Wooden Boy Wood-Fired Pizza
This Wooden Boy Wood-Fired Pizza brings a touch of old-world charm and rustic simplicity to your table, with a hearty crust and vibrant, fresh flavors. Each bite transports you to a cozy Italian workshop, embracing the delightful warmth and authenticity of a true margherita.
Directions
- 1
Preheat your outdoor pizza oven to 700-800°F (370-425°C) or preheat your home oven to 500°F (260°C) with a pizza stone inside for at least 30 minutes.
- 2
On a lightly floured surface, gently stretch or roll the pizza dough into a 10-12 inch round, being careful not to tear it.
- 3
Sprinkle a pizza peel generously with cornmeal, then carefully transfer the stretched dough onto the peel.
- 4
Evenly spread the crushed San Marzano tomatoes over the dough, leaving a 1/2-inch border around the edge, then sprinkle with minced garlic, dried oregano, salt, and pepper.
- 5
Distribute the fresh mozzarella slices or pieces over the tomato sauce.
- 6
Drizzle 2 tablespoons of extra virgin olive oil over the top of the pizza.
- 7
Carefully slide the pizza from the peel onto the hot pizza stone or into the pizza oven.
- 8
Cook in a pizza oven for 90 seconds to 3 minutes, rotating halfway through with a turning peel, until the crust is golden brown and bubbly, and the cheese is melted and slightly charred. If using a home oven, bake for 8-12 minutes, rotating once, until the crust is golden brown and the cheese is bubbly.
- 9
Remove the pizza from the oven and immediately scatter the fresh basil leaves over the top.
- 10
Allow the pizza to cool for 2-3 minutes before slicing and serving warm.