How to bake pizza in a wood fired oven

And put it in the oven

Put the pizza into the oven and give the peel a deft jerk to transfer the pizza from the peel to the floor of the pizza oven. The crust will begin to puff up and cook immediately; after about 40 seconds slip the peel under the pizza and rotate it 180 degrees to insure that it cooks evenly. Don't shift it to another part of the oven when you rotate it lest it burn.

The cooking will be much faster than it is in a kitchen-type oven -- the specifications for the government-certified Vera Pizza Napoletana state that the pizza should be done in 60-90 seconds. It will be done when the crust is nicely browned, the cheese is melted, and the other ingredients of the topping are bubbling. If you are making a calzone, don't be surprised if it swells like a football.