Where to eat Pacific Northwest wood-fired pizza

Method

1. Make the dough 24 hours ahead: mix flour, salt and yeast in a large bowl. Add water and olive oil; mix to a shaggy dough.
2. Knead 8 minutes by hand or 5 minutes in a stand mixer until smooth and elastic.
3. Cover; cold-ferment in the fridge for 24 hours (this is the Portland flavour signature; the slow rise builds complexity).
4. Two hours before baking, divide the dough into 2 balls (250g each); rest at room temperature.
5. Heat the oven to its highest setting (typically 260°C / 500°F) with a baking steel or pizza stone on the middle rack for at least 45 minutes. A pizza oven at 480°C is ideal but a home oven works.
6. Mix the sauce: hand-crush the tomatoes; combine with olive oil, salt and oregano in a bowl. Do not cook.
7. Stretch one dough ball on a lightly floured surface to a 28cm round, leaving a 1cm raised edge. The centre should be very thin.
8. Transfer to a floured pizza peel. Spoon 4 to 5 tbsp sauce in a thin layer to within 1cm of the edge.
9. Scatter torn mozzarella over; add seasonal toppings; tear a few basil leaves on.
10. Slide onto the hot baking steel. Bake 8 to 10 minutes until the crust is deep golden with charred spots, the cheese is bubbling and the edges are puffed.
11. Repeat with the second dough ball.
12. Finish each pizza with a snow of Parmesan, a drizzle of olive oil and a few more basil leaves. Slice and eat immediately.