1. Neapolitan
Characteristics: This Neapolitan classic has a thin crust with airy, lightly charred edges. It's traditionally made with San Marzano tomatoes, buffalo mozzarella, and fresh basil.

How to make it: It requires an extremely hot oven (800–900°F/430–480°C), so invest in a pizza oven for authentic results. Top with simple ingredients that don't require long cooking times.

2. New York Style
Characteristics: A thin, pliable base with a slightly puffed edge. Perfect for eating on the go.

How to make it: Bake at 550°F/290°C in a regular oven. Use a simple tomato sauce and mozzarella, and finish with a sprinkle of dried oregano.

3. Sicilian
Characteristics: Square pizza with a thick, airy base and crispy edges. Perfect for large parties.

How to make it: The dough rises directly in a pan before baking. Par-bake the base to avoid a rubbery center and top with plenty of cheese and tomato sauce.

4. Detroit Deep Dish
Features: Thicker base with caramelized, crispy cheese edges. Sauce stripes are added after baking.
How to make it: Use a deep pan and a mixture of mozzarella and Wisconsin Brick Cheese. For the authentic flavor, bake over medium-high heat.

5. Chicago Deep Dish
The hallmark: Layers of cheese, meat, and chunky tomato sauce in a high, angular crust.

How to make it: Press the dough up the sides of a deep pan. Add the cheese first, followed by the filling, and finally the sauce. Bake for 30-40 minutes at a low temperature.

Another way to make a Chicago deep dish, is to start with putting slices of cheese all the way around the edges in a pie pan, so the cheese becomes caramelized.

6. Chicago Tavern Style
Characteristics: A thin, crispy base, cut into squares. Perfect as a bar snack.

How to make it: The dough is run through a dough machine several times to ensure an ultra-thin base. Use a sweet or spicy tomato sauce and slightly burnt mozzarella.

7. Californian
Characteristics: Focus on fresh and experimental toppings. Thin base with a slightly crispy bite.

How to make it: Bake at high heat and top with seasonal ingredients like burrata, squash blossoms or pickled vegetables.

8. Roman
Characteristics: Various styles – from thin and crispy Pizza Tonda Romana to thicker Pizza al Taglio, served in square slices.
How to make it: Use a high-hydration dough for a fluffy base. Toppings can be added both before and after baking.

9. Greek
Characteristics: Oily base with toppings like feta, tomatoes, and olives.
How to make it: Bake in a well-greased pan at 450°F/230°C. Be sure to use freshly grated cheese for a rich, flavorful topping.

10. Cracker Crust
Characteristics: Ultra-thin, crispy crust, often cut into squares.
How to make it: Use a low-hydration dough and bake directly on a hot pizza stone for extra crispiness. Perfect for light toppings like goat cheese and fresh herbs.

11. Roman Style

Dough made with semolina flour and a 70% hydration.

12. Lasagna Pizza

Easy 30 min. dough without yeast, but with baking powder/baking soda and Greek yogurt 10%. Toppings with a Mornay sauce.

Focaccia vs. Pizza

Typically, pizza is served with oregano and/or basil if served with tomatoes.

Focaccia is typically served with rosemary.

The seasoning is typically added on top after baking. None of the ingredients are immune to the heat from the oven without losing its flavor. Same goes for the tomato sauce and the cheese.

Focaccia dough is typically given some time to rise after being flattened, while pizza dough is baked immediately.

In Italy, focaccia is eaten anywhere and anytime, for breakfast, lunch, dinner, as a snack or as a dessert topped with, for example, Nutella.

The dough for focaccia is often made with a high hydration (around 80%), and the most important ingredients are: Flour, yeast, salt, water and olive oil.

Compared to a regular bread dough, there is usually less handling with a focaccia dough and a longer rising time.

Focaccia is made in rectangular dishes (9x13" for 800-1000g) and is usually baked in the oven at 225-230°C/437-446°F for approx. 15 min.

The finished focaccia has a golden crispy crust, and a soft, airy crumb. A special characteristic of focaccia is the many small depressions on the top. They are made when you, with your fingertips, press the dough into the rectangular dish. However, the holes are not just for decoration – they also collect small “lakes” of oil, which cause the dough under the oil to bake less, thus giving the Italian specialty its slightly spongy consistency and good taste.

Thin crust tavern style vs. Deep-dish

Italian, taverna

Detroit style pizza is a good place to start.

Dedicated pizza ovens for home use might have a tavern style program.

A standard pizza is 12" (same size as a Long Play record)

A pizza oven for home use should be able to contain a 12" pizza (30 cm).

Dedicated pizza plates for serving might not fit into your kitchen cabinet.

Taverns typically don't have plates, so they serve them square, not wedged, in napkins.

The most important thing is the amount of sauce. If you pour too much, you risk a soft and uneven dough. A good rule of thumb is that you should still be able to see the dough through the sauce. If you like your pizza extra juicy, you can always dip it in extra sauce after it's finished baking. A 12-inch pizza typically requires about half a cup of sauce, but exact amounts depend on preference and type of pizza.

Avoid that the tomato sauce gets too close to the edges, or it might get burned.

This is where the Detroit style introduces serving the pizza with a 'red top', meaning the tomato sauce is added on top after baking.

Then there's Chicago style. They can refer to both the well-known deep-dish or stuffed pizzas and the lesser-known thin-crust "tavern-style" pizzas.

For thin crust pizzas a pizza dough docker roller is typically used. If you don't have one, you can use a fork.

Deep Pan

Deep-pan pizzas offer the opportunity to add more tomato sauce, without the bottom getting soggy.

If you want 20-25% more ingredients on top, then consider a deep pan base.

Traditional Cut △

Tavern Cut ☐

Calzone vs. UFO Pizza

Pizza Pocket

Contradictions

Pros: Perfect for home ordering, the content will still be hot.

Cons: The contents may not have been cooked/baked enough to cause diarrhea, laxative effects, stomach problems, etc.

Alternatives

Stromboli (Pizza Rolls)

Pizza Fritta (Deep-fryed)

Ingredients

Salami

Online shopping

Subissati Salami Diavola

If you want to spice up your pizza, you should try Subissati Salami Diavola – A strong, spicy salami that is made for the Italian national dish.

The spicy salami is made from 100% Italian pork, which is flavored with chili to give the sausage its characteristic spicy flavor.

The delicate salami comes from the family business Subissati, which has been located in the hilly Italian countryside near Roccastrada since 1963.

It is also said that part of the good taste in the delicious salami comes from the area's special climate – whether this is where the secret behind the unique flavor lies, we cannot say – all we know is that it tastes damn good on a pizza.

Subissati Salami Morellino

A truly delicious salami produced from the best pork from Italy – but it is the combination of the exquisite meat and the delicious Morellino di Scansano DOCG red wine that gives the salami its bright ruby red color and its unique flavor.

Subissati Salami Morellino is the perfect combination of the flavors from the special climate in the hilly landscape of Roccastrada – and the flavorful red wine, which received its DOCG certification in 2006, and was thus recognized as one of Italy's best wines.

Subissati Salami Tartufo

If you are a fan of the unique taste of the sought-after tuber-shaped mushrooms (truffles), you should try this truffle salami. It is produced from 100% Italian pork and has a perfectly balanced truffle flavor.

The family business Subissati is behind the tasty Subissati Salami Tartufo. Since 1963, the passionate people at Subissati have been recognized for an uncompromising approach to their raw materials and have always had great respect for artisanal traditions, and you can taste it.

Salami

Local shopping

'Italiamo Spicy Salami - Salame Napoli Piccante'

The product declaration doesn't reveal what spices and aroma is used.

The skin is not edible. (not sliced, Neapolitan inspired hot salami, Lidl)

'Italiamo Salame Napoli' (not sliced, Lidl)

'Italiamo Salame Paesano' (not sliced, Lidl)

'Italiamo Salame Milano' (not sliced, Lidl)

'Italiamo Salami Milano' (sliced, Lidl)

'Casa Modena Salame Milano' (sliced, Rema1000)

I think Italian salami is of poor quality and Spanish chorizo is a bit tame in its taste.

Danish salami is of good quality, and there are many varieties such as beef salami, eel smoked salami, juniper salami, garlic salami, and South Jutland salami, which is a region in southern Denmark and the equivalent of what Naples is to Italy.

Procedure

Place the toppings 2/3 towards the edge, before closing it, not in the middle.

Layer #0 The bottom pizza dough

Layer #1 Ricotta

Layer #2 Sliced Ham

Layer #3 Mozzarella

Layer #4 Spiced Salami

Layer #5 Close the remaining dough on top

Layer #6 Rich flavored tomato passata on top

Layer #7 Grated Pecorino on top on the tomato passata

🛸 UFO PIZZA 🛸

Typically, with a spaghetti bolognese filling.

How about Area 51 for a naming convention?

Prick holes with a fork in the top half of the dough to allow steam to escape during baking for both a calzone and a UFO Pizza.

The difference between calzone and UFO Pizza is that a calzone is made of one bottom folded on the middle. A UFO Pizza is made of two bottoms.

For both a thin border and a slightly thicker center is recommended.

For a calzone completely backwards starting with adding the Ricotta Fior de Latte, and at last the tomato sauce on top after it's closed.

For a UFO pizza or calzone either way make sure the tomato sauce only goes 1½" near the edges, so the dough will close properly. Some use a fork to squeeze the edges together.

Some would say you cook the spaghetti as usual, but how about a la dente with a couple less of minutes in boiling water, to compensate for a couple more minutes in the oven?

Most recipes I've found uses leftover spaghetti or will not tell how to cook it.

Cook noodles to al dente, drain!

Some would put to tooth sticks on top to make look like UFO antennas.

Flour

Gluten wheat flour has a grinding degree of 78-80%

Durum flour has a milling degree of 75% and a high content of gluten.

Pizza flour has a grinding degree Tipo 0: 65% | Tipo 00: 55% (higher content of shell parts).

Pizza flour comes in 3 varieties, one for long-term rising, one for cold rising.

When using real pizza flour, the edge of the pizza should rise more.

Some also mix semolina flour with the pizza flour.

Confusion

A dürüm (Turkish pronunciation: [dyˈɾym], "roll") or dürme is a wrap that is usually filled with döner kebab ingredients.

Durum flour is a by-product of semolina production. It can absorb more water and might come in handy when experimenting with higher hydration levels of the dough.

200g Durum (rustic) flour. Add everything and stir until the lumps are dissolved. Feel free to try a little more Durum and less gluten the next time, but not just 350g Durum, without wheat flour.

With only 100% Durum alone, the texture becomes cloudy and coarse.

150g gluten (protein-rich, rises well) wheat flour (add a little at a time).

For a thin crust pizza chefs recommend all-purpose bread flour, for a higher gluten content.

Dedicated pizza flour makes the dough very elastic and springy (Tipo: 00 | Tipo: 0)

Different styles of pizza call for different type of flours, from all-purpose bread flour to semolina flour.

Pizza peel with semolina flour.

Not too little or the pizza base will stick to the peel. And not too much or the excess flour will alternate the texture and overtone the taste of the both the pizza base and the toppings.

My first mistake was to add one tablespoon of flour onto the table for the pizza base and another tablespoon for the pizza peel. One tablespoon for the pizza peel alone should do, so place the pizza base directly on top of the pizza peel while adding the toppings.

It just accumulates unnecessary amount of cleaning and altering the texture of the pizza base.

My pizza peel is only large enough for a 10"-inch pizza. The handle is short, and gets very hot beyond +300°C/572°F. ⚠️

Other brands offer a handle that can be folded for better storage.

What is semola / semolina / semulje?

Flour made from durum wheat. Unlike most flours in the pizza kitchen, which are made from finely ground wheat grains, semolina is made from durum wheat, which is harder than other types of wheat.

Durum wheat has a higher protein content than traditional wheat, and semolina is therefore a relatively strong flour, with W-values that are typically in the range of 200-250. Semolina, known for its light-yellow color, which the flour gets from durum wheat, is often used for bread and pasta.

For pizza, it is advantageous to mix a little semolina into your pizza flour, and in this way benefit from the relatively high protein content from the strong durum wheat.

Many also use semolina when “opening” a pizza dough, as the relatively coarse grains in semolina make it easier to make the dough slide on the table, between the hands and on the pizza peel.

Then there's also Manitoba flour!

Fermentation

Sugar

Sugar is generally not used for a pizza dough. Sugar acts as a binding agent for liquid, so that bread

does not dry out so quickly. But sugar also speeds up of the fermentation process.

Some use a pinch of caster sugar (superfine sugar) not just for flavor, to further increase the yeast's activity and tenderise the dough.

Salt/Iodine

In the pro-western oriented countries, we consume four times as much salt of the recommended daily dosis.

Sodium slower the heart rate and causes cardiac arrests.

Nevertheless, you need sodium for your survival, especially for outdoor cooking.

In the pro-eastern oriented countries, they do the same with soy/soya, also called the Asian salt.

Salt has a preservative effect, especially for fresh fish. At first, I thought rubbing salt into your open whiplash on board a ship for mutiny and the like was to make the pain worse, but it was out of pity for the open wounds to become infected. Iodine later became a painless disinfectant.

Chefs prefer Kosher salt because it does not contain iodine, which has a metallic aftertaste. However, the authorities added iodine to the salt to prevent common diseases caused by a lack of iodine in the daily recommended amount, which costs society a fortune.

Beetroot contains a small amount of iodine, about 0.5 micrograms per 100 grams. It is not a significant source of iodine compared to other foods known for their iodine content, such as seawater, seafood, and iodized salt. I remember eating my beetroots and never getting the supposed common illnesses caused by iodine deficiency.

Salt is generally used to prevent fungal infections in bread. Hence, salt should also not be necessary

for a pizza dough, as long as it rises for a long time in the refrigerator.

But salt also slows down the fermentation process.

Never add salt directly to the yeast, as the dough will not rise properly, due to the autolyse process.

Autolysis

Biochemistry, to undergo or cause to undergo autolysis.

Measure the temperature of the water (20°C)
Pour water and yeast into a bowl and stir until the yeast is dissolved.
Pour the flour into the bowl and stir it into the water – it should only be just mixed together, do not stir or knead a lot!
Let it stand for 45-60 min. and autolyse.
First now add the salt!

Pasta-Water

Starchy water from cooked pasta can give your pasta sauce the perfect, creamy consistency. Pasta water can also transform your pizza dough into a crispy, delicious crust that would make any Italian nod in approval.

Next time you make pasta, ditch the idea of just pouring the cooking water down the sink. Instead, use tongs to fish the pasta out of the pot and let the water stay. Alternatively, you can pour the pasta through a colander placed over a bowl or pot to collect the water.

If you’re not going to use it right away, you can pour it into a tightly sealed container and refrigerate it for up to three days – or freeze it in an ice cube tray, so you always have ready-to-use portions ready for the next time you bake pizza or make sauce.

When you're ready to make pizza dough, simply replace the regular water in the recipe with pasta water. Just remember: Because pasta water is already naturally salty, it might be a good idea to cut back on the amount of salt in the dough itself.

Why pasta water makes a difference

The secret is in the starch. When pasta is cooked, it releases lots of starch into the water. And starch plays an important role in baked goods: It helps create structure and makes the dough more elastic. The starch also nourishes the yeast during the rising process, which means a nicer rise and a fluffier crumb.

When pasta water is mixed into the pizza dough, it helps create both a better structure and a crispier, caramelized crust. That means: Less chewy, boring bottom – and much more crispy, bubbly deliciousness.

If you want to go all the way, bake your pizza on a baking stone. A baking stone (such as one from Culinary Couture or Hans Grill) absorbs and distributes heat perfectly, so you get an evenly crispy crust every time.

Yeast

Dissolve the yeast in lukewarm water or pasta water first. Lukewarm water stimulates the fermentation process.

20 g yeast (long-term fermentation in the fridge only 5-10 g yeast). Some pizza gurus say that organically/ecologically yeast provides the best result. Nothing to use 50g/4=12.5g to utilize the package of yeast, then 6 hours of long-term fermentation is not enough to take out the flavor of the yeast.

Do not omit the oil, it makes the dough pliable). Mix the above and leave the bowl on the radiator for 5 minutes so that the yeast has dissolved.

2 hours rising time on the table at room temp. to double size (not just 20min.)

6-48 hours long-term fermentation in the refrigerator (takes the flavor of yeast over time, the longer the time, the less yeast is needed).

Dried yeast, easier to source than fresh yeast, dried yeast is a powerful ingredient that creates carbon dioxide when it feeds on sugars in the dough. This makes pockets of air in your pizza dough (resulting in an airier, fluffier crust).

0.2 oz / 5-6g Fresh yeast.
0.1 oz / 2-3g Dried yeast.

Some might even recommend only 1/5 and not 1/2 if dried yeast is used!

Dough

Hydration levels

1. Neapolitan 60% hydration

2. Roman style 70% hydration

3. Focaccia 80% hydration

Some would say that for an authentic Neapolitan pizza dough, there goes a pinch of honey into it.

A few tablespoons of Greek yogurt in the dough adds both fat and acid, which helps gluten development and makes the dough more elastic and pliable – and when baked, you get a crust that is crispy on the outside and slightly chewy and airy on the inside. The dough becomes relaxed, supple and rises big and beautiful in the oven.

Recipe from the flour bag

2 Portions

250 g pizza flour
1 tsp. sugar (ca. 5 gram)
3/4 - 1 tsp. table salt
1.5 - 2 dl lukewarm water
12.5 g yeast
2 tbsp. virgin olive oil (1/4 dl)

The excess dough after rolling out is used to make a high border with the spring form for a lot of beef.

The best pizza needs to start with the best dough. That means you shouldn't use any old flour.

Do not over-kneading the dough. You don't need to knead for more than 2-3 min.

Let the dough come to room temperature for at least an hour since the warm-up will help it become more pliable for stretching. Then stretch the dough by hand, giving it great texture instead of rolling the dough, which removes the air.

1 tbsp. olive oil to grease the bowl with. Wash the bowl first and turn the dough in the olive oil.

Halve the dough into two equal portions for an 8-inch springform pan.

Spray the springform pan first with olive oil.

Rolling Pin

Generally, the usage of a rolling pin is banned for making pizza doughs!

It takes out the air of the pizza base, which the fermentation process was mainly about.

1 tbsp. extra wheat flour for stretching out preferably on coarse-grained durum-semolina flour on the table, less sticky if coarse-grained durum-semolina flour is used.

Stretch the dough with your hands on, easy to do so with durum-semolina flour on the table. Squeeze the center of the pizza base with your fingers to make it thinner than on the edges. Pizza stones will absorb moisture for a crisp pizza base, but in the center, less than on the edges.

Rolled up around a rolling pin for easy application in a springform pan.

🥫Passata 🥫

Entry Level

Pizza Marinara

Pizza Margherita

“Verace Pizza Napoletana” - (Vera Pizza Napoletana) Certification

The better the pizza base, the less there is a need to smother the pizza with toppings.

A deep-frozen pizza, deep pan or not, doesn't get any better by adding extra toppings either.

Remember, we only eat our fill of taste, not quantity.

Tomatoes vs. Sauce

Like with burgers it's either or with tomatoes, ketchup or passata
Cherry tomatoes are pretty expensive but have a low-water content
Sun-dried tomatoes have a low-water content
Avoid toppings with a high-water content like ordinary tomatoes or pineapple, or the base does not become crispy.

If you plan on adding any kind of tomato as topping, then I suggest squeezing them with your hands over a sink to reduce the watery part.

½ cup (50-80 grams) pizzasauce in the bottom for a 9"-inch springform pan
2½ tbsp. pizza sauce spread evenly over the pizza base.
Homemade pizza sauce is appreciated by the chefs.
You should be able to see the dough under the tomato passata
to avoid the base gets soggy.

It has become widely popular to add a bit of fish sauce for a rich flavored tomato sauce.

Some mix both tomato paste with tomato sauce. Also, for a spaghetti bolognese.
And also, a bit of sugar to take the acidic taste of the tomato paste.

1 large, sliced tomato with olive oil and basil (avoid the oil if homemade spice oil is also used). Oregano/Basil (avoid too much especially if it is completely fresh). Smells very intense at the beginning of baking, while others add tomato and basil raw at the end after baking, to emphasize the scent of basil.

Some chefs also add pesto to a classic pizza margherita.
A traditional margherita is with San Marzano tomatoes.

For a rich flavored tomato passata you could also try either a red or green Mexican Enchilada sauce.

For a creamy tomato sauce, you could add pasta-water.

If you choose to use Tabasco for your tomato sauce, then I suggest you go easy on the eventual Jalapeños as toppings also, unless you're macho of course!

The battle for the tomatoes

You're not really smart to think that burger restaurants like McDonald's and Burger King, with their own burger index on the stock exchange, aren't interested in being first.

Alternative Sauce

1. Pesto
Fresh, green and full of flavor, pesto gives your pizza an herbaceous edge that pairs perfectly with mozzarella, sun-dried tomatoes and artichokes.

2. Alfredo
Rich, creamy and packed with cheese. Perfect for seafood pizza or if you just want to feel a little extra luxurious.

3. Garlic and olive oil
Simple and elegant. Often used on “white pizzas” – and works great with four cheeses and crispy vegetables.

4. Buffalo Sauce
Spicy, tangy and buttery. Try it with chicken, jalapeños and a little ranch dressing on top. A clear winner for game days and hangovers.

5. Barbecue
Sweet, smoky, and a hit with pulled pork or chicken. Bonus points for caramelized onions and hot honey.

6. Romesco
The Spanish darling made with roasted peppers, almonds and garlic. Smoky, nutty and perfect with ricotta and artichoke.

7. Arrabbiata
An angry version of tomato sauce – with chili. For those who want warmth under their feet and fire in their palate.

8. Chimichurri
Parsley, oregano, garlic and vinegar in a fresh, green bomb. Works surprisingly well with steak and grilled vegetables.

9. Béchamel
The French mother sauce gives you a creamy, neutral base that lets toppings like bacon, mussels, and cheese shine through.

10. Salsa Verde (with tomatillos)
A Mexican darling that brings acidity and freshness to your pie. Use with Cotija, corn, and chorizo.

11. Peanut Sauce
Thai vibes on pizza. Peanut, soy and ginger provide an umami-rich base for chicken, onions and fresh vegetables.

12. Curry sauce
If you make curry, make some extra and throw it on your pizza. Use naan as a base, and top with chicken, potatoes and coriander.

13. Harissa
North African spice paste with chili and cumin. It tastes great with olives, lamb and red onion.

14. Olive Tapenade
Olive puree may not be for everyone – but if you love salt, umami and a little edge, try it with feta and sun-dried tomatoes.

15. Hummus
Chickpea cream can do more than just dip. Use it as a base with spinach, red onion, and lots of cheese. Bonus: it's filling and high in protein.

16. Apple butter
Sweet and spicy apple puree. Yes, it works on pizza – especially with cheddar, bacon and a little arugula. Think: charcuterie on a crust.

17. Nutella
For dessert pizza. Bake the base first, spread Nutella on it, and top with strawberries, banana or Ferrero Rocher. Yes, you will be popular.

🧀 Cheese🧀

Italian Cheese

Local shopping

For any variant of Italian di Buffalo cheeses, check out Netto firsthand!

Mozzarella

Mozzarella is considered to be an elastic and springy cheese.

I cut the cheese in big chops instead of grating or slicing it.

Mozzarella di latte di bufala is made from unpasteurized buffalo milk.
Mozzarella di bufala campana is made from water buffalo milk from the Italian province of Campania.
Mozzarella fior di latte is made from fresh pasteurized or unpasteurized cow's milk.
Mozzarella made from milk blends.

For a pizza Margherita, Mozzarella fior di latte is used.

Homemade Mozzarella

How to make homemade mozzarella with two simple ingredients.

Mozzarella is a classic that goes well with everything from pizza to salads, and now you can make it yourself at home – with just two ingredients! It doesn’t require any fancy equipment, and you probably already have what you need in your kitchen. Here’s the recipe that will guide you through the process step by step.

What you’ll need
1.5 litres of whole milk (about 15 dl)
75 ml of white vinegar (about ¾ dl)
A large saucepan
A cloth or strainer to drain the whey
A pinch of salt (optional)
Rubber gloves for stretching

How to do it

1. Heat the milk
Pour 1.5 litres of whole milk into a large saucepan and heat it over medium heat. Make sure the milk doesn’t boil – it just needs to reach a temperature of around 40-45°C/104-113°F. This temperature is important to prepare the milk to separate when the vinegar is added.

2. Adding the vinegar
Once the milk is heated, slowly add 75ml of white vinegar while stirring gently. Within a few seconds you will see the milk separate and form small white lumps – the curd. Remove the pan from the heat and leave for 10-15 minutes to allow the curd to set properly.

3. Separate the whey from the curd
Place a clean cloth over a sieve and carefully pour the curd through to remove the whey (the clear liquid). Press the curd gently to get as much liquid out as possible. Save the whey for other recipes if you wish.

4. Heating and stretching
Cut the curd into smaller pieces and heat them in the microwave for 30 sec. at a time until they are warm and soft. If you don’t have a microwave, you can use a bain-marie.

Once the curd is warm, you can start stretching it. Use gloves as the mixture may be very hot. Sprinkle with a little salt to add flavor. Stretch and fold the cheese until it is smooth, elastic and shiny. If it becomes too cold and difficult to work with, you can reheat it.

5. Shaping and Refrigerating
Once the cheese is elastic and malleable, you can shape it into a ball or the shape you prefer. Then place it in a bowl of ice water to cool it down and hold its shape.

Ready to serve
Your homemade mozzarella is now ready! Slice it and use it in a Caprese salad, on a freshly baked pizza or in a sandwich. If you have leftovers, the cheese can be stored in the refrigerator in an airtight container for up to a week.

Gorgonzola

A blue cheese named after the Italian city Gorgonzola near Milano.

For more information on blue cheese see the burger section.

Ricotta (cottage cheese)

Another Italian cheese typically used in a Calzone together with mozzarella and pecorino on top on tomato sauce.

Ricotta can be made from sheep, goat, buffalo and cow's milk. Due to its low-fat content and high protein content, ricotta is a tasty and nutritious source of protein for a healthy and varied diet.

Mascarpone

Mascarpone is a mild, creamy fresh cheese made from sour cream and cream, which is coagulated with, for example, citric acid and possibly buttermilk. After coagulation, the whey is removed without pressing or aging. Can be used for a risotto or a pizza with potato, mascarpone and rosemary. Ricotta, unlike mascarpone, is based on whey.

Mascarpone is almost twice as expensive as Ricotta.

Stracciatella di burrata

An Italian cow's milk (occasionally buffalo milk) cheese made from mozzarella and cream.

Burratina

Burratina is a smaller version of the Italian fresh cheese burrata, made from cow's (or sometimes buffalo) milk. It has an outer shell of mozzarella and a soft, creamy inner filling of stracciatella, which is a mixture of grated mozzarella and cream. Burratina is known for its rich, buttery flavor and creamy texture.

Stracciatella di bufala

A cheese produced from Italian buffalo milk in the province of Foggia, located in the Apulia region of Italy, using a stretching (pasta filata) and a shredding technique.

Danish Cheese

Danbo

(Klovborg, Riberhus)

Klovborg medium-aged cheese is perhaps not quite the right choice, but better than Riberhus, even if medium-aged cheese is not obvious.

Do not thin-slice the Danbo cheeses. Chop it into chunks of about 1cm thick.

Karoline's

Karoline's Kitchen Pizza Topping Cheese or Mozzarella are both grated but tastes of nothing.
Pizza topping cheese is said to contain the worst oil of them all, palm oil.

The cheese is applied on top of the pizza sauce and not at the end, so that all the other toppings are not visible.

Grated cheese and ham in strips have a greater overall surface area.
Therefore, they lose their taste faster.

Havarti

Creamy Havarti cheese is originally from Denmark and is one of the most luscious melt-in-your-mouth cheeses to add to a pizza. Havarti is made with whole cow's milk and has 45% butterfat content. Creamy Havarti, another version of this Danish cheese, has 60% butterfat making them both perfect for melting onto a piping hot pizza pie.

On its own, Havarti has a sweet, mild flavor that's rich and buttery with a tangy undertone. Apart from traditional Havarti, you can find many variations made with herbs and spices. Whether you select a standard version or something like dill, garlic, or jalapeno Havarti, they all make an excellent addition to pizza. If you like your pizza with extra bite, try a horseradish Havarti with smoky sausage and earthy mushrooms.

For more cheeses see the burger section.

Cheeses to avoid for pizza

Brie – greasy fiasco
Brie is delicious on a cheese board, but in the oven, it becomes a disaster. It doesn’t melt – it disappears. Once oily lava that drowns out both the base and the topping. It’s far too sticky. Still want a bit of a brie vibe? Then throw it on after baking in small blobs.

Triple-cream – fat bomb in disguise
Brillat-Savarin and Saint André are fantastic… for crostini. But on pizza? Not so much. 75% fat content causes it to evaporate into oil. Someone suggests brick cheese instead – it melts beautifully and tastes mild. Triple-cream belongs as a topping, not a base.

Goat cheese – too intense and too unstable
Goat cheese tastes through, and that’s not always a good thing. It doesn’t melt; it explodes. And that’s not even figuratively – it turns into little blobs of oil and sour notes that overtones the taste.

Aged parmesan – more garnish than base
A classic for pasta, but on pizza, parmesan is too dry and too hard. It doesn’t melt but burns. Grated on top after baking? Perfect. As a base? No thanks. Someone recommends using it as a salty boost – not as a melting foundation.

Pecorino Romano – salt shock

Pecorino is strong, dry and stubborn. It refuses to melt and instead turns into little salty bits that don’t belong on a soft, crispy pizza top. It can work wonders as a finish, but if you build the pizza on it, the balance of flavors is already upset.

Parmesan Cheese

See the Spaghetti Bolognese section.

Asiago – only in small doses
Asiago is a bit of a salt bomb, especially when it’s aged. It also doesn’t melt very well, and it quickly becomes grainy. Young versions (Asiago Pressato) can be mixed with mozzarella but never use it alone. It's a little too intense.

Blue Cheese – too funky for pizza
Strong, salty and funky, blue cheese should be used with caution. It doesn’t melt evenly and often ends up in little oil islands. Some suggests Scamorza instead if you want a little more character without going too wild.

Aged cheddar – the cheese that drowns the bottom
Everyone loves cheddar – just not as a base for pizza. When it’s baked, the fat spills out and drowns the dough. It melts unevenly, becomes sticky and can overpower the rest. A little cheddar mixed with mozzarella. Perfect. On its own? Not unless you want a pizza pool.

Feta – crisp as chalk, slushy as seawater
Feta doesn’t melt; it crumbles. And when it finally does, it ends up either dry or too wet. The high salt concentration makes it unsuitable as a main cheese – use it after baking or on a salad. Not as the base for your margherita.

Gruyère – too fat, too stiff, too much
Gruyère is delicious in fondue and French onion soup, but pizza? No. It melts unevenly, gets greasy, and can overpower even the strongest tomato sauce. A small amount on white pizza is fine but forget it as a main cheese. There are better options.

Halloumi – elastic on the crust
Halloumi is the grilling champion of cheeses, but it doesn’t melt. It holds its shape and becomes rubbery. If you want a little texture, it can be used after baking in small pieces, but it’s not a cheese you want to see in a cheese pull.

Cheese Pull

Cheese with a high fat percentage is recommended for pizzas.

Sheep's milk has double the amount of fat as cow's or goat's milk.

That might be interesting if you try to get a gooey cheese pull.

Some mix 3-4 different kind of cheese, for a good cheese pull.

For more cheese see the burger section.

Toppings

Chefs recommend 2-3 toppings at max. I assume it's because a pizza slice is supposed to be edible with the hands and not with a fork and knife.

I've been wondering for a long time about in what order to place the toppings after the passata and the cheese for a basic Margherita. The confusion begins with Chicago/Detroit style adding the passata on top after baking the pizza base. So far, I have lately discovered more styles putting the pepperoni/kebab/ham/sausage directly on top of the pizza base before any other toppings by the buddy system.

Buddy System

Sometimes less is more. That's where the buddy system comes in handy.

Especially for a perfect crisp pizza base, investigating the buddy system becomes mandatory.

Apparently, no professional is fully capable of the buddy system.

I am currently looking into different combo styles.

"Pepperoni buddy system" likely refers to "Buddy's Pizza", a restaurant known for its Detroit-style pizza, and in particular their pepperoni pizza. Buddy's Pizza places pepperoni directly on the dough before it rises, allowing the dough to absorb the savory oils from the meat.

Toasted ham and cheese sandwich is absolutely fantastic and simple at the same time.

Tuna, corn and red bell pepper is also a common combo.

Mushrooms 🍄 and bacon 🥓complement their flavor well, just like with burgers.

6 slices of bacon strips for an 8"-inch spring form pan. Taste is retained under high heat.

🥓 Bacon and Brie cheese 🧀also complement their flavor well, but Brie cheese is not recommended for pizzas.

🧀Brie vs. Camembert cheese 🧀 with a tsp. of blackcurrant marmelade on top is a Danish cuisine for bread rolls or a slice of bread but has nothing to do with pizza.

🍄 Mushrooms 🍄

Button mushrooms vs. Cup mushrooms

Sliced mushroom. Dry on kitchen paper first, otherwise the pizza bottom will be soggy with the wet filling.

Pepperoni

Pepperoni is the most common and popular topping in both America and in Denmark.

The Italians get confused because the word peperone means bell pepper.

Salami can also be used instead but tastes too intense. Chorizo is not so strong in flavor.

Kebab

Kebab pizza is a Swedish style and combines Italian and Turkish cuisine.

The precise topping may vary, commonly onions and red bell pepper are used.

Also, champignons, corn and bacon are a possibility.

Marinating the kebab and letting the marinade soak in the fridge, recipe on kangaroo steak.

100g of Kebab for an 8#-inch springform pan, defrosted and left on the table for not only reaching room temperature,

but to let those bacteria cultivate, for 8-24 hours, that's there the taste starts to kick in.

If you want to add kebab dressing, then do so after baking or it loses its flavor due to the heat.

Ham

100-200g sliced ham is the second most common and popular alternative to pepperoni.

Minced Beef

Minced beef lightly seared just until the meat separates in a pan with salt & tomato puree before filling.

Total weight per spring form of 500g is huge for only one person.

Canned Corn

2-4 tbsp. canned corn. Avoid too much or it might get soggy. Balance the flavor by the buddy system.

Jalapeño

Go easy on the Jalapeños so it doesn't overtone the flavor nuances from the other ingredients.

For jalapeño popper see the viking pizza section.

Jalapeño is my favorite source for vitamin C!

(118,6 mg pr, 100 grams.)

The recommended daily intake of vitamin C is 75 mg for women and 90 mg for men. Women who are pregnant should aim for 85 mg daily, while women who are breastfeeding should aim for 120 mg daily.

Red Bell Pepper

Red bell pepper, preserved in glass adds that acidic balance to fat that chefs commonly think of as a buddy system.

🥦 Broccoli 🥦

With broccoli, I recommended to steam cook it first, otherwise it will taste quite rancid and doesn't get quite tender.

🧅 Onions 🧅

See the Burger Section here.

Onion rings not finely chopped. Try coarsely chopped next time, onions taste like nothing. Whole onion rings in whole slices taste good, but the whole kitchen will smell of onions in the oven.

Homemade spice oil

2 portions

The oil draws out more flavor after 2-3 days, shelf life approx. 1 month.

½ Garlic (approx. 4 garlic cloves)
½ bunch of parsley (must be eaten the same day and must not be frozen/reheated. Poisonous!)
Thyme
5 tbsp. olive oil

Some apply olive oil in a spray bottle on top of the toppings at the end.

Herbs

Basil, oregano, rosemary but also thyme, sage and even parsley.

I recommend pouring the dried herbs into the palm of your hand and use the other hand to sprinkle the herbs evenly, so every bite tastes the same and not suddenly overtone the balance of flavors in one bite.

Viking Pizza

There can be only one, so it has to be Danish! The Swedes and Norwegians can't stand strong flavors and smells, especially when it comes to the cheese.

So far, I have only seen two pizza recipes called Viking pizza. One is with tuna and shrimp. The other is with tuna and corn, which after all makes good sense in the so called 'buddy system'.

But fish and pizza are about as controversial as Hawaiian pizza with pineapple, although pretty common in Asian countries, but not something I would associate with Scandinavian Vikings.

Pepperoni and whole onion ring same size with Jalapeno and pickled paprika

Six sliced Jalapeños, popped or not, should be enough for

an 8"-inch pizza base.

Pepperoni and whole yellow onion rings of same size

with one slice of Jalapeño and three slices of pickled paprika in a mixture of 1:1:1:3 on the pizza.

Crisp and strong in flavor. Smells fantastic in the heated oven.

That way spicy Jalapeño doesn't overtone the taste of the onions.

My favorite style!

You could also try a classic jalapeño popper, also called jalapeño pops or jalapeño bites, that starts with a hollowed out whole jalapeno that some would stuff with cream cheese, cheddar cheese and sometimes bacon, similar to how stuffed bell peppers are made.

But the main thing is, that removing the inner watery part of pickled jalapeños that have already been sliced helps to avoid that the pizza base gets soggy.

Alternatively, you could try Padrón pepper, also called Herbón pepper, from the municipality of Padrón in northwestern Spain.

Padrón is considered a mild chili, as it is usually harvested at an early stage, when it is the size of a mouthful. However, it is still unpredictable: among the many mild chilies, you will most often come across one or more chilies that turn out to be quite hot.

Red bell peppers are easily hollowed out, while smaller pebers like jalapeño and padrón pepper instead can be sliced across into two half boats.

Conical shaped {object} to pop the Jalapeños regardless of their size.

Any cone-shaped object can pop the Jalapeños regardless of the size.

Baking

Important

⚠️ Max. 220°C/428°F

for parchment baking paper ⚠️

Never re-use it!

Replace with a fresh sheet.

16x10 inch premade pizza dough by 2x8 inch springform pan cut

16x10"-inch premade square pizza dough

cut into 2x8"-inch springform pan cut with

a pizza cutter. 8"-inch suits a 220g

plastic bag of fresh mozzarella from the supermarkets.

Another brand of premade pizza dough

only measures 14x10" not enough for 2x8"-inch.

Note that a premade pizza base comes rolled up on parchment baking paper. ⚠️

My first calzone is ready to goto in the oven

The advantage of using parchment baking paper is a more effortless cleaning of a baking tray after use.

Chefs recommend max. Temp.

If you want to experiment with high temp. of +300°C/572°F, then remember to clean the oven,

especially the bottom, before use and open all windows. It gets pretty smokey in the kitchen.

Chefs recommend preheating the metal tray or springform pan for a conventional oven.

A springform pan doesn't tolerate 300°C/572°F. Mine started to wobble, so it won't close tight.

Don't open the oven for a sneak peek while baking or the temp. will drop drastically.

When the cheese starts to sizzle, it's almost done.

After 8 min. you can smell that something isn't right. It's the pizza base that's getting burned.

Trust your instincts, not the recipe!

Baking Time

Take out the preferably cold rising dough from the fridge 15 min. before adding the toppings.

Pizza toppings like sun-dried tomatoes gets burned way before you can smell the pizza base getting burned.

Brush the baking tray with olive oil and don't use parchment baking paper!

Expect a couple of minutes extra baking time for a calzone than an ordinary pizza.

Preheat the conventional mini oven to max. Temp 300°C/572°F, for 20 min.

8 min. is minimum, and 10 min. is absolutely maximum.

Method#1 (High Temp.)

Preheat the oven to max. temp. 300°C/572°F, for 20-25 min.

For a round 8"-inch spring form pan pizza, place it on a 13x9" metal tray and place it in the middle of the oven.

A spring form pan doesn't really close tight, so expect the olive oil to leak in the bottom.

Do not place the springform in the bottom directly onto the heat element, unless you have a pizza stone, or it will start to wobble and should be discarded.

Bake it for 8-10 min.

For thin crust pizzas with a minimum of toppings as low as 4 min. should do.

Method#2 (Middle Temp.)

For square pizzas in a metal tray recommended, doesn't fit in the bottom of a mini oven.

Top/bottom heat, not grill or hot air.

So, if placed in the middle of the oven, then preheat it to 220°C/428°F, and bake it for 13 min.

10 min. is not enough.

At 12 min. the pepperoni starts to sweat, and the cheese starts to sizzle, bubble and melt.

After 15 min. the dough becomes burned and should be discarded.

Hot vs. Cold Pizza

Some would say cold pizza tastes even better the next day.

My experience is that it goes for chef's pizza from around the corner.

For homemade pizzas I recommend reheating it though.

Since it was prebaked, only 3 min. will do, after reaching the preheating temp. of 300°C/572°F.

For deep pan pizzas it's probably better to turn the heat down to 220°C/428°F.

An awful amount of cheese like one pound compensates for the cheese vanishing into the heated oven.

I take the pizza out of the oven 3 min. before it's done and then add the cheese to melt for the last 3 min.

But chefs do not recommend opening the oven for inspection while baking.

Oregano/basil doesn't tolerate heat, without losing its taste. I add it after baking when ready for serving.

Toppings seems to retain their flavor, if baked at max. temp.

Gets cold quickly, so serve immediately, after the cheese had two minutes to cool down for a gooey cheese pull effect.

Should you stove it in the oven before preheating, then use your instincts.

Some also add tomatoes after baking, as the wet filling makes the pizza base chewy and difficult to finish baking.

For Chicago style the tomato passata is added on top of the fillings after baking.

Depending on whether the pizza base is pre-baked and how much filling is used.

For deep-frozen, pre-baked pizza base from the supermarket, the baking time is only 6-8 min.

Preheating a conventional oven for 20-22 min. should do.

🔥 Pizza Dome 🔥

Pizza oven / Pizza stone

The Devil in the detail!

Temperatures

The magic temperature for pizza starts around 343°C/650°F. Many outdoor ovens easily hit 370°C/700°F or higher.

At those temps. the pizza can be done in 3-5 min. If your oven only goes to 315°C/600°F, give it 6-7 mins.

Still faster than anything you’d achieve in a conventional oven.

If you want to fool around with high temperatures, remember to clean the oven in advance. There's a lot of tips and tricks on how to do that efficiently on the internet.

Cordorite pizza stone (30 x 38 cm) on a grill grate, not on a solid metal baking tray, placed in the mid-position of a conventional oven, large enough for a standard pizza size 12"-inch, but not large enough for a 16"-inch XL/Family size.

Some restaurants define their own choice of sizes, like XL/Family 20"-inch (50cm) and Mega 24"-inch (60cm).

Cordorite absorbs the moisture for a crisp pizza base and is heat resistent.

My mini oven will preheat to 300°C./572°CF My conventional oven only to 260°C/500°CF.

Some recommend a stone that is at least 1.9 cm thick to ensure an even baking. Mine is only 1.2 cm thick.

Chefs recommend preheating the pizza stone for 45 min. (30 min. minimum just to preheat the oven)

Baking time max. 8 min.

After 6 mins. it might get pretty smokey in the kitchen, depending on the toppings.

The first thing I noticed when making my first pizza with a pizza stone is, that the edges of the pizza base will rise just like the ones bought from the professional pizza bakers. Some refer to this as a dramatic rise and prefer to use a dough docker roller to keep it low depending on the choice of preference with different pizza styles.

Cleaning

Cleaning can be done with a dedicated pizza stone brush,

but just not with water, which can cause the stone to crack!

I start with scrubbing it with a dedicated smash burger spatula with beveled edges.

Place the other hand on the blade of the burger spatula. Place four fingers on top and your thumb on the underside for extra stability and a more effortless cleaning of the pizza stone. Hold the blade in an angle of 30-45°.

In some spots the burnt excess is more tough to cleanse. Tilt the blade towards the tip of one of the edges to scratch the surface.

Once the rough cleaning is acceptable, finish it off with medium-fine sandpaper (60- and 80-grit).

Squeezing the toppings with a pizza peel to make them stick to the dough might help to avoid extra cleaning of the oven and the pizza stone. It takes some skills to apply the pizza base onto the pizza stone with a pizza peel nice and clean. Focus! Hold the pizza peel in a 0° angle and shovel it back and forth a couple of times. Do not elevate the pizza peel, or the toppings might fall off and burn onto the rear plate of the oven!

How to clean the oven

Ovn med glat emalje - Farmors Tips

First of all, a pizza stone also requires a pizza peel.

A pizza peel needs to be coated with flour so that the dough doesn't stick.

Too much flour makes the bottom get burned in spots.

Chefs would be using a pizza dome and stone.

Chefs are mainly interested in how many pizzas they can sell over the least amount of time for high order volumes.

Chefs recommend preheating a dedicated dome pizza oven for 45-60 min.

Chefs bake them at 450-500°C/842-932°F for 60-90 secs. depending on the toppings.

Dedicated pizza dome ovens for home use comes in a variety

Gas/charcoal for outdoor use reaching the highest temp.
Taking your electrical fuse to the limit for indoor use.
Multifuel burners.
12"-inch standard size or 16"-inch for XL pizzas.
Pizza oven to place on top of an existing grill (350°C/662°F)

A pizza stone can be made of materials such as ceramic, steel, cast iron, granite or cordierite, the stone acts as a kind of miniature version of the oven's scorching hot floor.

It retains heat much better than a regular baking sheet, and this means that the moisture in the pizza dough evaporates very quickly instead of being trapped in the dough.
The result: crispy bottom, shorter baking time.

Although a pizza stone seems like a sturdy thing, it requires a little care. Especially when it comes to temperature. The stone cannot withstand wild temperature changes – this can cause the dreaded thermal shock, where the stone cracks in the middle of your pizza party.

The trick is simple: always put your pizza stone in a cold oven. Place it at the bottom of the oven and let it heat up with the oven. This way you avoid it breaking because it goes from cold to blazing hot in a split second. The same rule applies when you use it. Do not put ice-cold dough or a frozen pizza directly on the stone – this can also cause it to crack.

Once the oven has reached the desired temperature, give the stone another 30 minutes to heat up. It should be piping hot before you put the pizza on. Use a pizza peel or a large cutting board to move the dough so you don't have to juggle your hands close to the blazing hot stone. Once the pizza hits the surface, the bottom bakes quickly, and in about 8-10 minutes you'll have a crispy, golden pizza ready to serve.

Once you try a pizza baked on a stone, you won’t go back. In fact, the pizza stone can also be used for other types of bread, such as pita bread, bagels, or English muffins, all of which benefit from a crispy crust.

Fortunately, the pizza stone requires minimal maintenance. Because many of the stones are made of porous materials, avoid cleaning it with soap - it will absorb it and can give off an off-flavor the next time you bake. Instead, scrape off any leftover cheese, sauce, and dough with a spatula or scraper and wipe it down with a damp cloth. Make sure the stone is completely dry before using it again.

Bonus: you can leave the stone in the oven while you cook other food. It won't be damaged by the heat, and it even helps stabilize the oven temperature. Just be aware that the oven may take a little longer to heat up when the stone is in there.

No Pizza stone?

Turn on the oven to maximum heat – preferably with the grill on. It should stand and get absurdly hot.
Roll out your pizza dough – as usual, preferably quite thin, but with a little air at the edge.
Heat your, preferable cast iron, pan on the stove – high heat, no fat. It should be blazing hot.
Place the pizza dough directly on the dry pan – and let it bake for 1-2 mins. until the bottom starts to take on color.
Top the pizza while it's in the pan – quickly: tomato sauce, cheese, whatever you love.
Put the pan in the oven directly under the grill, 2-4 mins. Keep an eye on it! The cheese and edges should bubble.

Temperature Research

The grill function in a conventional oven uses a powerful heating element at the top of the oven.

The temp. of the grill can vary, but it's often set to between 400-500℃/752-932F.
When using the grill function, it is important to be aware that the food can get very hot and brown or burned quickly.

So, keep an eye on the pizza during cooking and adjust the time and temp. as necessary.

My grill element in the top of a conventional oven can only reach 400℃/752°F,

but when I measure the temp. in the middle of the oven, it's still only between 260-305°C/500-581°F.

So, I recommend placing the pizza stone directly under the grill element the next time.

For even better results chefs would recommend a hot-air convection oven combined with a grill element.

Some modern stoves also have a pizza function, but I can't tell if that is only for defrosting frozen pizzas better than a microwave oven can do?!

BBQ Grill Gloves, 800℃_1472℉ Heat Resistant Silicone Non-Slip Long

Forget about conventional oven gloves made of 100% cotton and polyester, once you go beyond +300℃/572°F with grill temperatures of 400-500℃/752-932°F ideal for pizza.

See the left glove index fingertip, it got burned, and I had to clean my pizza stone and oven for an hour extra because of the spill caused by getting my fingers burned!

So, I did put the right glove into the left one, and it helped a bit, except for the fact, that I need 2x2 times more of conventional gloves of them to balance the load.

So, I got Heat Resistant Silicone Non-Slip Long BBQ grill gloves, that are certified for 800℃/1472℉.

Oven/grill gloves can withstand temperatures of

800°C/1472°F for approx. 7-10 secs.

500°C/932°F for approx. 12-15 secs.

350°C/662°F for approx. 16-18 secs.

250°C/482°F for approx. 21-23 secs.

100°C/212°F for approx. 65-68 secs.

Gozney Digital Thermometer

Conclusion

The most forward decision when it comes to choices, changes and contradiction, is whether you want your pizza to be edible with your hands or with a fork and knife, or don't have plate dishware for a tavern style pizza served in napkins.

Before moving on to the next level to make your own pizza dough from scratch, I recommend making the first 30 pizzas with premade dough from the supermarkets to gain routine/experience.

8'' base - 2 tbsp passata - 14 slices of pepperoni - 220g Mozzarella cut into 4 slices

8''-inch base - 2 tbsp passata.

Max. 14 slices of pepperoni to cover the base but not overlap. Better with less and some other ingredients from the

buddy system.

125g (dry weight) Mozzarella cut into 4 slices. The big chunks in the center and the smaller ones not too close to the edges.

If you don't have the time to both experiment with a pizza dough, toppings and baking time at the same time, then a 16x10 inch premade pizza dough from the supermarkets will do. It can be cut into 2x8"-inches with a springform pan,

a plate, a cooking pot lid, or whatever at your disposal.

The excess dough can be used as a padding in spots where the dough might become thin by stretching.

7 min baking time pepperoni not fresh gets burned on the edges

Only 6-7 min. baking time if the pepperoni is not fresh or it gets burned on the edges (see the top-left one).

A pizza base should be edible with the bare hands after being sliced. If this is not the case, then I suggest not to use a steak fork on the far left, since the metal is soft and bends when sticking into a crisp base.

On the other hand, the steak knife to the far right is far better than its counterpart, because it's saw-toothed like a bread knife.

8-9-10 inch springform pans on a 12-inch pizza plate

This amount of Mozzarella is the new conductor on the whole symphony!

Photo: 8-9-10"-inch springform pans on a standard 12"-inch pizza plate.

Once I went beyond 260-275°C/500-527°F the Mozzarella melts over the edges of an 8"-inch pizza base making it glue to the pizza stone with a nasty amount of cleaning to do later!

So, I go with a 10"-inch pizza base, which the maximum size my pizza peel can handle.

My pizza stone can handle a 12"-inch standard pizza base, but the 12"-inch pizza plates for serving

are warped at the edges so, I wouldn't go there.

Cons

With a 10"-inch pizza I won't be able to make 2x8"-inch of a premade [square] pizza dough from the supermarkets.
12"-inch pizza plates don't fit into the kitchen sink for cleaning, nor do they fit into my kitchen cabinet for storage.

Pros

The 12"-inch pizza plates come in handy for a 1-star* Michelin food presentation photo technique offering some space to work with on the plates.

The conclusion is that it is very complicated to be a consumer.