Wood Fired Pizza Dough

Pizza Dough

1. Add the flour, yeast, salt, and sourdough starter (if using; if not, add an extra gram of yeast) to a large bowl, then stir to combine. Create a 'well” in the center of the flour and pour in the water.
2. 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.
3. Cover the dough with the bowl and let it rest for 20 minutes.
4. Divide the dough evenly into 6 balls, about 200 grams each. Cover and refrigerate the dough overnight or for up to 3 days.
5. Remove the dough from the refrigerator 2 hours before using.

Shape the Pizza

1. Turn the risen dough ball over on the counter.
2. Push the dough out from the center moving outward.
3. 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

1. Pour the canned tomatoes into a medium bowl.
2. 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.
3. Spread 3 tablespoons of sauce onto the pizza round.
4. Place pieces of fresh mozzarella on top of the sauce, followed by the pepperoni slices.

Cook the Pizza

1. Preheat the pizza oven to 900 degrees Fahrenheit according to manufacturer's instructions.
2. Gently lift the edge of the assembled pizza and quickly slide the pizza spatula underneath the entire pizza.
3. 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.
4. After about 30 seconds of cooking, use the pizza spatula to quickly turn and rotate the pizza in the oven to cook all sides.
5. Once the pizza is cooked through and slightly darkened, remove it from the oven.
6. Top with fresh basil, slice, and enjoy!