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For 3 medium pizzas (4 large-ish slices each) or 2 large pizzas (I recommend that you stick to medium sized ones).

 

• 425g (15oz) high gluten (bread) flour
• 272g (9.6oz) room temp water (based on hydration percentage: 272=425*0.64)
• 10.5g ( 0.4oz) salt
• 16g (4 tsp, 0.53oz) sugar
• 17g (1.5 tbsp, 0.6oz) olive oil 
• 6.5g (2 tsp, 0.25oz) instant yeast (or 2.5g dry)
• If you have non-diastatic malt powder, adding a little will add a nice flavor

Note: edited 2020, since my recipe changed since 2016. The original version called for 6.5g salt, 21g olive oil, 12g sugar.

 

 

• If using dry yeast, dissolve it in the water, instant yeast can be mixed with the flour.
• Mix all dry ingredients, pour in the water.
• Using a mixer, knead 5 min, let rest 10 min, knead 5 min more, or until well developed. 
• If you use your hands, it's better to knead more times, for shorter periods and shorter rests in between. 

 

• Put the dough in the fridge at least overnight, preferably 2-3 days and up to 6 days.
• Once the dough is risen, Take it cold from the fridge and place it on a dusted surface.
• Divide into as many pieces as you want pizzas.
• Shape into tight balls. Use semolina or flour as needed, try not to overuse it, but it's better than having it stick. 
• Place the balls on a generous dusting of semolina or flour so it won't stick to the surface. Keep it covered. I use an upside down bowl, but a dusted towel will work. 
• Let it rise for 1 to 2.5 hours (1 in summer, 2.5 in winter).
• Don't forget to preheat your oven at least 40 minutes before it's time to bake (even more time if you use a stone instead of steel).  You want as high as your oven will go (mine gets to ~270C).
• When the dough is risen, puffed and slack - Place a parchment over a peel or upside down oven sheet.
• I like to cut the corners of the parchment so to not risk it burning. 

 

• Shaping takes a little practice and is up to personal preference. There are good videos online. 
  Take a ball and dust lightly. Flatten it gently, don't remove much air. Do pinch any large bubbles. Put the dough on your closed fist and gently shake to extend the dough edges downwards. Hold the dough with two hands, using your finger to grab it slightly inside from the rim, as to keep the air in it. Let gravity stretch the dough downwards, as you rotate it in the, much like a steering wheel, gently stretch the dough sideways between your hands as you do so (I hope this description made sense). 
• When the dough inside the rim is thin and almost, but not yet allowing light through, place the dough on the parchment. Lift the edges and stretch it to its full size and restore its circular shape. 
• Top as desired. Use cold ingredients, especially the cheese, which is also better cubed than grated. I'll use apx. 90g (3.2oz) of mozzarella per medium sized pizza.
• Set the oven to top broiler/grill on maximum power for one minute, then slide the pizza and the parchment together into the oven and . Bake until getting slightly charred, but avoid browning the cheese. 
• Let the oven reheat a little (back in regular, non grill setting) before baking the next pie, and turn the broiler back on a minute before inserting it.

 

A note about baking - you want the baking steel to preheat as much as you can before inserting the pizza. You want to make sure the broiler is on for a minute before inserting the pizza, but not too long ahead so that it won't be stopped by the thermostat.

 

Please tell me if there is something you'd like me to clarify. 

 

 

My favorite toppings:

All are for medium sized pizzas, scale by 1.5 for a large pizza.
The amounts are in grams, but that doesn't mean it needs to be precise at all.

All toppings should be fridge-cold, especially the cheeses.

 

Classic NY style:

• 5 large ripe, sauce tomatoes (like roma or san-marzano) either fresh or canned - peeled , chopped, salted , drained and crushed (500g / 17oz)
• 100g cold semi-dry mozzarella (3.5oz), chopped
• Fry some garlic in olive oil.

• Add the tomatoes and cook until slightly thickened but still bright tasting.

• Add salt to taste and some basil, chili, etc.

• Spread the sauce and sprinkle the cheese.

 

 

Pesto-ricotta:

• 90-100g ricotta (3.5oz), mixed with some salt and pepper
• 50g cold mozzarella (1.8oz)
• 100g pesto, semi frozen or at least fridge-cold (3.6oz)
• 5-6 cherry tomatoes, halved
• Spread the mozzarella evenly, drop chunks of pesto and ricotta. Scatter the halved tomatoes.

 

Eggplants and mushrooms:

• 1 small eggplant, sliced and baked, grilled or fried
• about 5 button mushrooms, sliced and sauteed.
• 80g ricotta (2.8oz), mixed with a minced clove of garlic
• 90g cold mozzarella (3.2oz) - optionally smoked mozzarella
• Some salt, pepper, oregano and thyme

 

Margarita

• 4 large ripe, sauce tomatoes (like roma or san-marzano) either fresh or canned - peeled , chopped, salted , drained and crushed (400g / 17oz)
• 110g cold fresh mozzarella (3.9oz), teared by hand (or roughly chopped) 
• basil leaves
• Some sharp EVOO

Salt the crushed tomatoes to taste, spread it and place the cheese. Place the basil and drizzle olive oil immediately after baking.

 

Ricotta & figs

• 100g ricotta (3.5oz), mixed with 1/3 tsp salt and some pepper, and optionally, 1/3 tsp of ground anise or fennel seeds
• 80g cold mozzarella (2.8oz) 
• 4-5 large ripe figs, sliced. The narrow top-most slices are the cook's treat

Bake until the figs gets caramelized.

 

Goat cheese and olives

• About 5 tablespoons of cooked tomato sauce - enough for e thin even spreading
• Dry chili to taste
• 55g cold mozzarella (2oz) 
• 75g cold soft goat cheese, salted (2.6oz) 
• About 7-8 of olives of your choice, chopped
• About 5 cherry tomatoes, sliced (using multiple colors looks better)

 

Apples and blue cheese

• About 5 tablespoons of cooked tomato sauce - enough for e thin even spreading
• 65g mozzarella (2.3oz) 
• 65g strong blue cheese (2.3oz) 
• 150-170g tart apple (I used Granny Smith), cubed (apx 1/2")
• Some salt, depending on your cheese of choice

 

 

 

 

 

 

 

 

For 3 medium pizzas (4 large-ish slices each) or 2 large pizzas (I recommend that you stick to medium sized ones).

 

• 425g (15oz) high gluten (bread) flour
• 272g (9.6oz) room temp water (based on hydration percentage: 272=425*0.64)
• 10.5g ( 0.4oz) salt
• 16g (4 tsp, 0.53oz) sugar
• 17g (1.5 tbsp, 0.6oz) olive oil 
• 6.5g (2 tsp, 0.25oz) instant yeast (or 2.5g dry)
• If you have non-diastatic malt powder, adding a little will add a nice flavor

Note: edited 2020, since my recipe changed since 2016. The original version called for 6.5g salt, 21g olive oil, 12g sugar.

 

 

• If using dry yeast, dissolve it in the water, instant yeast can be mixed with the flour.
• Mix all dry ingredients, pour in the water.
• Using a mixer, knead 5 min, let rest 10 min, knead 5 min more, or until well developed. 
• If you use your hands, it's better to knead more times, for shorter periods and shorter rests in between. 

 

• Put the dough in the fridge at least overnight, preferably 2-3 days and up to 6 days.
• Once the dough is risen, Take it cold from the fridge and place it on a dusted surface.
• Divide into as many pieces as you want pizzas.
• Shape into tight balls. Use semolina or flour as needed, try not to overuse it, but it's better than having it stick. 
• Place the balls on a generous dusting of semolina or flour so it won't stick to the surface. Keep it covered. I use an upside down bowl, but a dusted towel will work. 
• Let it rise for 1 to 2.5 hours (1 in summer, 2.5 in winter).
• Don't forget to preheat your oven at least 40 minutes before it's time to bake (even more time if you use a stone instead of steel).  You want as high as your oven will go (mine gets to ~270C).
• When the dough is risen, puffed and slack - Place a parchment over a peel or upside down oven sheet.
• I like to cut the corners of the parchment so to not risk it burning. 

 

• Shaping takes a little practice and is up to personal preference. There are good videos online. 
  Take a ball and dust lightly. Flatten it gently, don't remove much air. Do pinch any large bubbles. Put the dough on your closed fist and gently shake to extend the dough edges downwards. Hold the dough with two hands, using your finger to grab it slightly inside from the rim, as to keep the air in it. Let gravity stretch the dough downwards, as you rotate it in the, much like a steering wheel, gently stretch the dough sideways between your hands as you do so (I hope this description made sense). 
• When the dough inside the rim is thin and almost, but not yet allowing light through, place the dough on the parchment. Lift the edges and stretch it to its full size and restore its circular shape. 
• Top as desired. Use cold ingredients, especially the cheese, which is also better cubed than grated. I'll use apx. 90g (3.2oz) of mozzarella per medium sized pizza.
• Slide the pizza and the parchment together into the oven and set the oven to top broiler/grill. Bake until getting slightly charred, but avoid browning the cheese. 
• Let the oven reheat a little (back in regular, non grill setting) before baking the next pie. 

 

Please tell me if there is something you'd like me to clarify. 

 

 

My favorite toppings:

All are for medium sized pizzas, scale by 1.5 for a large pizza.
The amounts are in grams, but that doesn't mean it needs to be precise at all.

All toppings should be fridge-cold, especially the cheeses.

 

Classic NY style:

• 5 large ripe, sauce tomatoes (like roma or san-marzano) either fresh or canned - peeled , chopped, salted , drained and crushed (500g / 17oz)
• 100g cold semi-dry mozzarella (3.5oz), chopped
• Fry some garlic in olive oil.

• Add the tomatoes and cook until slightly thickened but still bright tasting.

• Add salt to taste and some basil, chili, etc.

• Spread the sauce and sprinkle the cheese.

 

 

Pesto-ricotta:

• 90-100g ricotta (3.5oz), mixed with some salt and pepper
• 50g cold mozzarella (1.8oz)
• 100g pesto, semi frozen or at least fridge-cold (3.6oz)
• 5-6 cherry tomatoes, halved
• Spread the mozzarella evenly, drop chunks of pesto and ricotta. Scatter the halved tomatoes.

 

Eggplants and mushrooms:

• 1 small eggplant, sliced and baked, grilled or fried
• about 5 button mushrooms, sliced and sauteed.
• 80g ricotta (2.8oz), mixed with a minced clove of garlic
• 90g cold mozzarella (3.2oz) - optionally smoked mozzarella
• Some salt, pepper, oregano and thyme

 

Margarita

• 4 large ripe, sauce tomatoes (like roma or san-marzano) either fresh or canned - peeled , chopped, salted , drained and crushed (400g / 17oz)
• 110g cold fresh mozzarella (3.9oz), teared by hand (or roughly chopped) 
• basil leaves
• Some sharp EVOO

Salt the crushed tomatoes to taste, spread it and place the cheese. Place the basil and drizzle olive oil immediately after baking.

 

Ricotta & figs

• 100g ricotta (3.5oz), mixed with 1/3 tsp salt and some pepper, and optionally, 1/3 tsp of ground anise or fennel seeds
• 80g cold mozzarella (2.8oz) 
• 4-5 large ripe figs, sliced. The narrow top-most slices are the cook's treat

Bake until the figs gets caramelized.

 

Goat cheese and olives

• About 5 tablespoons of cooked tomato sauce - enough for e thin even spreading
• Dry chili to taste
• 55g cold mozzarella (2oz) 
• 75g cold soft goat cheese, salted (2.6oz) 
• About 7-8 of olives of your choice, chopped
• About 5 cherry tomatoes, sliced (using multiple colors looks better)

 

Apples and blue cheese

• About 5 tablespoons of cooked tomato sauce - enough for e thin even spreading
• 65g mozzarella (2.3oz) 
• 65g strong blue cheese (2.3oz) 
• 150-170g tart apple (I used Granny Smith), cubed (apx 1/2")
• Some salt, depending on your cheese of choice

 

 

 

 

 

 

For 3 medium pizzas (4 large-ish slices each) or 2 large pizzas (I recommend that you stick to medium sized ones).

 

• 425g (15oz) high gluten (bread) flour
• 272g (9.6oz) room temp water (based on hydration percentage: 272=425*0.64)
• 10.5g ( 0.4oz) salt
• 16g (4 tsp, 0.53oz) sugar
• 17g (1.5 tbsp, 0.6oz) olive oil 
• 6.5g (2 tsp, 0.25oz) instant yeast (or 2.5g dry)
• If you have non-diastatic malt powder, adding a little will add a nice flavor

Note: edited 2020, since my recipe changed since 2016. The original version called for 6.5g salt, 21g olive oil, 12g sugar.

 

 

• If using dry yeast, dissolve it in the water, instant yeast can be mixed with the flour.
• Mix all dry ingredients, pour in the water.
• Using a mixer, knead 5 min, let rest 10 min, knead 5 min more, or until well developed. 
• If you use your hands, it's better to knead more times, for shorter periods and shorter rests in between. 

 

• Put the dough in the fridge at least overnight, preferably 2-3 days and up to 6 days.
• Once the dough is risen, Take it cold from the fridge and place it on a dusted surface.
• Divide into as many pieces as you want pizzas.
• Shape into tight balls. Use semolina or flour as needed, try not to overuse it, but it's better than having it stick. 
• Place the balls on a generous dusting of semolina or flour so it won't stick to the surface. Keep it covered. I use an upside down bowl, but a dusted towel will work. 
• Let it rise for 1 to 2.5 hours (1 in summer, 2.5 in winter).
• Don't forget to preheat your oven at least 40 minutes before it's time to bake (even more time if you use a stone instead of steel).  You want as high as your oven will go (mine gets to ~270C).
• When the dough is risen, puffed and slack - Place a parchment over a peel or upside down oven sheet.
• I like to cut the corners of the parchment so to not risk it burning. 

 

• Shaping takes a little practice and is up to personal preference. There are good videos online. 
  Take a ball and dust lightly. Flatten it gently, don't remove much air. Do pinch any large bubbles. Put the dough on your closed fist and gently shake to extend the dough edges downwards. Hold the dough with two hands, using your finger to grab it slightly inside from the rim, as to keep the air in it. Let gravity stretch the dough downwards, as you rotate it in the, much like a steering wheel, gently stretch the dough sideways between your hands as you do so (I hope this description made sense). 
• When the dough inside the rim is thin and almost, but not yet allowing light through, place the dough on the parchment. Lift the edges and stretch it to its full size and restore its circular shape. 
• Top as desired. Use cold ingredients, especially the cheese, which is also better cubed than grated. I'll use apx. 90g (3.2oz) of mozzarella per medium sized pizza.
• Slide the pizza and the parchment together into the oven and set the oven to top broiler/grill. Bake until getting slightly charred, but avoid browning the cheese. 
• Let the oven reheat a little (back in regular, non grill setting) before baking the next pie. 

 

Please tell me if there is something you'd like me to clarify. 

 

 

 

 

 

My favorite toppings:

All are for medium sized pizzas, scale by 1.5 for a large pizza.
The amounts are in grams, but that doesn't mean it needs to be precise at all.

All toppings should be fridge-cold, especially the cheeses.

 

Classic NY style:

• 5 large ripe, sauce tomatoes (like roma or san-marzano) either fresh or canned - peeled , chopped, salted , drained and crushed (500g / 17oz)
• 100g cold semi-dry mozzarella (3.5oz), chopped
• Fry some garlic in olive oil.

• Add the tomatoes and cook until slightly thickened but still bright tasting.

• Add salt to taste and some basil, chili, etc.

• Spread the sauce and sprinkle the cheese.

 

Pesto-ricotta:

• 90-100g ricotta (3.5oz), mixed with some salt and pepper
• 50g cold mozzarella (1.8oz)
• 100g pesto, semi frozen or at least fridge-cold (3.6oz)
• 5-6 cherry tomatoes, halved
• Spread the mozzarella evenly, drop chunks of pesto and ricotta. Scatter the halved tomatoes.

 

Eggplants and mushrooms:

• 1 small eggplant, sliced and baked, grilled or fried
• about 5 button mushrooms, sliced and sauteed.
• 80g ricotta (2.8oz), mixed with a minced clove of garlic
• 90g cold mozzarella (3.2oz) - optionally smoked mozzarella
• Some salt, pepper, oregano and thyme

 

Margarita

• 4 large ripe, sauce tomatoes (like roma or san-marzano) either fresh or canned - peeled , chopped, salted , drained and crushed (400g / 17oz)
• 110g cold fresh mozzarella (3.9oz), teared by hand (or roughly chopped) 
• basil leaves
• Some sharp EVOO

Salt the crushed tomatoes to taste, spread it and place the cheese. Place the basil and drizzle olive oil immediately after baking.

 

Ricotta & figs

• 100g ricotta (3.5oz), mixed with 1/3 tsp salt and some pepper, and optionally, 1/3 tsp of ground anise or fennel seeds
• 80g cold mozzarella (2.8oz) 
• 4-5 large ripe figs, sliced. The narrow top-most slices are the cook's treat

Bake until the figs gets caramelized.

 

Goat cheese and olives

• About 5 tablespoons of cooked tomato sauce - enough for e thin even spreading
• Dry chili to taste
• 55g cold mozzarella (2oz) 
• 75g cold soft goat cheese, salted (2.6oz) 
• About 7-8 of olives of your choice, chopped
• About 5 cherry tomatoes, sliced (using multiple colors looks better)

 

Apples and blue cheese

• About 5 tablespoons of cooked tomato sauce - enough for e thin even spreading
• 65g mozzarella (2.3oz) 
• 65g strong blue cheese (2.3oz) 
• 150-170g tart apple (I used Granny Smith), cubed (apx 1/2")
• Some salt, depending on your cheese of choice
  

 

 

 

 

 

 

 

 

For 3 medium pizzas (4 large-ish slices each) or 2 large pizzas (I recommend that you stick to medium sized ones).

 

• 425g (15oz) high gluten (bread) flour
• 272g (9.6oz) room temp water (based on hydration percentage: 272=425*0.64)
• 10.5g ( 0.4oz) salt
• 16g (4 tsp, 0.53oz) sugar
• 17g (1.5 tbsp, 0.6oz) olive oil 
• 6.5g (2 tsp, 0.25oz) instant yeast (or 2.5g dry)
• If you have non-diastatic malt powder, adding a little will add a nice flavor

Note: edited 2020, since my recipe changed since 2016. The original version called for 6.5g salt, 21g olive oil, 12g sugar.

 

 

• If using dry yeast, dissolve it in the water, instant yeast can be mixed with the flour.
• Mix all dry ingredients, pour in the water.
• Using a mixer, knead 5 min, let rest 10 min, knead 5 min more, or until well developed. 
• If you use your hands, it's better to knead more times, for shorter periods and shorter rests in between. 

 

• Put the dough in the fridge at least overnight, preferably 2-3 days and up to 6 days.
• Once the dough is risen, Take it cold from the fridge and place it on a dusted surface.
• Divide into as many pieces as you want pizzas.
• Shape into tight balls. Use semolina or flour as needed, try not to overuse it, but it's better than having it stick. 
• Place the balls on a generous dusting of semolina or flour so it won't stick to the surface. Keep it covered. I use an upside down bowl, but a dusted towel will work. 
• Let it rise for 1 to 2.5 hours (1 in summer, 2.5 in winter).
• Don't forget to preheat your oven at least 40 minutes before it's time to bake (even more time if you use a stone instead of steel).  You want as high as your oven will go (mine gets to ~270C).
• When the dough is risen, puffed and slack - Place a parchment over a peel or upside down oven sheet.
• I like to cut the corners of the parchment so to not risk it burning. 

 

• Shaping takes a little practice and is up to personal preference. There are good videos online. 
  Take a ball and dust lightly. Flatten it gently, don't remove much air. Do pinch any large bubbles. Put the dough on your closed fist and gently shake to extend the dough edges downwards. Hold the dough with two hands, using your finger to grab it slightly inside from the rim, as to keep the air in it. Let gravity stretch the dough downwards, as you rotate it in the, much like a steering wheel, gently stretch the dough sideways between your hands as you do so (I hope this description made sense). 
• When the dough inside the rim is thin and almost, but not yet allowing light through, place the dough on the parchment. Lift the edges and stretch it to its full size and restore its circular shape. 
• Top as desired. Use cold ingredients, especially the cheese, which is also better cubed than grated. I'll use apx. 90g (3.2oz) of mozzarella per medium sized pizza.
• Slide the pizza and the parchment together into the oven and set the oven to top broiler/grill. Bake until getting slightly charred, but avoid browning the cheese. 
• Let the oven reheat a little (back in regular, non grill setting) before baking the next pie. 

 

Please tell me if there is something you'd like me to clarify. 

 

 

 

 

 

My favorite toppings:

All are for medium sized pizzas, scale by 1.5 for a large pizza.
The amounts are in grams, but that doesn't mean it needs to be precise at all.

All toppings should be fridge-cold, especially the cheeses.

 

Classic NY style:

• 5 large ripe, sauce tomatoes (like roma or san-marzano) either fresh or canned - peeled , chopped, salted , drained and crushed (500g / 17oz)
• 100g cold semi-dry mozzarella (3.5oz), chopped
• Fry some garlic in olive oil.

• Add the tomatoes and cook until slightly thickened but still bright tasting.

• Add salt to taste and some basil, chili, etc.

• Spread the sauce and sprinkle the cheese.

 

Pesto-ricotta:

• 90-100g ricotta (3.5oz), mixed with some salt and pepper
• 50g cold mozzarella (1.8oz)
• 100g pesto, semi frozen or at least fridge-cold (3.6oz)
• 5-6 cherry tomatoes, halved
• Spread the mozzarella evenly, drop chunks of pesto and ricotta. Scatter the halved tomatoes.

 

Eggplants and mushrooms:

• 1 small eggplant, sliced and baked, grilled or fried
• about 5 button mushrooms, sliced and sauteed.
• 80g ricotta (2.8oz), mixed with a minced clove of garlic
• 90g cold mozzarella (3.2oz) - optionally smoked mozzarella
• Some salt, pepper, oregano and thyme

 

Margarita

• 4 large ripe, sauce tomatoes (like roma or san-marzano) either fresh or canned - peeled , chopped, salted , drained and crushed (400g / 17oz)
• 110g cold fresh mozzarella (3.9oz), teared by hand (or roughly chopped) 
• basil leaves
• Some sharp EVOO

Salt the crushed tomatoes to taste, spread it and place the cheese. Place the basil and drizzle olive oil immediately after baking.

 

Ricotta & figs

• 100g ricotta (3.5oz), mixed with 1/3 tsp salt and some pepper, and optionally, 1/3 tsp of ground anise or fennel seeds
• 80g cold mozzarella (2.8oz) 
• 4-5 large ripe figs, sliced. The narrow top-most slices are the cook's treat

Bake until the figs gets caramelized.

 

Goat cheese and olives

• About 5 tablespoons of cooked tomato sauce - enough for e thin even spreading
• Dry chili to taste
• 55g cold mozzarella (2oz) 
• 75g cold soft goat cheese, salted (2.6oz) 
• About 7-8 of olives of your choice, chopped
• About 5 cherry tomatoes, sliced (using multiple colors looks better)

 

Apples and blue cheese

• About 5 tablespoons of cooked tomato sauce - enough for e thin even spreading
• 65g mozzarella (2.3oz) 
• 65g strong blue cheese (2.3oz) 
• 150-170g tart apple (I used Granny Smith), cubed (apx 1/2")
• Some salt, depending on your cheese of choice
  

 

 

 

 

 

 

 

For 3 medium pizzas (4 large-ish slices each) or 2 large pizzas (I recommend that you stick to medium sized ones).

 

• 425g (15oz) high gluten (bread) flour
• 272g (9.6oz) room temp water (based on hydration percentage: 272=425*0.64)
• 10.5g ( 0.4oz) salt
• 16g (4 tsp, 0.53oz) sugar
• 17g (1.5 tbsp, 0.6oz) olive oil 
• 6.5g (2 tsp, 0.25oz) instant yeast (or 2.5g dry)
• If you have non-diastatic malt powder, adding a little will add a nice flavor

Note: edited 2020, since my recipe changed since 2016. The original version called for 6.5g salt, 21g olive oil, 12g sugar.

 

 

• If using dry yeast, dissolve it in the water, instant yeast can be mixed with the flour.
• Mix all dry ingredients, pour in the water.
• Using a mixer, knead 5 min, let rest 10 min, knead 5 min more, or until well developed. 
• If you use your hands, it's better to knead more times, for shorter periods and shorter rests in between. 

 

• Put the dough in the fridge at least overnight, preferably 2-3 days and up to 6 days.
• Once the dough is risen, Take it cold from the fridge and place it on a dusted surface.
• Divide into as many pieces as you want pizzas.
• Shape into tight balls. Use semolina or flour as needed, try not to overuse it, but it's better than having it stick. 
• Place the balls on a generous dusting of semolina or flour so it won't stick to the surface. Keep it covered. I use an upside down bowl, but a dusted towel will work. 
• Let it rise for 1 to 2.5 hours (1 in summer, 2.5 in winter).
• Don't forget to preheat your oven at least 40 minutes before it's time to bake (even more time if you use a stone instead of steel).  You want as high as your oven will go (mine gets to ~270C).
• When the dough is risen, puffed and slack - Place a parchment over a peel or upside down oven sheet.
• I like to cut the corners of the parchment so to not risk it burning. 

 

• Shaping takes a little practice and is up to personal preference. There are good videos online. 
  Take a ball and dust lightly. Flatten it gently, don't remove much air. Do pinch any large bubbles. Put the dough on your closed fist and gently shake to extend the dough edges downwards. Hold the dough with two hands, using your finger to grab it slightly inside from the rim, as to keep the air in it. Let gravity stretch the dough downwards, as you rotate it in the, much like a steering wheel, gently stretch the dough sideways between your hands as you do so (I hope this description made sense). 
• When the dough inside the rim is thin and almost, but not yet allowing light through, place the dough on the parchment. Lift the edges and stretch it to its full size and restore its circular shape. 
• Top as desired. Use cold ingredients, especially the cheese, which is also better cubed than grated. I'll use apx. 90g (3.2oz) of mozzarella per medium sized pizza.
• Slide the pizza and the parchment together into the oven and set the oven to top broiler/grill. Bake until getting slightly charred, but avoid browning the cheese. 
• Let the oven reheat a little (back in regular, non grill setting) before baking the next pie. 

 

Please tell me if there is something you'd like me to clarify. 

 

 

 

 

 

My favorite toppings:

All are for medium sized pizzas, scale by 1.5 for a large pizza.
The amounts are in grams, but that doesn't mean it needs to be precise at all.

All toppings should be fridge-cold, especially the cheeses.

 

Classic NY style:

• 5 large ripe, sauce tomatoes (like roma or san-marzano) either fresh or canned - peeled , chopped, salted , drained and crushed (500g / 17oz)
• 100g cold semi-dry mozzarella (3.5oz), chopped
• Fry some garlic in olive oil.

• Add the tomatoes and cook until slightly thickened but still bright tasting.

• Add salt to taste and some basil, chili, etc.

• Spread the sauce and sprinkle the cheese.

 

Pesto-ricotta:

• 90-100g ricotta (3.5oz), mixed with some salt and pepper
• 50g cold mozzarella (1.8oz)
• 100g pesto, semi frozen or at least fridge-cold (3.6oz)
• 5-6 cherry tomatoes, halved
• Spread the mozzarella evenly, drop chunks of pesto and ricotta. Scatter the halved tomatoes.

 

Eggplants and mushrooms:

• 1 small eggplant, sliced and baked, grilled or fried
• about 5 button mushrooms, sliced and sauteed.
• 80g ricotta (2.8oz), mixed with a minced clove of garlic
• 90g cold mozzarella (3.2oz) - optionally smoked mozzarella
• Some salt, pepper, oregano and thyme

 

Margarita

• 4 large ripe, sauce tomatoes (like roma or san-marzano) either fresh or canned - peeled , chopped, salted , drained and crushed (400g / 17oz)
• 110g cold fresh mozzarella (3.9oz), teared by hand (or roughly chopped) 
• basil leaves
• Some sharp EVOO

Salt the crushed tomatoes to taste, spread it and place the cheese. Place the basil and drizzle olive oil immediately after baking.

 

Ricotta & figs

• 100g ricotta (3.5oz), mixed with 1/3 tsp salt and some pepper, and optionally, 1/3 tsp of ground anise or fennel seeds
• 80g cold mozzarella (2.8oz) 
• 4-5 large ripe figs, sliced. The narrow top-most slices are the cook's treat

Bake until the figs gets caramelized.

 

Goat cheese and olives

• About 5 tablespoons of cooked tomato sauce - enough for e thin even spreading
• Dry chili to taste
• 55g cold mozzarella (2oz) 
• 75g cold soft goat cheese, salted (2.6oz) 
• About 7-8 of olives of your choice, chopped
• About 5 cherry tomatoes, sliced (using multiple colors looks better)

 

Apples and blue cheese

• About 5 tablespoons of cooked tomato sauce - enough for e thin even spreading
• 65g mozzarella (2.3oz) 
• 65g strong blue cheese (2.3oz) 
• 150-170g tart apple (I used Granny Smith), cubed (apx 1/2")
• Some salt, depending on your cheese of choice
  

 

 

For 3 medium pizzas (4 large-ish slices each) or 2 large pizzas (I recommend that you stick to medium).

 

• 425g (15oz) high gluten (bread) flour
• 272g (9.6oz) room temp water (based on hydration percentage: 272=425*0.64)
• 6.5g (1/2 tsp, 0.25oz) salt
• 12g (1 tbsp, 0.4oz) sugar
• 21g (2 tbsp, 0.75oz) olive oil 
• 6.5g (2 tsp, 0.25oz) instant yeast (or 2.5g dry) 
• If you have non-diastatic malt powder, adding a little will add flavor

 

• If using dry yeast, dissolve it in the water, instant yeast can be mixed with the flour.
• Mix all dry ingredients, pour in the water.
• Using a mixer, knead 6min, let rest 10 min, knead 6min more, or until well developed. 
• If you use your hands, it's better to knead more times, for shorter periods and shorter rests in between. 

 

• Put the dough in the fridge at least overnight, preferably 2-3 days and up to 6 days.
• Once the dough is risen, Take it cold from the fridge and place it on a dusted surface.
• Divide into as many pieces as you want pizzas.
• Shape into tight balls. Use semolina or flour as needed, try not to overuse it, but it's better than having it stick. 
• Place the balls on a generous dusting of semolina or flour so it won't stick to the surface. Keep it covered. I use an upside down bowl, but a dusted towel will work. 
• Let it rise for 1 to 2.5 hours (1 in summer, 2.5 in winter). Unlike bread  it's better to overproof a little then to underproof.
• Don't forget to preheat your oven at least 40 minutes before it's time to bake (even more time if you use a stone instead of steel).  You want as high as your oven will go (mine gets to ~270C).
• When the dough is risen, puffed and slack - Place a parchment over a peel or upside down oven sheet.
• I like to cut the corners of the parchment so to not risk it burning. 

 

• Shaping takes a little practice and is up to personal preference. There are good videos online. 
  Take a ball and dust lightly. Flatten it gently, don't remove much air. Do pinch any large bubbles. Put the dough on your closed fist and gently shake to extend the dough edges downwards. Hold the dough with two hands, using your finger to grab it slightly inside from the rim, as to keep the air in it. Let gravity stretch the dough downwards, as you rotate it in the, much like a steering wheel, gently stretch the dough sideways between your hands as you do so (I hope this description made sense). 
• When the dough inside the rim is thin and almost, but not yet allowing light through, place the dough on the parchment. Lift the edges and stretch it to its full size and restore its circular shape. 
• Top as desired. Use cold ingredients, especially the cheese, which is also better cubed than grated. I'll use apx. 90g (3.2oz) of mozzarella per medium sized pizza.
• Slide the pizza and the parchment together into the oven and set the oven to top broiler/grill. Bake until getting slightly charred, but avoid browning the cheese. 
• Let the oven reheat a little (back in regular, non grill setting) before baking the next pie. 
•  

Please tell me if there is something you'd like me to clarify. 

 

 

 

My favorite topping combos:

All are for medium sized pizzas, scale by 1.5 for a large pizza.
The amounts are in grams, but that doesn't mean it needs to be precise at all.

All toppings should be fridge-cold, especially the cheeses.

 

Pesto-ricotta:

• 90-100g ricotta (3.5oz), mixed with some salt and pepper
• 50g mozzarella (1.8oz)
• 100g pesto (3.6oz)
• 3-4 cherry tomatoes, sliced
• Spread the mozzarella evenly, drop chunks of pesto and ricotta. Finish with tomatoes.

 

Eggplants and mushrooms:

• 1 small eggplant, sliced and baked, grilled or fried
• about 5 button mushrooms, sliced and sauteed.
• 80g ricotta (2.8oz), mixed with a minced clove of garlic
• 90g mozzarella (3.2oz) - optionally smoked
• Some salt, pepper, oregano and thyme

 

Margarita

• 4-5 large ripe, sauce tomatoes (like roma or san-marzano) either fresh or canned - peeled , chopped, salted , drained and crushed (500g / 17oz)
• 90g fresh mozzarella (3.2oz), teared by hand (or roughly chopped) - this cheese does not have to be cold
• 10-15 small basil leaves
• A little sharp EVOO

Salt the crushed tomatoes to taste, spread it and place the cheese. Place the basil and drizzle olive oil immediately after baking.

 

 

Ricotta & figs

• 80g ricotta (2.8oz), mixed with 1/3 tsp salt and pepper, and optionally, 1/3 tsp of ground anise or fennel seeds
• 80g mozzarella (2.8oz) 
• 4 large ripe figs, sliced. The narrow tops are the cook's treat

Bake until the figs gets caramelized.

 

Goat cheese and olives

• About 5 tablespoons of cooked tomato sauce - enough for e thin even spreading
• Dry chili to taste
• 65g mozzarella (23oz) 
• 65g soft goat cheese (2.3oz) 
• About 7-8 of olives of your choice, chopped
• About 5 cherry tomatoes, sliced (multiple colors looks better)

 

Apples and blue cheese

• About 5 tablespoons of cooked tomato sauce - enough for e thin even spreading
• 65g mozzarella (2.3oz) 
• 65g strong blue cheese (2.3oz) 
• 150-170g tart apple (I used Granny Smith), cubed (apx 1/2")
• Some salt, depending on your cheese of choice

 

For 3 medium pizzas (4 large-ish slices each) or 2 large pizzas (I recommend that you stick to medium).

 

• 425g (15oz) high gluten (bread) flour
• 272g (9.6oz) room temp water (based on hydration percentage: 272=425*0.64)
• 6.5g (1/2 tsp, 0.25oz) salt
• 12g (1 tbsp, 0.4oz) sugar
• 21g (2 tbsp, 0.75oz) olive oil 
• 6.5g (2 tsp, 0.25oz) instant yeast (or 2.5g dry) 
• If you have non-diastatic malt powder, adding a little will add flavor

 

• If using dry yeast, dissolve it in the water, instant yeast can be mixed with the flour.
• Mix all dry ingredients, pour in the water.
• Using a mixer, knead 6min, let rest 10 min, knead 6min more, or until well developed. 
• If you use your hands, it's better to knead more times, for shorter periods and shorter rests in between. 

 

• Put the dough in the fridge at least overnight, preferably 2-3 days and up to 6 days.
• Once the dough is risen, Take it cold from the fridge and place it on a dusted surface.
• Divide into as many pieces as you want pizzas.
• Shape into tight balls. Use semolina or flour as needed, try not to overuse it, but it's better than having it stick. 
• Place the balls on a generous dusting of semolina or flour so it won't stick to the surface. Keep it covered. I use an upside down bowl, but a dusted towel will work. 
• Let it rise for 1 to 2.5 hours (1 in summer, 2.5 in winter). Unlike bread  it's better to overproof a little then to underproof.
• Don't forget to preheat your oven at least 40 minutes before it's time to bake (even more time if you use a stone instead of steel).  You want as high as your oven will go (mine gets to ~270C).
• When the dough is risen, puffed and slack - Place a parchment over a peel or upside down oven sheet.
• I like to cut the corners of the parchment so to not risk it burning. 

 

• Shaping takes a little practice and is up to personal preference. There are good videos online. 
  Take a ball and dust lightly. Flatten it gently, don't remove much air. Do pinch any large bubbles. Put the dough on your closed fist and gently shake to extend the dough edges downwards. Hold the dough with two hands, using your finger to grab it slightly inside from the rim, as to keep the air in it. Let gravity stretch the dough downwards, as you rotate it in the, much like a steering wheel, gently stretch the dough sideways between your hands as you do so (I hope this description made sense). 
• When the dough inside the rim is thin and almost, but not yet allowing light through, place the dough on the parchment. Lift the edges and stretch it to its full size and restore its circular shape. 
• Top as desired. Use cold ingredients, especially the cheese, which is also better cubed than grated. I'll use apx. 90g (3.2oz) of mozzarella per medium sized pizza.
• Slide the pizza and the parchment together into the oven and set the oven to top broiler/grill. Bake until getting slightly charred, but avoid browning the cheese. 
• Let the oven reheat a little (back in regular, non grill setting) before baking the next pie. 
•  

Please tell me if there is something you'd like me to clarify. 

 

 

 

My favorite topping combos:

All are for medium sized pizzas, scale by 1.5 for a large pizza.
The amounts are in grams, but that doesn't mean it needs to be precise at all.

All toppings should be fridge-cold, especially the cheeses.

 

Pesto-ricotta:

• 90-100g ricotta (3.5oz), mixed with some salt and pepper
• 50g mozzarella (1.8oz)
• 100g pesto (3.6oz)
• 3-4 cherry tomatoes, sliced
• Spread the mozzarella evenly, drop chunks of pesto and ricotta. Finish with tomatoes.

 

Eggplants and mushrooms:

• 1 small eggplant, sliced and baked, grilled or fried
• about 5 button mushrooms, sliced and sauteed.
• 80g ricotta (2.8oz), mixed with a minced clove of garlic
• 90g mozzarella (3.2oz) - optionally smoked
• Some salt, pepper, oregano and thyme

 

 

Margarita

• 4-5 large ripe, sauce tomatoes (like roma or san-marzano) either fresh or canned - peeled , chopped, salted , drained and crushed (500g / 17oz)
• 90g fresh mozzarella (3.2oz), teared by hand (or roughly chopped) - this cheese does not have to be cold
• 10-15 small basil leaves
• A little sharp EVOO

Salt the crushed tomatoes to taste, spread it and place the cheese. Place the basil and drizzle olive oil immediately after baking.

 

 

Ricotta & figs

• 80g ricotta (2.8oz), mixed with 1/3 tsp salt and pepper, and optionally, 1/3 tsp of ground anise or fennel seeds
• 80g mozzarella (2.8oz) 
• 4 large ripe figs, sliced. The narrow tops are the cook's treat

Bake until the figs gets caramelized.

 

 

 

Goat cheese and olives

• About 5 tablespoons of cooked tomato sauce - enough for e thin even spreading
• Dry chili to taste
• 65g mozzarella (23oz) 
• 65g soft goat cheese (2.3oz) 
• About 7-8 of your favorite olives, chopped
• About 5 cherry tomatoes, sliced (multiple colors looks better)

 

Apples and blue cheese

• About 5 tablespoons of cooked tomato sauce - enough for e thin even spreading
• 65g mozzarella (2.3oz) 
• 65g strong blue cheese (2.3oz) 
• 150-170g tart apple (I used Granny Smith), cubed (apx 1/2")
• Some salt, depending on your cheese of choice