Pizza Doughs

Dough-only recipes, same-day, 24hr, 48hr, 72hr cold ferment, Detroit pan, Sicilian. Nothing but the base.

• Detroit Pizza - Brick cheese to the edges. Sauce on top. Lloyds pan, always.
• Cast Iron Pan Pizza, The Buttery, Cheesy, Crispy-Edged Method - 70% hydration dough, par-baked then flipped, blanketed in three cheeses with a frico-crispy edge. The pan pizza you make on a Tuesday and remember on Friday.
• Tavern Style Pizza - Cornmeal in the dough, docked and cured for the crispiest bottom I make. Thin, snappy, cut into squares. The Midwest tavern classic.
• Same-Day Pizza Dough - Mix at 10 AM, bake by dinner. The 6-hour dough that punches above its weight.
• Detroit Pizza Dough - 70% hydration, bread flour, oil-pan ready. The dough that becomes a Detroit pie.
• Sicilian Pizza Dough - 75% hydration, focaccia-soft, square-pan ready. The base for vodka Sicilian and grandma pies.
• 24+ Hour Room-Temperature Pizza Dough - The exact room-temp dough I actually make. Bread + AP flour blend, 0.06% yeast, 20 hours on the counter. Three 12-inch pizzas.
• New York (ish) Dough - The cold-fermented NY-style dough. 280g bread + 120g AP flour, 65% hydration, 1-2 day fridge ferment. Two 14-16 inch pies.
• Sesame Hoagie Rolls, The 2-Day Cold-Ferment Method - Pillowy soft inside, blistered golden outside, with a sesame crust that snaps. The bread that makes a sandwich.
• Same-Day Sourdough Pizza Dough - Active starter, no commercial yeast, 6 hours from mix to pie. The sourdough pizza dough I make when I want depth of flavor without a 3-day fermenting commitment.
• 3 Day Sourdough Pizza Dough - A 66-hour naturally leavened dough. Ripe starter, two days cold, and the deepest flavor of any dough I make.
• Greek Yogurt-Based Pizza Dough - Flour, baking powder, salt, Greek yogurt. No yeast, no rise, two thin pizzas in half an hour.
• New Haven-ish Dough - 70% hydration, a tiny 0.3% yeast dose, and 2-3 days in the cold. The dough that makes the char possible.