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How to Make Authentic Wood-Fired Brick Oven Pizza at Home

How to Make Authentic Wood-Fired Brick Oven Pizza at Home

Who can resist the charm of a wood-fired pizza that has been expertly baked? Anyone's mouth would moisten at the sight of the smokey scent, bubbling cheese, and crispy, blistered crust. It's a treat to eat wood-fired pizza at a restaurant, but there's something really wonderful about making it at home. We'll lead you through the process of making real wood-fired brick oven pizza at home in this comprehensive guide, bringing a flavor of Italy into your kitchen.

Chapter 1: Setting the Stage - Choosing the Right Equipment

Let's speak about the necessary tools you'll need to imitate the charm of a wood-fired pizza oven before getting into the dough and toppings:

1.1. Pizza Oven Options

To make great wood-fired pizza at home, first you need a Wood-Fired Pizza Oven. Whether you want to take the party outside with a Portable Pizza Oven or keep inside the house with a Counter Top Pizza Oven, we got you

1.2. Wood Selection

To get that smokey flavor in your wood fired pizza, its important that you get the wood right, such as oak, hickory, or fruitwood for best flavors or any hardwood you can find

Its very important to not use Softwood in your wood fired pizza oven or you'll leave your oven with lots of ash and smoke

1.3. Preheating Your Oven

The oven should be preheated to between 450 and 500 degrees F (250 and 260 degrees C) so that the stone may begin to warm up. In order for the crust to cook completely before the toppings burn, large, thick-crusted pizzas may require an oven temperature closer to 400 degrees F (200 degrees C).

 

Chapter 2: Crafting the Perfect Pizza Dough

Any excellent pizza starts with its dough. We'll look at the craft of making handmade pizza dough from scratch in this chapter:

2.1. Ingredients

Making your own pizza dough is the best course of action if you want to guarantee a flawless crust for your homemade pizza. It simply takes 10 minutes to mix and knead these five simple components, which are flour, salt, yeast, oil, and water. Just remember to give the pizza dough at least 90 minutes to rise in a warm, draft-free area of your kitchen before using it. Two big pizzas can be made with the 2 pounds of dough that this recipe yields. The dough can be prepared up to two days ahead of time, and it freezes wonderfully as well.

2.2. Mixing and Kneading

Start by slowly combining warm water and yeast until foamy to obtain the proper pizza dough consistency. Stirring continuously, gradually add the yeast mixture to the flour and salt until a rough dough forms. Then, knead the dough for 8 to 10 minutes on a floured surface, or until it is elastic, smooth, and passes the "windowpane test" when stretched.

kneading pizza dough

2.3. Proofing

The dough must be given time to rise and double in size so that the yeast may ferment, produce carbon dioxide, and produce air pockets that give the dough its light and airy feel. Additionally, the dough's flavor complexity is increased during the fermentation process, adding to the final wood-fired pizza crust's wonderful flavor.

 

Chapter 3: Sauce and Toppings

Creating the perfect wood-fired pizza isn't just about the crust; the sauce and toppings play a crucial role:

3.1. Tomato Sauce

Start with a can of premium crushed tomatoes for a tasty tomato pizza sauce. Minced garlic and onions should be sautéed in olive oil until fragrant and transparent to give depth of flavor. The smashed tomatoes should then be added to the garlic and onion mixture. To counteract the acidity, season with salt, pepper, and a dash of sugar. To thicken the sauce and combine the flavors, simmer it for 20 to 30 minutes. For an additional flavor boost, you may also include fresh basil leaves and a drizzle of extra virgin olive oil.

3.2. Cheese Selection

Fresh mozzarella cheese, which is famous for its melt-in-your-mouth softness, is a key ingredient in wood-fired pizza. Parmesan offers a rich, nutty flavor, while Provolone adds a sharp, acidic edge to balance the smoky, wood-fired flavor. For the ideal combination of creaminess and depth, take into account blending these cheeses.

3.3. Fresh Toppings

Use a range of seasonal ingredients to make your wood-fired pizza taste and look more flavorful and fresh. While sautéed or roasted mushrooms have earthy undertones, fresh basil leaves have a pleasant, herbaceous aroma. A rush of sweetness is added by juicy tomatoes, particularly cherry or heirloom kinds.

Don't forget to top your pizza with peppery arugula, which may be added after baking to give it a crisp, slightly spicy taste. Play around with these components to make your wood-fired pizza a symphony of flavors and textures.

pizza toppings

Chapter 4: Assembling and Baking Your Pizza

It's time to put your pizza together and bake it now that you have the dough, sauce, and toppings ready:

4.1 Rolling Out the Dough:

Use your hands or a rolling pin on a lightly dusted surface to roll out the pizza dough. Turn the dough as you move outward starting in the center. Aim for a thickness of about 1/4 inch, but don't hesitate to change it to suit your tastes. Maintain slightly thicker borders to produce a fluffy crust.

4.2 Adding Sauce, Cheese, and Toppings:

Over the dough, evenly distribute a thin layer of tomato sauce while leaving a narrow border for the crust. Distribute the cheese of your choosing.To ensure optimal cooking, equally arrange your preferred toppings on the pizza. Avoid packing the pie too full.

4.3 Transferring to the Oven:

Use a pizza peel to move the pizza to the preheated oven or pizza stone. To keep the peel from sticking, lightly dust it with flour or cornmeal. After carefully positioning the constructed pizza on the peel, swiftly place it on the oven's hot surface.

transferring pizza to pizza oven

4.4 Optimal Temperature and Cooking Time:

700–800°F (370–430°C) is the best temperature for making wood-fired pizza. Although cooking times can change, they normally range from 90 to 3 minutes. Keep an eye on the pizza; when the edges are golden brown, the cheese is bubbling, and the dough has developed blisters, it is ready. This high cooking temperature guarantees a crisp crust and that distinct wood-fired flavor.

 

Chapter 5: The Art of Wood-Fired Cooking

Cooking your pizza in a wood-fired oven is a sensory experience. Here, we'll explore the nuances of the process:

5.1 Maintaining Heat and Wood Placement:

Keep an eye on the fire's intensity and where the wood is placed to maintain the proper temperature in your wood-fired oven. To maintain the flames without overstuffing the firebox, add small pieces of hardwood, such as oak or hickory. 

5.2 Rotating and Checking for Even Cooking:

To guarantee even cooking and avoid scorching, the pizza must be rotated frequently while it is cooking. Depending on the temperature of your oven, rotate the pizza every 30 to 1 minute using a pizza peel. This guarantees that the pizza cooks evenly on both sides, producing a flawless, golden-brown crust with toppings that don't char.

5.3 The Smoky Aroma's Enhancement:

An essential component of the attractiveness of wood-fired pizza is the smokey aroma of the wood. As the wood burns, it gives off a distinct, smoky flavor that enhances the flavor of the pizza as a whole and adds a pleasant richness to the toppings, cheese, and crust.

 

Chapter 6: Slicing and Savoring

Finally, it's time to reap the rewards of your efforts and enjoy your homemade wood-fired pizza:

Freshly made pizza

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