• Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
• Prepare Cheese: Place your fresh mozzarella in a container or bowl with a paper towel at the bottom to allow some of the water to drain. Tear both the fresh mozzarella and low moisture mozzarella cheeses into medium-sized pieces. Set aside.
• Prepare Purple Cauliflower: Prepare a steamer by bringing water to a boil. Cut 3 – 4 purple cauliflower florets into halves or quarters, you want them to retain their shape and structure, but avoid making them too chunky, as this could interfere with cooking and eating. Steam until just tender, aroiund 5 – 7 minutes. Remove from the steamer and set aside to cool completely before adding to the pizza, as any residual warmth could cause the dough to stick to the peel.
• Prepare Garlic: Thinly slice garlic clove. Set aside.
• Preheat Oven:

  If using an outdoor pizza oven like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.

  For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
• Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
• Assemble Pizza: Distribute mozzarella pieces evenly across the dough, ensuring each piece is around 2 cm in diameter and spaced at least 1.5 cm apart. Add the steamed purple cauliflower, followed by a sprinkle of both dried oregano and basil. Finish with a drizzle of EVOO.
• Bake Your Pizza:

  If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.

  For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
• Serving: Once done, remove the pizza from the oven and place it on a serving board. Drizzle with honey for a touch of sweetness. Now it’s time to enjoy your healthy, low-calorie, and delicious Purple Cauliflower and Garlic Pizza!

• Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
• Prepare Beetroot Relish: If making your own, this recipe is easy to follow and yielded great results for us.
• Prepare Cheese: Place your fresh mozzarella in a container or bowl with a paper towel at the bottom to allow some of the water to drain. Finely grate the manchego cheese. Tear mozzarella into medium-sized pieces. Set aside.
• Prepare Polish Kielbasa: Slice Polish kielbasa into thin slices. Set aside.
• Prepare Sauerkraut: Pat the sauerkraut dry before assembly to prevent excess moisture and avoid making the pizza soggy.
• Prepare Spring Onion: Slice your spring onion, set aside ready for assembly.
• Preheat Oven:

  If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.

  For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
• Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
• Assemble Pizza: Evenly distribute pieces of fresh mozzarella across the dough, ensuring they are around 2 cm in diameter and at least 1.5 cm apart. Liberally sprinkle grated Manchego cheese over the pizza. Add slices of Polish kielbasa, followed by dollops of beetroot relish and sauerkraut. Finish with an even sprinkle of chilli flakes, dried oregano, and a drizzle of EVOO.
• Bake Your Pizza:

  If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.

  For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
• Serving: Once the pizza is ready, carefully remove it from the oven with a pizza peel. Place the pizza on a serving board, add basil leaves and freshly chopped chives. Now, it's time to enjoy your homemade Polish Kielbasa and Beetroot Relish Pizza!

• Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
• Prepare Sauce: We recommend our standard pizza sauce which is versatile, simple to make and is perfect for Neapolitan style pizzas. Spice up this sauce however you like, remember the best part about making pizza is the creative process!
• Prepare Cheese: Place your fresh mozzarella in a container or bowl with a paper towel at the bottom to allow some of the water to drain. Finely grate the grana padano, tear both the fresh and low moisture mozzarella into medium-sized pieces. Set aside.
• Preheat Oven:

  If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.

  For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
• Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
• Assemble Pizza: Start by placing the mozzarella cheeses evenly across the dough, ensuring the pieces are about 2 cm in diameter and at least 1.5 cm apart. Next, sprinkle a generous amount of Grana Padano over the cheese. Spoon a layer of sauce in a circular motion, starting from the center and working outwards, allowing it to settle between the cheese pieces. Finish with a sprinkle of dried oregano and a drizzle of EVOO.
• Bake Your Pizza:

  If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.

  For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
• Serving: Once the pizza is done, remove it from the oven and place it on a serving board. Garnish with fresh basil leaves, and enjoy your delicious sauce on top Margherita pizza!

• Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
• Prepare Sauce: We recommend our standard pizza sauce which is versatile, simple to make and is perfect for Neapolitan style pizzas. Spice up this sauce however you like, remember the best part about making pizza is the creative process!
• Prepare Cheeses: Place your fresh mozzarella in a container or bowl with a paper towel at the bottom to allow some of the water to drain. Tear both the fresh and low moisture mozzarella into medium-sized pieces. Set aside.
• Prepare Wild Garlic Pesto: We made this pizza while in Poland and used a jar of wild garlic pesto purchased in the Bieszczady Mountains. By all means, use store-bought pesto if you can find it. If you'd like to make your own, we’ve done so before by loosely following this recipe: Blitz wild garlic leaves and parmesan until roughly combined, add EVOO, a pinch of salt and a squeeze of lemon. Set aside.
• Preheat Oven:

  If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.

  For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
• Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
• Assemble Pizza: Assemble the pizza by spreading a ladle of sauce in a circular motion, starting from the center and working outwards. Distribute pieces of mozzarella cheeses evenly across the dough, ensuring the pieces are about 2 cm in diameter and at least 1.5 cm apart. Add small dollops of garlic pesto across the pizza for bursts of flavour.
• Bake Your Pizza:

  If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.

  For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
• Serving: Once the pizza is done, remove it from the oven and place it on a serving board. Sprinkle with oregano and finish with a drizzle of truffle oil. Now it's time to enjoy your delicious Wild Garlic Pesto Margherita Pizza!

• Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
• Prepare Sauce: We recommend our standard pizza sauce which is versatile, simple to make and is perfect for Neapolitan style pizzas. Spice up this sauce however you like, remember the best part about making pizza is the creative process!
• Prepare Garlic: Thinly slice your garlic cloves, set aside ready for assembly.
• Preheat Oven:

  If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.

  For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
• Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
• Assemble Pizza: To begin assembling your pizza, start by spreading 1 and a ½ – 2 ladles of sauce (slightly more than a regular pizza with cheese and other toppings) in a circular motion, starting from the center of the dough and working your way outwards. Next, add sliced garlic, generous sprinkle of dried oregano, chilli flakes, drizzle of olive oil.
• Bake Your Pizza:

  If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.

  For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
• Serving: Once done, remove the pizza from the oven and place it on a serving board. Now it's time to enjoy your hot and fresh marinara pizza!

• Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
• Prepare Sauce: We recommend our standard pizza sauce which is versatile, simple to make and is perfect for Neapolitan style pizzas. Spice up this sauce however you like, remember the best part about making pizza is the creative process!
• Prepare Cheese: Shred low moisture mozzarella cheese. Set aside.
• Prepare Mushrooms: Roughly chop mushrooms. Melt a knob of butter in a frying pan over medium heat add the mushrooms. Season with a pinch of salt and pepper and fry for 2-3 minutes until tender and lightly golden. Set aside to cool
• Prepare Polish Sausage (Kielbasa): Slice the kielbasa into thin, even pieces for even cooking during baking. Set aside.
• Prepare Polish Gherkin (Ogórki Konserwowe): Slice the Polish gherkin into thin rounds. Set aside for topping.
• Prepare Dill Sauce: Mix together mayonnaise, sour cream, freshly chopped dill, a squeeze of lemon juice, and a pinch of salt. Stir until well combined. Adjust seasoning to taste and refrigerate until ready to use.
• Prepare Chives: Roughly chop the fresh chives. Set aside.
• Preheat Oven:

  If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.

  For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
• Prepare Base: On a lightly floured surface, use your fingertips to press out the air from the centre, leaving just under an inch of dough around the edge. This will help form a light, airy crust (cornicione). Shape the dough into an elongated oval, similar to a baguette.
• Assemble Zapiekanka Style Pizza: Start by spreading a layer of tomato sauce evenly across the base. Next, add low-moisture mozzarella, mushrooms, and kielbasa slices.
• Bake Zapiekanka Style Pizza:

  If you're using an outdoor pizza oven, launch the zapiekanka style pizza into the oven and bake for 60-90 seconds. Rotate every 10-15 seconds to ensure even cooking and to avoid burning.

  For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
• Serving: Once baked, remove the Zapiekanka Style Pizza from the oven and place it on a serving board. Top with sliced gherkin, a drizzle of dill sauce, and fried shallots. Sprinkle with chopped chives and finish with a drizzle of ketchup. Serve immediately and enjoy!

• Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
• Prepare Tomato Sauce: We recommend our standard pizza sauce which is versatile, simple to make and is perfect for Neapolitan style pizzas. Spice up this sauce however you like, remember the best part about making pizza is the creative process!
• Prepare Pineapple Sauce: In a food processor, blend pineapple, garlic, and water until smooth. Pour the mixture into a saucepan and add brown sugar, vinegar, chilli flakes, salt, and a squeeze of lemon. Bring the mixture to a boil, then reduce the heat and simmer until it reaches your desired consistency. Set aside.
• Prepare Cheese: Grate the Oscypek cheese finely and tear both fresh and low-moisture mozzarella into medium-sized pieces. Place the fresh mozzarella in a container lined with a paper towel to help absorb excess moisture. Set all cheeses aside.
• Prepare Polish Bacon: Slice the Polish bacon into thin, roughly square or rectangular pieces. Set aside.
• Prepare Chives: Roughly chop the fresh chives. Set aside.
• Preheat Oven:

  If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.

  For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
• Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
• Assemble Pizza: Begin by spreading a ladle of tomato sauce evenly across the dough, starting from the center and working outward in a circular motion. Next, sprinkle a generous amount of grated Oscypek cheese over the sauce. Evenly distribute the torn pieces of fresh and low-moisture mozzarella across the base, leaving small gaps between Lay the sliced Polish bacon (boczek) on top of the cheese. Finally, drizzle the homemade pineapple sauce over the pizza.
• Bake Your Pizza:

  If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.

  For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
• Serving: Once the pizza is done, remove it from the oven and place it on a serving board. Sprinkle the freshly chopped chives over the top, slice, and enjoy your Polish Bacon, Oscypek Cheese & Homemade Pineapple Sauce Pizza!

• Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
• Prepare Sauce: We recommend our standard pizza sauce which is versatile, simple to make and is perfect for Neapolitan style pizzas. Spice up this sauce however you like, remember the best part about making pizza is the creative process!
• Prepare Cheese: Place your fresh mozzarella in a container or bowl with a paper towel at the bottom to allow some of the water to drain. Finely grate the grana padano, tear both the fresh and low moisture mozzarella into medium-sized pieces. Set aside.
• Prepare Chives: Roughly chop the fresh chives. Set aside.
• Preheat Oven:

  If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.

  For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
• Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
• Assemble Pizza: Assemble the pizza by spreading a ladle of sauce in a circular motion, starting from the center and working outwards. Add a generous sprinkle of grana padano cheese, distribute pieces of mozzarella cheeses evenly across the dough, ensuring the pieces are about 2 cm in diameter and at least 1.5 cm apart. Finish with a drizzle of extra virgin olive oil.
• Bake Your Pizza:

  If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.

  For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
• Serving: Once the pizza is done, remove it from the oven and place it on a serving board. Sprinkle chopped chives on top. Now it's time to enjoy your delicious margherita pizza with chives!

• Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
• Prepare Cheese: Place your fresh mozzarella in a container or bowl with a paper towel at the bottom to allow some of the water to drain. Tear both the fresh mozzarella and low moisture mozzarella cheeses into medium-sized pieces. Finely grate grana padano. Set aside.
• Prepare Prawns: Heat a frying pan over medium heat, add extra virgin olive oil, prawns, season with salt and pepper, and a squeeze of lemon juice. Cook the prawns until they turn pink and opaque. Remove tails and set aside.
• Prepare Chillies: Finely slice your fresh chillies. Set aside.
• Preheat Oven:

  If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.

  For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
• Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
• Assemble Pizza: Distribute fresh and low moisture mozzarella pieces across the base, ensuring they’re evenly spaced. The cheese pieces should be around 2 cm in diameter and at least 1.5 cms apart. Sprinkle grana padano and chilli slices, then evenly distribute the prawns. Sprinkle with oregano. Finish with a drizzle of extra virgin olive oil and a squeeze of lemon.
• Bake Your Pizza:

  If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.

  For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
• Serving: Once done, remove the pizza from the oven and place it on a serving board. Now it's time to enjoy your hot, spicy chilli prawn pizza!

For the Homemade Meatballs

• Begin by finely slicing the garlic cloves and dicing the onion.
• In a frying pan, heat oil over medium heat. Once hot, add the garlic and onions. Stir occasionally until the onions turn translucent, which should take about 5 minutes.
• Pour the cans of diced tomato into the pan. Bring the mixture to a boil, then let it simmer for 15-20 minutes.
• Meanwhile, in a separate bowl, combine the beef mince, chopped parsley, egg, breadcrumbs, salt, and pepper.
• Shape the mixture into mini meatballs.
• Add these meatballs to the simmering tomato sauce and allow them to cook for an additional 15-20 minutes.
• Remove from heat and set aside to cool.

Pizza Toppings and Assembly

• Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
• Prepare Sauce: We recommend our standard pizza sauce which is versatile, simple to make and is perfect for Neapolitan style pizzas. Spice up this sauce however you like, remember the best part about making pizza is the creative process!
• Prepare Cheese: Place your fresh mozzarella in a container or bowl with a paper towel at the bottom to allow some of the water to drain. Tear the fresh mozzarella into medium-sized pieces. Set aside.
• Prepare Spring Onion: Slice your spring onion, set aside ready for assembly.
• Preheat Oven:

  If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.

  For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
• Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
• Assemble Pizza: Begin assembling the pizza by spreading a ladle of sauce in a circular motion, starting from the center and moving outwards. Place pieces of mozzarella evenly across the dough. These should be around 2 cm in diameter and spaced approximately 1.5 cms apart. Finally, distribute the salami and mini meatballs evenly.
• Bake Your Pizza:

  If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.

  For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
• Serving: Once the pizza is done, remove from the oven and place on a serving board. Garnish with fresh basil leaves and sliced spring onion. Now, it's time to enjoy your Mini Meatballs, Salami, Basil & Spring Onion Pizza homemade pizza!

• Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
• Prepare Sauce: We recommend our standard pizza sauce which is versatile, simple to make and is perfect for Neapolitan style pizzas. Spice up this sauce however you like, remember the best part about making pizza is the creative process!
• Prepare Cheese: Tear both the low moisture mozzarella and Gouda into medium-sized pieces. Set aside.
• Prepare Red Onion: Slice the red onion into thin to medium slices and set aside.
• Preheat Oven:

  If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.

  For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
• Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
• Assemble Pizza: Assemble the pizza by spreading a ladle of sauce in a circular motion, starting from the center and working outwards. Add a generous sprinkle of Pecorino cheese, distribute pieces of mozzarella and Gouda evenly across the dough, ensuring the pieces are about 2 cm in diameter and at least 1.5 cm apart. Finally, top with sliced onions, a sprinkle of dried oregano, chili flakes, and a drizzle of extra virgin olive oil.
• Bake Your Pizza:

  If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.

  For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
• Serving: Once done, transfer the pizza to a serving board. Now, enjoy your scrumptious homemade red onion and Gouda pizza!

• Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
• Prepare Sauce: We recommend our standard pizza sauce which is versatile, simple to make and is perfect for Neapolitan style pizzas. Spice up this sauce however you like, remember the best part about making pizza is the creative process!
• Prepare Cheese: Tear low moisture mozzarella into medium-sized pieces. Set aside
• Prepare Spinach & Spring Onion: Finely chop your spring onion and a handful of fresh spinach leaves. Set aside.
• Prepare Polish Bacon: Slice the Polish bacon into thin, roughly square or rectangular pieces. Set aside.
• Prepare Hollandaise Sauce: We used a variation closely based on this hollandaise sauce recipe.
• Preheat Oven:

  If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.

  For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
• Poach Eggs: While there are several methods for poaching eggs, the technique shown in this video is both straightforward and easy to follow. Proceed with the steps outlined to poach the eggs. Once done, Set aside.
• Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
• Assemble Pizza: To assemble the pizza, start by spreading a ladle of sauce in a circular motion, starting from the center of the dough and working your way outwards. Next, evenly distribute pieces of mozzarella cheese across the dough. The cheese pieces should be around 2 cm in diameter and at least 1.5 cms apart. Finally, top with the Polish bacon slices.
• Bake Your Pizza:

  If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.

  For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
• Serving: Once the pizza is done, remove it from the oven and place it on a serving board. Add the poached eggs, followed by a generous drizzle of hollandaise sauce. Scatter some spring onions and chopped basil, then sprinkle with dried oregano and chili flakes. Now, it's time to sit down and enjoy your homemade brunch pizza!

• Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
• Prepare Sauce: We recommend our standard pizza sauce which is versatile, simple to make and is perfect for Neapolitan style pizzas. Spice up this sauce however you like, remember the best part about making pizza is the creative process!
• Prepare Cheese: Place your fresh mozzarella in a container or bowl with a paper towel at the bottom to allow some of the water to drain. Tear both the fresh mozzarella and blue cheese into medium-sized pieces. Finely grate the pecorino cheese. Set aside.
• Prepare Spinach: Finely chop a handful of fresh spinach leaves and set aside.
• Preheat Oven:

  If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.

  For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
• Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
• Assemble Pizza: To assemble the pizza, start by spreading a ladle of sauce in a circular motion, starting from the center of the dough and working your way outwards. Next, evenly distribute chunks of mozzarella and blue cheese over the dough, and generously sprinkle a handful or two of pecorino cheese. Follow up with an even distribution of spinach leaves. Finish with a sprinkle of oregano and a drizzle of extra virgin olive oil.
• Bake Your Pizza:

  If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.

  For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
• Serving: Once the pizza is ready, take your blue cheese margherita pizza out of the oven and transfer it to a serving board and enjoy!

• Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
• Prepare Sauce: We recommend our standard pizza sauce which is versatile, simple to make and is perfect for Neapolitan style pizzas. Spice up this sauce however you like, remember the best part about making pizza is the creative process!
• Prepare Cheese: Place your fresh mozzarella in a container or bowl with a paper towel at the bottom to allow some of the water to drain. Tear both the fresh mozzarella and low moisture mozzarella into medium-sized pieces. Set aside.
• Prepare Pickled Peppers: Now, onto the pickled peppers! We used homemade ones, but store-bought peppers work just as well. Remove them from the jar, simply cut off the tops (we prefer the look of whole peppers), and set them aside to drain on a paper towel.
• Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
• Assemble Pizza: To assemble the pizza, start by spreading a ladle of sauce in a circular motion, starting from the center of the dough and working your way outwards. Next, evenly distribute pieces of mozzarella cheeses across the dough. Layer on the salami slices, followed by the pickled jalapenos. Finish with a sprinkle of oregano and a drizzle of EVOO.
• Bake Your Pizza:

  If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.

  For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
• Serving: Once the pizza is ready, take it out of the oven and transfer it to a serving board. Give it a light sprinkle of oregano, and it's ready to enjoy!

• Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
• Prepare Beetroot Relish: If making your own, this recipe is easy to follow and yielded great results for us.
• Prepare Cheese: Tear the low moisture mozzarella into medium-sized pieces. Cut the oscypek into similar-sized pieces. Set aside for assembly.
• Prepare Chives: Roughly chop the fresh chives. Set aside.
• Preheat Oven:

  If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.

  For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
• Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
• Assemble Pizza: To assemble the pizza, begin by spreading the beetroot relish over the dough. Next, evenly distribute pieces of mozzarella and oscypek cheeses across the dough. Each cheese piece should be around 2 cm in diameter and spaced at least 1.5 cm apart.
• Bake Your Pizza:

  If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.

  For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
• Serving: Once the pizza is ready, carefully remove it from the oven with a pizza peel. Place the pizza on a serving board and sprinkle the freshly chopped chives on top. Now, it's time to enjoy your homemade Beetroot Relish & Oscypek Pizza!

• Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
• Prepare Cheese: Tear the mozzarella into medium-sized pieces, and shred the Gouda. Once completed, set aside.
• Prepare Cherry Tomatoes: For the canned cherry tomatoes, empty them into a bowl and proceed to crush some of them to form a sauce. Ensure that you leave a few tomatoes whole to create texture and visual appeal. Add ½ teaspoon of salt and mix thoroughly
• Preheat Oven:

  If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.

  For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
• Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
• Assemble Pizza: To assemble the pizza, begin by spreading a ladle of sauce in a circular motion, starting from the center of the dough. Next, distribute the low moisture mozzarella and gouda generously over the sauce, but be careful not to go too overboard! Scatter 6 – 8 whole cherry tomatoes across the base and follow up with a drizzle of extra virgin olive oil.
• Bake Your Pizza:

  If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.

  For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
• Serving: Once done, remove the pizza from the oven and place it on a serving board. Now it's time to enjoy your pizza with gouda cheese and cherry tomatoes!

• Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
• Prepare Cheese: Finely grate both the pecorino and grana padano, tear the mozzarella into medium-sized pieces, and chop the havarti into similar-sized chunks. Set aside.
• Prepare Garlic: Thinly slice the garlic clove, set aside.
• Preheat Oven:

  If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.

  For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
• Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
• Assemble Pizza: To assemble this pizza, begin by lightly drizzling some EVOO onto the base of the pie using a swift circular motion – being careful not to overdo it! Proceed by sprinkling a handful of grated Grana Padano, half a handful of Pecorino, and an even distribution of both low moisture and fresh Mozzarella, along with Havarti – make sure to keep it balanced, not overloaded. Add two or three basil leaves and finish with another subtle drizzle of EVOO.
• Bake Your Pizza:

  If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.

  For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
• Serving: Once done, remove from oven, garnish with a few more fresh basil leaves and serve on a wooden peel or chopping board. Now it's time to enjoy your cheese lovers pizza!

• Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
• Prepare Sauce: We recommend our standard pizza sauce which is versatile, simple to make and is perfect for Neapolitan style pizzas. Spice up this sauce however you like, remember the best part about making pizza is the creative process!
• Prepare Cheese: Tear the low moisture mozzarella chees into medium-sized pieces. Finely grate grana padano. Set aside.
• Prepare Brisket: If you're making your own brisket, we recommend seasoning liberally with your BBQ rub of choice and following this recipe as closely as you like.
• Preheat Oven:

  If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.

  For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
• Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
• Assemble Pizza: To begin assembling your pizza, start by spreading a ladle of sauce in a circular motion, starting from the center of the dough and working your way outwards. Distribute mozaarella lightly and evenly across the base of your pizza, making sure to leave a few centimeters between each piece. Next, generously sprinkle a couple of handfuls of grated grana padano cheese.
• Bake Your Pizza:

  If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.

  For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
• Post Bake Toppings: Now it's time for the post-bake toppings. Add beef brisket (be sure not to overload it), beer pickles, one more sprinkle of grana padano, drizzle of balsamic glaze, and lastly a sprinkle of chilli flakes.
• Serving: Once done, remove the pizza from the oven and place it on a serving board. Now it's time to enjoy your brisket and beer pickles pizza!

• Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
• Prepare Cheese: Place your fresh mozzarella in a container or bowl with a paper towel at the bottom to allow some of the water to drain. Tear both the fresh mozzarella and aged cheddar cheeses into medium-sized pieces. Finely grate grana padano. Set aside.
• Prepare Chicken Kyiv: Next move is to prepare your chicken kyiv. If you're keen to go the homemade route, we followed this recipe pretty closely, and the results were great. Once cooked, cut into slices, set aside.
• Prepare Chilli Butter Garlic Sauce: Now for the chilli garlic butter sauce. Heat a small pan over medium heat. Add the butter until melted. Crush the garlic cloves, and add to the pan, along with ½ tsp of chilli flakes for 60 – 90 seconds. Add salt and pepper to taste.
• Preheat Oven:

  If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.

  For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
• Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
• Assemble Pizza: Start by distributing an even combination of the fresh mozzarella, low moisture mozzarella, and aged cheddar cheeses directly onto the base of your dough, followed by an even sprinkle (about a handful) of grana padano. Next, add your chicken kyiv slices, followed by a drizzle of chilli garlic butter sauce.
• Bake Your Pizza:

  If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.

  For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
• Serving: Remove from oven, serve on a wooden peel or chopping board, add watercress, another drizzle of the chilli garlic butter sauce. Now it's time to enjoy your delicious chicken kyiv pizza!

• Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
• Prepare Cheese: Place your fresh mozzarella in a container or bowl with a paper towel at the bottom to allow some of the water to drain. Tear the fresh mozzarella low moisture mozzarella, truffle and smoked cheddar cheeses into medium-sized pieces. Finely grate grana padano. Set aside.
• Preheat Oven:

  If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.

  For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
• Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
• Assemble Pizza: Start by lightly drizzling some EVOO on the base of the pie (use a swift circular motion, being careful not to overdo it!). Next, sprinkle a handful of grated Grana Padano and an even amount of the mozzarella cheeses, truffle cheese, and smoked chedda (again, be sure not to overload). Add three or four basil leaves and finish with another light drizzle of EVOO.
• Bake Your Pizza:

  If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.

  For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
• Serving: Once done, remove the pizza from the oven and place it on a serving board. Enjoy your 5 cheese and basil pizza with a cold drink and some good company!