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Wood Fired Margherita Pizza

Wood Fired Margherita Pizza

This is a take on the classic Italian pizza with fresh basil, whole milk buffalo mozzarella (yes, from a water buffalo) baked in a woodfire oven and topped with fresh torn basil leaves. Even if you don’t have a woodfire pizza oven, the Baking Steel allows you to cook at temperatures similar to a blazing hot woodfire oven inside in a traditional oven that sears the dough. The secret to great pizza is the speed at which the dough cooks and a Baking Steel mimics the super high temperature of the stone of a woodfired pizza oven minus the smoky house.

 Margherita Pizza


  • 1 baseball sized tomato, sliced
  • 3 tablespoons olive oil
  • Pinch of salt
  • Pinch of pepper
  • Pinch Italian herb seasoning
  • Prepared pizza crust
  • ¼ cup red sauce
  • 8 ¼-inch slices full-fat buffalo mozzarella
  • 8 fresh basil leaves
  • 4 teaspoons olive oil, divided
  • 1 teaspoon fresh black pepper
  • 2 tablespoons shredded provolone
  • Additional fresh basil leaves



  • First make the candied tomatoes. I used Cherokee Purple heirloom tomatoes. This recipe works with any heirloom tomato that is meat and less watery.
  • Slice into half inch slices.
  • Place the slices on a cookie sheet lined with parchment paper. Drizzle 3 tablespoons olive oil over the tomatoes, followed by pinch of salt and pepper.
  • Sprinkle a pinch Italian herb spice over each tomato.
  • Bake for 1 ½ hours at 300 degrees.
  • On your pizza peel, sprinkle wheat flour or cornmeal under the prepared crust.
  • Spread the pizza crust on the peel. For this recipe I used a prepared pizza crust.
  • Layer ¼ cup red sauce on the crust, stopping about 1 inch from the edge.
  • Place 8 ¼-inch slices of buffalo mozzarella on the pizza.
  • Layer with 8 fresh basil leaves on each mozzarella slice.
  • Drizzle 2 teaspoons olive oil over the pizza and sprinkle fresh ground black pepper.
  • Sprinkle additional layer of shredded provolone over the top of the pizza.
  • Then, layer the sliced candied tomatoes on top last.
  • Bake in 800 degree wood-fire pizza oven, turning at appropriate times near the fire to cook evenly — about 3 minutes.
  • When removed from oven, drizzle remaining 2 teaspoons olive oil over the outer crust.
  • Add additional fresh basil leaves, then cut and serve.

Wood-Fired Margherita Pizza