Wood-fired Pizzas Recipe

Mix and autolyse

In a large mixing bowl or bowl of a stand mixer, combine 800 g bread flour and 520 ml lukewarm water until no dry streaks remain. Cover and rest 20–30 minutes (autolyse) — this hydrates the flour for a better crumb and easier kneading.

Add yeast, salt, oil

Sprinkle 2.5 tsp instant dry yeast over the dough, add 2 tbs extra-virgin olive oil, 1 tsp sugar/honey, and 2 tbs fine sea salt (dissolve salt in a little water if using stand mixer to avoid direct yeast contact). Mix on low speed 4–6 minutes, then medium speed 4–6 minutes until the dough is smooth, elastic and slightly tacky. By hand: knead 10–12 minutes until smooth.

Bulk rise

Transfer dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature until doubled, 1.5–2 hours (or refrigerate for slow cold fermentation 24–72 hours for more flavor).

Divide and rest

Turn dough onto a lightly floured surface. Divide into 4 equal pieces (~350–420 g each depending on final weight). Shape each into a tight ball. Place on a floured tray, cover, and rest 30–60 minutes at room temperature to relax the gluten before stretching.

Preheat oven / wood-fired considerations

If using a home oven with pizza stone, place stone on lowest rack and preheat at maximum (500–550°F / 260–290°C) for at least 45 minutes. For a wood-fired oven, bring the oven up to 700–900°F (370–480°C) and maintain a consistent fire. Use a peel dusted with semolina or cornmeal for transferring.

Make the sauce ahead: heat 2 tbs olive oil in a saucepan over medium heat, add 1 grated garlic clove and cook 30 seconds until fragrant (do not brown). Add 800 g canned San Marzano tomatoes crushed by hand, 1 tsp dried oregano, 1 tsp salt, and simmer 10–15 minutes to thicken slightly. Stir in torn basil at the end if using. Cool to room temperature before using on pizza (a bright, lightly seasoned sauce works best—don’t overcook).

Stretch the dough

On a lightly floured or semolina-dusted peel or countertop, press one dough ball from the center outward to deflate slightly, then lift and use gravity with your knuckles to stretch into a 10–12" round. Keep a 1/2–1" rim for the crust (cornicione). Thin center for crispness but not so thin it tears.

Top the pizza

For Margherita: Spoon 4–6 tbs tomato sauce onto the center and spread gently with the back of a spoon, leaving the rim bare. Tear or slice 100 g fresh mozzarella and distribute evenly. Sprinkle a pinch (about 1/8–1/4 tsp) of salt and a drizzle (~1/2 tsp) olive oil. For Pepperoni & mushroom: Spread 4–6 tbs sauce, top with 75 g shredded low-moisture mozzarella, distribute pepperoni slices (50 g) and 50 g sliced mushrooms per pizza, and finish with cracked black pepper.

Bake in wood-fired oven

Slide the pizza into the wood-fired oven on the stone. Cook at very high heat (700–900°F / 370–480°C) for 60–120 seconds, rotating with the peel every 15–30 seconds for even charring. Look for leopard-spot charring on the crust and bubbly, lightly charred cheese. If using a home oven at 500–550°F, bake on the preheated stone 6–8 minutes, rotating once at halfway for even browning.

Finish and rest

Remove pizza to a cutting board. For Margherita, scatter fresh basil leaves (about 1/4 cup), drizzle 1/2 tsp extra-virgin olive oil, and grate a little Parmigiano if desired. Let rest 1–2 minutes, then slice. For Pepperoni & mushroom, finish with a sprinkle of Parmigiano and red pepper flakes as desired.

Serve pizzas hot. Offer grated Parmigiano-Reggiano, chili flakes, and arugula on the side. If you made multiple pizzas, keep cooked pies in a warm oven (not scorching) on a rack for up to 15–20 minutes to serve family-style without sogginess.