Recipes

This is where dough and fire come together. Each recipe in this collection is complete on its own — dough quantities in grams, sauce and topping amounts per pizza, the oven temperature the bake time assumes, and the visual cues that tell you a pie is done before the timer does. We favor classics executed precisely over novelty for its own sake: a Margherita with properly drained mozzarella, a sauce that is crushed tomatoes and salt rather than a simmered marinara, toppings weighed so the center bakes through. When a recipe works in a home oven with a steel, we include the adaptation.