Name: Wood-Fired Pizza with Steam-Infused Crust
Total time: 110 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup warm water; 1 tbsp active dry yeast; 1 tbsp granulated sugar; 2 1/2 cups all-purpose flour; 1 tsp salt; 2 tbsp olive oil; 8 oz fresh mozzarella, sliced; 4 oz pepperoni slices; 1 cup marinara sauce; fresh basil leaves

Authentic Italian pizza with a crispy, airy crust achieved through steam infusion during baking, enhancing the texture without cold fermentation.

Method

In a bowl, dissolve yeast and sugar in warm water. Let sit 5 minutes until frothy.
Mix flour and salt in a large bowl. Add yeast mixture and olive oil. Knead 8-10 minutes until smooth.
Cover and let rise in a warm place 1 hour until doubled.
Preheat oven to 500°F (260°C) with a baking stone or pizza pan. Place a tray of water on the bottom rack to create steam.
Roll out dough, add sauce, mozzarella, pepperoni, and basil.
Bake 8-10 minutes until crust is crisp and golden, with steam enhancing the rise and texture.
Cool slightly and serve.