Wood Fired Pizza Crust

Flavors / Smokes Used

Flavor / Smoke Usage Rate Description
Nat Wood Fired FL WONF RA12044 0.5% Gives a distinctive smokiness. Subtle charred and seared notes as if cooked over an open fire from Northern hardwoods.


Ingredient OZ. LBS. GRAMS % WEIGHT
Warm Water 12.04 0.75 341.40 34.14
Dry Active Yeast 0.18 0.01 5.00 0.50
Sugar 0.20 0.01 5.70 0.57
Salt 0.53 0.03 15.00 1.50
Olive Oil 2.32 0.14 65.70 6.57
All Purpose Flour 20.01 1.25 567.20 56.72
TOTALS 35.28 2.19 1000 100%


  1. Mix the yeast and sugar with warm water (105 – 112°F) and allow yeast to bloom for 10 minutes.   
  2. Blend the flour, salt and Red Arrow product.(Remove flour from recipe – if dry Red Arrow products are added). 
  3. Using a dough hook, gradually add the water mixture to the flour mixture. 
  4. Add the oil into the dry ingredients while the dough hook is running.  
  5. Pour dough out onto a lightly floured surface and knead until smooth. 
  6. Shape dough into a ball, place inside a lightly pan sprayed bowl and cover with film.  Place in holding oven set at 120°F and proof for 1 hour. (Should double in size)
  7. Place the dough on a lightly floured surface and knead until the air is pushed out. 
  8. Portion and roll
  9. dough to desired thickness.  Shape and dock to prevent puffing. 
  10. Place on a baking pan and bake at 350°F until edges are golden.  (7 – 8 minutes)
  11. Cool, wrap and freeze the dough. Microwave dough for 25 seconds from frozen state.

Other Recommended Flavors:

CharOil B and RA03076: delivers a well-rounded charred flavor with an ashy, hickory note and background meaty impression.
Usage rate of CharOil B: 0.5%
Usage rate of RA03076: 0.45%

Wood Fired Pizza Crust