Wood-fired Pizza Recipe

Activate yeast & mix

Whisk the lukewarm water and sugar (or honey) in a large bowl. Sprinkle the active dry yeast over the water, stir gently, and let sit 5–8 minutes until foamy.

Combine dry ingredients

In a separate large mixing bowl, combine the bread flour and fine sea salt, stirring to distribute the salt evenly.

Form dough

Make a well in the flour, pour in the yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon or dough scraper until a shaggy dough forms, about 1–2 minutes.

Knead

Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky. If using a stand mixer, knead with the dough hook on medium for 6–7 minutes.

First rise

Lightly oil a large bowl, place the dough ball inside, cover with plastic wrap or a damp towel, and let rise in a warm place 1–1.5 hours or until doubled in size. For more flavor, refrigerate covered for 12–48 hours (cold ferment).

Portion & rest

Punch down the dough and divide into two equal pieces (about 340–380 g each). Shape each into a tight ball, place on a lightly oiled tray, cover, and let rest 30–45 minutes at room temperature before stretching. If cold-fermented, bring balls to room temperature for 60–90 minutes before stretching.

Make the sauce

Pour the crushed San Marzano tomatoes into a bowl. Add the minced garlic, 1 teaspoon olive oil, dried oregano, and coarse salt. Taste and adjust seasoning. Do not overcook — the sauce should be fresh-tasting and slightly chunky. Set aside.

Prepare cheese and toppings

Tear or slice the fresh mozzarella and drain on paper towels if very wet. Shred or grate the Parmesan/Pecorino. Have basil leaves washed and dried. If using optional items (prosciutto, arugula), have them ready to add after baking.

Preheat wood-fired oven

Start a hardwood fire and bring the oven temperature to 700–900°F (370–480°C) at the floor where you'll cook. This typically takes 45–90 minutes depending on oven size and conditions. Maintain a moderate flame and a hot oven floor. Use an infrared thermometer to check floor temperature.

Prepare peel and work area

Generously dust a pizza peel with cornmeal or semolina to prevent sticking. Keep flour on hand for stretching. Work quickly once the oven is ready because cooking is very fast.

Stretch the dough

Take one dough ball and gently press from the center out to form a 10–12-inch disk, leaving a slightly thicker 1/2–3/4-inch rim. Use your knuckles to stretch without tearing. Avoid using a rolling pin so the crust remains airy.

Assemble the pizza

Place the stretched dough on the dusted peel. Spoon 1/3 to 1/2 cup of the tomato sauce onto the center and spread thinly with the back of the spoon, leaving the rim bare. Scatter half of the mozzarella pieces evenly (about 5 oz), sprinkle 1 tablespoon grated Parmesan, and drizzle 1/2 teaspoon olive oil. Add a few basil leaves if you prefer them baked (reserve some for finishing).

Bake in the wood-fired oven

Slide the pizza off the peel onto the oven floor. Rotate frequently with a long peel or turner so it cooks evenly and doesn't burn—every 20–30 seconds. Bake for about 90 seconds to 3 minutes depending on oven temperature: at 800–900°F it will take closer to 60–90 seconds; at lower temps near 650–700°F it may take 2–3 minutes. Look for charred leopard spots on the crust and bubbly, slightly blistered cheese.

Finish & serve

Remove pizza from the oven with the peel. Immediately top with fresh basil leaves, a light drizzle of olive oil, and a pinch of kosher salt. If using prosciutto and arugula, arrange prosciutto slices on the hot pizza and top with a handful of arugula. Let rest 1–2 minutes, slice, and serve hot.