72-Hour New York Style Pizza Dough
My standard recipe for two 480g dough balls using King Arthur Sir Lancelot flour.
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Everything I've Learned About Making Better Pizza.
Dough. Sauce. Cheese. Equipment. Fermentation. Whether you're just getting started or trying to perfect your craft, this is where all of my pizza knowledge lives.
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Build Your Custom Pizza Dough Recipe
Calculate the exact flour, water, salt, yeast, oil, and other ingredients you need based on your pizza style, dough ball weight, hydration, proof time, and number of pizzas.
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Equipment
Mixers, pans, peels, thermometers, pizza steels, and the tools I use to make better pizza at home.
62% Hydration Dough
A firmer, beginner-friendly New York-style dough that is easier to ball, stretch, and launch while producing a crisp, structured crust.
64% Hydration Dough
My go-to New York-style formula, balancing easy handling with a crisp bottom, chewy interior, and slightly lighter crust.
70% Hydration Dough
An advanced, high-hydration dough for a softer, airier interior, with detailed guidance for mixing, folding, shaping, and handling.
When to Add Salt & Oil to Pizza Dough
Learn how salt and oil affect hydration, gluten development, and mixing, plus when to add each ingredient and whether dissolving salt first helps.
Freezing Pizza Dough
Learn when to freeze dough balls, how freezing affects cold fermentation, and the best way to thaw and finish fermenting dough before pizza night.
Gluten-Free Tavern-Style Dough
Dough recipes, fermentation schedules, hydration guides, baker's percentages, mixing techniques, and troubleshooting.
Is Gluten Really the Problem?
Explore the differences between celiac disease, wheat sensitivity, fructans, and FODMAPs—and why gluten may not always be what causes symptoms after eating wheat.
Sauce
Pizza sauce recipes, tomato guides, seasoning techniques, and sauce styles.
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Every week I publish pizza videos showing the exact recipes, equipment, and techniques I use in my kitchen.
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