Recipes
Pizza recipes.
Four pies, each with its own dough, sauce, and oven time. The guides sit beside them when you want the reason for a step.
The catalog is four recipes: Margherita, pepperoni, Neapolitan, and New York-style. Each page has its own dough, sauce, oven temperature, and timing for a home kitchen. Margherita and pepperoni are same-day bakes. Neapolitan and New York-style doughs spend a day in the refrigerator.
The amounts on each recipe agree with one another. Salt, dough weight, and bake time are written on the page you cook from.
Margherita pizza
One 12-inch pizza. Same-day 00-flour dough, uncooked tomato sauce, fresh mozzarella, and basil after the bake.
Pepperoni pizza
One pizza with a same-day New York-style dough, a 15-minute simmered sauce, and a single layer of pepperoni.
Neapolitan pizza
Two smaller pies. Lean 00-flour dough, a day in the refrigerator, and a home-oven timing that is not a 60-second wood-fired bake.
New York-style pizza
Two wider pies. Bread flour, oil, a little sugar, a cold ferment, and a simmered sauce for a slice that can fold.
What to read with the recipe
The dough guide explains the percentages behind the same-day and overnight bread-flour doughs. The sauce guide is the full-can version of the uncooked crush and the simmered tomato sauce. The baking guide is where steel, stone, and cast iron get separate clocks. If a pie comes out pale or wet, the troubleshooting page points at the likely cause instead of a new recipe.
Choose Margherita when you want tomato, fresh cheese, and basil the same day. Choose pepperoni when you want a browned round without an overnight wait. Choose Neapolitan when a lean dough can rest for a day and the home oven will not match a pizza oven. Choose New York-style when the goal is a wider, foldable slice.
