The dough for Italian pizza is traditionally cooked in a wood-fired brick oven, which gives it its characteristic texture and flavor. The high heat of the wood-fired oven allows the pizza to cook quickly, resulting in a crispy crust while keeping the toppings moist and flavorful.
Here's a traditional method for cooking pizza dough in a wood-fired brick oven:
Preheat the wood-fired oven: Start by firing up the wood-fired oven and allow it to heat up to a high temperature, typically around 800°F (427°C) or even higher. It's important to preheat the oven for at least an hour to ensure the cooking surface and the surrounding bricks are thoroughly heated.
Shape the pizza dough: While the oven is preheating, shape the pizza dough into round or oval shapes, approximately 10-12 inches (25-30 cm) in diameter. You can use your hands to stretch and shape the dough or a rolling pin if preferred. Make sure the dough is thin in the center and slightly thicker around the edges to create a raised crust.
Prepare the pizza toppings: Gather your desired pizza toppings and have them ready to go. Traditional Italian pizzas often feature simple, fresh ingredients like tomato sauce, mozzarella cheese, basil leaves, and olive oil. However, feel free to experiment and add your favorite toppings.
Assemble the pizza: Place the shaped pizza dough on a pizza peel or a wooden paddle that has been dusted with flour or cornmeal. This will help the pizza slide easily into the oven. Add a thin layer of tomato sauce to the dough, leaving a small border around the edges. Sprinkle with cheese and arrange your desired toppings on top.
Transfer the pizza to the oven: Carefully slide the assembled pizza onto the hot stone or cooking surface of the wood-fired oven. Shake the peel gently to ensure the pizza slides off smoothly. The intense heat of the oven will cook the pizza rapidly.
Monitor and rotate the pizza: Keep a close eye on the pizza as it cooks. Wood-fired ovens can cook pizzas in a matter of minutes, typically around 2-5 minutes, depending on the heat of the oven and the thickness of the dough. Use a pizza peel or tongs to rotate the pizza periodically for even cooking and to avoid burning.
Remove and serve: Once the pizza crust is golden brown and the cheese has melted and bubbled, carefully remove the pizza from the oven using the peel. Allow it to cool for a minute or two, then slice it into wedges or squares and serve it hot.
Remember to exercise caution when using a wood-fired oven due to its high temperatures. If you don't have access to a wood-fired oven, you can still achieve delicious results by baking the pizza in a preheated conventional oven at the highest temperature setting available (usually around 500°F or 260°C) on a pizza stone or baking sheet.