Mastering the Art of Woodfired Pizza Methods

If you’ve ever bitten into a slice of perfectly cooked Neapolitan pizza with a delightfully chewy dough, stretchy cheese, and that subtle smoky aroma, you know the magic of woodfired pizza. It’s not just food; it’s an experience. Today, I’m excited to take you on a journey through the art of woodfired pizza methods, sharing tips, tricks, and insights that will help you appreciate and maybe even master this culinary craft.

Exploring Different Woodfired Pizza Methods

When it comes to woodfired pizza, the method you choose can make all the difference. There’s a beautiful variety of techniques, each with its own charm and challenges. Let’s dive into some popular methods that bring out the best in your pizza.

Traditional Neapolitan Style

This is the gold standard for many pizza lovers (including us!). The dough is soft, airy, and slightly chewy, cooked at a blistering 500°C (930ºF) in a woodfired oven. The intense heat cooks the pizza in just 60 seconds, creating those signature leopard spots on the crust. The key here is a very hot oven and a thin, hand-stretched dough.

Roman Style

Roman pizza is a bit different - it’s higher in hydration and includes olive oil, which results in a crispier pizza. The dough is cooked for a little longer at a slightly lower temperature, and is often baked in a slab and then cut into portions, giving it a more uniform thickness. This method is perfect if you love a crunchier bite.

Home Oven Adaptations

Not everyone has access to a traditional woodfired oven, but don’t worry! You can still get close to that authentic taste using a pizza stone or steel in your home oven. Preheat your oven to its highest setting (usually around 250°C or 480°F), and use a pizza peel to slide your pizza onto the hot stone. While it won’t have the exact smoky flavour, the crispy crust and melty cheese will still impress. Ovens such as Gozney and Ooni have also made it possible for the budding home pizzaiolo to recreate traditional pizza at home.

Traditional woodfired pizza oven with glowing embers

Essential Tips for Perfect Woodfired Pizza

Mastering woodfired pizza isn’t just about the oven; it’s about the whole process. Here are some practical tips that will elevate your pizza game:

• Use quality wood: Hardwoods like oak, maple, or fruitwoods burn hotter and cleaner, giving your pizza that perfect smoky aroma without overpowering it.

• Preheat your oven properly: A well-heated oven is crucial. It can take 1-2 hours to reach the ideal temperature, so patience pays off.

• Keep your dough hydrated: A slightly wetter dough helps create that airy, bubbly crust that’s so desirable. Keep dough balls covered at all times.

• Don’t overload toppings: Less is more. Too many toppings can weigh down the dough causing the base to burn and make it difficult to rotate the pizza.

• Rotate your pizza: Woodfired ovens cook more aggressively from the fire side. Give the pizza around 30 seconds after launching to allow the base to seal, then rotate by a third. After about 15 seconds, rotate by a third again to finish cooking evenly.

• Be mindful of the floor temperature: When cooking woodfired pizza or using a Gozney or Ooni oven, the pizza is cooking in three ways; from the floor, up. From the top, down and from the ambient temperature. The floor can easily be too hot or too cold. Too hot occurs when you haven't cooked a pizza in a while, and then launch into a blisteringly hot oven. Try launching a plain dough into the oven first to temper the floor. Then launch your topped pizza into the same spot. When cooking consecutive pizzas, overlap the spots you launch into to give a little fresh heat without burning.

  
  

How unhealthy is woodfired pizza?

Now, let’s talk about something that often pops up in conversations - the health aspect of woodfired pizza. Is it a guilty pleasure or a reasonable indulgence?

Woodfired pizza can actually be quite healthy, depending on your choices. The high heat cooks the pizza quickly, which helps preserve nutrients in fresh toppings like tomatoes, basil, and vegetables. Using fresh, quality ingredients means fewer preservatives and additives.

However, like any pizza, it can become unhealthy if loaded with processed meats, excessive cheese, or too much oil. The key is balance. Opt for fresh toppings, moderate cheese, and whole ingredients. Plus, the thin crust typical of woodfired pizzas means fewer carbs compared to thick, doughy alternatives.

So, enjoy your slice guilt-free by choosing wisely and savouring every bite!

The Secret Sauce: Dough and Toppings

The foundation of any great pizza is the dough. I can’t stress enough how important it is to get this right. Always start with the water; it's the one ingredient that never changes. When making dough, think of it as drying up water rather than adding water to flour. I also weigh all ingredients; I don't trust measuring cups! Here’s our actual dough recipe that we use every day at QMOS:

Ingredients:

• 1000ml water

• 1400g - 1500g "00" flour

• 55g salt

• 1g fresh yeast or .5g dry yeast

  
  

Method:

1. Dissolve salt in water

2. Dust the surface of the water/salt with half of the flour

3. Crumble or mix yeast into flour, ensuring it doesn't come into direct contact with the water

4. Mix to form a slurry, then add the rest of the flour bit by bit until a sticky, but kneadable consistency is reached. Less flour on cool, low-humidity days, more on hot, humid days.

5. Knead for 10-15 mins until smooth & elastic

6. Rest for 30 mins

7. fold dough onto itself a few times to firm up

8. Cover and rest for 2.5 hours

9. Divide into balls, cover, and ferment at room temp for up to 10 hours

   
   

For toppings, keep it simple and fresh. Classic Margherita with San Marzano tomatoes, fresh mozzarella, basil, and a drizzle of olive oil is a timeless choice. Feel free to experiment with seasonal veggies (cook them as desired first), cured meats, or even a sprinkle of chilli flakes for a kick.

Freshly baked woodfired Margherita pizza on wooden board

Bringing Woodfired Pizza to Your Table

If you’re in Cronulla or nearby, you’re in luck! Places like Queen Margherita of Savoy are dedicated to bringing authentic Neapolitan pizza right to your doorstep or dining table. They combine traditional woodfired pizza methods with the freshest ingredients, creating an unforgettable experience whether you dine in, take away, or order through delivery services like Uber Eats.

Supporting local spots that honour the craft means you get to enjoy the best of Italian pizza culture without leaving your neighbourhood. Plus, it’s a great way to connect with the community and share your love for genuine, mouth-watering pizza.

Ready to Fire Up Your Pizza Passion?

Mastering the art of woodfired pizza is a rewarding adventure. Whether you’re cooking at home or exploring local gems, understanding the methods, ingredients, and techniques will deepen your appreciation for this delicious tradition. Remember, it’s all about passion, patience, and a little bit of playfulness.

So, grab your dough, fire up that oven, and let’s make some magic happen. Your perfect slice awaits!

If you want to learn more about the nuances of wood fired pizza and where to find the best in Australia, be sure to check out Queen Margherita of Savoy’s offerings. They're passionate about sharing the true taste of Naples with every bite.