Wood Fired Pizza Pockets Recipe

Bloom yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar or honey and active dry yeast. Let sit 5–8 minutes until foamy.

In a large mixing bowl or stand mixer fitted with a dough hook, combine flour and salt. Start mixing slowly and pour in the foamy yeast mixture and olive oil.

Knead by mixer for 6–8 minutes on medium-low, or by hand on a lightly floured surface for 8–10 minutes, until dough is smooth, elastic and slightly tacky. Add a tablespoon of water or flour as needed to achieve texture.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel. Let rise in a warm place until doubled, about 60–90 minutes depending on ambient temperature.

Once risen, gently punch down dough and divide into 8 equal portions (about 140–170 g each). Shape each portion into a smooth ball, cover and rest 15 minutes before shaping.

Prepare filling components: shred mozzarella, measure pizza sauce, sauté mushrooms in a tablespoon of olive oil until moisture evaporates, season with a pinch of salt and let cool. Dice bell pepper and chiffonade basil.

In a bowl combine shredded mozzarella (reserve 1/2 cup for topping if desired), sautéed mushrooms, diced bell pepper, grated Parmesan, red pepper flakes and 1/2 teaspoon salt. Stir to combine. Keep pizza sauce in a separate small bowl for assembly.

Preheat the wood-fired oven to about 700–800°F (370–430°C) for a quick, charred bake. If using a home oven, preheat to 475°F (245°C) and place a pizza stone or heavy baking steel in the oven while heating.

On a lightly floured surface, flatten one dough ball into a 6–7 inch (15–18 cm) disk, keeping the edges slightly thicker to form a seal. Stretch gently with your fingers or a rolling pin to avoid tearing.

Brush the center of the dough disk with about 2 tablespoons of pizza sauce (use less so it doesn't leak). Add about 3 tablespoons of the cheese and vegetable mixture on top of the sauce, and 3 pepperoni slices. Leave a 1/2 inch edge around the disk.

Fold the dough over to form a pocket (a half-moon or a square), pressing the edges together to seal. Fold or crimp the edge to ensure a tight seal. If needed, use a bit of water on the edge to help seal.

Place assembled pockets seam-side down on a well-floured peel or parchment-lined baking tray. Repeat with remaining dough and filling. Brush each pocket lightly with olive oil to promote browning.

For extra shine and color, whisk egg with 1 teaspoon water and lightly brush over pockets just before baking. Sprinkle reserved mozzarella on top if desired and finish with a pinch of coarse sea salt.

Bake in the wood-fired oven by rotating pockets near the fire for 3–6 minutes until golden-brown and blistered, turning frequently for even char. In a home oven on a preheated stone or steel, bake at 475°F (245°C) for 12–16 minutes until deeply golden and internal temperature reaches 200°F (93°C).

Remove pockets from the oven and let rest 3–5 minutes to allow cheese to set and avoid burns when opening.

Brush finished pockets with a little more olive oil, scatter fresh basil over the top, and serve warm with extra pizza sauce for dipping.