Here in New England we’re blessed with a fantastic chain of pizza restaurants called Flatbread Company. Guests at the Eastern Slope Inn in North Conway can enjoy Flatbread’s rustic wood-fired creations throughout their visit–the restaurant is attached to the hotel. But what if you want the taste of authentic wood-fired pizza at home? You know, with that perfectly charred crust, bubbling cheese, and soul-warming smoky flavor?
(Well, you could build a wood oven in your backyard–no, really, you could!)
For starters, you’re going to want a good cookbook. Your home oven can’t achieve that wood-fired flavor and appearance, but with the right recipe you can easily crank out crispy handmade pies that will wow your friends and acquaintances.
Flour Water Salt Yeast, by Ken Forkish. If you can stop drooling over the photography, this book offers detailed and creative takes on both pizza dough and bread.
My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home, by Jim Lahey. The pioneer of no-knead bread brings you no-knead pizza dough. The book offers simple and fantastic recipes for both pizza and accompaniments like soups and salads.
The Mozza Cookbook, by Nancy Silverton. In addition to a great dough recipe, this book includes recipes for authentic sauce, information on cheeses and toppings, and recipes for antipasti and mains.