Wood-Fired Neapolitan Pizza

Pitmaster Overview & Technique

Achieving true Neapolitan-style pizza at home requires intense ambient heat and a scorching baking deck. When baking at nearly 900°F, dough hydrates, expands violently into airy crust pockets, and chars delicate leopard spots in under ninety seconds.

This method relies on high-hydration Tipo 00 flour with a slow overnight cold fermentation to develop complex fermented aromas and exceptional elasticity. Paired with hand-crushed whole peeled San Marzano tomatoes and low-moisture fresh mozzarella, every slice delivers an authentic wood-smoke kiss and a light, digestible crumb.

Recommended BBQ Hardware & Pellets

Ideal Setup Outdoor Wood-Fired Pizza Oven or Pellet Grill with Ceramic Stone

Wood Blend / Charcoal Kiln-Dried Oak or Premium Hardwood Pellets

Required Ingredients

Scale or check off items as you prep in your Canadian outdoor kitchen:

500g Italian Tipo 00 high-protein pizza flour
325ml cold filtered water (65% hydration ratio)
15g fine sea salt and 1.5g active dry yeast
1 can (400g) San Marzano DOP whole tomatoes, hand crushed
250g fresh Fior di Latte mozzarella, sliced and drained
Fresh organic basil leaves and extra virgin olive oil

Step-by-Step Cooking Guide

Step 1

Dough Kneading & Long Cold Fermentation

Dissolve yeast in water and gradually integrate Tipo 00 flour. Knead on a clean worktop for 10 minutes until elastic, adding salt halfway through. Shape into a smooth ball, let rest 2 hours at room temperature, then divide into four 200g dough balls and refrigerate in airtight containers for 24 to 48 hours.

Step 2

Grill & Pizza Stone Pre-heating

Bring the proofed dough to room temperature 2 hours prior to baking. Ignite your outdoor wood-fired oven or pellet grill equipped with a heavy ceramic stone. Heat steadily until the stone surface temperature reads between 850°F and 900°F using an infrared thermometer.

Step 3

Hand-Stretching & Topping

Gently press the dough from the center outwards on a semolina-dusted counter to preserve the airy outer cornicione rim. Spread crushed San Marzano tomato sauce, distribute drained mozzarella, and drizzle a hint of olive oil before transferring onto a perforated metal peel.

Step 4

High-Heat Bake & Finishing

Launch the pizza onto the center of the stone. Bake for 60 to 90 seconds, rotating 90 degrees every 20 seconds with a turning peel. Retrieve once the crust puffs with dark leopard spotting and bubbling cheese. Top with fresh basil and slice immediately.

Canadian Cold-Weather Grilling Tip

During cool Canadian evenings, preheat your outdoor stone an additional 15 minutes to guarantee adequate heat absorption. Keep the peel completely dry and dust with coarse semolina to prevent high-hydration dough from sticking when launching into high-heat chambers.