this post was submitted on 27 Dec 2025
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Pizza
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Beautiful pizza! What dough recipe did you use? Baked on a stone?
I try and keep my pizza dough between 62%-64% humid, so for a single pie I do:
225g of a higher gluten bread flour (Robin Hood White Bread Flour) 6g Salt 144g Warm Water ~5g Yeast
Then cooked on a stone on the top rack in my normal oven at ~290C/550F which is as hot as it goes.
For the sauce I start with little grape tomatoes, squish the seeds and liquid out, and blend them up before reducing down with a pinch of Salt, Oregano, Olive Oil, a splash of Red Wine Vinegar, some White Sugar to balance it, and Black Pepper.
Thank you! Much appreciated!