Pizza Dough


  • 100 grams bread flour or tipo 00 flour
  • 75 ml water
  • 1 tsp yeast

  • 400 grams tipo 00 flour plus more for dusting
  • 275 ml water

  • 1 tsps sugar
  • 2 tsps yeast

  • 2 tsps salt


  1. In a small bowl combine 1 tsps of yeast, 100 g of flour, and 75 ml water. Cover with plastic wrap and let sit for 4 to 8 hours. This is known as a sponge.
  2. Combine sponge and 400 g of flour. Add remaining yeast and sugar then kneed/mix using a mixer with a dough hook for 15 minutes while slowly adding in 275 ml water. When the dough has begun to form add salt. Kneed until the dough is smooth.
  3. Lightly oil a bowl.
  4. Add the dough and cover with plastic wrap. Let rise for 1 to 2 hours.
  5. Heat a pizza stone to the highest setting of your oven 30 minutes prior to cooking.
  6. Divde dough in half to make 2 16 inch pizzas. Roll out dough on a lightly floured surface.
  7. Put rolled out pizza dough on hot pizza stone, then add toppings.
  8. Cook for about 5 to 10 minutes

Pizza Sauce


  • 28 oz can of whole peeled tomatoes

  • 1 tbs extra virgin olive oil
  • 1 tbs unsalted butter
  • 2 medium cloves garlic diced
  • 1 tsps dried oregano
  • pinch red pepper flakes
  • pinch salt

  • 2 springs of fresh basil
  • 1 medium yellow onion split in half


  1. Puree tomatoes with juice in food processor until slightly chunky
  2. On medium low heat melt butter with olive oil. add garlic, oregano, pepper flakes, and salt. Cook until fragrant.
  3. Add add tomatoes, basil, and onion halves then bring to a simmer for 1 hour. Stir occasionally. Discard onion halves and basil stems. Add salt/pepper to taste.

Recipe in depth

Finna get dat piece a dough, gotta get dat pizza doe. Nothing gets your boo singing like dough, rae, me so horny than a hot slice in the money maker.

Good toppings include, boars head mozzerella, shredded parmesan, thinly sliced steak, ricotta cheese.