Wood-fired pizza has an unmistakable charm—crispy edges, a light and airy interior, and that signature char that only a flame can create. But what truly sets it apart starts before the oven is even lit: it’s all about the dough. Pizza shops that serve wood-fired pizzas carefully calibrate their dough recipes for the best flavor and texture. At Border Brewery, we tested multiple recipes before we decided our pizza dough was ready for public consumption. After you taste our pizza, you’ll agree it was worth the weight.
Pizza shops like ours take their pizza dough seriously. Here’s how wood-fired pizza dough is different from other pizzas.
Keep It Simple
Unlike typical American-style or pan pizza doughs, wood-fired pizza dough is crafted with simplicity and precision. It contains only four ingredients: flour, water, salt, and yeast. No sugar, no oil, and definitely no commercial dough conditioners. This minimalist recipe allows the flavor of the wheat and the fermentation process to shine through, which is crucial when baking at high temperatures.
More Water, Longer Fermentation
One of the key differences lies in the hydration and fermentation. Wood-fired dough often has a higher hydration level—around 65-70%—which means it contains more water relative to flour. This makes the dough more extensible and contributes to its chewy, slightly airy texture after baking. It also requires a longer fermentation time, sometimes up to 48 hours. Slow fermentation enhances the flavor and improves digestibility by breaking down complex starches and proteins in the flour.
Better Flour, Hotter Ovens
The type of flour used also sets wood-fired dough apart. High-protein Italian 00 flour is the best option because of its strength and soft texture. This flour yields a smooth, elastic dough that can withstand the intense heat of a wood-fired oven without becoming rigid or rubbery.
Cooking temperature is another factor that influences dough preparation. Wood-fired ovens can reach temperatures of 800–900°F, significantly hotter than gas or electric ovens. The high temperature demands a dough that can cook quickly, usually in under 90 seconds, while still developing a beautifully puffed, leopard-spotted crust.
Pizza Shops in Salem, NH | Border Brewery
Wood-fired pizza dough is a study in balance: simplicity in ingredients, complexity in preparation, and perfection in execution. We took our time crafting the perfect pizza here at Border Brewery, and you can taste it. Whether you order one of our BBQ pizzas or stick to the classics, you’ll taste the care and precision in every bite.
