Pizza Baked in a Wood-Fired Oven is a delicious classic of Italian cuisine. If prepared with a good Pizza Dough and then baked in a wood-fired oven, it becomes even better, but above all, lighter and more digestible. Unfortunately, not everyone has the option to bake pizza in a wood-fired oven, so I have also written the recipe for the perfect PAN PIZZA DOUGH to bake in a regular oven. The dough for pizza to be baked in a wood-fired oven is slightly more moist, so it doesn’t dry out too much during baking, becoming thus dry. It is very important that the temperature of the wood-fired oven is well-heated before (up to 716/752 degrees Fahrenheit) and then allowed to cool to 500/536 degrees Fahrenheit. You can top the pizza as you prefer; always use good quality products for the best results.
If you are a pizza lover but don’t have a wood-fired oven, you can try the pan pizza and don’t miss the sardenaira pizza!
You can always find my recipes on my Facebook page HERE, or on my Instagram page HERE.
If you liked this wood-fired oven pizza recipe, you might also be interested in:
- Difficulty: Difficult
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5 cups All-Purpose Flour
- 3 1/4 cups Manitoba Flour
- 1 3/4 cups Water
- 2 tbsp Extra Virgin Olive Oil
- 2 3/4 tsp Dry Yeast
- 2 tsp Sugar
- 1 tbsp Salt
- to taste Tomato Pulp
- to taste Mozzarella
- to taste Extra Virgin Olive Oil
- to taste Salt
- to taste Oregano
Preparation
Prepare the dough for your pizzas, which will need to rest and rise for 5 to 6 hours.
If you have the option, use a mixer; otherwise, follow the same steps by kneading by hand.
Pour the flour into the mixer’s bowl, or a regular bowl, and add the yeast.
Add the sugar, or a teaspoon of honey if you prefer, and start slowly adding the water, making sure the flour absorbs it completely.
Unfortunately, due to humidity, the amount of water needed often varies. With warmer, drier temperatures, more is needed, and with warm, humid temperatures, less is needed. This is why people often say to “go by feel.”
The most important thing is that at the end of kneading, the dough is soft and pliable but not sticky or tacky.
Before finishing adding all the water, also add the olive oil.
Start kneading; when the dough starts to form, add the salt. This way, you’ll avoid the salt inhibiting the yeast.
Once you have finished kneading, transfer the dough to a bowl and cover it with a dish towel. Let it rest in a warm place, free from drafts.
After 4 hours of rising, start heating the wood-fired oven, which needs at least an hour and a half to be ready for baking.
An hour before baking in the oven, transfer the dough to a floured board and divide it into five equal balls.
Separate them and cover them with a dish towel.
When it’s time to bake your pizzas, take one dough ball at a time, roll it out with a rolling pin, and top it as desired.
Transfer it into the oven, which you have previously cleaned with a special brush for embers and soot, and wait for it to bake, turning it occasionally to prevent burning.
Once ready, serve the wood-fired oven-baked pizza hot!
Enjoy your meal, Nenè.
