Cooking with Fire Episode 2: Italian Wood Fired Ovens

Cooking with Fire Episode 2: Italian Wood Fired Ovens

In episode two of Cooking with Fire, Josh Cary and Chef Tom Jackson talk a bit about the history of wood fired ovens and make some killer pizza from scratch.

Pizza Dough


  • 325g warm water (110 degrees F)
  • 5g dry active yeast
  • 500g Antimo Caputo "00" flour
  • 10g salt


Pour the warm water into the bowl of a stand mixer. Sprinkle the yeast over the water. Add the flour, then the salt. With the mixer fitted with the hook attachment, mix on medium-low until flour is incorporated (1-2 minutes). Once all ingredients are incorporated and a ball is formed, mix 8 minutes.

Transfer to an oiled bowl. Cover with plastic wrap. Let rise until doubled in size.

Turn out onto a floured surface and divide into three portions. Roll each third into a ball, place in an oiled container. Cover. Refrigerate at least half an hour before use.


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