We’re obsessed with making our own wood fired pizza and this recipe for Prosciutto and Calabrian peppers pizza is a serious winner in our home!
I think we can all agree that when it comes to the world of pizza, there’s pizza that we grab to feed a crowd of kids or when you’re in a hurry, and there’s a more refined pizza, the kind of pizza that you want to share with friends and family and is even sit down worthy and perfectly paired with a lovely wine.
This posh wood-fired pizza is topped off with a Calabrian pepper spiked sauce, prosciutto, and a drizzle of honey, a gorgeous combination of smoky-sweet flavors that are perfectly balanced.
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If you happen to have a pizza oven, then this recipe will be ready in about 60 seconds or less. No pizza oven? Not to worry if you don’t have access to a pizza oven, like an Ooni pizza oven, you can also make this recipe on a grill or in a really hot oven, albeit a bit longer cook time, it’s still going to be absolutely delicious!
To learn how to stretch pizza dough like a pro, this is a great video with 4 tips on stretching pizza dough.
For the pizza dough, you can either make your own homemade and freeze it until ready to enjoy. Simply take the pizza dough out of the freezer and allow it to come to room temperature.
Wood Fired Sourdough Pizza Dough Recipe
When using fresh mozzarella or burrata cheese, be mindful that it will release water as it cooks, so go easy on the amount you use. A little goes a long way.
*Tip: If using store-bought, buy it from the bakery department of your local grocery store. You can ask a store associate or they may have a small fridge with bags of the pizza dough all ready for you to grab.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.
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. Thankfully, as home bakers, we don’t need any permits and have more options, since many companies now make wood-fired pizza ovens for home use. I’ve long wanted one of these models, and at the end of last year, I finally got my grail and have been cranking out wood-fired pizzas ever since.
It’s hard to capture in words the delicious kaleidoscope of flavors and textures of pizza cooked with live fire. The high-heat and burning wood gives the pizza a shockingly thin and crisp crust, an interior that’s supple and chewy, and a slight kiss of smokey flavor. To me, this is how pizza should have always been cooked–it’s a return to the original, if you will.
Before we dig into making a pizza, let’s first go over some high-level information on using a wood-fired oven (a larger guide to this is coming soon!), then we’ll look at the wood-fired sourdough pizza dough recipe, and finally some common pizza-related questions.
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: If you’re looking to make pizza in a home oven at a lower heat, see my home oven sourdough pizza dough recipe.
A wood-fired oven is just that: an oven heated by wood burning inside of it. Some wood-fired ovens have a very thick masonry mass to them; that is, their sidewalls, top (dome), and bottom (floor or deck) are made from a thick material (usually, brick) that retains significant heat. Other ovens use a material that doesn’t retain heat for as long but can heat faster.
Within this broad definition, there are many styles of ovens, from high dome to low dome pizza-specific ovens, general-purpose cob ovens, and everything in between.
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My oven, which was given to me by Fontana Forni (who is partnering with me on this post), is a Fontana Forni Marinara Wood Pizza Oven made in Italy. This oven is unique in that the floor is made of very thick brick that retains significant heat for hours after proper firing (heating up), but the top and sides are made from high-quality steel that has less heat retention but gets hot fast. This combination makes it possible to sufficiently fire the oven in as little as 30 to 45 minutes, whereas a wood-fired oven with more masonry mass would take up to several hours to heat up fully. And thanks to the thick floor, which retains significant heat for several hours, it’s possible to bake sourdough bread, desserts, and pastry with the residual, reduced heat of the oven.
The solid construction of this oven makes operating it a treat, and with the included front door and damper control, I’m able to manage the heat inside not only to cook exceptional pizza, but a variety of other foods as well. One of my favorites lately has been my sourdough focaccia Pugliese which has potato added to the dough for a little extra chew.
First, be sure the damper is open. On the Fontana, this means the handle of the damper is in a straight position, perpendicular to the ground2.
Grilled Pizza, Pronto!
With a wood-fired oven, you often build a fire in the middle of the floor, and you then push it to the left or right once the floor beneath it has been sufficiently heated. But I’ve found with my Fontana oven that it’s not necessary to do this, and I simply start the fire off to the left behind the steel wood holder (a removable piece that helps keep the fire neat and away from any cooking pizza).
I first construct what’s called a “log cabin” with small pieces of wood (kindling): Stack thin pieces of wood in a number sign orientation (“#”), and then stack more pieces in this fashion until you have a few layers. Then fill the middle of the cabin with tinder: branches, clean brown paper, or a natural firelighter. Finally, place one medium-sized piece of wood across the top. Light the tinder you’ve placed in the middle of the cabin. Once the fire starts, close the door, making sure to leave it ajar to allow air to flow into the oven.
Let the fire burn for 5 to 10 minutes. Check it, adding a piece or two of wood to the top of the cabin as necessary to continue to heat the oven. Be sure that you always have ample airflow inside and around the logs in the fire, which will
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