Artisan pizza making, where the magic of a fire oven transforms a simple dough into a sublime eating experience. Creating a fire oven pizza, a dish that combines the ancient art of bread making with the culinary finesse of Italian cooking. The key to this pizza’s allure lies in its 8-hour fermented crust, providing a base that’s flavorful and fluffy. It’s an ideal canvas for any toppings you desire.

Fire oven pizza is not just a dish; its a journey through texture, flavor and technique. The process of fermentation, combined with the intense heat of a fire oven, creates a crust that is crispy on the outside, yet soft and airy on the inside. This pizza is a testament to the power of patience and precision in cooking.

A pizza all ready to go into the fire oven

What is in pizza dough?

Warm water

Providing moister to the dough, you want it warm so that the salt melts in the water easily. It also creates the perfect environment to wake up your yeast and get it active in rising the dough.

Fine sea salt

You want to use fine sea salt so that the granules are not too large and melt down quickly in the water, and the pure sea salt will make sure you have the perfect flavor. The salt also helps in strengthening the gluten structure in the dough.

00 flour

This is a finely ground flour that creates a smooth and elastic dough. It’s also lower in gluten so when you ferment your dough, the gluten gets broken down which makes the bread easier to digest. Because of this, some people with gluten intolerance can eat this pizza with no problem.


The leavening agent that aids in the fermentation and rise of the dough

What is in the pizza sauce?

Cento crushed tomatoes

These tomatoes offer a fresh and tangy base to your sauce

Fine sea salt & pepper

Making the sauce simple & fresh will help the other flavors also get a chance to shine in your pizza. I like to only add some fine sea salt & pepper to elevate the tomato flavor.

What are some basic pizza toppings?

Fresh mozzarella ball

I prefer using fresh mozzarella to achieve a nice, creamy, melty goodness on top of your pizza. I like to break the ball up into little bits and sprinkle it on each pizza.

Grated parmesan cheese

This cheese provides a sharp and salty contrast to your pizza.

Fresh basil leaves

Aromatic herb that’s quintessentially Italian


Adds a spicy & savory dimension. I like to use a higher quality pepperoni like Boar’s Head.

Olive Oil

For drizzling, enhancing flavor and texture

How do you make homemade pizza dough?

  • Prep the dough: Combine water & salt. Then add in half of the flour and stir it up. Add the yeast, then finish with the rest of the flour. The dough will be sticky.
  • Kneading: This is a crucial step for developing gluten and getting that stretchy dough. Sprinkle about a 1/2 cup of flour on your counter and roll, knead and massage the dough for 15 full minutes. By the end, your dough will look & feel completely different. It will be soft and elastic and no longer sticky.
  • Portioning and resting: Weigh out 270 gram portions of dough, roll those portions into balls and place them in a dough proofing box inside a warm environment for 8 hours. I like to place the dough proofing box inside my oven with the light on. This will create a nice and warm environment, especially if it’s winter.
Pizza dough all weighed out and put in the proofing box to ferment

What makes fire oven pizza crust different?

The high heat of the first oven creates a unique texture – a crispy exterior with a light and airy interior. The fermentation process adds depth of flavor, not found in quick-rising doughs.

Can you use different types of flour for the dough?

White 00 flour is ideal for its fine texture and high protein content. You can experiment with other high-protein flours. Each will impart a slightly different texture and flavor.

Fully fermented pizza dough ready to assemble into pizzas

What are some creative topping combinations for pizza?

The beauty of pizza is its versatility, Beyond the classic pepperoni, consider combinations like prosciutto and arugula, mushroom and caramelized onions or even figs and goat cheese for a sweet and savory twist.

How do you achieve the perfect fire oven temperature?

Preheating the oven for about 30 minutes is crucial. Aim for a temperature around 750 degrees to 800 degrees for that perfect crust. Use an infrared thermometer to accurately gauge the temperature.

Completed pizzas all sliced up and ready to be eaten

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Fire Oven Pizza

5 from 5 votes
Author: Madison Reid
Prep Time: 25 minutes
Cook Time: 1 minute
Resting Time: 8 hours
Servings: 6 pizzas
This fire oven pizza crust is fermented for 8 hours, it has a delicious flavor and fluffy texture. Perfect for any toppings!


Pizza Dough

  • 590 grams warm water
  • 30 grams fine sea salt
  • 1000 grams 00 flour + 1/2 cup for kneading
  • 1/8 tsp yeast


  • 1 can Cento Crushed Tomatoes
  • 1 tsp fine sea salt
  • 1/4 tsp pepper


  • 16 ounces fresh mozzarella ball
  • 6 ounces grated parmesan cheese
  • fresh basil leaves
  • pepperoni
  • olive oil


Pizza Dough

  • Measure water in a large bowl with a kitchen scale
  • While still using the kitchen scale, add salt. Stir until salt is dissolved
  • Add in half of the 00 flour, stir until combined
  • Stir in yeast
  • Add the rest of the flour and stir until combined
  • Pour the dough onto a heavy floured counter surface. I use another 1/2 cup of flour, the dough starts out very sticky.
  • Knead the dough for 15 minutes. The texture and elasticity of the dough with change as you are kneading.
  • Once fully kneaded use your kitchen scale to measure out 270 grams of dough. Roll the dough into a ball and place into a lightly greased dough proofing box. Repeat until all the dough is used and 6 balls and made.
  • Place dough proofing box in your oven with it OFF but the light on. Let sit in there for 2 hours. This creates a warm space for the dough to rest and rise.
  • Turn off the light and let it sit in the OFF oven for the remaining 6 hours.
  • While you prepare your pizza, start your fire pizza oven. It will need to preheat for about 30 minutes to get to a high enough temperature.
  • After resting, take the box out of the oven and lightly flour your counter. Spread & stretch the dough out into a circle.


  • In a bowl combine tomatoes and seasoning. Stir.


  • In a bowl, squeeze the mozzarella ball into little bits
  • Hand shred fresh basil
  • Once dough is stretched, spread sauce on top. Sprinkle cheese chunks over sauce, place basil & pepperoni on top, then sprinkle parmesan over it all
  • Bake for about 2 minutes, rotating the pizza about 45 degrees every 30 seconds for a even cook.
  • Remove, slice and enjoy!


Calories: 976kcal Carbohydrates: 138g Protein: 44g Fat: 27g Saturated Fat: 15g Polyunsaturated Fat: 2g Monounsaturated Fat: 7g Cholesterol: 84mg Sodium: 3528mg Potassium: 577mg Fiber: 6g Sugar: 5g Vitamin A: 1192IU Vitamin C: 6mg Calcium: 672mg Iron: 9mg

Have you tried this recipe?

I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.