Make your best
pie yet,
stagionato.
Step-by-step recipes that know your oven, your mixer, and your timeline. Built-in timers. No fluff. Just pizza.
E2E Test Dough Recipe
Cast Iron Pan Dough
The Kenji recipe. No knead, no mixer, no fuss. Easiest serious dough on the site.
Detroit Pan Dough
Focaccia-style dough pressed into an oiled steel pan and cold-fermented in place. High hydration drives the airy crumb.
Tavern Dough
Lowest hydration on the site. Cold butter cut in like pie crust, rolled paper-thin, docked, dried uncovered in the fridge.
Roman Al Taglio Dough
The Bonci dough. Four stretch-and-folds replace kneading. Wildly open crumb, audibly crispy bottom.
Calzone & Stromboli Dough
A slightly drier dough than New York (62% vs 64%) so the seal holds during baking and the bottom does not go gummy under the filling.
Focaccia Pizza Dough
No kneading, no fancy technique. Stir, fold once, let the fridge do the work.
Sicilian / Grandma Dough
One dough, two finishes. Short proof in the pan = Grandma; long proof = Sicilian.
Chicago Deep Dish Dough
Standard mix, single rise, then a butter lamination for flaky layers. Cornmeal in the dough for color and crunch.
72-Hour Neapolitan Dough
The poolish-based, slow-fermented dough that gave Naples its name. Light, blistered, ready to char.
Cold-Ferment NY Dough
The dough behind the slice. High protein, a kiss of sugar, two days in the fridge.