No-Knead Pizza Dough

1. Whisk together the flour and fine sea salt in a large mixing bowl.
2. In a separate bowl whisk the active dry yeast into lukewarm water until dissolved.
3. Pour the yeast mixture into the flour and mix by hand until a shaggy dough forms.
4. Tightly cover the bowl with plastic wrap and let the dough rise overnight at room temperature.
5. Turn the dough onto a lightly floured surface, divide into four equal pieces (~220 g each), shape into taut balls, transfer to a flour-dusted baking sheet or proofing box, cover and proof 30–45 minutes.

Classic Pizza

1. Into a blender add only the whole tomatoes from the can (reserve juices), add peeled garlic, olive oil and season with salt.
2. Secure lid and blend on low speed until smooth to make the classic sauce.
3. Preheat pizza oven to 700°F (370°C). For a home oven, place a baking stone or overturned large baking sheet and preheat at maximum temperature for 30 minutes.
4. Place one dough round on a floured peel, dust top with flour, indent the center with your fist leaving a 1/4" border and gently stretch into a rough 10" circle.
5. Spoon three tablespoons of the classic sauce into the center and spread with the back of a spoon, leaving a 1/2" border bare.
6. Scatter about eight torn 1" pieces of fresh mozzarella over the sauce and add 2–3 torn basil leaves.
7. Bake in the pizza oven, rotating when one side chars: rotate 180° when first side chars (~20s), after 20s give a quarter turn and cook ~15s more. In a home oven bake 5–8 minutes.
8. Remove pizza and drizzle with olive oil. Store any remaining sauce in an airtight container in the fridge.

Pesto Pizza

1. In a blender combine garlic, toasted pine nuts, grated Parmigiano Reggiano, fresh basil and a splash of water; blend on medium-high until broken down.
2. With the blender running and lid cap removed, slowly stream in the olive oil until smooth; transfer to a bowl and season with salt.
3. Preheat pizza oven to 700°F (370°C). For a home oven, preheat a baking stone or overturned sheet at max temperature for 30 minutes.
4. Place one dough round on a floured peel, dust top, indent the center and gently stretch into a rough 10" circle.
5. Add three tablespoons of pesto to the center and spread with the back of a spoon, leaving a 1/2" border bare.
6. Scatter about eight torn 1" pieces of fresh mozzarella, then add prosciutto (about 6 loosely bundled pieces) and 6 slices of sun-dried tomatoes.
7. Bake in the pizza oven, rotating as with the classic pizza. In a home oven bake 5–8 minutes.
8. Remove from the oven, tear open a ball of burrata and scatter 6–8 torn pieces over the pizza, drizzle with olive oil and season with freshly cracked black pepper.

Vodka Pizza

1. In a medium saucepan over medium-low heat saute pancetta in olive oil until deep golden and crispy.
2. Add sliced garlic and crushed red pepper flakes and saute until fragrant, about 30 seconds; add tomato paste and cook until darkened and slightly sticking.
3. Remove pan from heat, deglaze with vodka, return to heat until it comes to a boil, then reduce and simmer 2 minutes.
4. Add crushed tomatoes, bring to a boil, then reduce heat and simmer until the sauce thickens, about 3–4 minutes.
5. Stir in heavy cream and simmer until slightly thickened, about 2–4 minutes; remove from heat, season with salt and pepper and cool completely before using.
6. Preheat pizza oven to 700°F (370°C). For a home oven, preheat a baking stone or overturned sheet at max temperature for 30 minutes.
7. Place one dough round on a floured peel, dust top, indent center and stretch into a rough 10" circle.
8. Add three tablespoons of the vodka sauce and spread with the back of a spoon, leaving a 1/2" border bare.
9. Sprinkle low-moisture shredded mozzarella evenly over the sauce and arrange about 12 pepperoni slices.
10. Bake in the pizza oven, rotating as with the other pizzas. In a home oven bake 5–8 minutes.
11. Remove from the oven and drizzle with olive oil. Store any remaining vodka sauce in an airtight container in the fridge.