Wood-fired Pizza Recipe
Pizza cold fermented for 48 hours before getting fired up in the impressive Neapolitan wood-burning oven.
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Mixing Ingredients
In a large mixing bowl, combine the all-purpose flour and kosher salt. In a separate bowl, dissolve the active dry yeast in warm water and let it sit for about 5 minutes until frothy. Gradually add the yeast mixture to the flour mixture.
- 2
Kneading the Dough
Stir the mixture until a rough dough forms. Transfer to a lightly floured surface and knead for about 10 minutes until smooth and elastic.
- 3
Fermentation
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rest at room temperature for 1 hour. Afterward, refrigerate for 48 hours to allow for cold fermentation.
Pizza Assembly
- 4
Prepare the Oven
Preheat your wood-fired pizza oven to a temperature of around 900°F (482°C).
- 5
Shaping the Dough
After the dough has fermented, remove it from the refrigerator and let it come to room temperature for about 30 minutes. Divide the dough into 2 equal pieces. On a floured surface, gently stretch each piece into a round pizza shape, about 10-12 inches in diameter.
- 6
Add Toppings
Spread 0.5 cups of tomato sauce evenly over each pizza base. Tear the fresh mozzarella into pieces and distribute it over the sauce. Sprinkle with salt, pepper, and fresh basil leaves. Drizzle olive oil on top.
- 7
Baking the Pizza
Carefully transfer the pizza to the hot pizza oven. Bake for about 60-90 seconds, rotating the pizza halfway through until the crust is charred and the cheese is bubbling.
- 8
Serving
Remove the pizza from the oven and let it cool for a minute. Slice and serve hot.