WHOLE WHEAT SOURDOUGH WOOD-FIRED PIZZA

Cuisine: Italy

Long before the invention of commercial instant yeast and highly processed white flour, traditional Italian pizzaiolos relied entirely on wild fermentation and stone-ground grains. Cooked over an open flame, this recipe revives that rustic, complex heritage.

Made with just four ingredients—100% whole wheat flour, water, a mature sourdough starter, and salt—the dough contains zero commercial yeast, sugar, or additives. This slow, natural leavening process yields a deeply flavorful, character-rich crust. When baked in a wood-fired oven, it creates a beautifully blistered, airy Neapolitan-style rim that is incredibly light and easy on the stomach.

INGREDIENTS:

Dough

Whole wheat flour – 4 cups (200g)

Sourdough starter – 2 cups (100g)

Water – as required

Salt – 1 teaspoon

Oil – 1 tablespoon

Pizza Sauce

Tomato – 2

Garlic cloves – 8

Oil – 1 tablespoon

Salt – as required

Black pepper powder – ½ teaspoon

Dried Oregano – ½ teaspoon

Cashew Cheese

Raw Cashew – ½ cup

Garlic cloves – 8

Salt – ½ teaspoon

Oil – 1 tablespoon

Water – as required

Toppings

Onion (thinly sliced) – 1

Green Capsicum (sliced) – 1

Eggplant (sliced into discs/circles) – 1

Garlic cloves (chopped) – 6

Salt – ½ teaspoon

Oil – 1 tablespoon

Dried Oregano – 1 teaspoon

Chili Flakes – 2 teaspoons

METHOD:

Dough

1. In a large mixing bowl, mix together the whole wheat flour, sourdough starter, salt, and oil.

2. Add the water little by little and mix into a soft dough. The dough should be wetter than chapathi dough.

3. Cover the bowl with a lid and let it rest for 30 minutes.

4. After 30 minutes, stretch and fold the dough once.

5. Repeat the stretch and fold every 30 minutes until you have completed a total of 3 stretch and folds.

6. Then leave the dough for bulk fermentation for 4 hours.

Pizza Sauce

1. Cut the tomatoes in half and boil them in water until soft.

2. Once they have cooled, grind them with the garlic cloves, salt, and black pepper powder.

3. Heat oil in a pan and add the ground tomato mixture.

4. Add the dried oregano and cook until it thickens.

Cashew Cheese

1. Soak the cashews overnight in water.

2. Grind the soaked cashews with the garlic, salt, and oil.

3. Add the water little by little and grind into a thick paste. It should be spreadable but not runny.

Toppings

1. Heat oil in a pan.

2. Fry the sliced onions until slightly golden brown and remove.

3. Fry the sliced green capsicum until half-cooked.

4. Fry the eggplant slices on both sides until cooked.

5. Fry the garlic cloves until golden brown.

   
   

Note: If the vegetables are topped on the pizza raw, they will release water while cooking, making the pizza soggy.

Assembling

1. Stretch and fold the dough one final time.

2. Grease an 11-inch round plate with oil.

3. Gently stretch the dough into the plate. Do not use a rolling pin.

4. Leave the edges slightly thicker to form a round rim. The rest of the dough should be of even thickness.

5. Spread a layer of pizza sauce over the dough.

6. Sprinkle the fried onions, green capsicum, eggplant, and garlic evenly on top.

7. Sprinkle some salt.

8. Add dollops of cashew cheese and spread slightly with the back of a spoon.

9. Sprinkle the dried oregano on top.

Bake

1. In a nicely fired cob oven, push the embers to the back, leaving a small fire still going.

2. Place the prepared pizza in the front, near the embers and fire.

3. Bake with the door open for 3 minutes, then close the door.

4. Bake until the pizza rim and bottom are nicely golden brown and crusty. It may take a total of 10–15 minutes for the pizza to bake.

Serving

1. Once baked, drizzle a teaspoon of oil over the pizza.

2. Slice, sprinkle with oregano and chili flakes.

3. Serve hot