The Perfect Recipe to Start Using Your Wood-Fired

Traditional Pizza

There’s no better way to break in your wood-fired oven than with a classic, authentic Neapolitan-style pizza. A properly fired pizza oven creates the perfect balance—a crispy, blistered crust, a chewy interior, and a bold, smoky flavor that you simply can’t achieve in a conventional oven.

In just 90 seconds, your pizza will go from raw dough to a bubbling masterpiece with a beautifully charred crust and perfectly melted cheese. Whether you’re new to wood-fired cooking or a seasoned pro, this traditional pizza recipe is the best way to start mastering your oven.

Why Cook Pizza in a Wood-Fired Oven?

• High Heat for the Perfect Crust: Wood-fired ovens reach temperatures of 800-900°F (427-482°C), allowing pizzas to cook in 60-90 seconds, creating a crispy yet airy crust.
• Smoky, Authentic Flavor: Burning hardwoods like oak or cherry imparts a rich, earthy smokiness to the dough and toppings.
• Even Cooking: The combination of radiant heat, conduction, and convection ensures a perfectly baked base and caramelized toppings.
• A True Italian Experience: Neapolitan pizzas are meant to be cooked in wood-fired ovens—this is the real deal!

Ingredients

For the Dough (Makes 4 Pizzas, 10-12 inches each):

• 500g (4 cups) 00 flour (or high-protein bread flour)
• 325ml (1 1/3 cups) lukewarm water
• 2 tsp sea salt
• 1/2 tsp dry yeast or 2g fresh yeast
• 1 tbsp olive oil (optional, for added elasticity)

For the Classic Margherita Toppings:

• 1 cup San Marzano tomatoes, crushed (or high-quality canned tomatoes)
• 2 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 250g (9 oz) fresh mozzarella (Fior di Latte or Buffalo Mozzarella)
• 8-10 fresh basil leaves
• Flour (for dusting)

Step-by-Step Instructions

Step 1: Prepare the Dough (24-Hour Fermentation Recommended)

1. In a mixing bowl, dissolve the yeast in lukewarm water and let it sit for 5 minutes.
2. Add the flour gradually while mixing, then incorporate the salt and olive oil.
3. Knead the dough for 10-12 minutes until smooth and elastic. (If using a mixer, knead on low speed for 6-8 minutes.)
4. Cover and let it rest for 1-2 hours at room temperature.
5. Transfer the dough to a lightly floured surface, divide it into 4 equal balls, and place them in a sealed container or cover with plastic wrap.
6. Cold ferment in the refrigerator for 24 hours (optional but enhances flavor). Let it come to room temperature before using.

Step 2: Fire Up Your Wood-Fired Oven

1. Use hardwoods like oak, cherry, or beech for clean-burning, high heat.
2. Heat your oven to 800-900°F (427-482°C)—this takes about 45-60 minutes.
3. Allow the fire to burn down into hot embers, keeping flames at the back or side of the oven.

Step 3: Shape and Stretch the Dough

1. Lightly flour a surface and press the dough ball down in the center.
2. Gently stretch outward using your hands—avoid rolling pins to preserve air pockets.
3. Stretch until the dough is 10-12 inches in diameter with a slightly thicker edge (for a classic Neapolitan-style crust).

Step 4: Assemble the Pizza

1. Spread 2-3 tbsp of crushed San Marzano tomatoes evenly over the dough.
2. Tear the mozzarella into chunks and scatter across the pizza.
3. Add fresh basil leaves (either before or after baking).
4. Drizzle with olive oil for extra richness.

tep 5: Bake in the Wood-Fired Oven

1. Lightly flour your pizza peel, then slide the pizza onto it.
2. Quickly transfer to the oven, placing it near the flames but not directly in them.
3. Bake for 60-90 seconds, rotating the pizza every 20-30 seconds to cook evenly.
4. When the crust is lightly charred, puffed up, and crisp, remove from the oven.

Step 6: Serve and Enjoy

1. Drizzle with more olive oil if desired.
2. Slice and serve immediately for the best texture and flavor

Tips for Perfect Wood-Fired Pizza

• Use high-protein flour like 00 flour to achieve an elastic, airy crust.
• Master the temperature—too hot and the crust burns, too cool and it won’t char properly.
• Rotate frequently to ensure even cooking.
• Less is more with toppings—keep it simple to let the ingredients shine.
• Experiment with flavors—try adding prosciutto, arugula, mushrooms, or smoked cheeses for variety.