Wood-fired pizza is easier said than done. I've been to many pizza places that have simply cashed in on the hype and have not done this delicious dish any justice. Does that mean it's hard? No, but an understanding of the variables is important. Once you understand the forces at play in your wood-fired pizza oven, namely temperature, hydration and timing, you'll be able to make outstanding pizza at home. You can't expect instant results, but even your 'failures' will be oh so delicious!
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My other pizza videos:
Pizza Oven -    • Is this $24 Pizza Oven better than a ...  
Pizza Dough -    • The Goldilocks of Pizza Doughs | Pizz...  
Pizza Cheese -    • Why would anyone make their own chees...  

- Table of Contents -
00:00 Intro
01:38 Lighting the oven, prepping
02:19 Spreading out and topping dough
04:30 Heat
08:30 H2O
12:33 Time
15:20 Understanding the variables
16:42 Tasting
18:10 Outro

These 2 recipes wouldn't fit here, but you can find them in the descriptions of their original videos
Pizza Dough recipe -    • The Goldilocks of Pizza Doughs | Pizz...  
Pizza Cheese recipe -    • Why would anyone make their own chees...  

Pizza sauce recipe
-400g canned tomatoes, preferably whole and of the highest quality that you can access
-15g olive oil
-Large pinch dried oregano
-A few cracks of pepper (I use a tri-color peppercorn medley but plain black is fine)
-1/2 tsp salt

Place all ingredients in a blender (or a container and use an immersion blender). Roughly blend the sauce until just mixed. I generally like it a bit chunkier than what is shown in the video, but I needed capture the mixing part so I blended extra for content. You can also just crush the tomatoes with your hands or a potato masher and mix the other ingredients through with a spoon. If your sauce is too acidic, feel free to add a bit of sugar. Just don't tell the Italians!