The hallmark of any pizza is its dough and crust. The basic pizza, keep it simple recipe for dough, contains water, yeast, flour, and salt. The Ingredients for two 10-inch pizzas that serve six includes 3/4 cup lukewarm water, one teaspoon active-dry yeast, with 2 cups all-purpose flour, and 1 1/2 teaspoons salt. More flour can be added if needed. These ingredients should be enough of one pound of pizza dough which will be enough for two ten inch pizzas. The dough should be mixed and kneaded with your hand’s and placed in a greased bowl, while a dough hook on the stand mixer can be used to knead the dough.
The dough should be covered with a moist dish towel for the dough to rise for about one hour and a half. After the dough has fermented, it should be punched down and then shaped two balls of equal size. It’s best to slow rise the dough in the refrigerator for two days, which will create a more flavorful dough.
The dough can be rolled out to the shape of the ten-inch pizza pan. Any toppings can be used with basic mozzarella cheese and tomato pizza sauce. You should become familiar with your wood-fired pizza oven because each oven has its instructions. The oven should be at least 500°F, if not hotter. A pizza cooks quickly. As you add more ingredients to the pizza, the cooking time slows down and may cause a very soft crust pizza.
There are other recipes for dough such as the Brooklyn Style. This recipe calls for one teaspoon active dry yeast dissolved in 1/4 cup warm water, one teaspoon salt, 1 cup cold water, 3 cups bread flour, 1/2 cup no salt added canned crushed tomatoes, 6 ounces low moisture mozzarella cheese, thinly sliced, 1/2 teaspoon dried oregano, six leaves fresh basil, torn, 1/4 teaspoon freshly ground black pepper, three tablespoons extra-virgin olive oil.
The dried oregano, basil leaves, black pepper and mozzarella cheese, are placed/sprinkled on top of the prepared pizza crust before cooking. The Brooklyn style has its own tomato sauce with crushed tomatoes which are placed on top of the pizza before cooking. The dough prepared in the same fashion as the basic dough recipe. The oven heat should be at least 550 degrees and with the baking time of four to six minutes.
If you don’t feel comfortable about making your own dough, you can purchase or make a flatbread, a bread made without yeast. The flatbread has an appealing light, thin crust. Toppings can be placed on the flatbread and wood-fired and offered as an alternative to pizza.
You must understand your wood oven lighting techniques. The fire must be started in the center of the oven. As you burn the wood, the top of the oven will oxidize and turn black. Keep placing on more wood until the oxidation is burned off. The fire is moved to the right and then to the left to burn away any oxidation. Follow the instructions and enjoy your pizza. For best results, make this in your outdoor pizza oven.