Authentic Wood-Fired Pizza
Make Wood-Fired Pizza from Scratch with Your Family: Like a Restaurant at Home!
Why not create delicious pizzas at home with your children on a special occasion? You can perfectly recreate the authentic flavor of wood-fired pizza right in your kitchen. Load it up with your favorite toppings for a delightful time the whole family can enjoy! This recipe yields one mini pizza, approximately 20-22cm in diameter.
Pizza Dough Ingredients- 108g Bread Flour: For that chewy and elastic pizza crust.
- 72g Water: Using lukewarm water helps activate the yeast effectively.
- 2.5g Sugar: Feeds the yeast, aiding in fermentation and adding a subtle sweetness to the dough.
- 2g Salt: Enhances the flavor of the dough and helps in gluten development.
- 2g Instant Dry Yeast: Yeast that allows for quick and easy fermentation.
- 6g Olive Oil: Adds tenderness and a lovely flavor to the dough.
Flavorful Topping Ingredients- 2-3 Tbsp Tomato Sauce: Using a fresh, flavorful tomato sauce is recommended.
- A little Fresh Mozzarella Cheese: Fresh, melty mozzarella is a must!
- A little Cherry Tomatoes: Halved and placed on top, they add freshness and color.
- A little Wild Arugula: Added after baking, it provides a peppery bite and freshness.
- A little Jambon Slices: Can be substituted with ham or prosciutto for added depth of flavor.
- A little Parmigiano Reggiano Cheese: Grated over the finished pizza, it adds a rich umami taste.
- A little Extra Virgin Olive Oil: A light drizzle before or after baking enhances aroma and flavor.
- 2-3 Tbsp Tomato Sauce: Using a fresh, flavorful tomato sauce is recommended.
- A little Fresh Mozzarella Cheese: Fresh, melty mozzarella is a must!
- A little Cherry Tomatoes: Halved and placed on top, they add freshness and color.
- A little Wild Arugula: Added after baking, it provides a peppery bite and freshness.
- A little Jambon Slices: Can be substituted with ham or prosciutto for added depth of flavor.
- A little Parmigiano Reggiano Cheese: Grated over the finished pizza, it adds a rich umami taste.
- A little Extra Virgin Olive Oil: A light drizzle before or after baking enhances aroma and flavor.
Cooking Instructions
Step 1
In a large bowl, combine the bread flour, sugar, salt, and instant dry yeast. Gently mix them together using a whisk or spatula. It’s best to avoid having the salt and yeast come into direct contact.
Step 2
Add the 72g of water and mix using your hands or a dough scraper until no dry flour remains, forming a cohesive mass. It might seem sticky at first, but this is normal.
Step 3
Transfer the dough to a clean work surface and begin kneading. Knead by stretching and folding the dough until the sides of the bowl become clean and the dough starts to pull away. Then, incorporate the 6g of olive oil. Continue kneading vigorously for 10-15 minutes until the oil is fully absorbed and the dough becomes smooth and elastic. You’ll know it’s ready when you can stretch it thinly without it tearing.
Step 4
Place the dough back into a clean bowl, cover it with plastic wrap or a damp cloth, and let it undergo its first rise in a warm place (around 25-28°C or 77-82°F) for 1 hour and 15 minutes to 30 minutes. The dough is ready when it has doubled in size. (Proofing time can vary depending on room temperature.)
Step 5
Gently punch down the risen dough to release the gases, then shape it into a round ball. Cover it again with a damp cloth and let it rest at room temperature for 10-15 minutes. This ‘bench rest’ allows the gluten to relax, making the dough easier to handle.
Step 6
On your work surface, gently press or roll out the rested dough into a circle approximately 20-22cm (8-9 inches) in diameter. Try to keep the edges slightly thicker to form a nice crust.
Step 7
Spread 2-3 tablespoons of tomato sauce evenly over the shaped pizza dough. Generously top with fresh mozzarella cheese. Brush a little olive oil along the edges of the crust for a golden-brown finish when baked.
Step 8
Bake in a preheated oven at 210°C (410°F) for about 12 minutes. Adjust the temperature and time based on your oven’s performance. Bake until the cheese is melted and bubbly, and the crust is a lovely golden brown.
Step 9
Once baked, artfully arrange a generous amount of fresh wild arugula on top of the pizza. Add halved cherry tomatoes and jambon slices. Feel free to add other vegetables or cured meats according to your preference.
Step 10
Finish with a light drizzle of extra virgin olive oil for added aroma and grate some Parmigiano Reggiano cheese over the top for an extra layer of rich flavor.
Step 11
Serve immediately while warm! Enjoy your special homemade wood-fired pizza and savor the delightful mealtime!
