Dinner
Homemade Pizza Night Guide
A slow-fermented dough, a smart sauce, and the topping combinations we return to every Friday.
Photo by Ivan Torres on Unsplash
Pizza night is a ritual disguised as a recipe. Start the dough on Thursday, let it sleep in the fridge, and by Friday evening you have something that rivals any neighborhood spot.
Ingredients
Keep the sauce almost aggressively simple: crushed tomatoes, olive oil, and salt. Let the toppings do the talking.
House favorites
Margherita with torn basil, hot honey and sopressata, or caramelized onion with ricotta and thyme.
How to make it
- 1
Mix flour, water, yeast, and salt into a shaggy dough.
- 2
Rest for 20 minutes, then fold four times over an hour.
- 3
Cold ferment overnight and bring to room temperature before shaping.
- 4
Stretch, top lightly, and bake on a hot stone or steel at 500 F until charred at the edges.
- 5
Finish with olive oil, torn basil, and flaky salt.
Serving notes
Serve with a torn heel of good bread, a green salad sharp with lemon, and a glass of something cold. Leftovers reheat beautifully with a splash of pasta water.
Reviews
What cooks are saying
Reader notes
Made this on a Tuesday and my whole family went quiet at the table. The highest compliment.
Really lovely. I added a pinch of chili flakes for heat and it worked beautifully.
The instructions were clear and the timing was accurate.
This tasted like something from a little neighborhood trattoria. Simple, cozy, and very repeatable.
I appreciated the exact visual cues. Mine came out right on the first try.
