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Wood-Fired Pizza Dough | The Recipe Critic

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This is the perfect beginner’s guide for making wood-fired pizza dough! Pizza expert, Chef Brandon Price, taught me how to make authentic homemade pizza, and now you get to learn too!

Start planning a pizza night with friends because you will learn how to master wood-fired pizza dough! Serve your pizzas with this popular salad, this antipasto salad, and these breadsticks.

Top view of wood-fired pizza on a wood cutting board.Top view of wood-fired pizza on a wood cutting board.

Reasons to Make This Pizza Dough

  • Tastes Authentic: Chef Brandon knows his pizza dough and this recipe is legit. It tastes so authentic!
  • Perfect Pizza Oven Dough: Pizza ovens are all the rage! If you’re looking for the perfect dough to use in your pizza oven, this is the one!
  • Step-By-Step: I walk you through every step to help you feel confident making wood-fired pizza dough.

The BEST Wood-Fired Pizza Dough

There is NOTHING like wood-fired pizza dough because it makes the world’s best pizza! And the only way to learn how to make it is from a true professional. It was a privilege to have my friend, Chef Brandon Price, teach me how to make wood-fired pizza dough. You will love his pizza dough recipe because it tastes so authentic! It’s light and airy with perfect crispy edges. Chef Brandon has worked in the restaurant industry for over 20 years and has a diverse culinary background. After owning and operating numerous successful restaurants, Brandon ultimately found his passion with pizza! He now shares his passion and expertise with the world teaching pizza classes. His mission is to inspire others to create their own pizza masterpieces and we are so lucky to learn from the best of the best!

Even though this wood-fired pizza dough is SO amazing, feel free to use my quick and easy pizza dough recipe if you prefer. Pizza ovens are all the rage right now and I love my Gozney pizza oven. Check out my other top picks for portable pizza ovens!

Ingredients Needed

It couldn’t get any more simple than this wood-fired pizza dough recipe. The dough, sauce, and toppings are simple and absolutely delicious. Chef Brandon highly recommends using ’00’ Flour because it creates an airy and crispy pizza crust.

Pizza Dough

  • Pizza Flour: Find ’00’ flour at most grocery stores or online. All-purpose flour can be used, but your crust will have a chewy texture.
  • Cold Water: Cold water is best to help mix the pizza dough because it helps prevent the flour from clumping.
  • Salt: Regular table salt works great.
  • Yeast: I used active dry yeast but you can also use rapid dry yeast.
  • Sourdough Starter: I have a great recipe if you choose to use sourdough starter in your pizza dough, but it is completely optional!
Ingredients labeled to make wood-fired pizza dough.Ingredients labeled to make wood-fired pizza dough.

Pizza Toppings

  • Canned Tomatoes: Cento brand is high-quality tomatoes produced in Italy and they have an authentic flavor that is perfect for this wood-fired pizza!
  • Fresh Mozzarella: Fresh is a MUST! Pull off pieces of mozzarella to add to the pizza.
  • Pepperoni: Use good-quality pepperoni slices.
  • Fresh Basil: Top the finished pizza with fresh basil leaves!
Topping ingredients labeled to make wood-fired pizza.Topping ingredients labeled to make wood-fired pizza.

Let’s Make Wood-Fired Pizza Dough

Follow the step-by-step instructions that Chef Brandon taught me! You’ll find the pictures super helpful and I’m so excited to pass along his knowledge of pizza dough. He has mastered this recipe and I can’t wait for you to try it!

Pizza Dough

  1. Combine: Add the flour, yeast, salt, and sourdough starter (if using) to a large bowl then stir to combine. Create a “well” in the center of the flour and pour in the water.
  2. Add the Water and Mix the Dough: Pour the water into the flour mixture then mix using your hands until a dough forms. Knead the dough a few times before you cover and rest it!
  3. Let it Rest: Cover the dough with the bowl and let it rest for 20 minutes.
  4. Make Dough Balls: Divide the dough evenly into 6 balls, about 200 grams each then cover and refrigerate the dough overnight or for up to 3 days.
  5. Remove from Fridge: Remove the dough from the refrigerator 2 hours before using.
First photo of '00' pizza flour in the bag.First photo of '00' pizza flour in the bag.
’00’ flour creates a light and airy pizza dough.
Second photo of the flour, salt, and yeast in a bowl shaped into a well.Second photo of the flour, salt, and yeast in a bowl shaped into a well.
Combine the dry ingredients and create a well.
Third photo of the water pouring into the bowl to make the crust.Third photo of the water pouring into the bowl to make the crust.
Add the water and sourdough starter if using.
Fourth photo of mixing the dough with hands.Fourth photo of mixing the dough with hands.
Mix the dough with your hands.
Fifth photo of shaping and kneading the dough by hand.Fifth photo of shaping and kneading the dough by hand.
Knead the dough.
Sixth photo of a glass bowl over the dough to allow it to rest.Sixth photo of a glass bowl over the dough to allow it to rest.
Allow the dough to rest.

Shape the Pizza

  1. Turn Over: Turn the risen dough ball over on the counter.
  2. Push Dough: Push the dough out from the center moving outward.
  3. Flip Dough: Flip the dough over then continue to push a spread the dough out to be a 12″ round. Remember which side is the bottom of the crust. 
First photo of dividing and shaping the dough into balls.First photo of dividing and shaping the dough into balls.
Divide the dough and shape it into balls.
Second photo of the finished shaped balls of dough.Second photo of the finished shaped balls of dough.
Create 6 even balls of dough and refrigerate.
Third photo of pressing the dough to create the pizza round.Third photo of pressing the dough to create the pizza round.
Push the dough out from the center moving outward.
Fourth photo of the finished 12" pizza round ready for toppings.Fourth photo of the finished 12" pizza round ready for toppings.
Flip and shape the dough into a 12-inch pizza round.

Pizza Toppings

  1. Break up Tomatoes: Pour the canned tomatoes into a medium bowl. Add a drizzle of olive oil to the tomatoes and use your hands to help break up the tomatoes. Yes, your hands! Simply squeeze and break down the whole tomatoes into small pieces.
  2. Add Sauce to Dough: Spread 3 tablespoons of sauce onto the pizza round. 
  3. Add Toppings: Place pieces of fresh mozzarella on top of the sauce, followed by the pepperoni slices.
First photo of the canned tomatoes and olive oil added to a bowl.First photo of the canned tomatoes and olive oil added to a bowl.
Add the tomatoes and a drizzle of olive oil to a bowl.
Second photo of mixing the sauce with hands.Second photo of mixing the sauce with hands.
Use your hands to break up the tomatoes and mix the sauce.
Third photo of the sauce spread on the pizza dough.Third photo of the sauce spread on the pizza dough.
Spread the sauce on the pizza dough.
Fourth photo of the topping added to the pizza and placed on a pizza spatula.Fourth photo of the topping added to the pizza and placed on a pizza spatula.
Add the toppings and lift the pizza onto a large pizza spatula.

Cook the Pizza

  1. Prep Oven: Preheat the pizza oven to 900 degrees Fahrenheit according to the manufacturer’s instructions.
  2. Slide: Gently lift the edge of the assembled pizza then quickly slide the pizza spatula underneath the entire pizza.
  3. Cook: Use the pizza spatula (aka pizza peel) to slide the pizza into the pizza oven using short and fast motions. The pizza cooks in less than 1 minute, so stay close by and work quickly.
  4. Rotate: After about 30 seconds of cooking, use the pizza spatula to quickly turn and rotate the pizza in the oven to cook all sides evenly.
  5. Garnish: Once the pizza is cooked through and slightly darkened, remove it from the pizza oven. Then top with fresh basil, slice, and enjoy!
Close view of a pizza spatula removing cooked wood-fired pizza from the oven.Close view of a pizza spatula removing cooked wood-fired pizza from the oven.

Wood-Fired Pizza Tips and Variations

The best part about homemade pizza is that you can add any toppings or garnishes that you want! This wood-fired pizza dough is great for parties because everyone can personalize their own pizza.

  • Prep the Dough: Remember to make the pizza dough ahead of time! Plan for 24 hours or up to 3 days in advance because the dough will need time to rest.
  • Oven Option: If you don’t have a pizza oven that’s ok! An alternative cooking option would be to use your oven. Preheat the oven to 500 degrees Fahrenheit then cook for about 8 minutes. The high oven temperature will achieve similar results.
  • Garnishes: A drizzle of honey, balsamic glaze, or red pepper flakes would be delicious! Grated parmesan cheese is also a tasty finishing touch. Try my hot honey for a little kick!
  • More Pizza Topping Ideas: Prosciutto and arugula are a delicious combination! My boys also love to add salami or sausage for more protein. Check out my white pizza sauce too! It would be an amazing sauce option for this type of pizza.

Close view of the chef grating parmesan cheese on the wood-fired pizza.Close view of the chef grating parmesan cheese on the wood-fired pizza.

Storing Leftover Pizza

Who doesn’t love leftover pizza? Especially this incredible wood-fired pizza. Here is how to store your leftovers for later or for lunch the next day.

  • In the Refrigerator: Store your leftover pizza in an airtight container in the refrigerator for up to 3 days.
  • To Reheat: If you don’t like cold pizza, then you can reheat it in the microwave until warmed through. Another option is to reheat the pizza in the oven at 300 degrees Fahrenheit until warm.

Top view of wood-fired pizza cut into slices.Top view of wood-fired pizza cut into slices.

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Pizza Dough

  • Add the flour, yeast, salt, and sourdough starter (if using) to a large bowl then stir to combine. Create a ‘well” in the center of the flour and pour in the water.

  • Pour the water into the flour mixture then mix using your hands until a dough forms. Knead the dough a few times to help it come together.

  • Cover the dough with the bowl and let it rest for 20 minutes.

  • Divide the dough evenly into 6 balls, about 200 grams each. Cover and refrigerate the dough overnight or for up to 3 days.

  • Remove the dough from the refrigerator 2 hours before using.

Shape the Pizza

  • Turn the risen dough ball over on the counter.

  • Push the dough out from the center moving outward.

  • Flip the dough over and continue to push a spread the dough out to be a 12″ round. Remember which side is the bottom of the crust.

Pizza Toppings

  • Pour the canned tomatoes into a medium bowl.

  • Add a drizzle of olive oil to the tomatoes and use your hands to help break up the tomatoes. Yes, your hands! Simply squeeze and break down the whole tomatoes into small pieces.

  • Spread 3 tablespoons of sauce onto the pizza round.

  • Place pieces of fresh mozzarella on top of the sauce, followed by the pepperoni slices.

Cook the Pizza

  • Preheat the pizza oven to 900 degrees Fahrenheit according to manufacturer’s instructions.

  • Gently lift the edge of the assembled pizza and quickly slide the pizza spatula underneath the entire pizza.

  • Use the pizza spatula to slide the pizza into the pizza oven using short and fast motions. The pizza cooks in less than 1 minute, so stay close and work quickly.

  • After about 30 seconds of cooking, use the pizza spatula to quickly turn and rotate the pizza in the oven to cook all sides.

  • Once the pizza is cooked through and slightly darkened, remove it from the oven.

  • Top with fresh basil, slice, and enjoy!

Calories: 603kcalCarbohydrates: 121gProtein: 20gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 197mgPotassium: 172mgFiber: 4gSugar: 1gVitamin A: 56IUVitamin C: 0.2mgCalcium: 27mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.





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