Joe

Richie's 63% Hydration Ooni Dough

63% hydration, 2.9% salt, three stretch-and-folds, 16-hour cold ferment. Four 270 g balls for the Ooni Koda 2 Max.

Calzone & Stromboli

The folded pizza family. Same dough, two shapes — half-moon (Italian) vs jelly-roll (Italian-American).

Tavern-Style (Chicago Thin)

Cracker-thin, butter-flaky, cut into squares, eaten over a beer. The actual Chicago pizza.

Roman Al Taglio (Bonci-Style)

Roman pizza-by-the-cut. Sold by weight in Rome, cut with scissors, eaten folded on the street.

Detroit Pan Pizza

Square. Caramelized cheese frico edges. Sauce on top, the way the pizza gods intended.

Sicilian & Grandma

Same dough, same pan, two finishes. Grandma is thinner; Sicilian is thicker with a longer second rise.

Chicago Deep Dish

Buttery laminated crust, slabs of mozzarella melted into the bottom, sausage, chunky tomato sauce on top.

Neapolitan Margherita

The platonic ideal. Three ingredients you can pronounce, plus time. Time is the actual recipe.

New York Style

The slice. Foldable, oily, slightly sweet, browns hard on a steel.

Focaccia Pizza

The lazy-genius pizza. No-knead, very high hydration, almost foolproof.

Cast Iron Pan Pizza

The Kenji recipe. No-knead, hard to mess up, and frankly the easiest serious pizza.

Detroit Thick-Sweet Sauce

Distinctly sweet, deeply reduced, racing-striped on top of the pizza after the bake.

Block Mozzarella Prep

Whole-milk low-moisture mozzarella, in a block, grated fresh. The universal American-style cheese prep.

Fresh Mozzarella Prep

For Neapolitan and finishing Roman pies. Torn, lightly salted, drained — or the pizza becomes soup.

Detroit Brick Cheese Blend

Wisconsin brick cubed to the edges of the pan — the only ingredient that fully captures Detroit. Substitute blend included.

Calzone Ricotta Filling

Drained ricotta, mozz, Parmesan, a cooked filling. The thing that separates a great calzone from a sad one.

Raw San Marzano Sauce

Three ingredients, no cooking. The sauce on every legitimate Neapolitan pizza in the world.

Chicago Deep Dish Chunky Sauce

Barely cooked, deliberately chunky. Hand-crushed whole tomatoes; the long bake does the cooking.

Chicago Sliced Mozzarella Layer

Sliced ¼-inch slabs forming a sealed sheet on the bottom of the dough — the structural trick that keeps deep dish from going soggy.

Classic Cooked Pizza Sauce

Lightly cooked, garlic and herb forward, balanced sweetness. The Italian-American workhorse.

Tavern-Style Paste-Heavy Sauce

Tomato-paste forward, herby, slightly spicy. Concentrated so the cracker crust stays crisp.

72-Hour Neapolitan Dough

The reference dough. Soft 00 flour, modest hydration, almost no yeast — time is the actual recipe.

Sicilian / Grandma Dough

One dough, two finishes. Short proof in the pan = Grandma; long proof = Sicilian.

Chicago Deep Dish Dough

Single rise, then a butter lamination (croissant-style folds) for flaky layers. Cornmeal in the dough for color and crunch.

Tavern Dough (Chicago Thin)

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 (Bonci)

The Bonci dough. Four stretch-and-folds replace kneading. Wildly open crumb, audibly crispy bottom (scrocchiarella).

Calzone & Stromboli Dough

A slightly drier dough than NY (62%) so the seal holds and the bottom doesn't go gummy under the filling.

Cast Iron Pan Dough (Kenji-Style)

No knead, no mixer, no fuss. Mix it the night before, press into oiled pans the next day. Easiest serious dough on the site.

Cold-Ferment NY Dough

Higher protein, a kiss of sugar, two days in the fridge. The most forgiving 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.

Focaccia Pizza Dough

No kneading, no fancy technique. Stir, fold once, let the fridge do the work.

Ooni Karu 2 Pro

Gozney Roccbox

Original Baking Steel (14"×16", ¼")

Doppio Living Pizza Steel

Lloyd Pans Detroit-Style (10×14×2.5)

Lodge 10-inch Cast Iron Skillet (Pre-Seasoned)

Nordic Ware Naturals Half-Sheet Pan

USA Pan 9×13 Quarter-Sheet

Fat Daddio's Anodized 9×2 Round Cake Pan

Ooni Bamboo Pizza Peel (14")

Ooni Perforated Pizza Peel (12" round, aluminum)

Wüsthof Come-Apart Kitchen Shears

Orblue Pizza Dough Docker

KitchenAid Artisan 5-Quart Stand Mixer

OXO Good Grips Stainless Bench Scraper

OXO Good Grips Dough Whisk

Cambro 6-quart Round Container with Lid

Cambro 32-ounce Round Containers (set of 4)

OXO Good Grips Stainless Kitchen Scale (11 lb)

ThermoWorks Thermapen ONE

OXO Good Grips Box Grater

Microplane Premium Classic Zester

Fine-Mesh Stainless Sieve (8")

Antimo Caputo Pizzeria 00 Flour (5 lb)

King Arthur Bread Flour (5 lb)

SAF Red Instant Yeast (1 lb vacuum pack)

King Arthur Diastatic Malt Powder

Bianco DiNapoli Whole Peeled Tomatoes (28 oz)

Cento San Marzano DOP Whole Peeled Tomatoes (28 oz)