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Pizza: Doughs, Sauces, Bases & Techniques

From classic Neapolitan dough to simple garlic oil bases and rich tomato sauces, this collection brings together everything you need to build great pizza at home. Whether you’re after a traditional pie or experimenting with new flavor combinations, these recipes are designed to work together—simple, reliable, and full of flavor.

  • Garlic Oil Pizza Base

    Garlic Oil Pizza Base

    This garlic oil base transforms your Neapolitan pizza into a light, aromatic pizza bianca. It’s perfect when you want the dough’s flavor and texture to shine without the acidity of tomato sauce. It pairs beautifully with fresh mozzarella, ricotta, mushrooms, or prosciutto for a delicate, savory balance. The aglio e olio variation adds a gentle chili warmth layered into the oil itself.

    Ingredients

    • 1–2 tsp Garlic Oil, per pizza
    • Thin slices of cooked garlic from the infused oil, optional

    Optional Toppings

    • Fresh mozzarella or burrata
    • Ricotta cheese
    • Mushrooms, caramelized onions, or roasted peppers
    • Prosciutto, arugula, or fresh basil

    Aglio e Olio Variation

    • ½–1 tsp Garlic Oil, using the Chili Garlic Oil variation, blended into the garlic oil, per pizza

    Directions

    Prepare the Dough

    Stretch or shape one portion of prepared Neapolitan pizza dough to your desired size, leaving a slightly raised edge for the crust.

    Apply the Garlic Oil Base

    Brush or spoon garlic oil evenly over the surface of the dough.

    • For subtle flavor, use about 1 tsp per pizza.
    • For stronger flavor, use up to 2 tsp and scatter a few garlic slices on top.

    For Aglio e Olio

    Blend the Chili Garlic Oil variation into the garlic oil before brushing the dough.

    • For gentle heat, use ½ tsp chili garlic oil per pizza.
    • For bolder heat, use 1 tsp chili garlic oil per pizza.

    Add Toppings

    Top lightly with cheese and desired ingredients. Avoid adding too much oil or moisture, which can soften the crust during baking.

    Bake

    Bake according to your Neapolitan dough instructions—typically at 475–500°F / 245–260°C until the crust is blistered and golden, about 1½–2 minutes in a high-heat pizza oven or 6–8 minutes in a home oven on a preheated baking steel.

    Finish

    Drizzle with a touch more garlic oil after baking, if desired. Slice and serve immediately.

    Notes

    Preparation

    • Use Homemade Garlic Oil for best flavor and consistency. For the aglio e olio version, use the Chili Garlic Oil variation from that same recipe.
    • For a lighter pizza, use less oil and keep toppings minimal—Neapolitan-style pizza cooks best when lightly topped.
    • Apply oil lightly; too much can prevent proper blistering and lead to a softer crust.

    Serving Suggestions

    • Top with mozzarella, ricotta, or burrata for a rich pizza bianca.
    • Add roasted vegetables, mushrooms, or caramelized onions for earthy depth.
    • Finish with prosciutto, arugula, or basil after baking for a fresh touch.

    Variations

    • For truffle oil aroma, drizzle a few drops just before serving.
    • Combine equal parts garlic oil and the Chili Garlic Oil variation for a subtle, smoky spice.
    • Use herb-infused olive oil, such as rosemary or thyme, for a Mediterranean twist.

    Make-Ahead & Storage

    • Garlic oil can be made ahead and stored in the refrigerator according to the storage guidance in the Garlic Oil recipe.
    • Bring refrigerated garlic oil to room temperature before using for easier spreading.
    • Do not leave garlic-infused oil at room temperature for extended periods due to food safety concerns.
  • Habanero Hot Honey

    Habanero Hot Honey

    This habanero hot honey is simple, versatile, and built for flexibility. A gentle sous vide infusion brings a clean, balanced heat while preserving the natural character of the honey, making it just as useful for drizzling over fried chicken, biscuits, or pizza as it is for building into barbecue sauces and finishing glazes. Because the base stays intentionally clean—just honey, habanero, and an optional pinch of salt—it can be adjusted to fit whatever you’re cooking.

    Ingredients

    • 1 cup unfiltered honey
    • 1 fresh habanero, halved
    • Pinch of table salt (optional)

    Directions

    Prepare the Jar

    Add the honey, habanero, and optional salt to a small mason jar. Seal the jar finger-tight so pressure can equalize during the infusion.

    Infuse Sous Vide

    Set a sous vide bath to 130°F (54°C). Submerge the jar and infuse for 2 hours.

    Strain and Store

    Remove the jar from the water bath and let it cool just enough to handle comfortably. Strain out the habanero through a fine-mesh strainer.

    For a cleaner finish and better consistency, strain again through cheesecloth or a coffee filter before transferring to a clean jar for storage.

    Notes

    Preparation

    • Leave the seeds in for a hotter infusion, or remove some or all of them for a milder result.
    • If your honey is very thick or lightly crystallized, it may loosen naturally during the infusion.
    • Wear gloves when handling habaneros, and avoid touching your face or eyes afterward.
    • This recipe is designed as a base ingredient, so the flavor stays clean and flexible for later adjustments.

    Serving Suggestions

    • Drizzle over fried chicken, pizza, roasted vegetables, cornbread, or biscuits.
    • Use as a finishing touch for pulled pork, brisket, grilled chicken, or ribs.
    • Stir a small amount into barbecue sauce, vinaigrettes, or marinades for balanced sweetness and heat.

    Variations

    • For a milder version, use only ½ habanero or shorten the infusion time slightly.
    • For a hotter version, use a longer infusion or a second habanero.
    • This base can later be turned into a citrus-forward barbecue variation without changing the core method.

    Make-Ahead & Storage

    • Store in a clean jar in the refrigerator for the best shelf life.
    • If the honey crystallizes in storage, warm the jar gently in hot water until fluid again.
    • Because this recipe uses fresh pepper, thorough straining is important for stability and consistency.
  • Neapolitan-Style Tomato Sauce

    Neapolitan-Style Tomato Sauce

    This uncooked Neapolitan-style pizza sauce preserves the bright, fresh flavor of San Marzano tomatoes—sweet, rich, and perfectly balanced for high-heat baking. Using true DOP-certified tomatoes gives an authentic taste of Naples, with a smooth texture and naturally sweet finish that perfectly complements a light, airy crust.

    Ingredients

    • (For about 6–8 pizzas)
    • 1 can (28 oz / 800 g) whole peeled San Marzano tomatoes (DOP if possible)
    • ½ tbsp table salt (adjust to taste)
    • 2 tbsp extra-virgin olive oil
    • 2–4 fresh basil leaves, torn (optional but recommended)

    Directions

    Prepare the Sauce

    Drain excess juice from tomatoes into a bowl, reserving it in case the sauce needs thinning. Crush tomatoes by hand until mostly smooth but still slightly textured—avoid over-crushing for best flavor and body.

    Stir in salt, olive oil, and basil until evenly mixed.

    Use the Sauce

    Spread thinly over stretched dough just before baking (Neapolitan Pizza Dough works beautifully). Use approximately 2–2½ oz (60–70 g) of sauce per 10–12″ pizza.

    Do not pre-cook the sauce—the natural sugars in the tomatoes caramelize under high oven heat, producing rich, authentic flavor.

    Notes

    Preparation

    • Use only high-quality San Marzano tomatoes with the DOP seal for the sweetest, least acidic results.
    • Do not blend the sauce completely smooth; a slightly rustic texture gives better flavor and adhesion.

    Serving Suggestions

    • Use as the base for Pizza Margherita—add mozzarella, parmesan, and fresh basil.
    • Try on Pizza Marinara with garlic, oregano, and a drizzle of olive oil.
    • Use in Shoarma Pizza or Carnitas Pizza for a Dutch or Mexican-inspired twist.

    Variations

    • For a smoother sauce, pulse briefly with an immersion blender (1–2 seconds only).
    • For a hint of depth, add a tiny pinch of sugar if your tomatoes are unusually acidic.
    • For a garlic-forward version, rub a cut clove of garlic over the dough before adding sauce.

    Make-Ahead & Storage

    • Store sauce in an airtight container in the refrigerator for up to 5 days.
    • Freeze for up to 3 months; thaw in the refrigerator overnight before using.
  • Neapolitan Pizza Dough

    Neapolitan Pizza Dough

    Pizza has always been a go-to meal for our family. Who can resist the combination of chewy dough, flavorful sauce, tasty toppings, and gooey cheese? Our first taste of true Neapolitan-style pizza was on our family trip to Italy—staying across the square from the Pantheon, exploring the Colosseum and Vatican museums, and often ending the day with perfectly blistered pizza from a tiny Roman restaurant. This recipe recreates that chewy, flavorful crust at home, whether you choose the cold-ferment version for deep flavor, the quick version for same-day pizza, or the freezer version for easy make-ahead dough.

    Ingredients

    • 1360 g (~3 lb) 00 flour (100%)
    • 952 g cold water (70%)
    • 27 g table salt (2%)

      • Active Dry Yeast

    • Cold Ferment: 0.41 g for 72 hours (0.03%) or 0.82 g for 48 hours (0.06%)
    • Quick Version: 2.72 g for same-day use (0.2%)
    • Freezer Version: 3.54 g for use the same day as thawed (0.26%)

    Note: Use a digital scale accurate to 0.01 g for yeast precision, or approximate to the nearest small pinch if unavailable.

    Directions

    Select Fermentation Version

    Cold Ferment (48–72 hours)

    In a large bowl, combine flour, yeast, and cold water. Mix until no dry bits remain (shaggy dough). Cover and rest 20–30 minutes.

    After resting, sprinkle salt over dough and gently pinch and squeeze to incorporate. Every 30 minutes for 2 hours, perform a set of stretch and folds (see Notes).

    After the final folds, place dough in a clean bowl, cover, and rest at room temperature (75–80°F / 23–27°C) for 1–2 hours. Divide into 8 oz (225 g) balls, lightly oil, and place in individual containers or on a floured tray covered tightly. Refrigerate 48–72 hours. Remove from refrigerator 2–3 hours before baking to come to room temperature.

    Quick Version (Same-Day)

    In a large bowl, combine flour and cold water. Mix until no dry bits remain; cover and rest 20–30 minutes.

    In a small cup, dissolve yeast in 2 tbsp warm water (105°F / 40°C) and let stand 5–10 minutes until foamy.

    Sprinkle salt over dough, then add yeast mixture. Gently pinch and squeeze to incorporate. Every 30 minutes for 2 hours, perform a set of stretch and folds (see Notes).

    After the final folds, cover and rest at warm room temperature (75–80°F / 23–27°C) for 2–3 hours, until nearly doubled. Divide into 8 oz (225 g) balls, lightly oil, and place in proofing containers or on a floured tray. Cover and proof 1–2 hours, until puffy and relaxed.

    Freezer Version (Make-Ahead)

    In a large bowl, combine flour and cold water. Mix until no dry bits remain; cover and rest 20–30 minutes.

    In a small cup, dissolve yeast in 2 tbsp warm water (105°F / 40°C) and let stand 5–10 minutes until foamy.

    Sprinkle salt over dough, then add yeast mixture. Gently pinch and squeeze to incorporate. Every 30 minutes for 2 hours, perform a set of stretch and folds (see Notes).

    After the final folds, cover and rest at warm room temperature (75–80°F / 23–27°C) for 2–3 hours, until nearly doubled. Divide into 8 oz (225 g) balls. Lightly oil, wrap tightly in plastic wrap, and place in freezer-safe bags or airtight containers. Freeze up to 3 months.

    To thaw, transfer to refrigerator for 24 hours. Then allow 1–3 hours at room temperature before stretching and baking.

    Bake the Pizzas

    Place a pizza steel on the top rack of the oven and preheat to 500–550°F (260–290°C) for at least 45 minutes. Just before baking, switch to broil for 5–10 minutes to superheat the surface.

    Stretch a dough ball gently by hand (don’t roll), top lightly with sauce, cheese, and desired toppings, and slide onto the steel. Bake 4–5 minutes, rotating halfway through. For extra char, broil the final 30–60 seconds.

    For an even closer match to wood-fired results, bake in an outdoor pizza oven at 750–850°F (400–455°C) for 60–90 seconds.

    Notes

    Preparation

    • Hydration note: The 70% hydration gives the dough an open crumb and extensible texture typical of Neapolitan-style pizza. Adjust slightly based on flour absorbency.
    • Stretch & Folds: With wet hands, grab one edge, stretch it up, and fold it over. Rotate 90°, repeat until all four sides are folded. After 3–4 rounds, the dough will feel smoother and more elastic.
    • Use minimal toppings and well-drained mozzarella to prevent sogginess during high-heat baking.
    • This dough also works for homemade pita: reduce hydration to 65%, roll ⅛–¼ inch thick, and bake 1½–2 minutes at 475–500°F (245–260°C).

    Serving Suggestions

    • Top with traditional Neapolitan tomato sauce, fresh mozzarella, and basil for a Pizza Margherita.
    • Drizzle with extra virgin olive oil after baking to enhance flavor and aroma.
    • Pair with a simple arugula salad or Italian antipasti for a complete meal.

    Variations

    • Pizza Margherita—Neapolitan tomato sauce, mozzarella, parmesan, basil; after baking add a drizzle of extra virgin olive oil.
    • Pizza Marinara—Neapolitan tomato sauce, garlic, oregano, salt; after baking add a drizzle of extra virgin olive oil.
    • Pizza Capricciosa—Neapolitan tomato sauce, mozzarella, ham, artichokes, mushrooms, olives; after baking add a drizzle of extra virgin olive oil.
    • Pizza Boscaiola—Neapolitan tomato sauce, mozzarella, mushrooms, Italian sausage, and parmesan; after baking add a drizzle of extra virgin olive oil.
    • Pizza Quattro Formaggi—Neapolitan tomato sauce (optional), mozzarella, ricotta, gorgonzola, parmesan, garlic, oregano (or, more traditionally, mozzarella, gorgonzola, parmigiano-reggiano, fontina; and after baking add a drizzle of extra virgin olive oil).
    • Pizza alla Napoletana—Neapolitan tomato sauce (optional), mozzarella, anchovies, capers, oregano; and after baking add a drizzle of extra virgin olive oil.
    • Pizza Prosciutto e Funghi—Neapolitan tomato sauce, mozzarella, prosciutto, mushrooms; and after baking add a drizzle of extra virgin olive oil.
    • Spicy Sausage—Neapolitan tomato sauce, mozzarella, spicy Italian sausage, pickled jalapeños.
    • Sweet & Spicy—Neapolitan tomato sauce, mozzarella, spicy Italian sausage, pickled jalapeños; after baking add a drizzle of honey.
    • Spinach & Sun-dried Tomato—Neapolitan tomato sauce, mozzarella, provolone, ricotta, Parmesan, spinach, sun-dried tomatoes; after baking add fresh basil and a drizzle of extra virgin olive oil.
    • Loaded Hawiian—Neapolitan tomato sauce, mozzarella, ham, rotisseri chicken, bacon, pineapple, red onion, pickled jalapeños.
    • Shoarma Pizza—Neapolitan tomato sauce, mozzarella, chicken shoarma; after baking add a drizzle of knoflooksaus (Dutch Garlic Sauce) and poestasaus.
    • Barbecue Chicken—Dr Pepper barbecue sauce, mozzarella, rotisseri chicken, bacon, pickled jalapeños.
    • Fig & Pig—Neapolitan tomato sauce, mozzarella, fresh sliced figs, fig jam, prosciutto, honey.
    • Fig, Pig, & Goat—Neapolitan tomato sauce, goat cheese, fresh sliced figs, caramelized onions, prosciutto; after baking add arugula and a drizzle of honey.
    • Chicken Pesto—pesto sauce, mozzarella, rotisseri chicken, ricotta, thinly sliced tomatoes.
    • Mushroom & Olive—Neapolitan tomato sauce, mozzarella, ham, mushroom, olives, pickled jalapeños.
    • Pear & Gorgonzola—garlic oil pizza base, thinly sliced pear, gorgonzola, mozzarella, walnuts or pecans; after baking add arugula and balsamic glaze.
    • Prosciutto & Burrata—Neapolitan tomato sauce, mozzarella; after baking add torn burrata, prosciutto, arugula, and olive oil.
    • The Meats—Neapolitan tomato sauce, mozzarella, pepperoni, Italian sausage, ham, bacon.
    • Chicken, Spinach, & Feta—garlic oil pizza base , rotisserie chicken, spinach, feta, Parmesan, mozzarella.
    • Indo Saté—peanut sauce thinned with coconut milk, saté ayam, mozzarella, blanched vegetables (thinly sliced carrots, small pieces of green beans, thin shavings of cabbage); after baking add bean sprouts tossed in lime juice and roasted sesame oil, thin cucumber slices, sambal, fresh cilantro, and a drizzle of ketjap manis.
    • Chicken Fajita—Neapolitan tomato sauce with a sprinkle of cumin & paprika, mozzarella, Jack cheese, fajita chicken, red onion, roasted bell pepper strips, and pickled jalapeños; after baking add a drizzle of salsa verde and crema, with a squeeze of lime juice.
    • Saag Paneer—Pureed spinach “saag” base (spinach, blanched & puréed, sautéed onion, garlic, ginger, garam masala, cumin, coriander, a little chili, finished with cream or yogurt for silkiness) spread in a thin, even layer topped with paneer cubes, red onion, serrano chile slices; after baking add fresh cilantro, a light dusting of crumbled kasoori methi, and a drizzle of yogurt.
    • Carnitas—garlic oil pizza base, carnitas, mozzarella, red onion, roasted poblano chile strips, pickled jalapeños; after baking add fresh cilantro, diced white onion, crumbled cotija cheese or queso fresco, and a drizzle of salsa verde and crema.