The dish to eat in Eugene · United States

Wood-fired pizza

Name: Wood-fired style pizza at home
Yield: 4
Cuisine: United States
Ingredients: 500 g (about 4 cups) 00 or bread flour; 325 g (1 1/3 cups) cool water; 12 g (2 tsp) fine sea salt; 1/2 tsp instant yeast; 1 can (14 oz) whole San Marzano-style tomatoes; 1 tsp salt for the sauce; 8 oz fresh mozzarella, torn and drained; Fresh basil leaves; Extra-virgin olive oil; Optional: sliced Calabrian chilies or soppressata

Photo: Jared Tarbell, CC BY 2.0, via Wikimedia Commons · source

Blistered Neapolitan-style pizza from a very hot oven.

Eugene's pizza story runs from a food truck to a sit-down osteria: Pizzeria DOP started as a truck and Osteria DOP is now The Infatuation's top Eugene pick. Readers' favorite, three years running, is Hey Neighbor! Pizza House.

Where to eat it Cook it at home Have a chef cook it at home

Where to eat it: the best three in Eugene

Osteria DOP
Downtown
Order: The Calabrian pizza
The Infatuation's top Eugene pick; waits can be long.
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Hey Neighbor! Pizza House
19th Avenue
Order: A pie to share
No. 1 in Eugene Weekly's readers' poll for pizza in 2025, as it has been since 2023.
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Oregon Wood Fired Pizza
Eugene
Order: A wood-fired pie
Top of the diners' pizza rankings in 2025.
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All three are on Chef Amazing’s list The best wood-fired pizza in Eugene, which you can save and take with you.

Cook it at home: Wood-fired style pizza at home

Serves 4Time 40 min, plus 24 hr dough rest

Chef's home take on the blistered, soft-centred pies Eugene lines up for at Osteria DOP. A slow overnight dough and the hottest oven you have get you close.

Pans and tools

Pizza steel or stone
Pizza peel
Kitchen scale

You’ll need

500 g (about 4 cups) 00 or bread flour
325 g (1 1/3 cups) cool water
12 g (2 tsp) fine sea salt
1/2 tsp instant yeast
1 can (14 oz) whole San Marzano-style tomatoes
1 tsp salt for the sauce
8 oz fresh mozzarella, torn and drained
Fresh basil leaves
Extra-virgin olive oil
Optional: sliced Calabrian chilies or soppressata

Steps

Mix the flour, water, salt and yeast into a shaggy dough; rest 20 minutes, then knead 5 minutes until smooth.
Cover and refrigerate 24 hours.
Divide into 4 balls, cover and let them warm up and rise 2 to 3 hours at room temperature.
Heat a pizza steel or stone on the top rack at the oven's highest setting for 45 minutes, then switch to broil.
Crush the tomatoes by hand with the salt; that is the sauce.
Stretch a ball by hand into a 10-inch round, leaving a thick rim. Spread a thin layer of sauce and scatter mozzarella.
Slide onto the steel and bake 4 to 6 minutes under the broiler until the rim blisters and the cheese melts.
Finish with basil and olive oil, plus chilies if you like heat.

Chef’s tips

Do not use a rolling pin; it presses the air out of the rim.

Drain the mozzarella well or the middle turns soupy.

Contains: Wheat, milk.

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