How to Make Wood Fired Pizza
Recipe Information
Margherita Pizza
Cultural Context
Margherita Pizza is a classic Italian dish that originated in Naples. It is named after Queen Margherita of Savoy and is known for its simple yet flavorful combination of fresh ingredients. The colors of the pizza represent the Italian flag: red (tomato), white (mozzarella), and green (basil). This dish is a staple in Italian cuisine and is enjoyed worldwide, often served in pizzerias and homes alike.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
fresh mozzarella cheese
🥗Healthier: part-skim mozzarella
💰Cheaper: shredded mozzarella
Part-skim mozzarella has fewer calories, while shredded mozzarella is often more affordable.
Get a dough ball out for the pizza.
Open the dough ball by gently pushing the air out, keeping the air inside the edge for a nice crust.
Use fingertips to work the dough gently, turning it over and adding more flour as needed.
Open the pizza dough about 80% of the way; the final opening will happen on the peel before baking.
Puree San Marzano tomatoes with a stick blender; do not add salt or basil, just use the tomatoes.
Sprinkle parmesan cheese and oregano on top of the tomato sauce.
Drizzle with olive oil.
Add sliced mozzarella cheese, ensuring it doesn't cover the pizza completely.
Add fresh basil leaves on top before baking to prevent burning and to achieve a nice char.
Transfer the pizza to a pizza peel, ensuring it's round and pinching the edges to create char blisters.
Slide the pizza into a wood-fired oven at 750-800 degrees Fahrenheit, aiming for the back edge where it's hottest.
Wait about 30 seconds for the bottom to set before turning the pizza.
Look for brown dots on the edge of the crust as it puffs up.
Turn the pizza consistently for even cooking, watching for browning and bubbling of the cheese and sauce.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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