Pizza Party
Backyard Summer Traditions
Pizza is my go-to dinner. Bubbly dough, layered with classic sauces, at least four kinds of cheese, and whatever the garden’s offering—it always hits. This is the dough I first taught at the Bread Lab years ago, and it’s never let me down.
Adjust the initial bulk ferment to find your ideal flavor—anywhere on the spectrum from fresh and mild to deeply sour. I use spelt flour for its natural elasticity, but einkorn or another hard white wheat makes a great substitute for the whole-grain component. Don’t skip the honey or olive oil; they bring balance to the dough, leaving it incredibly supple and easy to love.
Do invite friends over, take custom topping orders, and let everyone build their dream pie. This recipe yields 8–12 small pizzas—feel free to scale down, but fair warning: they disappear fast, and you’ll wish you made more.
As the Italian proverb goes, chi mangia bene, vive bene—those who eat well, live well. Pizza helps.
Obsessed with: My favorite rose farm in Los Angeles is open for the season again. It is a wonderful activity on a Saturday to go and pick your own bunch. Or have Lynne, the owner and expert, do it for you. Get a bouquet or take home a bush to plant.
Listening to: Laufey entire catalogue is such an easy listen and wonderful mix of jazz, pop and bossa nova. Any day becomes dreamy.
Just for Fun: Someone met the ocean for the first time. It was love at first splash, he was joyful and fearless. We had to tear him away. Truly amazing when you see someone find a place they feel so at home - and it’s here on this beautiful planet.
Necessary Poetry:
Spelt Sourdough Pizza
Makes 8-12 small pizzas
400g active sourdough starter
700g water
800g all purpose flour
200g spelt flour
80g honey
130g extra virgin olive oil
50g water
40g fine sea salt or kosher salt
To make: Combine the starter, water, and both flours in the bowl of a mixer. Mix on low speed for 10 minutes to develop strength. In a small cup, mix together the honey, olive oil, water, and sea salt. Whisk to combine, then add to the dough and mix on low speed for another 5 minutes, until the dough begins to climb the hook.
Use oiled fingers to clear the dough from the hook. Tuck the edges of the dough under itself in the bowl, then cover tightly with a lid or plastic wrap. Rest at room temperature for 2 hours, then transfer to the fridge overnight. The dough can rest there for up to 3 days, continuing to develop deeper sour flavors. My sweet spot is between 8 and 24 hours.
When ready to use, pull the dough from the fridge. Lightly flour your work surface and use a spatula or bench scraper to release the dough onto the floured space. Fold the dough over itself once, then portion into 8-12 pieces. Make this call based on your oven size — it’s always more fun to have more and err on the side of small to get a nice thin crust. Cup your hands together and place them on the surface, with the outer edge of your hands firmly planted about 4 inches ahead of each dough ball. Drag your hands toward you, tucking the edges of the dough under itself to create a ball with good surface tension. Repeat with all portions to create your pizza balls.
Place each ball on a flour-dusted sheet tray. Cover loosely with plastic wrap to prevent the surface from drying out. Return to the fridge for a couple of hours if desired, while you prep your toppings or get set up. I like a 30-minute rest in the fridge—it helps the dough build strength and makes stretching easier.
Get your oven hot. Depending on your setup, adjust the heat accordingly—hot enough to bake the crust fully, but not so hot that the toppings burn.
Stretch your dough using your preferred method: toss it in the air, stretch it on your surface with your fingertips, or roll it out with a pin. No ego here—just good pizza. Move the stretched dough to a peel dusted with cornmeal before adding toppings. Don’t want to bother with stretching? You can also just push it flat onto a well oiled sheet tray for a pan pizza.
Less is more: a sopping-wet pie is a rookie move. As ingredients cook, they release moisture, so keep your sauce and toppings light if you want a slice that holds up. Bake until the crust is puffed and bubbling. Repeat.
Note:
– For a quick red sauce, blend a tomato with a few cloves of garlic and season with salt.
– For a quick white sauce, blend a scoop of mascarpone with a few cloves of garlic and a splash of cream. Season with salt.
– For a quick green sauce, blend a few fistfuls of basil with olive oil and garlic. Season with salt.
xoXoxO
Looks delicious - now all I can think about is pizza. Is that an Ooni pizza oven and if so, would you recommend it?