Recipes
Formulas, not vibes
Every quantity in grams, every temperature stated, and the baker’s percentages shown so you can scale any of them to the batch you actually want.
Detroit Style Pizza Dough
Authentic 560g Detroit pan pizza dough at 70% hydration for a 10×14 inch pan. Produces an airy, focaccia-like crumb with crispy caramelized cheese edges.
- Makes
- 1 × 560 g pan dough (10 × 14 in)
- Bake
- 500°F
- Total
- 5h 35m
New York Style Pizza Dough
Two 450g dough balls for 16-inch New York style pizzas at 63% hydration. Formulated with olive oil and sugar for a crisp, foldable base at 550°F.
- Makes
- 2 × 450 g balls
- Bake
- 550°F
- Total
- 24h 37m
Roman Teglia Pizza Dough
High-hydration 80% Roman pan pizza dough (pizza al taglio). Cold fermented for 48 hours to create a glass-crisp base with an open, honeycomb crumb.
- Makes
- 1 × 700 g pan dough (12 × 16 in)
- Bake
- 520°F
- Total
- 48h 48m
Neapolitan Pizza Dough
Four 250g Neapolitan dough balls at 57% hydration, derived from the AVPN specification. Exact weights, exact temperature, and the percentages to scale it.
- Makes
- 4 × 250 g balls
- Bake
- 950°F
- Total
- 8h 27m