Wood oven pizza, how do I love thee? Let me count the ways! First off, there's that crispy, slightly charred crust that's simultaneously tender and chewy. Then there's the gooey, melty cheese that oozes out with each bite. And don't even get me started on the sauce – that tangy, tomatoey goodness that ties it all together. But what really sets wood oven pizza apart from the rest is the smoky, wood-fired flavour that you just can't replicate with a conventional oven. It's like taking a trip to Italy without ever leaving your hometown. You can practically taste the history and tradition in each and every slice.
And let's not forget about the endless possibilities when it comes to toppings. Whether you're a purist who sticks with a classic Margherita or a bold experimenter who likes to load up on meats and veggies, there's a wood oven pizza for everyone. Plus, let's be real – there's something downright magical about watching your pizza cook in that blazing hot oven, with flames licking at the edges of the crust. It's like your meal is putting on a show just for you.
So if you're ever in need of a little culinary pick-me-up, look no further than wood oven pizza. It's the ultimate comfort food, perfect for sharing with friends or devouring all by yourself. Just be warned – once you've had a taste, you may never be satisfied with plain old delivery pizza again.
The history of wood oven pizza dates back to ancient civilizations such as the Greeks, Egyptians, and Romans who baked bread in communal ovens made of clay or brick. However, the modern wood oven pizza that we know and love today has its roots in Naples, Italy. In the late 18th century, the Neapolitans began to add tomato sauce to their flatbreads, creating the first versions of what we now call pizza. These pizzas were simple, consisting of just a few ingredients such as tomato sauce, fresh mozzarella cheese, and basil. The wood-fired oven was an essential component of these early pizzas, as it allowed for quick cooking at high temperatures, resulting in a crispy and tender crust with a slightly charred flavour. The ovens were typically made of brick or stone and heated with wood, which gave the pizzas a distinct smoky flavour. As pizza gained popularity in Naples and beyond, pizzerias began to spring up all over the city, each with its own unique twist on the classic Neapolitan pizza. In the 19th century, the Margherita pizza was invented in honour of Queen Margherita of Savoy, which featured tomato sauce, fresh mozzarella cheese, and basil, arranged in the colours of the Italian flag.
In the early 20th century, Italian immigrants brought pizza to the United States, where it quickly became a popular street food in cities such as New York and Chicago. However, it wasn't until the 1980s and 1990s that wood oven pizza began to make a comeback in the United States.
Today, wood-fired pizza ovens can be found in pizzerias and restaurants all over the world, each with its own unique twist on the classic Neapolitan pizza. The popularity of wood oven pizza has even led to the creation of pizza competitions, where chefs from around the world compete to see who can make the best wood oven pizza. In recent years, wood oven pizza has also become popular among home cooks, who have begun to build their own wood-fired ovens in their backyards. These ovens can be made from a variety of materials, including brick, clay, and cast iron, and can be fueled with wood or other types of fuel such as charcoal. Overall, the history of wood oven pizza is one of innovation and adaptation, as chefs and home cooks alike have put their own unique spin on the classic Neapolitan pizza. Whether you prefer a simple Margherita or a more complex pizza with a variety of toppings, there's no denying the appeal of a perfectly cooked wood oven pizza.
What makes wood oven pizza special is the cooking process itself. Wood-fired ovens can reach extremely high temperatures, often over 900 degrees Fahrenheit. This intense heat creates a unique, smoky flavour that simply can't be replicated in a conventional oven.
The pizza dough also cooks differently in a wood-fired oven. The high heat causes the water in the dough to quickly evaporate, creating a crispy, charred crust with a tender, chewy interior. This texture is highly sought-after by pizza enthusiasts around the world. Additionally, the use of high-quality ingredients is often emphasized in wood oven pizza making. The simplicity of the ingredients allows for the flavour to really shine through, with fresh tomatoes, high-quality cheeses, and top-notch meats and vegetables. Finally, the process of watching your pizza cook in a wood-fired oven is a special experience in and of itself. The heat of the oven creates a spectacle, with flames licking at the edges of the crust, and the finished pizza comes out with a beautiful, rustic appearance.
All of these factors contribute to what makes wood oven pizza special, and why it's so highly prized by pizza lovers around the world.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon active dry yeast
- 3/4 cup lukewarm water
- Pizza sauce
- Shredded mozzarella cheese
- Toppings of your choice
Method
- In a mixing bowl, whisk together the flour, salt, and yeast.
- Add the water and stir until a shaggy dough forms.
- Turn the dough out onto a floured surface and knead for 10-15 minutes until the dough is smooth and elastic.
- Place the dough in a greased bowl and cover it with plastic wrap. Let it rise in a warm spot for 1-2 hours until it has doubled in size.
- Preheat your oven to its highest temperature (usually 500-550 degrees Fahrenheit). Place a pizza stone or a baking sheet in the oven to heat up.
- Roll out your dough to your desired size and thickness. Transfer the dough to a piece of parchment paper.
- Spread pizza sauce onto the dough, leaving a border around the edges. Sprinkle shredded mozzarella cheese over the sauce, then add your desired toppings.
- Using a pizza peel or parchment paper, carefully transfer the pizza onto the hot pizza stone or baking sheet in the oven.
- Bake the pizza for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Remove the pizza from the oven using peel or parchment paper. Let it cool for a few minutes before slicing and serving.