My pizza recipe, shared since I've been asked a couple of times. This page is occasionally updated as I discover new things. Notes are at the bottom.



Bake Instructions

Additional notes on baking


Tomato sauce

The type of tomatoes doesn't matter as much as the preparation of those tomatoes for a good pizza sauce. Raw pureed tomatoes usually leads to an unpleasant raw taste and a watery consistency which seeps into the crust when baking. Tomato paste could be a good base, but blending tomatoes yields a more "fresh" taste. Regardless, the tomatoes should be cooked in a sauce pan until most of the water cooks off. Ideally start with finely chopped onions + garlic, cook, add in tomato puree, cook, (optionally) deglaze with vodka and cook off alcohol, cook off water until saucy with some hold but not paste-like. Add basil, spice, seasoning to taste while hot at the end, but don't actively cook it. There's no need to add cream, it's not a pasta sauce.

Wrangling dough

If it's tough and doesn't spread, let it rest. If it's sticky, use oil first and flour second. Use the dough proofing to your advantage to spread -- it's aerated (less tight/dense) and should be naturally pliable then. Using fingers (not the hand or palm) gently but rapidly tap to spread (pressing down and out in a single motion).

Sheet pan and skillet

Usually needs a lot of oil to crisp up the bottom due to moisture trapping. This is why porous pizza pans or ripping hot stones (and some tools like the Betty Crocker pizza maker) are preferred. Although, that's not a dig on sheet pan or skillet pizza -- dough moisture levels and cook temperatures make a difference.

NY and Neopolitan Style

It's too hard to do at home in a reasonable amount of time/work.