Wood-fired pizza

Pizza dough

To quickly make your first pizzas without worrying about making the dough, you can simply order dough balls from your baker, or even opt for ready-made pizza dough available in the refrigerated or frozen section.

Of course, nothing is better than a homemade dough. The first recipe will do the trick if you’re short on time. For the second, even tastier recipe, you’ll need to start 24 to 48 hours beforehand.

Pizza dough recipe for busy food greedy

Ingredients for 1.5 kg of pizza dough :

• 1 kg wheat flour (T55)
• 40 g baker’s yeast
• 50 cl lukewarm water
• 4 level teaspoons fine salt
• 4 tablespoons olive oil
• 1 egg

💡 We recommend mixing a large quantity of ingredients, as the dough balls can be easily frozen. If necessary, plan to take them out 1 hour and 30 minutes before use, unwrap them, and place them on a floured tray.

1. In a bowl, mix the flour and yeast (previously dissolved in warm water (37°C or 99°F)), then let rest for 10 minutes.
2. Add the salt, oil, and beaten egg. Knead the dough vigorously by hand for 15 minutes or for 6 to 8 minutes in a food processor. The dough should be soft and no longer stick to the sides of the bowl.
3. Leave to rest for 1 hour at room temperature under a damp cloth, then cut the dough into fairly tight balls of about 200 g. Place the dough balls on a lightly floured tray and leave to rest again for 15 minutes.
4. After this time, stop the fermentation process by placing the balls in the refrigerator, covered with plastic wrap, for 30 minutes.
5. Sprinkle flour on the table before rolling out the dough with a rolling pin. Lightly flour it, then turn it over before filling it immediately.

An even better option if you can start this preparation earlier

f you start the day before, or even earlier, you can reduce the amount of yeast—30 to 33 g will be enough—and plan a very slow initial rest in the refrigerator.

👉 These recipes can be found in the book Wood-fired oven: its secrets and recipes, which is offered free with every purchase of a Grand-Mère wood-fired oven

The recipe for ham pizza

We chose this recipe because it is very easy and children love it. Feel free to adapt it to suit your tastes and whatever ingredients you have in your refrigerator.

The key tip is to avoid overloading the dough with ingredients that are too liquid or too heavy, this recipe makes 4 pizzas.

Preheating the oven

Preheat the oven for about 1 hour, then push the embers toward the back.

Sweep the free part of the oven floor with a brush suitable for baking pizzas.

Are you green into this cooking method ? Follow our tips to light and use your wood-fired oven like a pro !

Preparation stages

1. Drain the tomatoes and blend them, adding the aromatic mixture, salt, pepper, and a drizzle of olive oil.

2. Cut the ham into small pieces and slice the mushrooms..

3. Marinate them together in a little oil and basil. Add salt and pepper.

4. Spread the dough and brush it with tomato sauce, without overdoing it.

5. Arrange the ham, mushrooms, mozzarella, and olives evenly on top and sprinkle with oregano.

6. Immediately place the pizza in the oven using a floured peel and bake it directly on the oven floor for 1 minute 30 seconds to 2 minutes maximum.

3 tips for the perfect pizza

Ideal and maximum temperature at 350-400 °C

Even though the Vera Pizza Napoletana regulations stipulate a temperature of 430 to 480°C between the floor and the top, we recommend baking your pizza at a more moderate temperature, around 350 to 400°C.

If the oven is too hot, you can also place the pizza at the front of the floor.

Rotate the pizza regularly

For a pizza that is golden brown on all sides, rotate it a quarter turn every 30 seconds using a small metal peel.

Add certain ingredients only after baking

It is best to add certain ingredients such as shredded cheese, burrata (fresh cheese with added cream), or arugula at the end of cooking, after removing the pizza from the oven. The result will be even better!