Host your party
July 1 - September 30
Welcome to the
PIZZA PARTY
movement.
Download to use offline.
HELLO!
Thank you SO much for registering as a home pizza-maker for this year’s Summer Slice-a-thon! We’re thrilled that you’ll be doing #Pizza4Good by hosting a pizza party this summer. As you already know, 100% of the funds you raise will cover pizza deliveries to shelters and soup kitchens across the country through our Pie it Forward program.
RESOU
RCES
We made this program extremely flexible so you can host a pizza party in whatever way makes the most sense for you. To give you a few ideas, you can:
Host a party in your home or backyard with a few friends and neighbors
Pop up at a local brewery, community event, or pizzeria
Offer pizza pickups to neighboring apartments with a QR code on the door for donation collection (we provide the QR code!)
Team up with other home pizza makers, bakers, or BBQ pitmasters in the community to host a party together
We want to make sure you have all of the resources you’ll need to make your Summer Slice-a-thon participation a success. We’ve created a folder that contains ALL of the resources that you’ll need to get the most out of your pizza party.
Your event can be as big or small as you want. The important thing is that you’re bringing your community together with your love of pizza!
Your Social Tool Kit
This Resource Folder is filled with digital assets that will help you spread the word about your participation in Summer Slice-a-thon. You can use the templates and photos that we’ve provided or create your own.
Share your party details with your friends and family
Use pre-made post’s provided by us, or customize your own.
We’ve also created a folder that contains a link and QR code for your personal Donation Page. You can share this link via social media, text, or email. You can print the QR code for display at your party; it links to this same donation page. Your folder is listed alphabetically in the folder below, which is organized by the name that you submitted for your party.
We hope that you have a fantastic time at your Summer Slice-a-thon event. Thanks for working with us to make some hot pies for a cool cause.
If you opted in to work with an experience home pizzaioli mentor when you signed up, they’ll be in touch with you by email. Otherwise, don’t hesitate to reach out to us with any questions at
PIZZA
Basics
Dough Stretching
There are infinite dough stretching techniques but this is a great overview. The following steps are from a class we hosted with John Arena of Metro Pizza in Las Vegas, NV. Keep an eye on our social @sliceouthunger for more video tutorials about dough throughout the summer.
Lightly coat your dough stretching surface using a 50/50 mix of semolina and white flour.
Place one dough ball onto your floured surface making sure the bottom has an even distribution of flour.
Using two fingers on each hand, pat the center of your dough ball to gently push the air trapped in the dough away from the center. Continue this motion in circles radiating outward from the center towards the outside edge of the ball, leaving a ring on the outside edge that will eventually form your crust. Make sure that the thickness inside your crust ring remains even.
Once you’ve pushed the air toward the outside edge, pick up your dough and re-dust your stretching surface.
Gently press your fingertips on your nondominant hand towards the inside edge of your crust. This hand will remain in place as a guide while your dominant hand stretches. To stretch your dough, use a circular motion to pull your dough towards you in approximately quarter turns. Make sure that the thickness inside the crust ring remains even.
You’ll be done stretching once you’ve reached the appropriate size for your dough ball.
Types of Ovens
Any oven can be a pizza oven! There are two main categories of ovens that we’ll be discussing in these recipes: conventional home ovens and high temperature ovens.
When we refer to a home oven we’re talking about a typical gas or electric ovens that reach 500°F .
When baking pizza in a conventional home oven, best practice is to use a baking steel or pizza stone, but a standard baking sheet also works great (we’ve got a technique for that).
Most of the dough recipes in this book reference instructions for a conventional home oven, but we have also included one recipe designed for a high temperature oven. High temp ovens are available in both indoor electric models that reach temperatures of up to 750-850°F and outdoor propane, wood, and charcoal models that can reach up to 950°F. All the recipes we’ve included can be modified for any type of oven; see the next section on Baking Methods and follow any manufacturer's guidelines.
Conventional Oven
High Temperature Ovens
Most of the dough recipes in this book reference instructions for a conventional home oven, but we have also included one recipe with instructions for a high temperature oven.
Baking Sheet
If you're baking in a home oven without a pizza stone, we recommend the Par-Bake Method. You'll bake the crust with just a tiny amount of sauce first, then add more sauce with cheese and toppings for the last few minutes.
Start by preheating your oven to the highest setting possible (usually 500°F). While the oven is heating up, lightly oil your baking sheet and press your dough into the shape of your choice. This could be a circle for standard pizza or a rectangle for Sicilian, Grandma, or Detroit-style. Oil your hands first so you don't stick to the dough!
Once it's in shape, apply just enough sauce to coat the surface of your dough and bake for 7 minutes (or until you begin to see browning on the edge). Remove your tray of par-baked pizza from the oven, add your cheese and toppings, then put it back into the oven for another 4-6 minutes (or however long it takes before the pizza looks good enough to eat!)
That's it! If you want some extra char, put the pizza under your broiler for 30-60 seconds. Just be careful not to burn it!
Baking Methods
Pizza Stone or Pizza Steel
One hour before baking, place your pizza stone or steel approximately 6 inches below your broiler (if no broiler, place stone or steel on the center rack) and preheat at the highest temperature possible (usually 500°F).
Top your pizza as desired, then slide the pie onto your pre-heated stone or steel. Check your pizza after 5 minutes of baking and rotate 180° if one side looks darker than the other. Allow the pizza to bake another 2-5 minutes, removing when it looks good to you. Total bake time will be approximately 7-10 minutes depending on your oven.
If your oven has a broiler at the top, turn it on just before you launch your pizza onto the baking surface and allow the pizza to cook under it for 1-2 minutes, turning the pizza every 30-40 seconds. Then switch the oven back to the Bake setting for the remainder of the bake.
High Temperature Oven
Preheat using the maximum flame height for at least 30 minutes. Every oven is different, but if there's a large exposed flame, you might want to turn it down after you launch your pizza. Keep your eye on the pie and rotate it 90 degrees as soon as the crust sets (usually 30-40 seconds into the bake). Keep rotating the pizza to ensure an even bake and remove when it looks done to you.
PRO
Tips
Precision
Baking is a science; that’s why all of the dough recipes are provided in grams instead of volume measurements. We recommend using a digital scale that’s accurate to at least a tenth of a gram.
Launching Your Pizza
Pizza sticking to the peel? Work faster! The longer your pizza sits, the more it sticks. Moisture will travel from your sauce into your dough and that's bad news. Make sure you only start saucing and topping your pizza when you're ready to put it into the oven. One trick here is to top your pizza with cheese first, then with sauce and other toppings. The cheese will act as a barrier between the dough and your wet toppings.
Still having trouble launching your pizza off a pizza peel? Build it on a sheet of parchment paper! Just be sure to remove the paper as soon as the pizza sets, about 2 minutes into the bake if using a home oven. Parchment paper isn't such a good idea in a high-temp outdoor oven—it's going to catch fire!
Getting Extra Char
Want to get some extra char in a conventional home oven? Use your broiler! Just be sure to keep your eye on the pizza and rotate it to avoid an uneven bake.
Oven Temp Troubleshooting
Pizza not baking properly? Make sure to keep your oven door closed, opening it only when necessary. Conventional home ovens lose lots of heat every time you open the door.
Gummy Crust
Getting a gummy crust? You’re probably overtopping your pizza! Less is more, especially when it comes to ingredients with high water content, such as tomato sauce and raw vegetables.
DOUGH
Recipes
John Arena’s Home Dough Recipe
Yield
Four 250 gram dough balls (10-12 inch pizzas) or Three 333 gram dough balls (14 inch pizzas)
Difficulty Level
John Arena is the co-founder of Metro Pizza in Las Vegas, NV and Truly Pizza in Dana Point, CA. He has long been recognized as a leading figure in the international pizza community and was the keynote speaker at the 2024 International Pizza Expo. The dough recipe he’s provided is simple enough for home pizza makers of any experience level and can be made using a standard home oven on a baking sheet, pizza stone, or pizza steel.
John Arena, Metro Pizza
Las Vegas, NV
Bakers Percentage
INGREDIENTS
High Protein Flour 100%
Water (60°F) 62%
Salt (Sea Salt or Kosher) 2.5%
Extra Virgin Olive Oil 2%
Instant Dry Yeast 0.3%
Semolina Flour (Bench Flour)
600 g
372 g
15 g
12 g
1.8 g
As Needed
Place water in a mixing bowl and dissolve the yeast. Add flour and mix for 3 minutes on low. Let the dough rest for 20 minutes
Add salt and resume mixing on low speed for 3 minutes. With the mixer running, slowly add oil and continue mixing until the oil is fully incorporated (approximately 3-4 minutes). Let the finished dough rest for 30 minutes.
Divide dough into 4 equal pieces of approximately 250g apiece to make 10-12 inch pizzas OR 3 equal pieces of approximately 333g apiece to make 14 inch pizzas.
Shape dough into smooth balls and brush with additional olive oil. Place each dough ball in separate plastic containers with a sealed lid with enough space to rise or cover in plastic wrap. Let the dough rise for 30 minutes at room temperature.
Place dough in the refrigerator. The dough will be useable in 24 hours, but will be best after 72-120 hours. Remove dough from the refrigerator and store at room temperature 2 hours before use. Preheat your oven, following the steps specific to the tools that you’re using in the Baking Methods section.
Stretch your dough to a 10-12 inch pie if you made 4 dough balls or a 14 inch pie if you made 3 dough balls. See Pizza Basics Section for further instructions on dough stretching.
Top your pizza as desired and bake following the instructions outlined in the Baking Methods section. You’ll know it’s done when your crust is slightly browned. Finish pie as desired.
Dan Richer’s - Home Dough Recipe
Yield
Six 250g dough balls (12 inch pizzas)
Difficulty Level
Dan Richer is the owner and operator of Razza Pizza Artigianale in Jersey City, NJ and author of the 2021 book, The Joy of Pizza. His book primarily focuses on making artisan pizza accessible for home chefs using a commercially available oven and ingredients. His dough recipe is simple enough for home pizza-makers of any experience level and can be made using a standard home oven on a baking sheet, pizza stone, or pizza steel.
Dan Richer, Razza
Jersey City, NJ
Bakers Percentage
INGREDIENTS
All-Purpose or Bread Flour 84.2%
Whole Wheat or High Extraction Flour 15.8%
Water 73.7%
Fine Sea Salt 2%
Instant Dry Yeast 0.2%
Olive Oil
800 g
150 g
700 g
19 g
2 g
As Needed
Mix flour and water together until no dry flour remains. Set the dough aside, covered with a clean kitchen towel, for 20 minutes.
Add the yeast and salt to the dough and begin mixing. Knead by hand or in a stand mixer for 6-8 minutes or until medium gluten development is achieved. You’ll know it’s ready when you can pinch off 2 tbsp, flatten it, let it rest for a few minutes, flatten again, pull to stretch it, and then stretch the dough enough that you can see light through it before it tears (also known as the windowpane test). Transfer the dough to a lightly oiled container and cover.
Bulk ferment the dough for a total of 2 hours. Give the dough a stretch and fold every 20 minutes for the first hour, followed by every 30 minutes for the second hour. The dough will increase in volume by 30-40% and will pass the windowpane test.
Divide the dough into 250 g pieces. Gently shape the dough into balls.
Let the dough rest at room temperature until ready to bake (2-3 hours). Alternatively, place it into the refrigerator overnight. If refrigerating, be sure to let the dough come to 78°F before baking.
Preheat your oven, following the steps specific to the tools that you’re using in the Baking Methods section.
Stretch to 10-12 inches, top, and bake the pizzas.
Top your pizza as desired and bake following the instructions outlined in the Baking Methods section. You’ll know it’s done when your crust is slightly browned. Finish pie as desired.
Ooni’s Classic Dough Recipe
Yield
Four 250g dough balls (12 inch pizzas)
Difficulty Level
Ooni is a high temperature home pizza oven company that launched in 2012. Prior to making pizza ovens, Ooni founders Kristian Tapaninaho and Darina Garland ran an education company and always knew that making fantastic, restaurant-quality pizza at home starts with a solid recipe and understanding of the basics. In addition to this classic pizza dough recipe, they also have hundreds of dough and toppings recipes available on their site. These recipes are intended for use in any high temperature (750-850°F) oven.
Kristian Tapaninaho & Darina Garland, Ooni Pizza Ovens
Edinburgh, Scotland
Bakers Percentage
INGREDIENTS
‘00’ Flour 100%
Lukewarm Water 60%
Sea Salt 2.9%
Instant Dried Yeast 0.4%
613 g
368 g
18 g
2.7 g
Add the water and yeast to a large bowl (or the bowl of a stand mixer) and whisk until thoroughly blended. Combine the flour and salt in a medium bowl, then add the flour mixture to the wet ingredients.
Knead by hand or in a stand mixer. If using a stand mixer use the dough hook and mix at low speed for 5-10 minutes until firm and stretchy. If mixing by hand:
Stir with a wooden spoon until dough starts to form
Continue mixing by hand until the mixture comes together in a ball
Place dough onto a lightly floured surface and knead with both hands for 10 minutes.
Cover dough with a dish towel and leave it in a warm place for 2 hours or until it has doubled in size.
When the dough is ready, divide it into 4 equal pieces. Place each piece of dough in a separate bowl or tray, cover with a dish towel and leave to rise in a warm place for another 30 to 60 minutes, or until doubled in size.
Before stretching and topping your dough, fire up your oven and allow it to preheat for 15 to 20 minutes. Aim for 850 °F and 950 °F (450 °C and 500 °C) on your baking stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer. Follow the steps specific to the tools that you’re using in the Baking Methods section.
Stretch to approximately 12 inches, lightly flour your pizza peel and lay the base on it. If at this point you see any small holes in the dough, gently pinch them back together. Once you’re happy with the base, add your toppings.
When your oven is hot enough, launch your pizza and cook it for 1 to 2 minutes, turning every 20 seconds to ensure an even bake.
Mike Vaona’s California-Style Sourdough Recipe
Yield
Four 290g dough balls (12 inch pizzas)
Difficulty Level
Mike Vaona is an engineer and home baker who is known internationally as Rosehill Sourdough for his use of sourdough bread and pizza-making. In addition to authoring two books, Baking with Rosehill Sourdough and Pizza with Rosehill Sourdough, Mike has also run pizza popups, consulted with pizzerias and bakeries, and was even the Head of Engineering at Ooni from 2019-2022. He has provided his California-style sourdough pizza recipe that produces a pillowy, chewy dough that can handle a lot of pizza toppings. A pizza stone is not recommended for this recipe; use a cast iron pan or baking steel instead.
Mike Vaona, Rosehill Sourdough
Eugene, OR
Bakers Percentage
INGREDIENTS
Bread Flour (12.7% Protein) 100%
Warm Water 63%
Peaked Sourdough Starter 10%
Salt 3%
Olive Oil 2%
652 g
411 g
65 g
20 g
13 g
6-12 hours before you prep your dough, combine 17g of your sourdough starter with 34g of water and 34g of flour (1:2:2). This will produce enough sourdough starter for your pizza plus 20g.
1-2 days before you plan to bake your pizza, combine water, salt, and oil in a medium bowl. Add your sourdough starter and mix until the water is milky in color. Add your flour and mix until just combined (you can’t see any dry flour). Rest your dough, covered with a clean damp towel or lid for 1 hour. Feed the remaining 20g of sourdough for future use; you won’t need any more for this recipe.
Using lightly wet hands, pinch the edge of the dough in the 1 o’clock position between your thumb, index, and middle fingertips down to your second knuckle and pull the dough a bit and fold over the top of the dough, past the center, and release. Turn the bowl less than a quarter turn and repeat. Repeat 10 times, until the dough starts to take shape. Pinch the side of the dough away from you and gently stretch the dough up and fold it back down towards you, and tuck under, so the seam side is now down and the smooth side is up. Turn the bowl a quarter turn, tuck the edge of the dough away from you by pressing the edge under then pulling towards you, using the side of the bowl facing you as a backstop. Turn the bowl a quarter turn and repeat. Do this a few times until the dough starts to resemble a smooth ball. Rest, covered, somewhere warm, 1 hour.
With lightly wet hands, lift the dough up, and stretch the top layer of dough by gently pulling and tucking an edge under the dough. Rotate and repeat 4-6 times until the dough forms into a smooth ball with the seams tucked underneath. If the dough gets sticky, just set it down and come back in 10 minutes. Rest, covered, somewhere warm, 1 hour. Use the tuck & rotate method again to shape the dough into a smooth ball. Rest, covered, somewhere warm, 2 hours.
If you have the space in your refrigerator to cold proof the dough as individual dough balls, portion four individual 320g dough balls, and re-ball the dough now using a tuck & rotate. Otherwise, tuck & rotate the whole dough, place back into the bowl, then move to the fridge and allow to rest for 38 hours. You can also leave it in the fridge just overnight or for up to 3-5 days.
Take the dough out of the fridge 4-5 hours to let the dough come to 79°F before baking. One hour before baking, preheat your oven & pan/steel to 500°F.
Cast Iron Pan: Carefully remove the HOT pan from the oven and place it onto your stovetop and turn the burner to high. The goal is to get your cast iron to around 500˚F. Stretch your pizza dough to the diameter of the pan and carefully place the dough into the hot cast iron. Immediately remove the pan from the burner. Quickly top the pizza as desired and carefully move into the oven, directly under the broiler. Bake until the toppings are cooked, 90 seconds to 3 minutes.
Baking Steel: Allow the baking steel to continue to heat under the broiler for an additional 15-30 minutes. Your goal is to reach a temperature of 575˚F but your oven may not allow the steel to get that hot, so just go as high as you can. While the oven is heating, stretch and top your pizza as desired on a floured pizza peel, then launch it onto your baking steel under the broiler and bake until the toppings are cooked, 90 seconds to 3 minutes.
Jimmyhank’s Signature Detroit-Style Pizza
Yield
Four 275 g dough balls (8 inch x 10 inch Detroit-Style pizzas)
Difficulty Level
Jim Henry, also known as Jimmyhank Pizza, the Frico King, makes Detroit-style pizzas that look like they should be on the cover of Architectural Digest. He first began experimenting with pizza at home during the pandemic lockdown and has become known for the beautiful frico on his crusts. The recipe that he’s provided is for his signature Detroit-style dough and contains tips for perfecting your frico. This recipe includes instructions for toppings in addition to dough.
Jim Henry, Jimmyhank Pizza
Harleysville, PA
Bakers Percentage
POOLISH INGREDIENTS
Lukewarm Water 101.9%
High-Gluten Bread Flour 50%
Organic Whole Wheat Flour 50%
Active Dry Yeast 0.3%
55 g
27 g
27 g
0.15 g
In a small mixing bowl, whisk the yeast into the warm water for 30 seconds and check for foam, then add the flour and mix until fully incorporated (it will be a wet, pasty mix since this is 100% hydration).
Cover the bowl with plastic wrap and leave at room temperature overnight (18-24 hours).
Bakers Percentage
DOUGH INGREDIENTS
High-Gluten Bread Flour 83.5%
Cool Water 43.2%
Poolish 16.5%
Warm Water 12.9%
Fine Sea Salt 1.9%
Extra Virgin Olive Oil 1%
Active Dry Yeast 0.4%
Butter-Flavored Shortening
580 g
300 g
115 g
90 g
13 g
7 g
3 g
As Needed
Whisk yeast and warm water in a small bowl for 30 seconds, check for foam, and set aside.
Add the bread flour to your stand mixer bowl, turn the mixer to the lowest setting, and slowly pour the cool water into the flour, reserving a little water.
Add the yeast/water mixture into the mixer, and rinse the bowl with the cool water you reserved in the last step, and pour into the mixer. Continue to mix for a few minutes until this forms a shaggy mass.
Add the poolish to the dough mixture, continuing to mix until well incorporated, scraping the sides as needed. Stop the mixer, add the fine sea salt, and turn the mixer back on to its lowest setting to incorporate. Slowly drizzle the oil into the dough and continue to mix for a few more minutes until the dough is smooth.
Lightly oil a bowl large enough for your dough to triple in size and remove the dough ball from the mixer. Give it a few hand kneads on a clean surface to feel that the dough is well mixed. Drop the dough ball into your oiled bowl and cover with plastic wrap. Leave the bowl on the counter for 60 minutes, then place the bowl with the dough in your refrigerator for 48-72 hours until ready to use.
Pull your dough out of the fridge and let it rest while you prep your pans. Grab your 8x10” Detroit-style pans and give them a light coating of butter-flavored shortening. Divide your dough into 275g portions and place them in the pan. No need to make these into balls, you want the dough to be relaxed so you can press it out into the rectangular pan. Coat the top of the dough with a little extra virgin olive oil and press the dough out evenly to the edge of the pan. Cover the pans and let rest at room temperature for at least 4 hours (you can go up to 10 hours, depending on room temperature.) You want the dough to proof up and double in the pan.
Preheat your oven to 500°F, placing a steel or baking sheet on the middle rack. When your oven is up to temperature, place your pans on the steel or baking sheet on the middle rack and parbake the dough for 8-10 minutes until slightly golden brown and the sides of the dough shrink slightly from the edge. Remove from the pan and cool on a wire rack for 5 minutes.
TOPPING INGREDIENTS
Mozzarella & Cheddar Cheese Blend
Low Moisture Whole Milk Mozzarella Cheese
Pizza Sauce
Pecorino Romano Cheese
Fresh Basil Leaves
225 g
113 g
170 g
As Needed
4-5 Torn Leaves
Add the sauce of your choice to a saucepan and stir periodically on low heat on the stovetop.
Place your parbaked crust back into the cool pan and start adding your cheddar and mozzarella cheese blend on the perimeter for your frico and low moisture whole milk mozzarella for the pie’s interior. Add any additional optional toppings except for your sauce, pecorino romano, and basil.
Return your pizza to the oven at 500°F and bake for 8-10 minutes. When done baking, remove and let the pans rest on the cooling rack for 3-4 minutes to allow the frico cheese crust to set. After the pizza has rested, depan. Take a nice sharp spatula and slide it between the frico cheese and the pan, then work around the pan to release the pizza and slide out onto the cooling rack.
Spoon on your sauce that has been warming in a pot, then top with some freshly grated pecorino romano and fresh basil.
TOPPING
Recipes
Monte Cristo Pizza
Yield
One pie (12 inch pizza)
Difficulty Level
Photo credit Cole Saladino
Mary Ann and Paulie Giannone of Paulie Gee’s are two Brooklyn-natives who are known across the globe for giving anyone who comes to their shop the quintessential Brooklyn slice experience. Her forthcoming book is all about bringing that same hospitality to your home kitchen. They currently own wood-fired and slice shop Paulie Gee’s locations in Brooklyn, Chicago, Baltimore, Columbus, and Philadelphia. The recipe that she’s provided can be made in any sort of oven with the dough style of your choice and ingredients that you can pick up at a grocery store.
Mary Ann & Paulie Giannone, Paulie Gee’s
Brooklyn, NY
INGREDIENTS
Shredded Gouda Cheese
Canadian Bacon
Maple Syrup
60 g
Approx 6 slices
As Needed
Heat up your oven and prepare your baking surface as recommended based on your dough style (see Dough Recipes for details.)
Scatter the gouda cheese over the dough, then space the Canadian bacon slices evenly over the pie.
Bake for 1 minute or until the crust is evenly brown and crisp until the cheese begins to brown slightly.
Drizzle maple syrup over the top before slicing and serving.
Ruben Pizza
Yield
Four pies (12 inch pizzas)
Difficulty Level
Serhan Ayhan of Next Level Pizza is a Queens-based home pizza-maker and pop-up extraordinaire. He learned all of the ins and outs of pizza from an early age, growing up in his parents’ pizza shop and likes to craft pies with influences from both his NYC-upbringing and Turkish heritage. The Ruben Pie recipe that he’s provided us with is his take on translating the NYC Jewish Deli experience to pizza. It can be made in any sort of oven with the dough style of your choice and ingredients that you can pick up at a grocery store.
Serhan Ayhan, Next Level Pizza
Queens, NY
RUSSIAN MARINARA SAUCE
Crushed Tomatoes
Tomato Paste
Worcestershire Sauce
Lemon Juice (or White Vinegar)
Mayonnaise
Dijon Mustard
Paprika (or Chili Powder)
Salt
Pepper
340 g
115 g
14.5 g
14.5 g
13.5 g
13.5 g
1.4 g
To Taste
To Taste
Combine all ingredients and blend until smooth. If available, transfer to a squeeze bottle with a large spout. Use 85-90 grams (about ⅓ cup) per pizza.
TOPPING INGREDIENTS
Corned Beef (or Pastrami)
Sauerkraut
Shredded White Cheddar
Swiss Cheese (Broken into Pieces)
Shredded Low Moisture Mozzarella
Celery Salt
340 g
340 g
240 g
200 g
80 g
As Needed
Heat up your oven and prepare your baking surface as recommended based on your dough style (see Dough Recipes for details.)
Add your shredded cheese, going to the edges of the crust. Next, add the sliced swiss cheese, breaking it apart for even coverage throughout the pie, and then add the sauerkraut.
Crumble the corned beef into pieces over the pie. This should be the final topping both for the aesthetics of the pizza and to allow the fats to meld with the other ingredients.
Do not overload the pizza or it will not properly bake (less is more – especially if you want a crispier pizza.)
Once sliced, finish with the Russian marinara and a dusting of celery salt.
White Mushroom Pizza
Yield
Four pies (12 inch pizzas)
Difficulty Level
Auggie Russo operates pizza pop-ups all over NYC under the name Tiny Pizza Kitchen. He’s been featured in the NY Times, which praised him for his use of market fresh ingredients and complexity of flavors. He encourages home pizza-makers to use the recipe provided as is or to use it as a jumping off point to feature whatever produce is in season. It can be made in any sort of oven with the dough style of your choice and ingredients that you can pick up at a grocery store.
Auggie Russo, Tiny Pizza Kitchen
Brooklyn, NY
INGREDIENTS
Mushrooms (Your Choice, Cleaned & Sliced)
Low Moisture Whole Milk Mozzarella
Fresh Mozzarella
Grated Pecorino and Parmigiano Reggiano Blend
Panko Bread Crumbs
Butter
Extra Virgin Olive Oil (High Quality, Fresh)
Fresh Thyme
Garlic
Scallions
Flat Leaf Parsley
Lemon Zest
Kosher Salt
Crushed Red Pepper
Black Pepper
1200 g
472 g
236 g
170 g
150 g
76 g
48 g
6 sprigs
4 cloves
6 stalks
As Needed
To Taste
To Taste
To Taste
To Taste
Mushrooms: Clean and slice your favorite mushrooms and set aside. Add EVOO to a mixing bowl with one minced clove of garlic, fresh thyme, crushed red pepper, salt, and cracked pepper to taste. Mix with a fork to blend and toss with your mushrooms.
Salted Garlic: Finely mince three cloves of garlic and cover in kosher salt. Allow the garlic and salt to rest for 15 minutes to soften.
Panko: Toast panko bread crumbs in a cast iron pan or hot oven with butter, cracked black pepper, fresh thyme (use 2g, a quarter of your thyme), and salt. You want a nice golden brown so keep an eye on this part of the process.
Zest your lemon right onto the stretched dough. Next add salted garlic to taste, some fresh thyme, crushed red pepper to taste, pecorino and parmesan mix, and a drizzle of EVOO.
Add low moisture and fresh mozzarella, your herbed mushrooms, a little more pecorino and parmesan and a drizzle of oil before baking.
Finish with more pecorino and parmesan, EVOO, toasted panko, chopped flat leaf parsley, and more lemon zest.
Ken’s Folded Margherita-Arugula Pizza
Yield
One pie (12 inch pizza)
Difficulty Level
Ken Forkish has made several successful career shifts during his life, beginning in tech, to founding Ken’s Artisan Bakery in Portland, and is now writing full time. He has published several highly successful culinary books including Flour Water Salt Yeast and The Elements of Pizza. The recipe that he has provided is a long-standing favorite going back to his days of doing bakery pop-ups in 2005. It can be made in any sort of oven with the dough style of your choice and ingredients that you can pick up at a grocery store.
Ken Forkish, Ken’s Artisan Pizza
Portland, OR
INGREDIENTS
Fresh Mozzarella (Cut ¼ inch thick x ½ inch length)
Tomato Sauce
Arugula
Pecorino Romano (or Parmigiano-Reggiano)
Sopressata Thinly Sliced (2 inches squared)
Extra Virgin Olive Oil
Fresh Basil
Fine Sea Salt
110 g
90 g
60 g
15 g
18 slices
As Needed
To Taste
To Taste
Top the pizza with sauce, sprinkle the grated hard cheese on top, then add torn or cut basil leaves (small pieces), and cover with the mozzarella and bake.
Toss the arugula in olive oil add a sprinkle of salt
As soon as the pizza is out of the oven, place the pile of arugula and Sopressata on top.
Using a large chef's knife or a big mezzaluna, crease the pizza down the middle, but don’t cut it. Fold the pizza in half.
An alternative version of this recipe is to dress the pizza with arugula and Sopressata and fold it before baking making it a calzone.
Sprouts n’ Snouts Pizza
Yield
One pie (12 inch pizza)
Difficulty Level
Jenny & Mark Bello are the founders of Pizza School NYC which is now entering its 14th year. They have taught thousands of home chefs from all over the world the ins and outs of making pizza at home, have been featured on the Today Show, and invited to Talks at Google. The recipe they have provided can be made in any sort of oven with the dough style of your choice and ingredients that you can pick up at a grocery store.
Jenny & Mark Bello, Pizza School
New York, NY
INGREDIENTS
Whole Milk Ricotta
Thick Sliced Pancetta (or Bacon)
Fresh Salted Whole Milk Low Moisture Mozzarella
Grated Pecorino Romano
Extra Virgin Olive Oil
Chilled Cubed Unsalted Butter
Raw Shredded Brussel Sprouts
Garlic
Lemon Zest
Freshly Ground Black Pepper
113 g
57 g
43 g
23 g
9 g
7 g
2 sprouts
1 clove
1 lemon
To Taste
Finely mince or grate your garlic. Then mix garlic, ricotta, butter cubes, brussels sprouts, and olive oil together and set aside.
Tear mozzarella into little nuggets and scatter about your stretched dough.
Apply roughly a tablespoon of ricotta mixture in the center of your dough. Evenly space 6-8 spoonfuls of the ricotta mixture throughout your pizza, careful to apply at least 3 inches in from the perimeter of your pizza. No need to spread; the ricotta mix will melt and uniformly spread-out as the pizza bakes. Additionally, leaving open spaces as your pizza bakes makes for a better cooked crust.
Evenly distribute bits of pancetta and sprinkle pecorino evenly over the pie extending all the way to the outer perimeter of the crust. Toasty bits of cheese on the outer edge of the pizza means fewer "bones" (that's pizzeria lingo for the discarded crust ends) to clean up after your pizza party.
While still very hot out of the oven, garnish with freshly grated lemon zest and fresh ground black pepper.
AWA
RDS
With pizza— there’s only winning.
All participants will have the opportunity to win additional prizes.
BIGGEST BASH
Prize
An Ooni Karu 12G Bundle which includes an oven, carry cover, and peel.
How to Win
Host the biggest Summer Slice-a-Thon party. Have party guests donate through the donation link provided— winner will be calculated based on the most individual donors at the party.
MOST DOUGH
Prize
A one-on-one pizza consultation with one of three incredible World Pizza Champions via Zoom.
How to Win
Raise the most money through your pizza party.
MOST PIZZAGRAM WORTHY
Prize
A copy of Modernist’s incredible 3 volume book set, Modernist Pizza.
How to Win
The pizza-maker who has the highest engagement on a post about Summer Slice-a-Thon.
To be eligible, you must: Host your pizza party and tag @sliceouthunger & #SummerSliceaThon. Engagement will be calculated based on the combined number of likes & comments on a post.
PRIZES FOR EVERYONE
We (and the great vendor partners that we’re working with!) want to help out with the ingredients costs associated with throwing your pizza party. At the end of summer, our partners will be shipping out some pizza-making essentials to replace some of the ingredients you used during your party. This will include goodies from:
How to Win
Any pizza party host who registers, holds their fundraiser, and raises $100+
Additionally, 3 lucky pizza-makers will be selected at random to receive a Baker’s Bundle kit from King Arthur.
