, drizzle a little extra-virgin olive oil, and finish with a light pinch of finishing salt. Slice and serve immediately.