all units are in grams

	half sheet	eighth sheet
		×1	×2	×4
bread flour	500	185	370	740
salt	14	5.3	10.5	21
yeast	6	2	4	9
oil	20	7	15	30
water	325	120	240	480

I make the dough about three days in advance if I can. Do a cold rise in the fridge, then take it out the morning of. Place in a well oiled sheet pan, then cover with plastic wrap as descriped in the guide. Allowing it to come to room temperature will allow you to easily stretch over the pan.

To make the sauce:

• 20g extra-virgin olive oil
• 9 cloves garlic, chopped
• 1 tbsp dried oregano
• 2 tsp red pepper flakes
• ^heat all that for a minute in a pot, make your kitchen smell nice. Then add....
• one 28oz can of whole peeled tomatoes
• 1 tsp sugar
• Kosher Salt

Sauce > mozz > pepperoni. Top with peconino romano

Favorite toppings other than sauce/cheese/pepperoni:

Jalapeño Popper
Mix: cream cheese (2 blocks per half sheet), cheddar cheese, bacon, bacon fat, chopped jalapeño, garlic powder

Spoon small chunks evenly over dough, then add:

• more shredded cheddar cheese
• bacon
• sliced jalapeños
• shredded cheddar
• sliced shallot

Rosemary Potato
Cube one big chunk of Fontina cheese
Simmer garlic, rosemary, red pepper flakes in a few tables spoons olive oil
Slice Yukon Gold potatoes (I used my 3 setting on the mandolin) into cold water. rinse out starch and then lay out to dry on towels.
Spread fontina evenly, then drizzle oil throughout.
lay potatoes flat and evenly, covering surface.
top with thinly sliced shallot, rosemary branches. bake, add grated parmesean a minute before finishing.

Pickle Pizza

• roast some whole garlic chunks in a pan with olive oil
• get them nice and soft. set aside when done


• To make the sauce:
• grate/finely cut several garlic cloves
• melt butter (or even better, clarified butter) in pan
• toast garlic till fragrant, lightly brown
• add red pepper flakes if desired
• add small scoop of flour, stir and toast for a bit to make roux
• add heavy cream, stir
• add grated parmesean cheese, stir
• set aside


• get dill pickles - Grillos is the best IMO
• place on towel to dry them out


• Assemble
• sprinkle bagel seasoning around the edge
• Spread creamy garlic sauce on dough
• place garlic and pickles throughout
• top with light amount of mozzerella to cover gaps

Cast Iron Pizza

Best for single or a couple, wouldn't reccomend for more than two people.
Get a Lodge cast iron pan if you don't have one.**
It is a workhorse, and will outlive you.
Take what you like from the following videos
Adam Ragusea - Cast Iron Pizza↗
Adam Ragusea - New York-style pizza at home, v2.0↗
Core cooking techniques should stay the same:
stovetop on
assemble while cooking bottom till golden/brown
put toppings all the way to the edge
in oven, broiler till crispy on top

···

*pizza is in a wierd spot between baking and cooking. I have heard many people claim that they are bad at baking, I think the real reason is that they are bad at following directions. Baking is a science. Measure out everything when you're making the dough.
Use a scale. The difference between table salt and kosher salt will make you appreciate measuring weight vs volume very quickly.

**Do not let nerds on the internet or your grandmother scare you when they describe their maintenance for cast iron. You can use soap and a sponge to clean it after use. The old advice of not using soap came from when lye was a main ingredient. Real seasoning is polymerized oil, you scraping the he cooked foodstuffs and cleaning with some Dawn will not "ruin the seasoning". Just don't put it through the dishwasher.