Flour, salt, water and yeast: What do these simple ingredients have in common?

The beauty of making your own dough is the delicious texture and flavour, coveted puffy crust, a soft, easy-to-fold slice and, of course, the fragrant, freshly-baked-bread aroma.

From there, we recommend starting with our Classic Pizza Sauce, and if you’re not sure where to start for toppings, we’ve got hundreds of pizza recipes to get you inspired.

Note: Exciting news!

• 364 grams (1 ½ cups or 12.8 ounces) lukewarm water
• 9.2 grams (3 ¼ teaspoons) active dried yeast or 7 grams (2 ½ teaspoons) instant dried yeast or 20 grams (2 tablespoons) fresh yeast 
• 607 grams (4 ¼ cups or 21.4 ounces) “00” flour, plus extra for dusting
• 18 grams (4 teaspoons) sea salt

If you prefer fresh yeast, use 20 grams (2 tablespoons) and either mix the yeast into the water and let sit for 3 minutes (rehydration method) or crumble it over the flour and then add the water (dry blend).

Love pizza but need a pizza dough that loves you back?

For this recipe, we use Caputo Fioreglut Gluten Free Flour.

Good things come to those who wait, and pizza dough is certainly no exception.

Enhanced flavour development: Cold proofing allows the dough’s enzymes (a type of protein) to break down complex carbohydrates into simpler sugars, producing more flavour compounds.

Improved texture and structure: The slow fermentation process facilitates a more thorough development of gluten, the protein network in the dough.

Easier to handle: Pizza that uses a cold-proof dough tends to be more relaxed and less difficult to stretch and shape, which makes the process of balling and forming easy as (pizza) pie.

Although cold-proofing requires a bit more time and planning, the technique is super accessible, and the results are well worth the wait.

This recipe is similar to our Classic Pizza Dough but with the quantity of yeast adjusted for cold-proving.

The Chicago deep dish pizza is by no means your typical Italian pizza – that’s what makes it so special!

Look no further for an unbeatable golden crust.

Looking for a simple, delicious bread to pair with all sorts of dips and dinners?

Our easy Pizza Dough Cinnamon Rolls are cooked in our cast iron skillet and glazed with a sticky, sweet icing.

Pizza in New York City is as diverse as its residents, and it’s hard to argue any of the myriad styles found in the city are more iconic than the classic New York-style pizza.

The history of pizza in NYC is rich and extensive: Founding cornerstones include Lombardi’s, found north of Little Italy, Totonno's in Coney Island, John's of Bleecker Street in Greenwich Village, and Patsy's in East Harlem.

Traditional Italian styles of pizza (like Neapolitan pizza) often rely on the aggressive heat and flame found in a coal or wood-fired oven and are baked at 450 to 510 °C (850 to 950 °F).

Our recipe is a nod to today’s classic New York cheese pizza, using bread flour enriched with olive oil and sugar, cold-proofed overnight, and baked low and slow.

The sauce requires no cooking, is thick and rich, and only requires crushed tomatoes, fine sea salt, and dried oregano.

Add to that some pepperoni (a classic New York topping), and you’ll have the delicious, crusty, slightly chewy and cheesy taste of the Big Apple from the comfort of your home.

With its distinctive brick shape, thick, fluffy base, crispy crust and stunning cheesy edges – aka the “frico” or the caramelised cheese crown – Detroit-style pizza is distinctive in look and flavour.

In 1946, Buddy’s Rendezvous, a bar owned by Gus Guerra, was struggling to make money.

On top of the dough, Gus often included pepperoni, followed by a generous portion of brick cheese from Wisconsin all the way to the edges of the pan, followed by more toppings, and the final touch: streaks of red sauce, honouring the history of the automotive roots of the Motor City.

Soft on the inside and crunchy on the surface, in our version, we use mozzarella, cheddar and lots of pepperoni for a hit of salt and spice.

O Christmas tree, o Christmas tree, how lovely are thy cheese pulls!

This recipe is designed to be easy — and you can sub in store-bought dough to make it even simpler —  but there is one tasty complication: cheese leakage.

Dubbed New York City’s most iconic dessert, we put a seasonal twist on the traditional braided babka sweet bread using our super-easy pizza dough recipe.