Wood oven pizza recipes

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The key to great pizza at home?? The Baking Steel! Also, no-knead, slow-rise pizza dough. The Baking Steel creates a pizza with a crispy crust with a ballooned and blistered outer edge. These two recipes — Margherita and caramelized onion and burrata — are favorites. Simple and good! #pizza #margherita #bakingsteel #caramelizedonion #burrata #lahey #slowrise

Adapted from Jim Lahey's book, My Pizza If you buy this Tipo 00 flour, this recipe comes together in seconds — each bag conveniently weighs 1000g, which is what the recipe calls for. If you use the Lahey pizza dough, you need to plan ahead: the dough sits at room temperature for 18 hours before it can be used. Moreover, after the 18 hours, it benefits from some cold fermentation in the fridge. The 6 rounds of dough can be used over the course of three days. Equipment: Baking Steel, pizza…

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