Flour, salt, water and yeast: What do these simple ingredients have in common?

The beauty of making your own dough is the delicious texture and flavour, coveted puffy crust, a soft, easy-to-fold slice and, of course, the fragrant, freshly-baked-bread aroma.

From there, we recommend starting with our Classic Pizza Sauce, and if you’re not sure where to start for toppings, we’ve got hundreds of pizza recipes to get you inspired.

Note: Exciting news!

• 364 grams lukewarm water
• 9.2 grams active dried yeast or 7 grams instant dried yeast or 20 grams fresh yeast 
• 607 grams “00” flour, plus extra for dusting
• 18 grams sea salt

If you prefer fresh yeast, use 20 grams and either mix the yeast into the water and let sit for 3 minutes (rehydration method) or crumble it over the flour and then add the water (dry blend).

Love pizza but need a pizza dough that loves you back?

The Chicago deep dish pizza is by no means your typical Italian pizza – that’s what makes it so special!

Look no further for an unbeatable golden crust.

Sometimes you want a fresh, homemade pizza but just don't have hours to make it.

This is a fairly wet dough, so keep some dusting flour handy to keep it from sticking to your hands and surfaces.

Cheese, sauce, eggplant… yes, in that order!

If you’ve ever found yourself craving that crunchy thin crust pizza, look no further.

This soft, bouncy, cheesy pizza is deceptively simple, quick to make, and packed with flavor.

Regional styles have been one of the biggest pizza trends in recent years, and it’s hard to think of one that’s gotten more attention than Detroit-style squares.

Rather than use commercial yeast, the traditional leavening for Detroit-style pizza (aka “DSP”), Mike favours sourdough for its ease of digestion, thick, airy crumb, and the extra flavour it adds.

If that sounds complicated, don’t worry… it’s not.

Grandma Pizza has grown in popularity over the past 20 years, going from a regional specialty found at pizzerias in Long Island, New York, to a trendy style that’s increasingly a menu standard, even getting upscale treatment at times.

Sofia Pizza Shoppe founder and Sofia Wine Bar owner Tommy DeGrezia’s pizza pedigree doesn’t harken back to Long Island, but it does run deep in New York pizza lore.

Tommy’s recipe, which calls for a dough made with a blend of “00” and all-purpose flour and prepared two days in advance, yields one 24-ounce dough ball designed to be baked in the 30cm by 46cm pans he uses at his pizzeria.

Just remember, whatever pan size you choose, you’ll need to allow about three hours between removing the dough from the fridge and baking it in the oven!