Great pizza starts the day before. A slow rise in the fridge gives the dough more flavour and makes it easier to stretch, and it means the work is done long before your guests arrive.
Ingredients
Makes 6 pizzas.
- 1 kg bread flour, or "00" pizza flour if you can find it
- 620 ml cool water
- 25 g fine salt
- 3 g instant dry yeast (about 1 teaspoon)
Method
- Mix. Stir the yeast into the flour, then add the water and mix until no dry flour remains. Rest for 20 minutes.
- Knead. Add the salt and knead for about 10 minutes, until the dough is smooth and springs back when pressed.
- Rise. Cover the bowl and leave it at room temperature for 1 hour.
- Divide. Cut the dough into 6 equal pieces and roll each into a tight ball.
- Chill. Place the balls in a lightly oiled, covered container and refrigerate overnight, for up to 48 hours.
- Warm up. Take the dough out about 2 hours before cooking, so it's easy to stretch.
Shaping and topping
- Press from the centre outwards, leaving a thick rim. Stretch by hand rather than using a rolling pin, which squeezes out the air.
- Keep toppings light. Too much sauce or cheese makes the base soggy.
- Top the pizza on a floured peel, and work quickly so it doesn't stick.
A classic Margherita is hard to beat: crushed tomatoes, a little salt, fresh mozzarella and basil.
Baking in your wood-fired oven
- Heat the oven for 1.5 to 2 hours, until the dome turns white and the thermometer reads 350–400 °C.
- Slide the pizza onto the floor, near the fire but not touching it.
- Turn it as it cooks so it browns evenly. It's ready in a couple of minutes, when the crust is puffed and blistered.
Everyone's oven and fire are different, so expect the first pizza or two to teach you where your hot spots are. Not sure how to get the heat right? Read about the best wood to burn.
Questions, answered
What flour is best for wood-fired pizza?
Italian "00" pizza flour is the traditional choice, but good bread flour from any South African supermarket works well.
How hot should the oven be for pizza?
350–400 °C. A Ferno Vera's built-in thermometer shows you when you're there, and the inside of the dome turns white.
How long does a pizza take in a wood-fired oven?
A couple of minutes at the right temperature. Turn it as it cooks so it browns evenly.
Can I freeze pizza dough?
Yes. Freeze the balls after the first rise, then thaw them in the fridge overnight before using.