Recipes
Pies worth a Friday night
Doughs, sauces, and topping combinations we keep coming back to. Tested on a Ninja Woodfire and an Ooni out on the deck — pellets, gas, and the friends standing around the peel.
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15 min hands-on · 3 days fermenting
The 72-hour cold-ferment dough
Our weekly Friday-night base. Forgiving, flavorful, and built for a hot Ninja or Ooni stone.
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PT15M prep · PT1H30M 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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PT20M prep · PT4M 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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PT15M prep · PT4M 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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PT40M prep · PT6M cook
Clam Pie, the New England Way
Our take on a New Haven classic — Wellfleet littlenecks, garlic, oregano, no mozzarella. The clam liquor is the sauce. The stone does the rest.
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PT20M prep · PT0M cook
The New England Crust Master Dough (48-Hour Cold Ferment)
One dough to rule the site — a 65% hydration, 48-to-72-hour cold-fermented dough that works for beach pizza, bar pizza, NY slices, and sheet pans alike.
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PT15M prep · PT1H15M cook
Roasted Heirloom Tomato Sauce
Every August, New England farm stands overflow with heirloom tomatoes. We slow-roast them until deeply caramelized, finish with fresh basil and good olive oil. The best pizza sauce we've ever made — and it only exists for about six weeks a year.
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PT30M prep · PT15M 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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PT25M prep · PT14M 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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PT25M prep · PT15M 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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PT15M prep · PT0M cook
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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PT30M prep · PT6M 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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PT25M prep · PT22M 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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PT30M prep · PT2M cook
Backyard Neapolitan Margherita (60-Second Bake)
The classic that every outdoor pizza oven was built for — 00 flour, San Marzano tomatoes, fresh mozzarella, and a bake measured in seconds.
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