How to Make the Perfect Wood-Fired Pizza
Almost anyone might agree that there’s nothing better than fresh, crisp pizza cooked in a wood-burning stove and brought to you still piping hot, except maybe if you made it yourself.
For those of us who just can’t get enough pizza in their lives, buying a wood-fired pizza oven may be the next step in feeding your addiction, and those of all your close friends, family, neighbors, people who were just passing by. You get the gist.
The best pizza oven will be made of ceramic or brick and have a thick dome that helps to distribute heat evenly throughout the space.
If you need some help deciding on a proper design, read the stories of people who chose to follow their nose to great pizza, like you. But for a start, Deeco DM-00390IA-C is one of the best outdoor oven to consider.
Successfully making delicious pizzas will then depend on understanding the logistics of how heat is created and transferred within the oven. This article will examine some of the techniques for creating the most delectable wood-fired pizza in your own home.
A Simple Guide to Make the Perfect Wood-Fired Pizza
Pizza Oven Design: Two Chambers vs Single Chamber
For the afficianados, two-chambered ovens are typically the best choice. The lower chamber is where the fire is created and maintained, while the upper chamber or dome is where the pizza does its thing.
The important thing to remember with these ovens is that your cooking time should not exceed 2 ½ minutes for most pizzas, and should even be shorter in most cases.
Another way to make fantastic pizzas is on the floor of a wood-burning oven. This requires a bit more vigilance and a better eye for assessing how a fire is burning.
Remember that just after you replenish the wood, there will be a spike in heat, so you’ll need to be patient while it develops a nice thick coating of ash on the outer surface.
Clear a space for the pizza by pushing the fire back and away from the center and allow it to cool for five minutes. This is the perfect time for you to top your pizzas and put them on your paddle.
Making the actual pizza is what you really want to know about, so here it is! First, prep all of your ingredients and have your dough ready to go. This is a pretty swift process, especially when people start eating.
Using a bit of dough no larger than a lemon or a small apple, press it out with the palm of your hand on a well-floured surface. When it’s about a half an inch thick, use a floured rolling pin to roll it out to a ¼ or 1/8 inch in thickness. Then, sprinkle your paddle with a bit of cornmeal to make transfer easy. Lay your crust on top of the paddle.
First, the sauce of your choice is spooned on and spread. Be careful to use no more than a couple of tablespoonfuls, and leave a margin between the edge of your sauce and the edge of your crust. This is so the pizza can rise nicely. Next, sprinkle your cheese atop the sauce. It’s important to go a bit lighter on this step than you might think. Trust me, you won’t be disappointed.
After that, add the toppings of your choice, and slide into the oven for no more than about 2 minutes. If you’re doing the floor technique, it will take even less time to finish, though you’ll want to be vigilant. You may have to turn the pizza, depending on the heat distribution.
Go Try it Out
Making delicious wood-fired pizzas is surprisingly simple. All you need are the right ingredients, your appetite, and the right oven.
Remember to read or watch the stories of those who chose to make their own pizzas in a wood-burning oven, and keep in mind that even heat distribution is key when it comes to the best oven to make the perfect pizza.