Wood Fired Pizza Recipe

Mix

In a large mixing bowl or stand mixer bowl, combine the lukewarm water, honey (or sugar) and instant yeast. Stir and let sit 2–3 minutes until the yeast dissolves and starts to foam slightly. Add the bread flour and salt (add salt away from direct contact with yeast in no-knead or fast recipes), then the olive oil.

Knead

If using a stand mixer, fit with dough hook and mix on low for 6–8 minutes until the dough is smooth, elastic and slightly tacky. If mixing by hand, turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Add a teaspoon of water or flour as needed to achieve tacky but not sticky texture.

Bulk rise

Lightly oil a clean bowl, place dough in it, and cover with plastic wrap or a damp towel. Let rise at room temperature for 1–1.5 hours, or until roughly doubled in size.

Divide and cold ferment (recommended)

Gently deflate the dough and divide into 4 equal portions (about 10–11 oz / 280–310 g each). Shape each into a tight ball. Place balls on a lightly oiled sheet tray, cover tightly with plastic wrap, and refrigerate for at least 24 hours and up to 72 hours for improved flavor and structure. If short on time, proceed immediately after the bulk rise.

Bring to room temp

If refrigerated, remove dough balls 1–2 hours before baking to come to room temperature and relax the gluten for easier stretching.

Prepare sauce

Drain the canned tomatoes into a bowl, reserving some juice. Crush the tomatoes by hand or pulse 2–3 times in a blender or food processor to a slightly chunky consistency—do not make a puree. Stir in 1 tablespoon olive oil, minced garlic, dried oregano, salt, black pepper and chopped fresh basil if using. Taste and adjust seasoning. The sauce should be bright and lightly seasoned because the oven and toppings concentrate flavor.

Hold

Keep the sauce at room temperature until ready to assemble pizzas. If refrigerated, bring back to room temp.

Prepare the oven

Build and heat the wood-fired oven to an internal floor temperature around 700–900°F (370–480°C). This usually takes 45–90 minutes depending on oven size. Maintain a flame and a hot bed of coals. Use an infrared thermometer to check dome and floor temperatures if available. For a slightly slower bake or thicker crust, use the lower end (650–700°F).

Shape dough

Working on a well-floured or semolina-dusted peel, press one dough ball gently in the center to push out air, then use your fingertips to stretch and rotate the dough into a 11–12" round, leaving a slightly thicker 1/2–3/4" rim. Do not use a rolling pin; preserve the air in the rim for blistering in the oven.

Top

Lightly dust peel with semolina or flour so the dough slides. Place stretched dough on the peel. Spoon 3–4 tablespoons of sauce onto the center and spread thinly with the back of the spoon, leaving the rim bare. Scatter 3–4 oz (about 4–5 slices or torn pieces) of fresh mozzarella evenly across the pizza. Sprinkle 2–3 tablespoons grated Parmesan. Add any optional toppings sparingly — too many toppings will prevent proper charring. Drizzle a little olive oil over the top.

Bake

Slide the pizza off the peel onto the oven floor as close to the fire as the oven geometry allows. Rotate the pizza frequently (every 20–30 seconds) with a peel or turner to ensure even charring; total bake time in a 700–900°F oven will be about 60–90 seconds. Look for leopard spotting on the crust, melted and slightly browned cheese, and a slightly charred bottom. If your oven is cooler (500–600°F), bake 4–6 minutes and monitor closely.

Finish and rest

Remove the pizza with a peel and place on a cutting board. Immediately scatter fresh basil leaves on top and finish with a light drizzle of extra-virgin olive oil and a pinch of flaky salt if desired. Let rest 1–2 minutes before slicing to avoid shifting hot cheese.

Slice each pizza into 6–8 slices and serve hot. Store any leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a very hot oven or on a preheated pizza stone or cast-iron skillet to restore crispness (350–400°F for 5–10 minutes, or skillet 2–4 minutes).