Classic Margherita Pizza

Equipment

Bad Axe Pizza Oven – For authentic wood-fired cooking

Pizza stone or pizza steel – Helps create a crispy base

Infrared thermometer – To check oven temperature (optional but useful)

Pizza peel – For transferring pizza in and out of the oven

Mixing bowls – For dough and sauce

Rolling pin (optional) – If not stretching by hand

Ingredients - Makes 4 Pizzas

For the Dough (Make 24 Hours in Advance for Best Results)

1. 1. 500g (4 cups) 00 flour (or bread flour) – Gives the crust its signature chewiness
   2. 325ml (1⅓ cups) warm water – Hydrates the dough
   3. 10g (2 tsp) salt – Enhances flavor
   4. 3g (1 tsp) instant yeast – Helps the dough rise
   5. 1 tbsp olive oil (optional) – For extra tenderness

For the Sauce

1. 1. 1 can (400g) San Marzano tomatoes – The best quality for rich, authentic flavor
   2. 1 tsp salt – Enhances natural sweetness
   3. 1 tbsp olive oil – Adds richness
   4. 1 garlic clove, minced (optional) – For extra depth

For the Toppings

• 250g fresh mozzarella (torn into chunks) – Melts beautifully
• 20 fresh basil leaves – Adds signature flavor
• 4 tbsp extra virgin olive oil – Drizzle for added richness

Semolina flour (for dusting) – Prevents sticking

Preparation Steps

1. Step 1: Prepare the Dough (24 Hours in Advance)
2. 1. In a mixing bowl, combine flour and salt.
   2. In a separate bowl, mix warm water and yeast. Let sit for 5 minutes until foamy.
   3. Slowly pour the yeast mixture into the flour, mixing until a rough dough forms.
   4. Knead for 10 minutes until smooth and elastic. (If using a stand mixer, knead for 5 minutes on medium speed.)
   5. Cover with a damp cloth and let rise at room temperature for 2 hours.
   6. Transfer to the fridge and let ferment for 24 hours (for best flavor).
3. Step 2: Preheat the Bad Axe Pizza Oven
4. How to Light the Fire & Control Heat:
5. 1. Load Bad Axe Olive Wood Logs into the firebox and light using natural firelighters.
   2. Open the airflow vent fully and let the oven preheat for 30 minutes.
   3. Use an infrared thermometer to check the pizza stone—target 900°F (480°C).
6. Pro Tip: If the temperature is too low, add a small log and open the vents wider. If it's too hot, let the fire settle for 5 minutes.
7. Step 3: Prepare the Sauce
8. 1. Crush the canned San Marzano tomatoes with your hands or use an immersion blender for a smooth texture.
   2. Stir in salt, olive oil, and minced garlic (if using).
   3. Let the sauce sit for 30 minutes for the flavors to blend.
9. Step 4: Stretch the Dough
10. 1. Remove dough from the fridge 2 hours before cooking to let it come to room temperature.
    2. Lightly flour your surface with semolina flour.
    3. Gently stretch the dough by hand, rotating and pulling until it reaches 10-12 inches in diameter.
    4. Transfer onto a lightly dusted pizza peel.
11. Step 5: Assemble the Pizza
12. 1. Spread ¼ cup of sauce over the dough, leaving a 1-inch border for the crust.
    2. Add fresh mozzarella chunks evenly.
    3. Drizzle with 1 tbsp olive oil.
13. Step 6: Bake the Pizza
14. 1. Slide the pizza onto the hot pizza stone in the oven.
    2. Cook for 90 seconds, rotating every 30 seconds using the peel.
    3. Remove when the crust is bubbly and slightly charred.
15. Step 7: Finish & Serve
16. Top with fresh basil leaves immediately.
17. Drizzle with extra olive oil.
18. Slice and serve hot!
    

Tips, Tricks & Variations

How to Prevent Dough Sticking to the Peel:

• Use plenty of semolina flour on the pizza peel.
• Work quickly to prevent the dough from absorbing moisture.

How to Avoid a Soggy Crust:

• Don't overload the sauce—use just enough to cover the dough thinly.
• Bake at the correct temperature (900°F).

How to Get a Perfectly Charred Crust:

• Make sure the pizza stone is fully preheated before baking.
• If needed, place the pizza closer to the flames for a few extra seconds.

Serving Suggestions & Variations

• Add Prosciutto & Arugula: After baking, top with prosciutto and fresh arugula for a gourmet touch.
• Spicy Option: Add chili flakes or sliced jalapeños for a kick.
• Vegan Option: Swap mozzarella for vegan cheese or roasted veggies.