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Pizza,
Cooked With Fire
Two years of dough tests, one backyard oven, and a lot of pizzas that didn’t make the blog. This is the curated path — start with the dough, learn the launch, then chase the char.
Every recipe here works in a 900°F wood-fired oven and a 550°F home oven with a steel. Both times are listed.
Start Here — In This Order
Step One
The Dough
The Neapolitan-style dough every pie starts with — the flours, the ferment, and what to look for before it hits the oven.
Step Two
Shaping & Launching
Opening the dough by hand, dressing it without overloading, and getting it onto the stone in one piece.
Step Three
Managing the Fire
Building and holding the fire, reading the oven, and turning the pie for an even, blistered crust.
The Pies
Six that have earned a permanent spot in the rotation.
Peter’s Rule
“If the stone isn’t at temperature, nothing else you do matters.”
Every failed pie I’ve made came down to an impatient fire. Give the oven a full hour, check the stone with an infrared thermometer, and the dough will forgive almost everything else.
The Gear
