When searching for a wood fired pizza near me, have you ever thought to look even closer? Perhaps your own backyard?
We bear good news Neapolitans: the DIY wood oven pizza is here, and here’s how to become a master:
Let’s first discuss the oven required for the perfectly smoked wood fired pizza. Although there are other ways to make a fine pizza (coal-fired grill, electric oven or gas oven), there is no comparison for the lingering flavor of a wood-fired oven.
What makes the oven so wonderful?
The wood allows the fire to climb through unmatched temperatures, which in turns makes it possible to char and just slightly brown the pizza crust and cheese. The ovens are circular and shaped like an igloo- this type of roof traps the heat and reflects it down while still allowing plenty of space for pizza flipping, turning and designing.
How do I get my own brick wood fire pizza oven?
You can set up your own oven at home if you are up for the challenge, some are even available as ready-to-purchase options.
Oh, the dough! The essential foundation for any slice of Neapolitan pizza. Keep it simple- make the dough with yeast, flour, water, and salt; maybe a little olive oil if you are feeling flavorful.
- 4 cups stone-milled flour
- 1 cup warm water
- 1 ounce brewer’s yeast
- 1 tablespoon olive oil
- 1 pinch salt
Step-by-step Dough Instructions:
- Compile flour in mound with a spherical depression in the center
- Place water and yeast into center
- Knead the dough for 10-15 minutes. It’s a tiresome task, but remember, this is your base layer and will absolutely make or break the pizza. The result should feel elastic and smooth.
- Morph dough into a ball and place into a bowl lined with a little oil
- Let rise in warm place for two hours
- Knead again
- Divide into four balls
- Place and cover on floured surface
- Let rise for one hour
Heating the Oven
By building a stick-based fire in the center of the oven, heat the oven to 700 degrees Fahrenheit or until the soot begins to vaporize on the oven ceiling and burns off entirely. Once all the soot is gone, the oven is ready.
Shape the Pizza
Shape your dough into a pizza by hand, aiming for as perfectly as possible disk shapes. Stretch the dough slowly, rotating the surface of the disk often, and leaving the outer perimeter untouched until the circumference reaches 8 inches. Aim for a 12-inch disk.
Want to practice like a pro? Flour your hands, work only clockwise and as you lift the disk between flips, flip it from hand to the other. Soon, you will be swift enough for tossing, catching and putting on a pizza rolling show.
When it comes to toppings, it’s all about personal preference. Because the wood-fired oven adds such a delectable finish, you have the luxury of going easy on the toppings without losing any wow-factor. A Margherita makes an unbeatable go-to: lightly top with tomatoes, buffalo-milk mozzarella, and basil. If you want to go a more extravagant route, try seasonal vegetables or cured meats; both taste exceptional with the wood-fire smoke.
Before you slide your topped pizza into the oven, place it onto a pizza peel (should be lightly floured)
Shift the pizza from the peel to the oven floor. You have 60-90 seconds to cook the perfect pizza, so keep your attention steady! Rotate 180 degrees after 40 seconds and remove when the crust is browned, cheese is crusted and the toppings begin to bubble.
Voila! Your pizza is ready to be served.
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