All Recipes

68 tested recipes, every one made in Dave's own kitchen.

• Detroit Pizza - Brick cheese to the edges. Sauce on top. Lloyds pan, always.
• 16 Inch Bar Pie - Thin, crispy, party-cut squares. Snap when you bend it, cheese to the edge, no rim. Same-day, done in 3 hours.
• Cup & Char Pepperoni - The pepperoni specifically designed to curl up and crisp.
• Bacon, Egg, and Four Cheese Breakfast Pizza - Crispy bacon, runny-yolk eggs, and four cheeses on a pizza with an everything-bagel crust. Breakfast and pizza, no compromises.
• 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.
• New Haven-ish Pizza - Thin, charred, chewy, and sauced with restraint. My take on the Frank Pepe's style, pressed flat and baked screaming hot.
• The Perfect Plain Cheese Pizza - Three mozzarellas, sauce dollops on top, and a pecorino base layer. The cheese pizza, perfected.
• Tomato Pie - No mozzarella. Crushed tomatoes, salt, oregano, olive oil, and pecorino on a hot crust. Five ingredients, zero hiding places.
• Chicken Parm Pizza - Crispy chicken cutlets, four cheeses, and sauce spooned on top. Chicken parm and pizza, finally living together.
• Viral Dominos Pan Pizza - The viral cheeseburger-adjacent pan pizza: garlic cream sauce, three cheeses, bacon, ribeye, and sautéed onion in a cast iron.
• Alfredo White Pie with Stracciatella - A five-minute alfredo, three melty cheeses, and cold stracciatella spooned over hot slices. White pie, maxed out.
• Lemon White Pie - Four cheeses, lemon-whipped ricotta, and fresh zest over the top. The white pie that finishes bright instead of heavy.
• White Pie with Italian Sausage and Homemade Pesto - Three cheeses, crumbled Italian sausage, and a from-scratch pesto drizzled on after the bake. Green on white done right.
• N'duja Burrata Pie - Spicy spreadable n'duja, balsamic, a deep-baked crust, and cold blended burrata dolloped over hot slices.
• Pesto Roni Hot Honey - Homemade pesto base, cup-and-char pepperoni, and hot honey over the top. Green, spicy, sweet, gone.
• Vodka Roni - Cheese and pepperoni baked first, warm vodka sauce dolloped on after. The upside-down roni pie.
• Spicy Chunky Vodka Pie - Deli-sliced mozzarella UNDER a spicy chunky vodka sauce, pecorino on top, optional sesame crust. Upside down and better for it.
• Pickle Pizza - Garlic white sauce, mozzarella and sharp cheddar, pickle slices, and fresh dill. Sounds unhinged, eats incredible.
• Caramelized Onion, Bacon Fig Jam and Goat Cheese Pizza - Bacon cooked into fig jam, slow caramelized onions, and goat cheese dolloped over mozzarella. The sweet-savory flex pie.
• Bacon Cheeseburger Bar Pie - Ground beef, bacon, three cheeses, and a special-sauce swirl on a docked 16-inch bar crust. The drive-thru, upgraded.
• Buffalo Chicken Bar Pie - Buffalo-tossed grilled chicken on a thin pan-crisped crust, finished with ranch and buffalo drizzles and green onion.
• Buffalo Chicken Cast Iron Pizza - Par-baked cast iron crust, buttered pan, buffalo-tossed chicken, four cheeses, and the drizzle finish. The deep-dish buffalo fix.
• Jalapeño Popper Detroit Pizza - Candied-pepper bacon, cream cheese dollops, three cheeses, and fresh jalapeño on a Detroit crust. The popper, panned.
• My Version of CiCi's Alfredo Pizza - The buffet legend, rebuilt: sliced mozzarella base, three more cheeses, and homemade alfredo poured over the top before the bake.
• Corn + Caramelized Onion + Gochujang Pizza - Sweet corn, slow onions, a cream base, and dots of Korean chile paste. The sweet-heat pie you did not see coming.
• Philly(ish) Cheesesteak Pizza - Ribeye, sautéed peppers and onions, provolone two ways, and a sesame crust. The cheesesteak in slice form.
• Tie Dye Pie - Marinara, vodka sauce, and pesto swirled over fresh mozzarella. Three sauces, one psychedelic pie.
• Tomato Pie with Parm Cream Swirl - The tomato pie, upgraded: a cold parmesan cream swirled over hot sliced pie from a squeeze bottle.
• Tomato Pie with Stracciatella - Heavy-handed tomatoes, a sesame crust, and cold stracciatella layered over hot slices. The tomato pie goes luxe.
• Cheesesteak Pizzone - Half calzone stuffed with shaved ribeye, ricotta, and Cooper Sharp; half plain cheese pizza. One dough, both worlds.
• BEC on Sesame - Bacon, egg, and cheese, deli order, pizza format. American cheese, runny yolks, and a sesame crust.
• Deconstructed Meatball Sub Pizza - Skillet-crusted meatball mixture, herby sauce, provolone, ricotta, and fresh mozz. The whole sub, flat.
• Potato, Garlic, Bacon and Pistachio Pizza - Par-boiled Yukon rounds, crispy bacon, crushed pistachios, and a honey drizzle over a cream-and-mozzarella base.
• Meatball Pie with Burrata - Real simmered meatballs crumbled over the cheese, finished with basil, torn burrata, and Parmigiano, in that order.
• MVP Sicilian - Marinara, Vodka, Pesto: three scratch sauces striped over a sesame-bottomed Sicilian. The stained-glass square.
• The Pepperoni Pizzone - Pizza meets calzone. 15M+ views across platforms. My most-watched video of 2025.
• Vodka Sauce, Burrata, Hot Honey Pepperoni - Vodka sauce pizza topped with burrata and cup-and-char pepperoni. Finished with hot honey.
• Vodka Sauce Sicilian - High-hydration Sicilian crust, vodka sauce, fresh mozz, crisped pepperoni. This looks absolutely perfect.
• 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.
• Meatball Sub - Beef, pork, and veal meatballs simmered in a garlicky red sauce, stuffed into toasted rolls with melted cheese. The classic, done right.
• Chicken Caesar Salad Sub - Fried cutlets, scratch Caesar with anchovies, crushed croutons, and lemon zest on a hinge-cut roll. The salad, weaponized.
• Classic Cheesesteak - Freezer-firmed ribeye shaved thin, white American melted under a lid, onions, and a hinge-cut roll. The real thing.
• NY Chopped Cheese - Smashed adobo-seasoned patties chopped with onions and American cheese, built bodega-style with lettuce, tomato, mayo, and ketchup.
• GF NY Dough - Caputo GF flour, 84% hydration, a 30-minute fridge rest. A real 14-inch gluten-free pie with no gums and no weird chew. My brother (a celiac) approved.
• Gluten-Free Cast Iron Pan Pizza - No-stretch, no-launch, no-skill GF pizza. Press into a hot cast iron, top, bake.
• 3 Hour Gluten Free Detroit Style Pizza - Caputo GF flour at 96% hydration, a 3-hour timeline, par-baked then finished with a frico cheese edge. Real Detroit pizza, gluten-free, same day.
• Gluten Free Tavern Pizza - Rolled thin, docked, cured, par-baked, and flipped. All the tavern crunch, zero gluten.
• Gluten Free Mini Detroit Pizzas - Eight personal GF Detroits in a mini loaf pan, double-wave mini pepperoni, every piece a corner piece.
• Brown Butter Chocolate Chip Cookies - Brown butter, dark chocolate chunks, flaky salt. The chocolate chip cookie I make for everyone.
• Monster 6 oz. Chocolate Chip Cookie - Brown butter, three chocolates, espresso powder, 2-day chill. 6 oz each, the bakery-sized cookie.
• Garlic Cheese Bread - Par-baked dough in cast iron, garlic-parsley butter to the edges, and four cheeses zoned like you mean it.
• Pepperoni Pizza Sliders - Hawaiian rolls layered like a pizza, garlic-butter tops, baked dark and pulled apart. Twelve sliders, zero survivors.
• Homemade Bagel Bites - Real boiled-and-baked mini bagels, halved and topped like pizzas. The freezer-aisle classic, from scratch.
• Homemade Stracciatella (Burrata Hearts) - Fresh mozzarella shredded into heavy cream. Two hours in the fridge and you have the inside of a burrata, on demand.
• Skillet Pizza Dip - Cream cheese, two shredded cheeses, crushed tomatoes, and a hot cast iron. Pizza you can scoop.
• Uncooked NY Pizza Sauce - The real deal. Just crushed tomatoes, salt, and a touch of sugar. Never cooked.
• Pizza Sauce, Basic + Herby Variation - Two cups of pizza sauce in 5 minutes. One can of crushed tomatoes, salt, and a choice: keep it clean or punch it up with basil and oregano.
• Vodka Sauce - Shallot, garlic, tomato paste cooked dark, a splash of vodka, cream, and Reggiano. The sauce that makes everything better, in 20 minutes.