Wood-fired Pizza Dough

Ingredients Amount
Dry yeast (quick rise) 1 pkg
Warm Water 2 cups
Antimo Caputo Chef’s Flour Soft Wheat Flour Tipo “OO” Flour 4 cups
Kosher Salt 1 Tblsp.
Olive Oil 4 Tblsp.

Serves 4-6


  1.  In a measuring cup, combine the yeast with 1/2 cup of the warm water.  Stir until the yeast dissolves.
  2. In a large bowl, combine the flour and salt.  Make a well in the center and add the yeast mixture.  Begin by mixing with a fork and then by hand while adding enough of the remaining 1 – 1/2 cups water to form a soft, dry dough ( I generally end up using all of the water.  If not, the dough is too sticky to the touch).
  3. Turn the dough out onto a generously floured surface and knead to form a smooth ball.  Place about 2 Tblsp. olive oil in a large bowl and rub it around the bottom and sides of the bowl.  Place the pizza dough into the bowl.  Brush olive oil onto the top of the dough (so it doesn’t dry out).  Cover the bowl with a clean dish towel, set aside in a warm place and allow to rise until the dough has doubled in size, about 3 hours.   The dough can sit longer or put it in the fridge.  If placed in the fridge let it come to room temperature before moving forward.
  4. Preheat your oven to 450 degrees with the pizza stone on the middle rack.  Let it heat up for at least 30 minutes.
  5. Or, prepare your Kettle Pizza attachment on your grill.  Let it heat up until the temperature reaches 700 plus degrees.  Check out this video:  https://www.youtube.com/channel/UCytn6cY9QTlPzSMDLDsJDlg
  6. Divide the dough into 3 or 4 pieces and work with one small dough at a time.  Cover the other dough with a towel.  Roll or use your hands to form the dough into a circle about 8 inches in diameter.  Roll your pizza as thick or thin as you like.  I found by using a smaller size dough ball I can form it to the thickness we like – thin with a thicker edge.  *Larger size pizza dough is difficult to get onto the stone properly and I find the middle of the dough is underdone – yuk.
  7. Flour your pizza wheel and transfer the dough to the wheel and continue to place your toppings.
  8. Drizzle the dough with olive oil, then spread with 2 Tblsp. sauce over the dough to within 1 inch of the edge.
  9. Add your favorite toppings- don’t go overboard with quantity focus more on balance of flavors. Don’t put your toppings all the way to the edge of the dough, leave a 1/2 inch or 1 inch border.  The pizza toppings in the attached photo are:  Italian sausage crumbles, thinly sliced hard salami, and red onions – thinly sliced, shredded mozzarella.
  10. End with shredded (I’ve tried sliced cheese but prefer shredded) mozzarella or fontina cheese.
  11. Grill/Bake until the edges and bottom of the dough are lightly browned, about 7-10 minutes.

Pizza Sauce
Makes enough for 4 pizzas

Ingredients Amount
Fire roasted diced tomatoes 14 oz.
Garlic cloves 2-3
Kosher salt Pinch
Dried Oregano 1⁄2  tsp.
Freshly ground Pepper To taste

1.  Place garlic cloves in a food processor and mince.
2.  Add diced tomatoes to the garlic in the food processor and pulse until smooth – it will still have texture.
3.  Add the salt, oregano, & black pepper.  Pulse a few times to mix.

Taste and adjust seasoning according to your taste.

Store in small container.  Freezes well.