Wood-fired Pizzas Recipe

Bloom yeast

In a small bowl, combine warm water (1.75 cups) with sugar/honey (1 tsp) and active dry yeast (2 tsp). Stir gently and let sit 5–8 minutes until foamy.

In a large mixing bowl or stand mixer fitted with a dough hook, combine flour (4 cups) and salt (2 tsp).

Add the foamy yeast mixture and olive oil (2 tbs) to the flour. Mix on low speed or stir with a wooden spoon until a shaggy dough forms, then knead (by machine 6–8 minutes, by hand 8–10 minutes) until smooth, elastic, and slightly tacky. If dough is too sticky, add up to 1–2 tbs more flour; if too dry, add a teaspoon of water at a time.

Form dough into a ball, lightly oil the bowl, place the dough back in, cover with plastic wrap or a damp towel, and let rise at room temperature until doubled (about 1–1.5 hours) or refrigerate for cold ferment 24–72 hours for more flavor.

After the first rise, divide dough into 4 equal portions (~300–320 g each). Shape each into a tight ball. Place on a floured tray, cover, and let rest 30–45 minutes before stretching.

Heat 1 tablespoon olive oil in a small saucepan over medium-low heat. Add minced garlic (2 cloves) and sauté 30–45 seconds until fragrant, careful not to brown.

Add crushed tomatoes (28 oz), dried oregano (1 tsp), salt (1 tsp) and black pepper (1/2 tsp). Stir to combine and bring to a gentle simmer. Cook 10–12 minutes to reduce slightly and concentrate flavor. Remove from heat and cool to room temperature before using. (The sauce should be bright and slightly loose — it will cook further in the wood-fired oven.)

Preheat the wood-fired oven to very hot — target hearth temperature 700–900°F (370–480°C). If you do not have a thermometer, the oven should be hot enough to bake a pizza in ~90 seconds to 3 minutes depending on heat.

Prepare your peel: dust lightly with cornmeal or semolina (1/4 cup) so the dough slides easily.

Working with one dough ball at a time on a lightly floured surface, press from the center outward to flatten, then stretch and spin by hand to a roughly 10" round. Keep a slightly thicker rim for the crust. Do not over-handled — aim for 2–3 mm center thickness.

Place stretched dough on the prepared peel. Spread a thin layer of sauce (about 3–4 tablespoons) over the center, leaving a 1/2"–1" border for the crust. Less is better for high-heat ovens.

Top with fresh mozzarella (roughly 4 oz per pizza), evenly distributed. Add chosen toppings: pepperoni (1.5 oz), prosciutto (1 oz, add after bake if desired), mushrooms (1/4 cup), sliced onion (2 tbsp), or a sprinkle of grated Parmesan (2 tbsp). Drizzle lightly with olive oil (1/2 tbs).

Slide the pizza off the peel onto the hot oven floor. Rotate the pizza every 20–30 seconds with a peel to ensure even cooking. Baking time will vary: at 800°F expect 60–90 seconds; at 500–600°F expect 3–5 minutes. Look for a leopard-spotted blistered crust and melted, slightly charred cheese.

When done, remove pizza to a cooling rack or cutting board. If using prosciutto, lay slices on top while pizza is hot so they warm but don't overcook. Add fresh basil leaves or baby arugula, a sprinkle of coarse salt (1/4–1/2 tsp across pizzas as desired), and a final drizzle of olive oil (about 1/2 tbs).

Slice and serve immediately. Repeat stretching, topping and baking with remaining dough balls.

Cold fermenting the dough 24–72 hours develops a more complex flavor characteristic of classic wood-fired pizzas. Bring refrigerated dough to room temperature for at least 1 hour before stretching.

Keep sauce light and toppings minimal so the high heat can char the crust while melting cheese without making the center soggy.