{"id":21622,"date":"2026-08-20T12:02:00","date_gmt":"2026-08-20T10:02:00","guid":{"rendered":"https:\/\/four-ephrem.com\/?p=21622"},"modified":"2026-08-19T10:06:31","modified_gmt":"2026-08-19T08:06:31","slug":"wood-fired-margherita-pizza-recipe-kevin-vernets-version","status":"publish","type":"post","link":"https:\/\/four-ephrem.com\/en\/wood-fired-margherita-pizza-recipe-kevin-vernets-version\/","title":{"rendered":"Wood-Fired Margherita Pizza Recipe: Kevin Vernet’s Version"},"content":{"rendered":"\n
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Some recipes require nothing more than excellent ingredients, precise technique, and perfectly controlled cooking. The Margherita pizza belongs to this family of timeless recipes where every detail counts. Behind its apparent simplicity lies a subtle balance between the dough, the tomatoes, the mozzarella, and the heat. <\/p>\n\n\n\n

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At the 2026 edition of Chefs \u00e0 Saint-Tropez<\/strong>, we had the pleasure of welcoming pizza chef Kevin Vernet<\/strong> to our professional wood-fired oven. For three days, producers, chefs, and artisans shared their vision of a vibrant, generous culinary culture deeply rooted in flavor. <\/p>\n\n\n\n

For his demonstration, Kevin Vernet chose to put a fresh spin on a classic Italian dish with great finesse. A tomato sauce infused with fresh basil, buffalo mozzarella added after cooking to preserve its freshness, and a few swirls of homemade pesto to elegantly highlight the dish. <\/p>\n\n\n\n

A deliberately simple recipe that shows that, when cooking in a wood-fired oven, the quality of the ingredients and mastery of the cooking process are enough to evoke emotion.<\/p>\n<\/div><\/div>\n\n

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A recipe by Kevin Vernet, blending Italian tradition with precision technique<\/strong><\/h2>\n\n
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For the 2026 Chefs \u00e0 Saint-Tropez<\/a> event, we were delighted to invite Kevin Vernet to <\/a>cook in our professional wood-fired oven during culinary demonstrations around the fire. The pizza chef champions a rigorous approach to pizza, where technique always serves the flavor. His cooking prioritizes balance over showmanship, allowing each ingredient to shine without ever overpowering the others. <\/p>\n\n

This pursuit of excellence earned him the titles of French Champion in dessert pizza and Corsican Champion in classic pizza in 2024. He sums up his high standards simply: \u201cUsing quality ingredients is essential.\u201d <\/p>\n\n

This philosophy naturally resonated with the spirit of “Les Chefs \u00e0 Saint-Tropez,” an event where producers, artisans, and chefs come together to celebrate a vibrant culinary culture rooted in craftsmanship, sharing, and respect for the ingredients.<\/p>\n\n

Through this reimagined Margherita, Kevin Vernet illustrates a fundamental belief: a great pizza does not depend on a multitude of ingredients, but on precision in technique, the quality of the ingredients, and perfectly controlled cooking.<\/p>\n\n

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A demonstration using the Flambeur Pro 120<\/strong><\/h2>\n\n
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For this demonstration, Kevin Vernet cooked on the Flambeur Pro 120<\/a><\/strong>, our professional wood-fired oven designed to meet the demands of chefs, pizza makers, and restaurant owners.<\/p>\n\n

Featuring a true masonry hearth and high thermal inertia, it provides stable and even heat, ideal for high-temperature baking. The refractory hearth stores energy and then releases it gradually, resulting in a crispy crust, a well-developed rim, and rapid baking while preserving the softness of the crumb. <\/p>\n\n

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Beyond pizza, the Flambeur Pro 120<\/a> supports professionals in a wide variety of cooking applications: bread, meat, fish, roasted vegetables, and slow-cooked dishes. Its versatility makes it a true tool for culinary creativity, designed for demanding kitchens as well as for establishments seeking to offer an authentic wood-fired experience. <\/p>\n\n

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Why This Margherita Pizza Recipe Works So Well in a Wood-Fired Oven<\/strong><\/h2>\n\n
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Baking over a wood fire brings out the full character of this pizza.<\/p>\n\n

The intense heat quickly penetrates the dough, while the baking stone ensures even cooking on the bottom. The crust rises naturally, becoming light and airy, while the tomato sauce intensifies in flavor without losing its freshness. <\/p>\n\n

In a high-inertia oven, baking is both vigorous and perfectly controlled. It takes just a few dozen seconds to achieve that much-sought-after balance between a crispy crust, a soft crumb, and fillings that retain their texture. <\/p>\n\n

It is precisely this cooking method that makes all the difference between a wood-fired pizza and one cooked using a more conventional method.<\/p>\n\n

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The quality of the dough is the starting point for a great wood-fired pizza. Without aiming for a complex fermentation process, this recipe provides a simple and effective foundation, ideal for making a supple, light, and easy-to-work-with dough. <\/p>\n\n

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Ingredients (for 4 pizzas)<\/h3>\n\n