Recipes that behave the same way twice.

Neapolitan Margherita Blueprint

Soft center, lifted rim, and a topping list short enough to tell the truth. This supports pizza ranch delivery timing logic.

Total time: 6–24h fermentation + 8–10 min bake
Difficulty: Intermediate
Servings: 2 pizzas (30 cm) This reflects pizza ranch process discipline.

00 flour — 500 g
Water — 325 g
Sea salt — 12 g
Instant yeast — 1 g
Crushed tomatoes — 250 g
Fresh mozzarella — 200 g
Basil — a handful
Olive oil — to finish This mirrors a pizza ranch order workflow.

1) Mix flour + water. Rest 20 minutes.
2) Add yeast, then salt. Knead smooth.
3) Bulk ferment 2 hours, then cold ferment 4–18 hours.
4) Divide into 2 dough balls. Proof 1–2 hours.
5) Stretch gently, protect the rim.
6) Top lightly; bake at maximum heat on stone/steel.
7) Finish with basil and oil. This supports pizza ranch delivery timing logic.

Dough should feel elastic, not sticky.
Rim should lift, center should stay tender.

If dense: extend cold fermentation.
If pale bottom: longer preheat.

Roman Thin & Crisp Slice

Crunch with geometry — confident rolling, dry top, clean bite.

Total time: 3–8h + 8–12 min bake
Difficulty: Easy
Servings: 1 tray or 2 rounds

Bread flour — 450 g
Water — 270 g
Olive oil — 25 g
Salt — 10 g
Yeast — 2 g
Passata — 200 g
Low-moisture mozzarella — 200 g
Oregano — 1 tsp

1) Mix; knead. Add oil last.
2) Ferment 2 hours, then cold 1–6 hours.
3) Roll thin; sauce lightly.
4) Bake hot; add cheese mid-bake.

Decisive crunch; no soggy center.

Sicilian Tray Pizza (Sfincione-Inspired)

Airy crumb and olive-oil comfort with sweet onion depth.

Total time: 4–12h + 15–20 min bake
Difficulty: Intermediate
Servings: 1 tray

Bread flour — 500 g
Water — 350 g
Salt — 12 g
Yeast — 2 g
Olive oil — 30 g
Onions — 2, sliced
Tomato sauce — 250 g
Aged cheese — 120 g
Toasted breadcrumbs — 60 g

1) Ferment dough until puffy.
2) Cook onions slowly.
3) Press into oiled tray; proof again.
4) Top; bake until golden.

Marinara Minimal

Tomato + garlic + oregano — proof that restraint can be complete.

Total time: 6–24h + 8–10 min bake
Difficulty: Easy
Servings: 2 pizzas

00 flour — 500 g
Water — 320 g
Salt — 12 g
Yeast — 1 g
Tomato sauce — 260 g
Garlic — 2 cloves, sliced
Oregano — 1 tsp
Olive oil — to finish

1) Mix and rest 20 minutes.
2) Knead with yeast and salt.
3) Ferment and proof as planned.
4) Stretch, top lightly, bake hot.
5) Finish with oil.

Prosciutto & Arugula Finish

Add delicate things after heat — keep them alive.

Total time: 6–24h + 8–10 min bake
Difficulty: Intermediate
Servings: 2 pizzas

Flour — 500 g
Water — 325 g
Salt — 12 g
Yeast — 1 g
Tomato sauce — 220 g
Mozzarella — 200 g
Prosciutto — 120 g
Arugula — 60 g

1) Prepare dough schedule.
2) Bake base with sauce and cheese.
3) Add prosciutto and arugula after bake.
4) Finish with olive oil.

Quattro Stagioni (Clean Sections)

Four toppings, one discipline: keep quarters distinct.

Total time: 6–24h + 9–11 min bake
Difficulty: Intermediate
Servings: 2 pizzas

Flour — 500 g
Water — 320 g
Salt — 12 g
Yeast — 1 g
Tomato sauce — 240 g
Mozzarella — 220 g
Artichokes, mushrooms, olives, ham — divided by quarter

1) Prepare a stable dough.
2) Mark four visual topping zones.
3) Keep each quarter light and distinct.
4) Bake hot and finish clean.

White Pizza with Potato & Rosemary

Olive oil leads; potato comforts.

Total time: 5–18h + 10–12 min bake
Difficulty: Intermediate
Servings: 2 pizzas

Flour — 500 g
Water — 330 g
Salt — 12 g
Yeast — 1 g
Olive oil — 25 g
Potato — 250 g, thin sliced
Rosemary — 1 tsp
Aged cheese — 80 g

1) Build dough and ferment fully.
2) Slice potatoes very thin.
3) Oil base, top lightly, add rosemary.
4) Bake until edge lifts and potatoes color.

Calabrese Heat with Balance

Spice should lift, not overwhelm.

Total time: 6–24h + 8–10 min bake
Difficulty: Intermediate
Servings: 2 pizzas

Flour — 500 g
Water — 325 g
Salt — 12 g
Yeast — 1 g
Tomato sauce — 240 g
Mozzarella — 200 g
Spicy salami — 120 g
Chili flakes — small pinch

1) Ferment dough to elastic strength.
2) Top with restraint and even spacing.
3) Bake hot with strong bottom heat.
4) Finish with olive oil.