It can be a fair possibility that you own a gigantic pizza oven, but your culinarian brain isn’t too broad about the variety of recipes you can try with your oven. It’s similar to having a good gun, but you are poor at shooting skills. Therefore, here are some of the most widely used Wood Fired Pizza Recipes for you.
So, to know how you can take maximum leverage from your baking weapon, here are the top 3 scrumptious wood-fired pizza recipes through which you can expand your chef’s wings to a great extent.
To be honest, pizza is a staple food globally, and every region has a different recipe for it. Some like Classic Neapolitan pizza, then there is Chicago-style deep dish pizza, and Asians like Indians, Bangladeshis, Pakistanis, and Gulf have an immense variety of BBq pizzas, including Kebab stuff, Tikka, and Malai Boti, etc.
But what will be a successful test product when you try it at home? Let’s test some delicious brick oven pizza at home.
The Top 3 Mind-Blowing Wood Fired Pizza Recipes at Home:
The good thing about pizza is “You can make it anywhere.” This is most probably has been said for the domestic chefs chasing their “Pizza dreams.” Well, out of tons of Wood Fired Pizza Recipes, follow these 3 easy-to-go brick oven pizzas at home to experience a new dimension of pizzas;
Artisan Pizza Recipe – Among Best Wood Fired Pizza Recipes:
The art, the artist, and the artisan pizza; loving it. The pizza gets its name due to an artistic dough recipe that is slightly different from the traditional dough recipe. It’s crispy, but also chewy and soft too. What’s that? It’s an artisan pizza, dude!
Remember, sometimes, artisan pizza dough is also known as no-knead dough or kneadless dough. It all goes to how you manage the dough fermentation.
It’s because, this works on slow fermentation and high hydration method to develop its gluten structure, texture, taste, and all other essentials that make it a very famous artisan pizza. That’s why choosing the right flour to consider here as a trick, you lose the trick, you lose the pizza.
In that regard, Tipo 00 or Grade 00 is considered the most suitable Italian flour for artisan pizza dough recipes.
- Water: Mildly warm water 220-250ml or 2-2.5 cup
- Flour: Any 00 flour suitable for long fermentation – 900-950gms
- Salt: 1 Tablespoon
- Oil: Vegetable or Virgin Olive oil 2 TableSpoons
- Yeast: Only The 1-2gm
Nutritional Values: Approximately 100Cal/per 10oz slice
- Protein: 5-8gm
- Fats and Carbs: 15-20gm
- Sugar: 1-2gm
Approximate Time to Get Ready:
- Prep Time: About 20 minutes (mixing and kneading the dough).
- Rising Time: 1 to 2 hours for the first rise, and an additional 30 minutes after
How Do You Make it:
Mixing the Basic Ingredients:
Firstly, we’ll do it without the typical kneading process. Instead, Folding and Pinching methods will be our gluten development techniques. So start with mixing with water and flour. Once it becomes a stiff paste, let it rest for 20 minutes.
Remember, every chef has his own pizza recipe and cooking style. Here, I won’t mix yeast with flour and water, which is a typical method of making a pizza.
However, when you’ll go for flour and water paste to rest, sideways, let’s also make a yeast and water solution and let the yeast dissolve and get active in 15-20 minutes.
After 20 minutes or when the yeast solution shows bubbles, add salt and yeast solution to a shaggy dough.
Gluten Development Through Folding and Pinching:
You are done with mixing; now let the yeast solution and dough mixture blend with each other. Typically, you go for kneading for 3-7 seven minutes for gluten development. Yet, here is a little twist. Take your working hand beneath the dough mixture and fold the dough from downside to up. Rotate the bowl while doing this process so you don’t leave any portion of the dough to be folded.
After doing a cycle of folding, start pinching the dough. Perform 3-4 cycles of folding and pinching until the dough starts getting a firmer texture. Don’t overdo it, as the dough will get harder. Turn the dough into a big loaf or ball.
Resting and Fermentation Procedure:
Slow fermentation is the key to turning this into the best chewy pizza dough recipe. Now once you are done playing with the dough in phase 1, let it rest for 1-2 hours.
After that interval, the dough will have a slight glow and a firmer texture. Repeat the folding cycle one more time and let it rest again for 5-6 hours AT LEAST, having your dough covered with a lid. Don’t forget to oil the dough before this move. The more you let it rest, the more rise will be in volume, flavor, and gluten development. Ideally, you should give it 10-12 hours at room temperature under 30F.
After this step, your dough will be in a glowing flour ball with a flexible texture. Now, you have given it enough time to rest. It needs activation or charge before you spill it with toppings and sauces.
Take the dough ball to your heavily flour-dusted working area, and drag the dough ball with a gentle force to form tension within the dough particles. Perform this pattern 3-4 times and let it put again into the resting phase for an additional 1 hour.
Pinpoint it; patience will test you hard in this recipe.
Stretch it and Form a Dough Base:
After all this dough work, make an outer crust and stretch the dough to form a base. Pushing the dough from the center through your fingertips helps you convert it into a crusty pizza base. Stretch the dough to a desirable size but beware of dough over-thinning.
Toppings and Saucing the Pizza Dough:
You can literally Thank God, you have finally finished the dough works, and it’s getting ready to roll in the pizza oven. Dust your pizza base and pizza peel so it won’t stick before transferring it into the oven; as per your recipe, do toppings on your pizza dough.
Transfer It into Pizza Oven:
Preheating and other baking initials are all the same. Bring the temperature to 500-600F, and this type of brick oven pizza recipe will cook in under 8 minutes.
Pro Tip: You can make the fermentation process a little faster by putting your dough into the refrigerator for 5-6 hours. But if you prefer taste over time, and want your dough to be ripe more to develop more flavor, add cold water to slow down the fermentation process further.
Key Takes From This Wood Fired Pizza Recipe:
- Quite patience taking tasks in dough preparation
- Not for beginner chefs
- Versatile topping choice
This Wood Fired Pizza Recipe is For:
For really passionate pizza lovers, Planned pizza parties, Foodies who want to expand their Pizza Horizon, as weekend snacks.
Who Should Avoid This:
A low calorie recipe should be consumed with cautions by highly diabetic and heart patients, victims of dehydration.
The Brooklyn Style or New York Pizza:
No matter what region or food culture you belong to, the classic Brooklyn style or New York that comes after Italian-style pizza, fits in every pizza scenario. Casually, New York or the Brooklyn style, both are somewhat opposite sides of the same coin. The minimal difference here is traditional shape, size, and somewhat thickness.
Undoubtedly, there is a long history of Brooklyn-style pizza; we don’t want to go in that classic. However, wouldn’t you be curious to know how to prepare this one of the best wood-fire pizzas at home? Let’s dig in;
- Flour: 300-350gm
- Water: Should be at room temperature, approximately 220-250ml
- Honey: 10gm, for flavor
- Salt: Only Sea salt, 1 teaspoon
- Semolina: 90-100gm, for crunch
- Oil: 2-3 Teaspoons/ 30gms of Vegetable or Olive oil
- Yeast: Active dry 10gm yeast or 1 teaspoon
Per 120gm: Approximately 260 cal,
- Fats: 11-13gm
- Carbs: 27-29gm
- Protein: 12-14gm
- Sodium: 640mg
Approximate Time to Get Ready:
- Prep Time: Around 15-20 minutes (preparing dough).
- Rising Time: Typically 1 to 2 hours, or it can be left to rise slowly in the refrigerator for 24 hours for better flavor development
How Do You Prepare Brooklyn Style Pizza Dough?
When it comes to easiest wood fired pizza recipes, this one literally comes in top 5 spots. Nothing fancy or unique here, you have to perform these steps:
Mixing of Ingredients:
There is nothing very unusual here. First of all mix all the liquid ingredients, water and olive oil. Active dry yeast should go into this oil and water mixture for a test. Once it shows the signs of activation, add all other ingredients including 00 Flour, honey, salt, and semolina.
We add semolina for crunchy dough texture. Many people also use cornmeal due to its easy availability. So, no, there is no visible difference in using cornmeal as a substitute for semolina.
Kneading the Dough:
As artisan pizza dough recipe consists of folding and pinching techniques as a kneading process, this pizza dough recipe for brick oven uses the same old-school kneading techniques for gluten development.
Knead it for atleast 7-10 minutes until you don’t see dough forming a texture. Standing dough mixtures also do a good job in this regard, but we prefer doing it by hands.
After you are done with the kneading process and everything is integrated nicely and dough looks give a shine, let it rest for at-least 40-60 minutes to let the dough muscle rest for gluten development.
Cover the dough with a lid so there will be some minimal rise in the first session.
Now, convert the dough into portions in the form of balls. You should be very strict at the weight of dough balls as it’ll decide the thickness and size of the pizza. After you make the dough balls, let it layer with olive oil and send it to proofing for a minimum 5-6 hours.
Remember, slow fermentation is always a heaven for great elasticity, flavor enrichment and light weight for digestion. So, the advisable length for slow fermentation in the fridge is somewhat 5 hours to 48 hours or even beyond this limit.
Sizing the Dough Balls and Stretching:
A thin Brooklyn-style pizza dough recipe reaches to its finesse when you take the right amount of dough for right size. New York or Brooklyn style pizzas are typically family size pizzas, go from from 15-40+ inches. So, a 200 gram dough ball can create a 13-14 inches pizza that should be thinnest in density.
Going to 300 gms of dough will somewhat land you at 17-18 inches. So act wisely here, or it will be a mess with size or density.
So when you pick the right size of the dough ball and the fermentation period has ended, enter into the stretching stage. For stretching, you can do palm stretch, hand toss the dough, or finger stretch. Anything will work unless you don’t tear the dough.
Toppings and Baking:
After stretching, it’s up to you what kind of topping you choose for your Brooklyn-style pizza but base is the tomato sauce and mozzarella cheese. Spread the topping and let the pizza oven preheat for around 40-60 minutes at 500-600F.
As this is a thin-density pizza dough, temperature management is key to making the safest and unburnt landing. Maintain 700-800F temperature in your brick oven and cook for 4-5 minutes or even less if your cheese starts bubbling in a lesser time.
Take it out and enjoy it.
Key takes from this recipe:
- Manage the dough ball size
- Easy and traditional dough-making steps
- Turns out into a crunchy family size pizza
Who’s it for:
For crunch lovers, Family gatherings, Pizza hungry buds
Who should Avoid this Wood Fired Pizza Dough Recipe?
As this contains intense saturation of fats, heart patients should consume with high precautions.
Neapolitan Style Pizza Recipe:
You must set stringent rules and regulations for an “Authentic” Neapolitan pizza recipe to meet the perfect traditional Naples Pie. This is something different from artisan pizza dough with a higher hydration level, requires much higher temperatures to get cooked, and demands much less baking time.
The most famous flavors for Real Traditional Naples style pizza are Margherita and Marinara. But you can try anything else that should be less in toppings and very basic in nature.
- Flour: 300-400g 00 flour
- Yeast: 1/4th teaspoon Dry or Instant yeast
- Salt: 10-14g
- Olive Oil: 2 Tablespoon
- Water: 220-250ml Room temperature water under 25C
Nutritional Values for Neapolitan Pizza:
Approximately 100g slice: 140-160 CAL
- Protein: 5-6gm
- Fats: 5gm
- Carbs: 20-23gm
- Sodium: 350-400mg
Approximate Time to Get Ready:
- Prep Time: Approximately 20 minutes (mixing and kneading).
- Rising Time: This dough often requires a longer rise, usually 8 to 24 hours, to develop its characteristic flavor and texture.
How to Make This Authentic Woodfired Pizza Recipe:
Remember, there are slight differences between making artisan and Neapolitan pizza. The resting, stretching, folding, and mixing are somewhat the same, so I won’t repeat things again here.
Mixing the Ingredients:
There is no extraordinary stuff required in the dough mixing except the right concentration of the ingredients. Most importantly, you should be highly strict on yeast concentration as we don’t need bulk fermentation. Instead, slow fermentation will be a key here; that’s why we are also using relatively cold water to keep things calm.
Mix all the ingredients, and the dough should be sticky. Do the folding and pinching as a kneading process for around 10-12 minutes. The dough still looks messy one, but let it rest for 30 minutes.
Proofing The Dough:
There will be 2-3 proofing sessions. The more you let the dough proof, the more it’ll develop the taste, ah, pretty obvious. After the 1st proofing step, the dough will be much firmer and boozy in texture. Dust the working area and fold the dough two times.
After doing it, drizzle some flour or oil into the dough bowl, and let it rest for at least 12 hours. The dough will grow in volume and be likable in shape and appearance.
Go for another proofing session.
But before going that way, flour the dough ball and spin or rotate it between your hands to create tension. This step is necessary as it’ll activate the dough elements; otherwise, it’ll go hard, and you’ll face difficulties working with it.
Stretching and Making the Crust:
Make an outer crust by flattening the dough ball into a disc and pinching the disc in the center with your fingers. Make a 1-inch crust on one side, flip it down to the other, and repeat the process.
After forming a nice fluffy crust, stretch the dough with any technique you are good at to avoid uneven thinning and tearing.
A 200g dough ball should make a 12-13 inch pizza, and calculate the dough weight after the 1st proofing session.
Baking the Neapolitan Style Dough:
Neapolitan needs the highest temperature, like 500C or above 960F. It cooks within 100 seconds. So, prepare your pizza oven 30 minutes before you transfer your pizza dough into the oven. Spill the toppings, including tomato sauce, basil leaf, and premium mozzarella. Transfer the pizza base to the oven and let it bake for 90 seconds.
Key Takes from this Recipe:
- Technical for Beginner chefs
- You should be very accurate at ingredients concentration
- Very basic but highly savory
Who’s this for?
The Macho Pizza lovers, Classic pizza style lovers, royal pizza parties at weekend or home, individuals who love minimal toppings and thin crusts
Who should Avoid this?
The fluffy dough lovers, patients with extreme diabetic and heart conditions
What makes pizza dough chewy?
The chewiness of pizza dough depends on the protein structure formation. The higher the protein content in the dough, the more chewy and elastic it’ll be. The right choice of flour, amount of kneading, and proofing stimulate the protein structure.
Is wood-fired pizza dough different?
Generally, there is only one big difference between regular and wood-fired pizza dough, and that is the hydration level. Regular pizza dough contains a 65-70% hydration level, and the wood-fired dough should be somewhat 50-55% hydration level. Wood-fired ovens generally have a high-temperature capacity, so you can cook pizza quickly.
What is the best flour to use for wood-fired pizza?
Flour for Wood-fired pizza is nothing different from regular pizza-making flour. The best flour to use for wood-fired pizza should be richer in protein content, which you will mainly get in 00 flour.
The Bottom Line:
Phwef! This was a masterpiece to write down the top 3 Wood Fired Pizza Recipes to try at home. Before you try out brick oven pizza recipes, you should first identify which pizza style you want to try and what differentiation lies in ingredients formation. But let’s sum up this, for quality, flavorful, and Wood Fired Pizza Recipes; patience is the key.