During the Academy Award Show I made four different Wood Fired Pizzas. We really enjoyed the pizza with Fontina, Potato, Shallots and Rosemary. The other favorite was a Prosciutto and Fontina topped with fresh Baby Arugula. I cook the pizzas at a temperature between 600 an 700 degrees for 1-2 minutes. I use apple wood for the fire.
- 4 cups bread flour
- 1 1/2 cups warm water
- 1 teaspoon salt
- 2 teaspoons yeast, hydrated in 1/4 cup warm water
- (2 teaspoons olive oil, optional)
Measure dry ingredients into mixing bowl. Add water and hydrated yeast (optional olive oil, also) and mix with wooden spoon pressing along inside of bowl. Mix until dough takes on a "shaggy" appearance. Turn dough out onto work surface and knead until smooth and elastic—about 7 or 8 minutes. Place in a large lightly oiled container. Cover with plastic wrap and leave in a warm location about 2 1/2 – 3 hours. Turn the dough out onto a floured surface, divide into 5-6 oz portions for individual pizzas and roll gently into balls. Place the balls into proofing boxes with lid (or a sheet pan lightly sprayed with oil and cover with plastic wrap). Allow dough ball to rest for about 20 minutes. The dough can be refrigerated at this point for up to 24 hours, then brought to room temperature for 20-30 minutes before use. The best crusts are made by stretching the dough by hand.