{"id":29022,"date":"2022-10-08T12:44:31","date_gmt":"2022-10-08T16:44:31","guid":{"rendered":"https:\/\/www.thatorganicmom.com\/?p=29022"},"modified":"2022-10-08T14:07:47","modified_gmt":"2022-10-08T18:07:47","slug":"wood-fired-pizza-dough-recipe-tutorial","status":"publish","type":"post","link":"https:\/\/www.thatorganicmom.com\/wood-fired-pizza-dough-recipe-tutorial\/","title":{"rendered":"Wood-Fired Pizza Dough Recipe & Tutorial"},"content":{"rendered":"\n

My daughter and I found the cutest wood-fired pizza oven at World Market two summers ago. Since then, we\u2019ve enjoyed learning the wood-fired oven technique for baking delicious pizzas at home.<\/p>\n\n\n\n

The first video I shared using our outdoor pizza oven was just for fun. Watch me cook a World Market Pizza Oven Wood Fired Pizza<\/a> (no voiceover). Or watch the new video with step by step instructions<\/a> for making your own wood fired pizzas here.<\/p>\n\n\n\n

I'm no pro using sourdough, but I've been playing with it for several years. I got my starter culture from Cultures for Health and am still using it after all this time. <\/p>\n\n\n\n

Since then, many of you have submitted questions about the process. Viewers on YouTube requested a voiceover video tutorial, so here it is. I\u2019m not Italian, nor am I a professional baker. You don\u2019t have to be one either to make perfectly delicious pizzeria-style pizzas!<\/p>\n\n\n\n

Wood-Fired Pizza Oven Options<\/h2>\n\n\n\n

You can find a variety of wood-fired pizza ovens on the market. We chose the World Market Fish oven because it was so cute. However, if you choose this one, check the \u201cbottom lip\u201d of the fish. Viewers have commented that my older version has a \u201cflat lip\u201d whereas the newer version has a raised lip, making it hard to slide in the pizza peel. I don\u2019t know if World Market has corrected that in the newest models, so check before buying.<\/p>\n\n\n\n

Otherwise, I also found this Ooni wood-fired oven on Amazon<\/a> with excellent reviews.<\/p>\n\n\n\n

Tips for Great Wood-Fired Pizzas<\/h2>\n\n\n\n

Dry ingredients: flour, salt, and if using, active dry yeast. If you prefer the sourdough-only method, you\u2019ll want to ferment your pizza dough overnight and skip the active dry yeast.<\/p>\n\n\n\n

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Flour makes a big difference in a great pizza. I don\u2019t recommend bread flour for pizza ovens. Most of the time I use organic all purpose flour. When I find it on sale or have some, I use 00 pizza flour.<\/p>\n\n\n\n

Using all-purpose flour works on a pizza stone cooked in an oven at 500+ degrees Fahrenheit. But for wood-fired pizza, using 00 is helpful as it has a slightly higher gluten content than bread flour.<\/p>\n\n\n\n

However, 00 flour is made from durum<\/em> wheat, resulting in gluten that is strong but not very elastic. Making a perfectly chewy, bubbly, crispy crust in a wood-fired pizza oven. Neapolitan-style pizza restaurants typically use 00 flour for their wood-fired pizza crusts.<\/p>\n\n\n\n

Using a stand mixer and dough hook, keep the mixer on low speed as high speed will beat the flour up and it can be tougher. I don't usually let it mix more than 5-7 minutes on low speed.<\/p>\n\n\n\n

Pizzas baked in wood-fired ovens cook hotter than in the oven, so they cook in about 2 minutes or less. This gives you the crispy smoky outer crust with the soft, pillowy, air pockets inside.<\/p>\n\n\n\n

Toppings for Wood-Fired Pizzas<\/h2>\n\n\n\n

Homemade pizzas are so flavorful; my grandma made them for us several times yearly. She topped hers with pimento-stuffed green olives, which I rarely see at restaurants. To this day, I still prefer pizza with green olives. We added edible flowers to the pizza below.<\/p>\n\n\n\n

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We tend to keep it simple when making wood fired pizzas outside. Having a large family, we tend to take turns at the oven, but everyone adds their own toppings to the pizzas. This makes an excellent Family Dinner Night activity.<\/p>\n\n\n\n

My kids like pizza sauce with pepperoni and mozzarella cheese. They\u2019ll happily add onions, bell peppers, tiny tomatoes, or whatever I supply. You can top your pizza with whatever your heart desires!<\/p>\n\n\n\n

Keep it simple with pizza sauce and cheese if you like. My favorite is pizza sauce, fresh mozzarella, and basil. Once I pull the pizza out of the oven, I drizzle a bit of extra virgin olive oil and top it with a tiny pinch of Celtic Sea Salt.<\/p>\n\n\n\n

We use fresh basil straight from the garden on our pizzas. My youngest son likes the basil to cook with the pizza, but I prefer to add it after the pizza comes out of the oven. Try it both ways to see what you like.<\/p>\n\n\n\n

My Wood-Fired Pizza Dough Recipe<\/h2>\n\n\n\n

I combined a sourdough starter and dry yeast to get a fluffy pizza crust. Then I tried just going with pure sourdough. There\u2019s less margin for error when using the active dry yeast, so I went back to that method. <\/p>\n\n\n\n

You still get a delicious mild sourdough taste. I settled on the following and adjust the yeast depending on how much time I have to make my wood fired pizza dough before baking.<\/p>\n\n\n\n

Tools that Help with Wood Fired Pizza Making Include:<\/h2>\n\n\n\n