These are ratios and recipes for generic pizza components. This will make two pizzas, approximately 12″. The crust is sort of a hasty budget Neapolitan style.



  • Olive oil (for coating)
  • Corn meal
	Ratio	Wt(g)
Honey	0.19%	1tbsp
Water	66.00%	356.4
Yeast	0.70%	3.78
Flour	n/a	540
Salt	2.00%	10.8


  1. If using Active Dry yeast, proof yeast by sprinkling on surface of sugar dissolved in up to 110F/43C water
  2. Combine all ingredients, knead until smooth.
  3. Place dough ball in a large, lightly-oiled container
  4. Allow to rise, covered. Warmth helps. Allow to rise for at least an hour. Optionally, leave in the refrigerator overnight for a fluffier crust.
  5. Separate dough into two, form into balls. Allow to rise for another hour. This is a good time to prepare the sauce and toppings, and to preheat the oven.
  6. Prepare a cooking surface with light oil, sprinkle with corn meal, and sprinkle salt/pepper/garlic/oregano if desired.
  7. Form crust by pressing from the center out to the sides, pinching the inside edges of the crust.
  8. Place formed crust onto cooking surface.



		Ratio	Wt(g)
Tomato		40.00%	216	
Sugar		0.19%	1tbsp
EVOO		0.19%	1tbsp
Garlic		0.19%	1tbsp
Ital Seasoning	0.19%	1tbsp
Lemon Juice	0.19%	1tbsp

Simply combine. If using dried seasonings, allow them time to hydrate in the tomato sauce. Blend if desired.

Combine and cook:


		Ratio	Wt(g)
Moz Cheese	40.00%	216
Parm Cheese		?
Toppings		?
Meats (opt)	40.00%	216

Process, oven:

  1. Block mozzarella is preferred, cut into roughly 6mm thick squares. Add more if you like.
  2. Pre-cook any toppings that will not cook sufficiently during baking, such as ground meats.
  3. Preheat oven to up to 750F, or the highest it can do.
  4. Pour tomato sauce mix onto the crust, spread roughly.
  5. Sprinkle parmesan cheese, to taste.
  6. Distribute mozzarella evenly.
  7. Add toppings.
  8. Place in oven, a little above the middle rack.
  9. Bake until cheese just starts to brown.

For a more authentic (and expensive) flavor, try this: