Homemade pizza doesn’t always have to be hard.

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No Knead Pizza Dough:

• ¾ cup (500g) 00 tipo flour

• 1 ½ cups (375g) lukewarm water

• ¼ teaspoon (1g) active dry yeast

• ¾ tablespoon (14g) fine sea salt

Method:

1. In a large mixing bowl, combine flour and salt. Mix by hand to fully incorporate.

2. Heat water to 98°F (36°C). Once to temperature, whisk in yeast until dissolved.

3. Add yeasted water mixture to flour mixture in bowl. Mix by hand until a shaggy dough has formed.

4. Grease the bowl with olive oil to ensure the dough doesn't stick to the bowl, then tightly cover with plastic wrap. Allow dough to rise at room temperature overnight, or until the dough has doubled in size.

5. Flour a work surface and scrape dough from the bowl onto the surface. Divide dough into 4 even pieces about 220 grams a piece. Fold all sides of the dough balls into the middle and roll into taut balls. If dough is sticking at any point add more flour to your work surface to keep dough from sticking.

6. Add to a flour dusted proofing box (or rimmed baking sheet dusted with flour), cover, and let proof at room temperature for 30-45 minutes.

Classic Pizza:

• 28 ounce (794g) can, whole peeled San Marzano tomatoes

• 3 cloves garlic

• ¼ cup (60ml) extra virgin olive oil, plus extra for garnish

• Salt to taste

• Buffalo mozzarella for topping

• Fresh picked basil for topping

Method:

1. Add tomatoes from a can of whole peeled San Marzano tomatoes to a blender. Make sure to only use the flesh, not the juice from the can. Followed by garlic, olive oil, and salt.

2. Blend on low until pureed and as smooth as possible.

Assembly:

1. Preheat the pizza oven to 700°F (370°C).

   1. If using a home oven, place a baking stone, or overturned baking sheet into a cold oven. Then preheat the oven to its maximum temperature for 30 minutes.

2. Place a dough round onto a generously floured pizza peel. Flour the top of the round and using a fist, punch down leaving a thin border, and leaving the dough on the counter, stretch the dough at opposing corners gently.

3. Quarter turn the dough after each stretch, until you get roughly a 10 inch circle.

4. Top with a few tablespoons of pizza sauce and spread, then evenly followed by torn mozzarella and basil leaves.

5. Place pizza in the oven using a flour dusted pizza peel, or any flat surface that the pizza will fit on such as a cutting board or plate. Cook for 20 seconds until one side begins to char. Quickly turn it 180 degrees and cook for another 20 seconds. Do a quarter turn on the pizza and cook for 15 more seconds.

   1. If using a home oven, place the pizza into a preheated oven onto the baking stone using a pizza peel and bake for 5-8 minutes.

6. Remove from the oven and add a light drizzle of olive oil.

Pesto Pizza:

• 2 cups (50g) picked basil, tightly packed

• 1 cup (40g) grated Parmigiano Reggiano

• ½ cup (120ml) extra virgin olive oil

• ⅓ cup (45g) pine nuts

• 5 cloves garlic

• Salt to taste

• Splash of filtered water

• ¼ cup sun dried tomatoes for topping

• Buffalo mozzarella for topping

• Burrata for topping after bake

• Sliced Prosciutto for topping

Method:

1. In a blender combine basil, parmesan, pine nuts, garlic and black pepper and pulse 4-6 times to break up all dry ingredients. Add a splash of water to help the mixture puree without making it runny.

2. Once ingredients are beginning to puree, turn the blender on all the way and slowly stream in olive oil. Blend until smooth

3. Transfer to a bowl and season with salt.

Assembly:

1. Preheat the pizza oven to 700°F (370°C).

   1. If using a home oven, place a baking stone, or overturned baking sheet into a cold oven. Then preheat the oven to its maximum temperature for 30 minutes.

2. Place a dough round onto a generously floured pizza peel. Flour the top of the round and using a fist, punch down leaving a thin border, and leaving the dough on the counter, stretch the dough at opposing corners gently.

3. Quarter turn the dough after each stretch, until you get roughly a 10 inch circle.

4. Top with a few tablespoons of pesto and spread, then evenly followed by torn mozzarella, prosciutto, and sliced sundried tomato.

5. Place pizza in the oven using a flour dusted pizza peel, or any flat surface that the pizza will fit on such as a cutting board or plate. Cook for 20 seconds until one side begins to char. Quickly turn it 180 degrees and cook for another 20 seconds. Do a quarter turn on the pizza and cook for 15 more seconds.

   1. If using a home oven, place the pizza into a preheated oven onto the baking stone using a pizza peel and bake for 5-8 minutes.

6. Remove from the oven and garnish with torn burrata, a drizzle of olive oil, and a few cracks of black pepper.

Vodka Pizza:

• 14 ounce (397g) can, crushed San Marzano tomatoes

• 5 cloves, thinly sliced

• 3 ounces (112g) pancetta, finely diced

• 1/2 cup (120ml) heavy cream

• 2 tablespoons (24g) extra virgin olive oil, plus extra for garnish

• 2 tablespoons (24g) vodka

• 1 tablespoon (26g) tomato paste

• 1 teaspoon (2g) red pepper flakes

• Low moisture mozzarella for topping

• Sliced pepperoni for topping

Method:

1. In a medium saucepan render pancetta with olive oil until browned and crispy, then add garlic and red pepper flakes. Saute for 30 seconds, or until garlic softens and becomes fragrant.

2. Add tomato paste to pan and cook until the paste darkens in color and stars to stick to the bottom of the pan

3. Deglaze the pan with vodka and cook until the smell of alcohol no longer permeates from the pan.

4. Pour in crushed tomato and bring sauce to a boil. Once boiling, reduce heat to simmer and let cook until the sauce begins to thicken.

5. Stir in heavy cream and allow sauce to cool.

ASSEMBLY:

1. Preheat the pizza oven to 700°F (370°C).

   1. If using a home oven, place a baking stone, or overturned baking sheet into a cold oven. Then preheat the oven to its maximum temperature for 30 minutes.

2. Place a dough round onto a generously floured pizza peel. Flour the top of the round and using a fist, punch down leaving a thin border, and leaving the dough on the counter, stretch the dough at opposing corners gently.

3. Quarter turn the dough after each stretch, until you get roughly a 10 inch circle.

4. Top with a few tablespoons of vodka sauce and spread evenly. Follow that with grated low moisture mozzarella, and sliced pepperoni.

5. Place pizza in the oven using a flour dusted pizza peel, or any flat surface that the pizza will fit on such as a cutting board or plate. Cook for 20 seconds until one side begins to char. Quickly turn it 180 degrees and cook for another 20 seconds. Do a quarter turn on the pizza and cook for 15 more seconds.

   1. If using a home oven, place the pizza into a preheated oven onto the baking stone using a pizza peel and bake for 5-8 minutes.

6. Remove from the oven and add a light drizzle of olive oil