Pizza

A collection of pizza recipes for different moods and occasions. All recipes work with homemade or store-bought dough. Pizza Dough Recommended: Pizza Dough - Classic Italian dough with cold fermentation for a crispy base. Well-tested and reliable. (48+ hours) Other dough options (untested): Pizza Dough with Yeast - Quick, same-day option (2-4 hours) Whole Grain Pizza Dough - Overnight fermentation (8-24 hours) Martin’s Sourdough Pizza Dough - Wheat or rye sourdough Sourdough Pizza Dough - 24-72 hour fermentation Recipe 1: Tomato Pizza with Feta and Chili Honey A lovely Greek-inspired pizza with sun-dried tomatoes, creamy feta, and a sweet-spicy chili honey drizzle. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. If you want to eat your sourdough pizza on Friday evening, you feed your sourdough starter on Thursday evening. Friday morning you mix the actual dough and form balls that ferment in the refrigerator during the day. You can use wheat sourdough or rye sourdough. The latter gives a slightly heartier pizza. Version 1: Wheat Sourdough Wheat Sourdough Starter (Levain) 25 g wheat sourdough starter (2 tbsp) 150 g water (1.5 dl) 150 g bread flour (2.5 dl) Dough all of the prepared wheat sourdough starter (save 25g for next bake) 250 g water (2.5 dl) 25 g olive oil (2 tbsp) 12 g salt (2 tsp) 6 g sugar (1.5 tsp) 450 g bread flour (7.5 dl) Version 2: Rye Sourdough Rye Sourdough Starter (Levain) 25 g rye sourdough starter (2 tbsp) 200 g water (2 dl) 120 g rye flour (2.25 dl) Dough all of the prepared rye sourdough starter (save 25g for next bake) 200 g water (2 dl) 25 g olive oil (2 tbsp) 12 g salt (2 tsp) 6 g sugar (1.5 tsp) 480 g bread flour (8 dl) Instructions Day 1 Evening (6-10 hours before mixing dough) Mix sourdough starter with water and flour in a bowl. Cover loosely with a lid and let stand at room temperature until the sourdough has bubbled up, 6-10 hours. Day 2 Morning (Mix dough) Save a dollop (25g / 2 tbsp) of the levain in a jar in the refrigerator for your next bake. Mix the remaining levain with the other dough ingredients in a bowl - by hand or with a dough mixer until the dough just comes together. Cover the bowl with a lid or plastic wrap and let the dough rest for 45-60 minutes. Shape and Cold Ferment Scrape the dough onto a floured work surface and divide it into 4 pieces (about 250g per pizza). Shape the dough pieces into smooth balls and place them on a tray. Drizzle a few drops of oil on each dough ball and cover with plastic wrap (the oil prevents the plastic from sticking). Let ferment for about 8 hours in the refrigerator. If you want to bake the pizzas earlier, you can leave the dough at room temperature for a couple of hours beforehand. Baking When ready to bake, preheat your oven to its highest setting (usually 250-275°C / 480-525°F) with a baking steel or stone if you have one, for at least 30 minutes. Stretch each dough ball into a pizza base, add your toppings, and bake until the crust is golden and the cheese is bubbling. Notes Timeline: Feed starter Thursday evening → Mix dough Friday morning → Cold ferment all day → Bake Friday evening. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. You can choose whether you want the dough ready as quickly as possible or if you want to prepare it in the morning and let it ferment until evening. It’s only the amount of yeast that differs. Ingredients For Quick Fermentation (1 hour) 8 g fresh yeast (1½ tsp) or 2.5 g instant yeast 400 g cold water (4 dl) 25 g olive oil (2 tbsp) 12 g salt (2 tsp) 6 g sugar (1½ tsp) 600 g bread flour (10 dl) For Slow Fermentation (11 hours) 4 g fresh yeast (¾ tsp) or 1.3 g instant yeast 400 g cold water (4 dl) 25 g olive oil (2 tbsp) 12 g salt (2 tsp) 6 g sugar (1½ tsp) 600 g bread flour (10 dl) Instructions Quick Method (1 hour total) Mix all ingredients (with 8g yeast) in a bowl, by hand until the dough has just come together or for a couple of minutes with a dough mixer. Cover the bowl with a lid or plastic wrap and let the dough rest for 45-60 minutes. Slow Method (11 hours total) Mix all ingredients (with 4g yeast) in a bowl, by hand until the dough has just come together or for a couple of minutes with a dough mixer. Cover the bowl with a lid or plastic wrap and let the dough rest for 8-10 hours at room temperature or in the refrigerator. Shaping (Both Methods) Scrape the dough onto a floured work surface and divide it into 4 equal pieces (about 250g per pizza). Shape the dough pieces into smooth balls and place them on a tray or platter. Drizzle a few drops of oil on each dough ball and cover with plastic wrap (the oil prevents the plastic from sticking). Let proof at room temperature for about 15 minutes, or in the refrigerator for up to 10 hours. Baking When ready to bake, preheat your oven to its highest setting (usually 250-275°C / 480-525°F) with a baking steel or stone if you have one, for at least 30 minutes. Stretch each dough ball into a pizza base, add your toppings, and bake until the crust is golden and the cheese is bubbling. Notes Flexible timing: The beauty of this recipe is flexibility. Use more yeast for quick pizza tonight, or less yeast to prepare in the morning for evening pizza. ...

We stumbled across a really nice and cozy pizza place in Gwangju during a trip to Korea and they had the most amazing pizza. I leafed through a pizza book in the restaurant and took a pic of this recipe. ⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Sourdough pizza dough is extremely versatile and a great all-rounder, but it is a labor of love. It takes a little longer to ferment and proof. The addition of the sourdough starter gives this dough amazing flavor and a signature airy texture. It’s a little more fragile than other pizza doughs so it needs to be handled with extra care. ...