Wood-fired Pizza Recipe

Activate yeast

In a small bowl, combine the warm water and sugar (or honey). Stir in the active dry yeast and let sit 5–10 minutes until foamy. If it doesn't foam, your yeast may be dead; start over with fresh yeast.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine the flour and salt. Add the foamy yeast mixture and olive oil. Mix on low until ingredients come together, then increase speed to medium and knead 6–8 minutes by machine (or 10–12 minutes by hand) until the dough is smooth, slightly tacky, and elastic.

First rise

Lightly oil a clean bowl and place the dough inside, turning to coat with oil. Cover with plastic wrap or a damp towel. Let dough rise at room temperature for 1–1.5 hours until roughly doubled (or refrigerate for 24–72 hours for more flavor; cold dough should come to room temp before shaping).

Portion and rest

Turn the risen dough onto a lightly floured surface. Divide into 3–4 equal portions (for 10–12" pizzas). Shape each into a tight ball. Place balls on a tray, cover, and rest 20–30 minutes at room temperature to relax the gluten before stretching.

Make a simple sauce by crushing the canned tomatoes by hand into a bowl (or use passata). Grate or finely mince the garlic and stir into the tomatoes with salt, dried oregano, and olive oil. Taste and adjust salt. Keep the sauce raw — it will cook on the pizza in the oven.

Tear or slice the fresh mozzarella into pieces and drain any excess liquid on paper towels. Pick whole basil leaves and have grated Parmesan ready. Place a small bowl of olive oil and salt/pepper nearby for finishing.

Prepare a pizza peel by dusting it with semolina or cornmeal and a little flour to prevent sticking. Preheat your wood-fired oven until the floor reaches 700–900°F (370–480°C) for authentic wood-fired cooking. If using a home pizza oven or very hot stone in a conventional oven, preheat to the maximum temperature (500–600°F / 260–315°C) with the stone in place for at least 45–60 minutes.

Stretch the dough: On a lightly floured surface, press a dough ball from the center outwards to form a 10–12" round, leaving a slightly thicker rim for the crust. Avoid using a rolling pin to keep air in the crust. Dust the stretched dough lightly with semolina on the peel.

Sauce and top: Spoon 1/2 cup (about) of the prepared tomato sauce into the center of the stretched dough. Using the back of the spoon, spread the sauce in a thin, even layer, leaving the rim bare. Distribute mozzarella pieces evenly (about 3–4 oz per pizza). Sprinkle a little grated Parmesan and a drizzle (about 1 tsp) of olive oil. Season lightly with coarse salt and freshly ground black pepper.

Bake in the wood-fired oven: Slide the pizza off the peel onto the hot oven floor. Monitor constantly — rotate the pizza every 20–40 seconds so it cooks evenly and doesn't burn; wood-fired pizzas typically finish in 60–90 seconds at 700–900°F. Look for leopard-spot charring on the crust and bubbling, slightly blistered cheese.

Alternative baking (home oven or pizza oven): If using a home oven on a preheated stone at 500–600°F, bake for 5–8 minutes, rotating once, until crust is golden and cheese is bubbly and blistered.

Finish and serve: Remove pizza with the peel, top with fresh basil leaves, a drizzle (about 1 tsp) of olive oil, and a sprinkle of grated Parmesan. Let rest 1–2 minutes, slice, and serve hot.