Recipes
Pies worth a Friday night
Doughs, sauces, and topping combinations we keep coming back to. Written for our Ninja Woodfire out on the deck — pellets for smoke, and friends standing around the peel.
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15 min hands-on · 1–2 days in the fridge
Our cold-ferment dough
Our everyday base: Caputo 00, a long cold ferment, and a hot Ninja stone.
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15 min prep · 1 hr 30 min cook
Caputo 00 Breadmaker Dough
Silky, elastic Neapolitan-style dough made in a bread machine with Caputo 00 flour, Caputo Lievito yeast, and Baleine fine sea salt. Cold-ferment for 24–48 hours for the best crust.
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20 min prep · 7 min cook
Chicken, Bacon & Ranch
The crowd-pleaser we weren't going to put on the site. Herby ranch base, roasted chicken, crispy bacon, scallions. It always goes first.
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15 min prep · 7 min cook
Pesto, Fresh Mozzarella & Basil
The summer pie. Pesto made the day you use it, fresh mozzarella, basil that goes on after the bake. Simple on purpose.
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40 min prep · 5 min cook
Clam Pie, the New England Way
A New Haven classic — fresh littlenecks, garlic, oregano, no mozzarella. The clam liquor is the sauce. The stone does the rest.
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15 min prep · 1 hr 15 min cook
Roasted Heirloom Tomato Sauce
Every August, New England farm stands overflow with heirloom tomatoes. Slow-roast them until deeply caramelized, then finish with fresh basil and good olive oil. Few pizza sauces are better — and this one only exists for about six weeks a year.
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30 min prep · 15 min cook
South Shore Bar Pizza (10-Inch Pan, Laced Edge)
The cult 10-inch pan pizza of the Massachusetts South Shore — cheese to the very edge so it caramelizes against the pan into the famous 'laced' crust.
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25 min prep · 14 min cook
Salisbury Beach Pizza (Tripoli-Style) at Home
The thin, sweet-sauced, provolone-topped beach pizza every North Shore kid grew up on — recreated in a home oven with a sheet pan and a slightly sweet tomato sauce.
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25 min prep · 15 min cook
Greek Pizza (House of Pizza Style)
The pan-fried-bottom, chewy-crusted pizza served at every 'House of Pizza' in New England — oiled pan, oregano-heavy sauce, and a mozzarella-provolone blend.
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15 min prep
Same-Day Emergency Pizza Dough (Ready in 2 Hours)
Decided at 3pm that tonight is pizza night? This 2-hour dough gets you a legitimately good pie without planning ahead.
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30 min prep · 5 min cook
New Haven Plain Tomato Pie (Apizza at Home)
The charred, chewy, mozzarella-free tomato pie that made Wooster Street famous — adapted for a home pizza oven or a screaming-hot baking steel.
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25 min prep · 22 min cook
Rhode Island Bakery Pizza (Red Strips)
The thick, cheeseless, room-temperature tomato strips sold in every Rhode Island bakery case — the most misunderstood pizza in New England.
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30 min prep · 2 min cook
Backyard Neapolitan Margherita
The classic Neapolitan margherita — 00 flour, San Marzano tomatoes, fresh mozzarella, and as much heat as your oven can give it.
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30 min prep · 8 min cook
NY-Style Pizza at Home (The Foldable Slice)
The big, thin, foldable slice done right in a home oven — oil-and-sugar dough, low-moisture mozzarella, and a baking steel doing the work of a deck oven.
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20 min prep · 7 min cook
New Hampshire Mushroom & Taleggio
Hens-of-the-woods, taleggio, thyme, a hit of lemon when it comes off the peel. This one tastes like the woods smell in October.
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25 min prep · 15 min cook
Detroit-Style Pizza (Crispy Frico Edge)
The deep, airy, square pan pizza with caramelized cheese walls and sauce on top — the style that took over America, done in a home oven.
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20 min prep · 18 min cook
Grandma Pie (Thin Sheet-Pan Pizza)
The thin, garlicky, no-fuss sheet pan pizza — minimal proofing, cheese under the sauce, and the fastest route from dough to dinner for a crowd.
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