Pizza Blog, Fall 2026

This weekend I made some regular pizzas.

Dough: 500g 00 flour, 350g water, 1 tablespoon salt, 1/8 teaspoon of yeast. Mix at 8am, knead at 11am, dough balls at 2pm. Pizza at 6pm.

Here’s a photo-blog of the final steps:

Mise en place
Stretching dough. I’ll flex for the photo next time!
Setting the stretched dough down
Olive oil base (for the no tomato-sauce pizza)
Cheese (placed on pizza by tiny person)
Cheese pizza ready
Fire the first pizza
Sauce pizza prep
Sauce pizza ready to go
Second pizza going in
Third pizza going in
Mega-Slicing the cheese pizzas
Tomato sauce, calabrian peppers, kalamata olives, anchovies, parm and olive oil
Pizza time