Get ready to transport your taste buds straight to the cobblestone streets of Naples with this ultimate wood-fired pizza dough recipe! Imagine creating restaurant-quality pizzas right in your own kitchen, with a perfectly crispy, slightly charred crust that crackles with every bite. Whether you're a pizza enthusiast or a weekend culinary adventurer, this recipe will elevate your pizza-making skills from ordinary to extraordinary, promising a delicious journey that will make your family and friends think you've secretly trained in an Italian pizzeria.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 2 pizzas
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 3/4 cup warm water
- 1 tablespoon olive oil
Instructions
- In a large mixing bowl, combine the all-purpose flour, salt, and sugar. Mix the dry ingredients thoroughly to ensure even distribution.
- In a separate small bowl, activate the yeast by dissolving it in warm water (approximately 110°F/43°C). Let the mixture sit for 5-7 minutes until it becomes foamy and fragrant, indicating the yeast is active.
- Create a well in the center of the dry ingredients and pour in the yeast mixture and olive oil. Use a wooden spoon or your hands to gradually incorporate the wet ingredients into the flour.
- Once the ingredients start to come together, turn the dough out onto a lightly floured surface and begin kneading. Knead the dough for 8-10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
- Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free area for about 1 hour or until the dough has doubled in size.
- After rising, punch down the dough to release air bubbles and divide it into two equal portions for two pizzas.
- On a floured surface, shape each portion into a ball and let rest for an additional 10-15 minutes to relax the gluten.
- Stretch or roll out each dough ball into a thin circle, approximately 12 inches in diameter, ready for your preferred pizza toppings.
- For wood-fired cooking, ensure your pizza oven or stone is preheated to approximately 700-800°F (370-427°C) for optimal crispy crust development.
- Transfer the stretched dough onto a pizza peel dusted with cornmeal or flour, add toppings, and slide directly onto the hot wood-fired surface.
- Cook the pizza for 2-3 minutes, rotating once to ensure even cooking, until the crust is golden brown and slightly charred around the edges.
Tips
- • Temperature is key! Ensure your water is precisely 110°F to activate the yeast correctly. • Don't rush the kneading process - 8-10 minutes of consistent kneading develops the gluten for that perfect chewy texture. • Let the dough rise in a warm, draft-free area to help it double in size and develop rich flavor. • For wood-fired cooking, a scorching 700-800°F is crucial for that authentic, crispy crust. • Use a pizza peel dusted with cornmeal to easily transfer your pizza to the hot surface. • Rotate the pizza once during cooking to ensure even browning and prevent burning. • Allow the dough to rest for 10-15 minutes after dividing to relax the gluten and make stretching easier.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 7g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
