Pizz of Art

Penne Alla Vodka Pizza (Shells)

-Add 2 cups vodka sauce and some pasta to pan. Stir and once warm remove from heat

-Stretch dough and add pasta and sauce mixture

-Add about 3/4lb of freshly shredded low moisture whole milk mozzarella

-Add olive oil to crust and center (optional)

-Bake following "NY Direct" or "NY Easy" methods. This pizza is extremely HEAVY and will be hard to launch so use the "NY Easy" method if you aren't feeling confident. If you do "NY Direct" the heavy pizza also cooks the bott...

Vodka Sauce Recipe (no vodka)

Ingredients:

28oz can Whole Peeled Tomatoes

1/2 Small Onion finely chopped

2 Cloves Garlic crushed

1tbsp Parsley finely chopped

Salt to taste

Red Pepper Flakes to taste

1 tbsp Olive Oil

1/4 cup Heavy Whipping Cream

Directions:

-Heat oil in pan. Add onion and sauté until soft (dust onion with salt)

-Add garlic and sauté for another 2-3min

-Add pepper flakes and parsley and continue for another 3-5min. Stir and add...

Buffalo Chicken Pizza

1-2 chicken breasts cubed (I use plant based alternatives, QUORN brand is my favorite)

3-4 tbsp butter

16oz whole milk low moisture mozzarella brick (shred yourself)

Blue cheese or Ranch dressing for dipping (optional)

Warning: this pizza is HEAVY and loaded with grease. I suggest eating these infrequently and in small doses😂

Sicilian Square

Pizza on the go? Try out a pan pizza🟥

Use half a batch of my same day dough recipe -535g dough ball in a 9x16” pan

1. Rest dough ball 1hr in greased pan covered

2. Poke stretch like a focaccia bread

3. Rest another hour covered

4. Form crust and pull corners to fit pan

5. Bake at 500-550F for 12min✅

How to Fix a Wide Launch

Quick tip for you. This happens pretty often especially if your dough ball is on the warmer side and stretches quickly. I’ve saved much more dangerous looking launches than this so no worries if your launch is a little inaccurate🍕❤️‍🔥

Grandma Sicilian part II

Rest and bake times:

1hr rest as ball in pan (535-550g ball)

1hr rest after semi-stretch

Shape crust

Bake 10min at 550F

Broil on top rack for 3min

Garnish with fresh basil and crushed garlic with extra virgin olive oil

Grandma Sicilian part I

Rest and bake times:

1hr rest as ball in pan (535-550g ball)

1hr rest after semi-stretch

Shape crust

Bake 10min at 550F

Broil on top rack for 3min

Marinara Recipe

Ingredients:

1/2 medium onion diced

1/4tsp salt

3-4 cloves crushed garlic

1/2tsp italian seasoning

Pinch of crushed red pepper flakes

15oz can tomato sauce (check if it’s salted before seasoning)

28oz can certified San Marzano tomatoes crushed by hand

1/4cup water

Home Oven Margherita part II

275-280g dough ball 70% hydration dough (spelt flour modification is great here)

Sauce:

28oz can Certified San Marzano Tomatoes

2g salt

Crush by hand only

Buffalo Mozzarella or high quality fresh Mozzarella (my favorite brands I find at my grocery stores are BUF and Murray’s)

Baking times:

Preheat steel to 600F

3min bake on bottom rack

Move to top rack on a screen and high broil for 2-3min but this is m...

Home Oven Margherita part I

275-280g dough ball 70% hydration dough (spelt flour modification is great here)

Sauce:

28oz can Certified San Marzano Tomatoes

2g salt

Crush by hand only

Buffalo Mozzarella or high quality fresh Mozzarella (my favorite brands I find at my grocery stores are BUF and Murray’s)

Baking times:

Preheat steel to 600F

3min bake on bottom rack

Move to top rack on a screen and high broil for 2-3min but this is m...

Perforated Peels

I got this perforated pizza peel off Amazon. After trying a few brands in this price range, this one by TKC is my favorite, it’s very thin and sturdy👌

Dough Recipe 70%

Poolish Starter-

100g Caputo 00

100g water

1/2tsp yeast

Dough:

190 Caputo 00

382g King Arthur bread flour

(The pizza shown is 300g bread flour 82g spelt flour)

370g water

15g salt

Add This To Your Dough

Give your crust a little upgrade with some whole grains. Try experimenting with different varieties too👌

Launch Tips: NY Style

Practice the motion with the screen and then with a couple of marinara pies so you don’t need to worry about wasting expensive ingredients like cheese and toppings (If it comes out great top it with some cold burrata cheese to go from practice pizza to fancy pizza😂) Also, the more toppings you have the more difficult the launch🚀 🙃

Sticky Dough? Try This!

A little help for sticky dough👍

NY Style Dough Recipe 60%

NY Style Dough Recipe (60% Hydration):

Poolish Starter:

100g 00 flour

100g cool tap water

1/4tsp yeast

Dough:

190g 00 pizza flour ( I use Caputo Red bag)

15g salt

303g cool tap water

382g bread flour (I use King Arthur)

Rest times:

6hr Room temp fermentation

1-7 days cold fermentation (I usually do 3-5 days)

2hr room temperature to warm up

60-90min rest afte...

Poolish Starter

Poolish Recipe:

100g 00 pizza flour (I use caputo red bag)

1/4tsp active dry yeast

100g water (I use cool tap water)

I usually let it ferment overnight and make dough in the morning👍🍕

NY Style Direct

NY Cheese🥲❤️

I preheated my steel on the second from the top rack until it reached 550F. No need to preheat for an hour because the steel doesn’t need to be as hot when launching the pie directly to the surface.

Why 2 Steels?

Another way to solve this is to make smaller pizzas so that the diameter of the crust is smaller than the diameter of your broiler. But if you’re like me and want a big pie this is a bulletproof technique to balance out the temperature during your bake🍕✨

New York Style🏆 (EASY)

-preheat for an hour at max temp(my oven’s is 550F) until your steel reaches 600F (or close to it)

-7min on screen on the baking steel on the bottom rack

-30s to 1min directly on baking steel on bottom rack

-back on the screen to broil on the 2nd rack from the top. Broil for a couple mins max so you don’t burn your cheese or cause it’s oil to separate

I use fresh mozzarella and low moisture WHOLE MILK mozzarella (ALWAYS shred it yourself!)

DISCLAIMER: Ignor...

Pizza Sauce Recipe

- 786g crushed tomato (28oz can)

- 2g salt

- 30g EVOO

- 1g red pepper flakes

- 4g brown sugar

How to Stretch Dough

Really coat that dough ball in flour before you start. If you plan to make pizza often, get a storable bowl with a lid and fill it with flour just for dunking your dough. (I need to get one too)

How to Ball Dough

If you’re making multiple pizzas you can let your dough balls rest on a cookie sheet (cover will plastic wrap and a moist towel) or stackable dough boxes!

Remember: DON’T OIL OR FLOUR THE RESTING SURFACE, it will cause clumps of flour to form on your dough

Pizza Tools

All of these tools can be found on amazon except for the Baking Steels which can be found through the link in my bio

TOOLS:

Baking Steel

Dough Scraper

Pizza Screens (I recommend 16” to start)

Pizza Peels

Infrared Thermometer (erikhill tools)

Pizza Tray (16-18”)

Pizza cutter

Easy Same Day Dough Recipe

Ingredients:
290g / 2 cups 00 pizza flour
6g / 1/2 tsp active dry yeast
15g / 2 tsp salt
403g / 2 cups cool water (60% hydration)
382g / 2 heaping cups Bread Flour (about 2.5cups)

Rest times:
6hr room temperature after mix
60-90min room temperature after balling

Ready to bake!