- Preheat the wood-fired pizza oven to 725-800 F. Once the oven is at temp (and the oven floor is hot), stretch and top the pizza. *For instructions on making this in a home oven or grill, see the post.
- Stretch the pizza into a 12″ circle leaving what’s called the ‘cornicione’ or raised rim of the pizza. You’re pushing the air toward the top edge leaving about a 1/4-1/2″ rim. This is what will puff up and give you that airy crust.
- Add half of the mozzarella, followed by the chicken, corn, and banana peppers.
- Add the rest of the mozzarella. Sprinkle “Bench Flour” (see the post for details) onto the pizza peel and bake the pizza
- With a quick jerk, slide the pizza into the oven keeping it about halfway between the embers/flames and the other side of the oven. You don’t want the pizza to be too close to the embers as the crust will burn while the dough remains raw.
- After about 20-30 seconds, using a metal pizza peel or tuning peel, lift and slide the pizza around in a half circle so the other side of the pizza cooks. The whole process, if your oven is at temp should take about 90 seconds. So don’t walk away.
- Use your judgment and move the pizza around GENTLY (this takes practice) to help with even cooking. Now I keep the door open when I’m making my pizzas as I’m slinging them in one right after the other.
- Remove the pizza from the oven, transfer it to a pizza pan or serving tray, slice, and garnish with drizzles of salsa, Cotija and Cilantro.
Need instructions on how to make this in a home oven or grill?
See the post as I have it listed in sections!
*time does not include oven preheat