Ingredients for Wood Fired Oven Pizza Dough
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How to Make Wood Fired Oven Pizza Dough
- In a large bowl, dissolve 1 teaspoon of active dry yeast in 1 cup (240ml) warm water (105-115°F). Add 1 teaspoon of honey and 2 teaspoons of salt. Stir until completely dissolved.
- Gradually add 4 cups (500g) of unbleached all-purpose flour to the yeast mixture, mixing with a wooden spoon or spatula until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. Add more flour, 1 tablespoon at a time, if the dough is too sticky.
- Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
- Gently punch down the dough and divide it into 4 or 5 equal-sized balls.
- Place dough balls on a lightly floured baking sheet or pizza stone. Cover with plastic wrap and let rise for another hour (if using immediately) or chill for later use (bring to room temperature 1 hour before using).
- Preheat your wood-fired oven (or conventional oven at its highest setting) to 500°F (260°C) or hotter.
- On a lightly floured surface, roll or stretch each dough ball into a 14-16 inch circle.
- Top with your favorite sauce, cheese, and toppings.
- Carefully transfer the pizza to the preheated oven using a pizza peel or a large baking sheet. Bake for 8-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Cooking time may vary depending on your oven.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
7g
Fat
0g
Carbs
18g
