Here are some recipes you can try at home. Note, these are not the recipes we use for our gourmet woodfired pizzas.

If you have a woodfired oven, email us for recipes to suit that type of oven.

Woodfired ovens and your house oven (gas or electricity) are completely different. Check out the information on our About page.

• Pizza Margherita:

  
  1/2 cup tomato sauce or chopped canned tomatoes, about 100g of shredded mozzarella, and 3-4 fresh basil leaves. Spread the tomato sauce on the dough, sprinkle with the mozzarella, drizzle with a few drops olive oil, add the basil and bake.
•  

• Pizza Marinara:

  
  Two cloves (or more or less to taste) finely sliced garlic, and 1/2 cup tomato sauce or chopped canned tomatoes. Spread the sauce over the pizza, sprinkle the garlic, drizzle with a few drops olive oil and bake.
•  

• La Napoletana:

  
  1/2 cup tomato sauce or chopped canned tomatoes, 100g shredded mozzarella, 3-4 anchovy filets or more to taste, 1 tablespoon or so rinsed salted or pickled capers, a dusting of oregano. Spread the tomato sauce over the pizza, dot it with the remaining ingredients, drizzle with a few drops olive oil and bake.
•  

• L'Atomica: A fiery wonder!

  
  Though the one constant is a healthy jolt of crumbled red pepper, the other ingredients vary considerably from pizzaiolo to pizzaiolo.
  Variation 1: 1/2 cup tomato sauce or chopped canned tomatoes, a tablespoon or to taste salted or pickled capers (rinsed), 3-4 anchovy fillets, boned, a dusting of oregano, and crumbled red pepper, to taste. 100g shredded mozzarella is optional. Assemble the pizza, drizzle with a few drops olive oil and bake.
  Variation 2: 1/2 cup tomato sauce or chopped canned tomatoes, 3/4 cup finely sliced mushrooms, a dusting of oregano, crumbled red pepper to taste, and 100g shredded mozzarella (optional). Assemble the pizza, drizzle with a few drops olive oil and bake.
•  

• Pizza Quattro Stagioni: The four seasons.

  
  1/2 cup tomato sauce or chopped canned tomatoes, 3-4 canned artichoke hearts, quartered, 5-6 black olives packed in brine (you'll want the sweet variety), 1/2 cup finely sliced mushrooms, 60g finely sliced (beef) ham, shredded, and 100g shredded mozzarella. Spread the tomato and the mozzarella, arrange the other four toppings each in its quarter of the pizza; drizzle with a few drops olive oil and bake.
•  

• Pizza Capricciosa: Everything in the house.

  
  Not really, but it seems like that. It's usually the richest pizza offered, and every pizzaiolo makes it differently. This is based on the Pizzaria Giancarlo, outside Florence's Porta San Frediano. 1/2 cup tomato sauce or chopped canned tomatoes, 100g shredded mozzarella, 1 finely sliced hot dog, 1 link sweet Italian sausage (about 2 inches long), skinned and shredded, 8 thin slices salamino piccante (pepperoni in the anglo-saxon world) 60g thinly sliced (beef) ham, shredded, 2 canned artichoke hearts, quartered. Spread the tomato sauce over the pizza, sprinkle the remaining ingredients over the sauce, drizzle with a few drops olive oil and bake.
•  

• Pizza ai Quattro Formaggi: Cheese Galore!

  
  1/2 cup tomato sauce or chopped canned tomatoes, 100g shredded mozzarella, 1/3 cup (each) shredded pecorino, gorgonzola, groviera (Swiss Cheese), and fontina or asiago, one black olive. Spread the tomato, and sprinkle it with the cheeses; the pizza will look almost white. Dot it with the olive and bake.
•  

• Pizza alla Bismark:

  
  For reasons unknown to me a pizza with an egg cracked over it so it emerges from the oven sunny-side-up is called a Bismark. Excactly what else goes onto the pizza is up to the pizzaiolo, but (beef) ham goes quite well. So: 1/2 cup tomato sauce or chopped canned tomatoes, 2-3 ounces thinly sliced (beef) ham, shredded, and an egg. Spread the tomato sauce over the pizza, sprinkle the remaining ingredients over the sauce, crack the egg over the middle of the pizza, drizzle with a few drops olive oil and bake.
•  

• Pizza Vegetariana:

  
  Again lots of variability, though the vegetables used are almost always cooked: stewed peppers, stewed eggplant, artichoke hearts, spinach, and what have you Begin with the standard 1/2 cup tomato sauce or chopped canned tomatoes and 100g shredded mozzarella, and go from there, adding the cooked vegetables you prefer. Drizzle with a few drops olive oil and bake.

  Contact us NOW