Woodfire Pizza Recipe

Mix and proof

In a large bowl or stand mixer, combine lukewarm water, sugar/honey and active dry yeast. Let sit 5–10 minutes until foamy. Add flour and salt (salt should not contact yeast directly). Mix on low (or with a wooden spoon) until a shaggy dough forms, then add olive oil and continue mixing/kneading 6–8 minutes until smooth and elastic.

First rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel. Let rise at room temperature until doubled, about 1–1.5 hours depending on room temperature.

Divide and cold ferment (optional)

Punch down gently, divide into two equal pieces (about 10–11 oz / 280–320 g each). Shape into tight balls, place in lightly oiled containers, cover, and refrigerate 12–72 hours for better flavor. If using immediately, let rest at room temperature 30 minutes before shaping.

Prepare sauce

Season the crushed tomatoes with minced garlic, 1/2 tsp salt and a pinch of black pepper. Let sit 10–15 minutes so flavors meld.

Assemble and bake

Preheat woodfire oven to 700–900°F if available (or preheat home oven to highest setting with a pizza stone for at least 45 minutes, 500–550°F). Stretch one dough ball on a floured surface to ~12-inch round, leaving a slightly thicker rim. Dust a pizza peel with cornmeal/semolina, transfer stretched dough. Spread 1/2 cup seasoned crushed tomatoes thinly, leaving rim. Distribute half the fresh mozzarella (about 4 oz) in pieces, sprinkle 1 tbs grated Pecorino. Slide onto preheated stone/oven and bake until crust is blistered and cheese melted — 90 seconds in a very hot wood oven or 6–10 minutes in a home oven. Remove, scatter torn basil leaves, drizzle 1/2 tbs olive oil, and serve.

Prepare ricotta mix

In a small bowl, combine ricotta with 1/2 tsp salt, lemon zest (if using), and a light grind of black pepper. Stir to smooth.

Assemble and bake

Preheat oven/stone as above. Stretch one dough ball to ~12-inch. Spread dollops of the ricotta mixture across the surface (about 3/4 cup total), leaving rim. Add torn or sliced fresh mozzarella evenly. Scatter thin garlic slices across the top (space them so they don't burn quickly). Transfer to peel dusted with cornmeal and slide onto stone. Bake 6–10 minutes in home oven or until crust is blistered and cheese melted. Remove, sprinkle torn basil, grate 1 tbs Pecorino over top, and drizzle 1/2 tbs olive oil before serving.

Sauté mushrooms

In a skillet over medium-high heat, heat 1 tbs olive oil. Add sliced mushrooms in a single layer, cook without disturbing 2–3 minutes to brown, then stir. Add minced garlic, red chili flakes and the remaining 1 tbs olive oil, cook 1–2 more minutes until garlic is fragrant and mushrooms are tender. Season with 3/4 tsp salt and black pepper to taste. Remove from heat and stir in chopped thyme/parsley.

Assemble and bake

Preheat oven/stone as above. Stretch one dough ball to ~12-inch. Scatter shredded mozzarella evenly over the base, distribute sautéed mushrooms on top, and sprinkle 1 tbs grated Pecorino. Transfer to peel dusted with cornmeal and bake until crust blistered and cheese melted — 6–10 minutes in home oven or shorter in a woodfire oven. Remove, finish with a light drizzle of olive oil and an extra pinch of red chili flakes if desired.

Brush exposed crust lightly with olive oil once out of the oven for shine and flavor. Let pizza rest 1–2 minutes, then slice and serve hot. Repeat assembly/baking with remaining dough and chosen toppings.