Homemade Brick-Oven Style Pizza (Wood-Fired Oven Edition)

Master the Art of Wood-Fired Pizza for a Perfectly Charred Crust

Cooking pizza in a wood-fired oven creates intense heat and natural charring, giving you the signature leopard-spotted crust, smoky flavor, and crisp-yet-chewy texture you can’t get from a conventional oven.

This method ensures proper dough handling, oven prep, and high-heat baking techniques to achieve authentic Neapolitan-style results.

🛒 Ingredients

✅ 1 lb pizza dough (homemade or store-bought, ideally 65-70% hydration)
✅ ½ cup pizza sauce (San Marzano tomatoes for the best flavor)
✅ 1 ½ cups shredded mozzarella (or fresh mozzarella torn into pieces)
✅ ½ tsp dried oregano
✅ 2 tbsp olive oil
✅ 1 tbsp semolina or cornmeal (for easy transfer and crispier crust)

👨‍🍳 Instructions

1️⃣ Fire Up the Wood-Fired Oven

• Start your wood fire at least 1 hour before baking to allow the oven to reach its optimal temperature.
• Your goal is 750-900°F (400-480°C)—this high heat ensures the pizza cooks in 90 seconds to 2 minutes.
• Push embers to one side, leaving space for the pizza to bake directly on the oven floor.

2️⃣ Prepare the Dough

• Roll or hand-stretch the dough on a floured surface to about 10-12 inches in diameter.
• Sprinkle a pizza peel with semolina or cornmeal to prevent sticking.

3️⃣ Assemble the Pizza

• Transfer the dough onto the floured pizza peel.
• Spread a thin layer of sauce, leaving a ½-inch border for the crust.
• Add cheese and any toppings, keeping it light to avoid a soggy center.

4️⃣ Bake for Authentic Brick-Oven Results

• Slide the pizza directly onto the hot oven floor, close to the fire but not in direct flames.
• Bake for 90 seconds to 2 minutes, rotating every 20-30 seconds using a pizza turner to ensure even charring.
• The crust should puff up and develop leopard spotting, with the cheese bubbling beautifully.

5️⃣ Finish & Serve

• Remove from the oven and drizzle with olive oil for added richness.
• Let it rest 1-2 minutes before slicing for optimal texture.

🔥 Pro Tip: If your crust isn’t browning evenly, move the pizza closer to the flames for the last 15-20 seconds to create that authentic wood-fired char.

🍽️ Serving & Variations

• Classic Margherita: Fresh basil, buffalo mozzarella, and extra virgin olive oil.
• Spicy Diavola: Add spicy salami and chili flakes for a bold, smoky kick.
• White Pizza: Skip the tomato sauce and top with ricotta, garlic, and rosemary.

📌 Try This Variation: Want a crispy, thin Roman-style pizza? Use less hydration dough (55-60%) and bake at slightly lower heat (650-700°F) for a more cracker-like crunch!