Wood Fired Pizza Recipe

Activate yeast

In a small bowl, combine warm water (105–115°F), sugar or honey and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large mixing bowl or stand mixer fitted with a dough hook, combine flour and salt. Add yeast mixture and 2 tablespoons olive oil. Mix on low until a shaggy dough forms, then knead by hand or with the mixer for 6–8 minutes until smooth, elastic and slightly tacky. Add up to 2 tablespoons more water or a little flour if needed to reach the right consistency.

First rise

Lightly oil a clean bowl, place the dough in it, turning to coat. Cover tightly with plastic wrap or a damp towel and let rise at room temperature until doubled, about 1½–2 hours (longer if cool). For best flavor, refrigerate 8–24 hours after the initial rise to develop flavor — bring back to room temp before shaping (about 1 hour).

Divide and shape

Turn dough onto a lightly floured surface, divide into 2 equal pieces. Shape each into a tight ball by pulling edges under to create surface tension. Let rest, covered, for 20–30 minutes to relax the gluten before stretching.

Prepare sauce

Pour canned tomatoes into a bowl and crush by hand or pulse briefly in a blender/food processor for a rustic texture. Stir in 1 tablespoon olive oil, minced garlic, 1 teaspoon salt and ½ teaspoon dried oregano. Taste and adjust seasoning. Tear or roughly chop fresh basil and stir in. The sauce should be bright and lightly seasoned; do not overcook — it can be used raw or warmed gently for 5–8 minutes.

Prepare oven and tools

Stoke your wood-fired oven to reach a cooking floor temperature of about 700–900°F (370–480°C) — common for Neapolitan-style pizza. This typically requires building a strong fire and letting the oven dome and floor heat for 45–90 minutes depending on oven size. Use a long-handled peel, oven brush and heatproof gloves. If using a home grill or less-hot oven, aim for the highest possible temperature and adjust cooking times.

Stretch dough

On a lightly floured surface (or with a tiny dusting of cornmeal/semolina on the peel), take one dough ball and press from the center outward with your fingers, leaving a slightly thicker 1/2–3/4" rim for the crust. Work the dough into a roughly 12" round by stretching with your knuckles or draping over your fists and rotating, being careful not to tear. If it resists, let it rest 5–10 minutes and try again.

Top pizza

Dust your peel with cornmeal or semolina. Transfer the stretched dough to the peel. Spread a thin layer of tomato sauce over the center, leaving the rim bare. Distribute torn fresh mozzarella evenly (avoid overloading — about 4 oz per pizza), sprinkle 2 tablespoons grated parmesan, a light crack of black pepper and red pepper flakes if using. Drizzle a little olive oil over the top.

Bake

Slide the pizza onto the oven floor. In a wood-fired oven at 700–900°F, cook 60–90 seconds, rotating the pizza with the peel every 15–30 seconds so it cooks evenly and the crust chars in spots. If your oven is cooler (~500–600°F), cook 3–5 minutes and watch closely. The pizza is done when the crust is blistered with leopard spots, cheese melted and slightly bubbling.

Finish and rest

Remove pizza with the peel and place on a cutting board. Immediately top with a few fresh basil leaves and a light drizzle of extra-virgin olive oil. If using prosciutto, lay slices on after baking so they stay tender. Let the pizza rest 1–2 minutes, then slice and serve.

Repeat stretching, topping and baking for the second pizza. Serve both pizzas hot, optionally with extra parmesan, cracked black pepper and red pepper flakes on the side.

Leftover dough: wrap tightly and refrigerate up to 48 hours or freeze. Leftover pizza is best reheated briefly in a very hot oven or a hot cast-iron skillet to revive the crust.