THE RECIPE
BOX
Every recipe from the PizzaClass lessons, with measures in grams and baker's percentages, a checklist you can tick off, and a printable PDF.
DOUGH
Start here. Every pizza begins with the dough.
START HEREBasic Pizza Dough
A tasty, versatile crust from a simple preparation. Start here, then experiment with ingredients and scale the recipe for bigger batches.
DOUGHAdvanced Pizza Dough
A more nuanced crust for many types of pizza, using a staged mixing process and an autolyse to develop texture and flavor.
SAUCE
One sauce for almost everything.
CLASSIC PIZZAS
The pizzas you will bake again and again.
A CLASSICMargherita Pizza
Named for the queen it was made to impress. A traditional crust with San Marzano tomato, fresh mozzarella and fresh basil.
A CLASSICPepperoni Pizza
Pepperoni is America's favorite pizza topping. The traditional pizza sauce is what makes this one special.
A CLASSICSpinach and Sun-Dried Tomato Pizza
Garlic-infused olive oil, fresh spinach, sun-dried tomato and crumbled feta. Add prosciutto for extra flavor.
A CLASSICBuffalo Chicken Pizza
Spicy chicken-wing flavor with mozzarella, cheddar and crumbled blue cheese. Great for game day or pizza night.
A CLASSICTaco Pizza
A spicy bean, beef and cheddar base topped after baking with fresh lettuce, tomato and cheese.
A CLASSICBBQ Chicken Pizza
A simple, tasty pizza with your favorite barbecue sauce, grilled chicken, mozzarella, cheddar and sliced red onion.
REGIONAL STYLES
Tray, deep dish and cracker thin, each with its own dough.
REGIONAL STYLEDeep Dish Chicago Style Pizza
Chicago's famous upside-down deep dish: a savory, textured crust loaded with mozzarella and provolone, pepperoni, Italian sausage and a thick pizza sauce.
REGIONAL STYLEOld Forge Style Pizza
From Northeast Pennsylvania near Scranton: dough baked in a deep tray lined with peanut oil, topped with crushed tomato, mozzarella and Wisconsin sharp cheddar. A light, airy, crispy fried pizza.
REGIONAL STYLEThin Crust (Cracker Style) Pizza
Known for its crunchy texture and lack of a large crumb, with tomato paste in the sauce for extra punch. Often cut in small "party style" squares, found in taverns of the Northeast and Chicago.