Homestyle Pizza Seasoning

Homestyle Pizza Seasoning


2 tbsp Dried Oregano
1 tbsp Dried Basil
1 tsp Black Pepper (finely ground)
1 tsp Garlic Powder (not garlic salt)
1 tsp Onion Powder (not onion salt)
½ tsp Coarse Sea Salt
1 tbsp Red Pepper Flakes (if too spicy, use half)
1 tbsp Fennel (optional)
1 tbsp Thyme (optional)


Pick out which herbs and spices from the ingredients list you want to include.

If you’re using oregano, crush some (or all) of it between your fingers to help release the flavors.

Add all the ingredients to a bowl and whisk them together.

Add the whisked ingredients to a tightly sealed mason jar or, even better, an empty shaker bottle for convenience.

Simple White Pizza Recipe

Simple White Pizza Recipe


250 g 8.5oz pizza dough ball (see the link to my recipe below if you need one)
50100 g 1-3oz Mozzarella
23 pinches Grated or shredded pecorino
34 drops Ricotta dollops
23 sticks Arugula leaves
23 dashes Dried Oregano
1 tsp Extra virgin olive oil


Roll your pizza dough into a tight ball and place it in a lightly floured plastic container or high rimmed pan with plastic wrap. Let it proof (rest) at room temperature like this for 1-2 hours.

Carefully dump the proofed dough ball onto a clean, well floured surface. Shape or roll the dough into a round disk. Tip: If you like a puffy outer crust, make sure not to pinch or flatten the edges as you stretch it out.

Transfer the dough to a pizza peel if you’re using a stone, or to a piece of parchment paper if you’re cooking directly on the rack.

Spread olive oil and dried oregano on the pizza crust. Feel free to add any other seasonings you like such as basil or black pepper as well.

Sprinkle or shred fresh pecorino cheese to your liking, but not too much. Feel free to use Parmigiano-Reggiano or regular parmesan if you prefer.

Cut up the fresh mozzarella into cubes or batons and spread them evenly over the pizza dough. Don’t cover the entire surface unless you really like extra cheese – aim for a 50/50 split between uncovered and covered crust.

Bake the pizza in a pre-heated oven at 500F degrees, or on a pizza stone pre-heated for at least 1 hour at 500F. Bake until the crust starts to turn a very light brown color and the cheese is melted and bubbly.

When the pizza is finished, take it out of the oven and immediately add a few dollops of ricotta cheese and some leaves of fresh arugula to your liking.

Feel free to add or subtract any ingredients you wish.

80% Hydration Pizza Dough

This 80% hydration pizza dough recipe will give you the fluffiest, most moist pizza dough you can make right at home. This recipe is perfect for making authentic style pizza crust that won’t dry out in a home oven. 80% is just about the highest hydration level you’re going to find in a pizza dough recipe. Yields two 250 gram dough balls.


273 g Caputo Chef’s 00 or All Purpose Flour (2.2 cups)
220 g Water (0.9 cups)
8.50 g Salt (1/2 tablespoon)
tsp Active Dry Yeast
3 tbsp Extra Virgin Olive Oil
1 tbsp Honey


Measure the water, yeast and honey into a mixing bowl. Use lukewarm water, not hot or ice cold.

Measure the flour and salt into another bowl.

Slowly incorporate the dry ingredients into the water mixture a few scoops at a time. It’s important to make sure all of the flour is completely hydrated by the water.

When 50% of the flour is mixed into the water, add olive oil and mix it in thoroughly.

Add the rest of the flour, cover the bowl and let it sit for 10-20 minutes.

Come back and give the dough a final mixing. You’ll notice that the texture of the dough is much smoother.

Transfer the dough to a plastic container with a lid and let is sit at room for 11-18 hours. During this time the gluten network will mature and the fermentation process will begin.

When the dough is ready it will be roughly 2-3x the size.

Refrigerate the dough for several hours to slow fermentation and make it easier to work with later.

Divide the dough into two 250 gram pieces of dough, or leave it as one 500 gram piece for a larger pizza.

Shape the pieces into tight dough balls and let them proof at room temperature before using. Otherwise, store them in the fridge for extra fermentation.

Ketchup Pizza Sauce Recipe

This ketchup pizza sauce recipe is perfect for those times when you’re ready to make pizza but you’re missing a traditional tomato sauce. It pairs perfectly with quick and easy pizza recipes like my 1 minute mini microwave pizza.


2 tbsp Ketchup
1 tsp Extra Virgin Olive Oil
1 pinch Oregano
1 pinch Fresh Black Pepper
1 pinch Dried Basil (optional)
1 pinch Red Pepper Flakes (optional)


Gather your ingredients as well as a small mixing bowl.

First add the ketchup to the bowl. If you’re not working from a bottle, 2 packets of fast food ketchup will work fine.

Add olive oil, oregano, black pepper and whatever other seasonings you like and incorporate them well into the ketchup.

Add this ketchup sauce directly to the pizza crust. Tip: Don’t use too much of this sauce because it will quickly overpower the other flavors of the pizza. I recommend using just enough to create a thin, translucent layer before adding other toppings.