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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15 min prep · 90 min dough cycle + 24–48 hr ferment 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 · 3–4 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 · 3–4 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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30 min prep · 4–5 min 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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15 min prep · 1 hr 15 min 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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20 min prep · 3–4 min cook
New Hampshire Mushroom & Taleggio
Foraged 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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