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This is a basic pizza dough recipe shown to you in video form in pop-up windows. You may have to allow or change the settings of your Internet browser to allow "pop-ups"

Preparation - A Kneeding - B 2nd Rise - C
Shaping - D

*For a softer chewier crust, substitute Bread Flour

Signature PeelsOut Pizza Sauce!


  • 1 can (28-ounces) diced tomatoes, in juice

  • 2 cans (12-ounce) tomato paste

  • 1 medium white or sweet onion, finely diced and minced

  • 3 cloves garlic, peeled and minced

  • 2 teaspoons dried basil, or 5 to 6 fresh basil leaves

  • 2 teaspoons dried oregano

  • Pinch salt

  • 1/2 teaspoon fresh ground black pepper

  • 1 tablespoon honey

  • 1/4 teaspoon cayenne pepper

  • 3 tablespoons olive oil, to sauté

  • 1/4 cup water


Heat olive oil in a heavy 2-quart saucepot. Sauté onions and garlic until translucent and starting to brown. Quickly add diced tomatoes, tomato paste, and water. Bring to a simmer and lower heat. Add salt, pepper, cayenne pepper, basil, and oregano. Simmer for 15 minutes stirring often. If need be add water, or continue to simmer until the consistency of a thick pancake batter is reached. Remove from heat and stir in honey. If not using right away, cool down and store in airtight container in the refrigerator for up to 1 week.


Roasted Garlic White Pizza with Garlic Sauce

  • 1 cup whole milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon plus a pinch salt
  • 1/4 teaspoon cayenne pepper
  • 3 to 4 heads Roasted Garlic, recipe follows
  • 2 to 3 tablespoons yellow cornmeal, for sprinkling on baker's peel
  • 8 ounces fresh mozzarella, sliced
  • 4 ounces grated fontina
  • 2 tablespoons chopped fresh basil leaves
  • 2 tablespoons chopped fresh parsley leaves


Gently heat milk in a small saucepan, just until barely simmering. Remove and keep covered.

In a separate saucepan, melt butter. When foam subsides, add flour and stir until smooth. Cook for 1 to 2 minutes, stirring. Do not allow flour to color. Gradually add the warm milk, whisking to combine. Add the salt and cayenne and increase the heat to medium. Cook the mixture, whisking continuously, until the sauce comes to a boil and is thickened. Remove from heat and add 10 of the roasted garlic cloves. Pour the hot mixture into a blender, cover tightly, and process until smooth. Transfer to a small bowl and cool slightly, placing a piece of plastic wrap directly on the surface.

Sprinkle about 2 tablespoons of the yellow cornmeal on a baker's peel. Place the rolled out pizza dough circle on the prepared baker's peel or baking sheet.

Spread the cooled sauce over pizza dough, leaving a 3/4-inch border. Place sliced mozzarella on top of the sauce. Sprinkle the remaining roasted garlic cloves (whole) over the cheese and top with the grated fontina. Bake the pizza until the crust is golden and cheese is melted and bubbly and golden brown in spots. Remove from the oven and sprinkle chopped herbs over the top. Serve immediately.

Roasted Garlic:
3 to 4 heads garlic, upper quarter removed
4 teaspoons olive oil
Kosher salt
Freshly ground black pepper
Preheat the oven to 350 degrees F.

Place the garlic on a foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head. Sprinkle lightly with salt and pepper and place, cut side down, on the baking sheet. Bake until the cloves are soft and golden, about 1 hour. Remove from the oven and let sit until cool enough to handle. Carefully remove each clove of garlic from the head. Squeeze each head of garlic to expel any cloves that you cannot remove individually. Set aside until needed.

Yield: enough for 1 pizza


Specialty Pizza Recipes


Sausage, Red Onion, and
Wild Mushroom Pizza

Pizza Bianca with
Goat Cheese and Greens

Shiitake and Chanterelle
Pizzas with Goat Cheese