Classic Cheese Pizza

Mike, who runs the show at Bakeria 1010 in New Jersey, is famous for his classic pizza recipes. Square, round, deep pan, Neapolitan – you name it, Mike does it!

January 09, 2025

Instructions

Step 1

Add the yeast to the water and mix to combine (a mixer works best, but you can mix by hand).

Step 2

Add the flours and mix for 5–7 minutes, scraping down the sides as needed. Let the dough rest for 5 minutes.

Step 3

With the mixer on high, slowly add 30 ml of water, then add salt and sugar and continue mixing for another 5–7 minutes until smooth and elastic.

Step 4

Transfer the dough to an oiled bowl, cover, and refrigerate for 1 hour. Then ball the dough and refrigerate again for 24–48 hours to cold-ferment.

Step 5

When ready to bake, open up the dough and top with tomato base, fresh mozzarella, Parmesan, olive oil, and basil. Bake in your Gozney Dome or Roccbox at 450°F (air temp 750°F) on a low flame until golden brown.