CLASSIC STRACIATELLA

CAFONA

COKE

strawberry, stracchino, onion, basil, balsamic

FRAGOLA

SPRITZ

MOZZARELLA

BRESAOLA AL CARPACCIO

TUSCAN HUMMUS

GRECA

stracciatella, marinated zucchini, limone, parm

AGATA

PICKLES

traditional bread from Yemenite Jewish cuisine, baked overnight, served with hard - boiled eggs, grated tomatoes, and spicy z'houg

Kubaneh

beghrir (semolina pancakes), m'sammen (flaky flatbread), J'ben (fresh goat cheese), amlou (almond-argan butter), whipped butter, and homemade jam

Moroccan Breakfast

Angela's banana bread

Chocolate chip cookie

Sufganya

Babka

Borekas

Pita

Falafel

Pickles and olives

Thick cut fries

Shawarma-spiced chicken pita

Falafel pita

If using pre-made dough, remove from refrigerator 1 hour before baking so it comes to room temperature. If chilled, gently press and stretch dough on a lightly floured surface into a 10–12 inch (25–30 cm) round, leaving a slightly thicker rim for the crust.

Prepare dough

Brush the stretched dough lightly with 1 tablespoon extra-virgin olive oil and sprinkle 1/2 teaspoon sea salt evenly across the surface. This helps protect the dough from becoming soggy and adds flavor.

In a small bowl, combine 1/2 cup crushed San Marzano tomatoes, 1/2 teaspoon olive oil, 1/4 teaspoon grated garlic, 1/8 teaspoon dried oregano and 1/4 teaspoon sea salt. Stir gently — the sauce should be loose and slightly chunky. Taste and adjust salt if needed. Do not cook; this is a fresh-style pizza sauce.

Make quick sauce

Spread a thin, even layer of the sauce over the stretched dough, leaving the rim uncovered (about 1/2 inch). Avoid over-saucing — classic stracciatella pizzas use a light smear of tomato.

Distribute the torn or thin-sliced 100 g fresh mozzarella evenly over the sauced dough, leaving small gaps so the crust can char properly. Scatter about 1 tablespoon grated Grana Padano over the mozzarella.

Assemble cheeses

Reserve the 120 g stracciatella to add after baking (room temperature is important so it melts gently when added). Do not place stracciatella in the oven.

Preheat wood-fired oven to 430–480°C (800–900°F) hearth temperature; the effective baking temperature for pizza should be very high. Slide the prepared pizza onto a floured or semolina-dusted peel and transfer to the oven. Bake 60–90 seconds, rotating once to ensure even charring, until crust is blistered and leopard-spotted and the mozzarella has melted and begun to bubble.

Wood-fired oven baking

If using a home oven with a pizza stone, preheat the stone on highest setting (250–290°C / 475–550°F) for at least 45 minutes. Bake 6–10 minutes until crust is golden and cheese melted.

Remove the baked pizza from the oven and immediately scatter the 120 g room-temperature stracciatella across the center so it softens and forms creamy pools. Tear and scatter 4 fresh basil leaves over the top.

Add stracciatella & finish

Drizzle 1 teaspoon extra-virgin olive oil over the pizza, finish with a light dusting of cracked black pepper (about 1/4 teaspoon) and — if desired — a small additional grating of Grana Padano. Let rest 1 minute, slice, and serve hot.

pizza dough (ball, 250–300 g each)

extra-virgin olive oil

sea salt

San Marzano canned tomatoes (crushed by hand)

garlic (finely grated or crushed)

dried oregano

stracciatella cheese (room temperature)

mozzarella fior di latte (fresh), torn or thinly sliced

grana padano or Parmigiano-Reggiano (freshly grated)

fresh basil leaves

extra-virgin olive oil (for finishing)

cracked black pepper

In a small bowl, combine warm water (about 105–110°F / 40–43°C), sugar and yeast. Stir gently and let sit 5–7 minutes until foamy.

Activate yeast

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the yeast mixture and 1 tbsp olive oil. Mix until a shaggy dough forms, then knead by hand 8–10 minutes or with mixer 5–7 minutes, until smooth and elastic.

Mix dough

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise at room temperature until doubled, about 1 to 1.5 hours. For more flavor, refrigerate for 12–24 hours after the first 30 minutes; bring back to room temp before shaping.

First rise

Punch down dough and divide into two equal portions. Shape into tight balls, cover, and let rest 20–30 minutes before stretching to allow gluten to relax.

Divide and rest

Combine tomato puree, minced garlic, dried oregano, salt and 1 tsp olive oil in a bowl. Taste and adjust seasoning. Keep sauce slightly loose — it should be spreadable but not watery.

Drain the jarred marinated artichoke hearts well. Pat dry with paper towels. Quarter each artichoke heart so pieces are bite-sized and will cook through quickly on the pizza.

Prepare artichokes

Slice fresh mozzarella into 1/4-inch (0.6 cm) rounds and pat dry to remove excess moisture. If using cooked Italian sausage, crumble and warm it. Have caramelized red onions ready.

Prepare cheese and other toppings

In a small bowl, gently toss the quartered artichoke pieces with 1 tbsp olive oil, lemon zest, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. This brightens the jarred artichokes and ties flavors to the pizza.

Season artichokes

Preheat your wood-fired oven according to manufacturer guidelines. Aim for a floor temperature of about 700–900°F (370–480°C) for blistered, leopard-spotted crust. If using a home pizza oven or very hot oven, preheat to the maximum and use a pizza stone or steel.

Stretch dough: On a lightly floured surface, gently press each dough ball into a 12-inch disk by pushing from the center outward, leaving a slightly thicker rim. Avoid using a rolling pin so air pockets remain intact.

Build the pizza: Lightly brush the dough center with a thin layer of sauce (about 1/4 cup per pizza), leaving the rim bare. Distribute half the sliced mozzarella evenly across each pizza. Scatter the seasoned marinated artichoke quarters, caramelized red onions, and optional sausage evenly. Finish with a light sprinkle of Pecorino Romano (about 2 tbsp per pizza).

Bake: Slide the pizza onto the wood-fired oven floor or preheated stone. Cook 60–90 seconds in a very hot wood-fired oven, rotating as needed for even charring. In a home oven at maximum heat, bake 6–10 minutes, rotating halfway, until crust is golden with some blistering and cheese is melted and slightly browned.

Finish: Remove pizza and immediately drizzle with 1/2 tsp finishing olive oil per pizza. Scatter fresh basil leaves and optional microgreens or arugula on top. Allow to rest 1–2 minutes, then slice.

Slice each pizza into 6–8 wedges. Serve hot with extra red pepper flakes and Pecorino Romano at the table. Leftover pizza can be reheated in a hot skillet or oven to preserve crispness.

all-purpose flour

warm water

active dry yeast

fine sea salt

sugar

marinated artichoke hearts (jarred, drained)

fresh mozzarella

grated Pecorino Romano

caramelized red onions

crumbled Italian sausage (optional, cooked)

freshly ground black pepper

red pepper flakes

lemon zest

San Marzano tomato puree

garlic, minced

salt

finishing olive oil

microgreens or arugula (optional)

Chill the glassware: place a tall glass in the refrigerator or freezer for 5–10 minutes to get it pleasantly cold.

Add ice: fill the chilled glass about three‑quarters full with ice cubes (approximately 1 cup).

Pour cola: slowly pour 4 cups of chilled cola into the glass over the ice to minimize foaming. If serving multiple portions, portion about 8 ounces (1 cup) per serving.

Garnish and serve: if desired, squeeze a lime wedge into the cola and drop the wedge into the glass. Add a mint sprig for aroma. Serve immediately with a straw or stirring spoon.

Chilled cola (Coca‑Cola or similar)

Ice cubes

Fresh lime wedges

Mint sprigs

In a large bowl or the bowl of a stand mixer, combine 3 cups flour and 1.5 tsp salt. In a separate cup, whisk together 1.25 cups lukewarm water and 1 tsp instant yeast until dissolved. Add the water/yeast mixture and 1 tbsp olive oil to the flour. Stir with a wooden spoon until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead by hand for 8–10 minutes until smooth and elastic (or use the dough hook on medium speed for 6–8 minutes). The dough should be slightly tacky but not sticky; add a tablespoon more flour if overly sticky.

Knead

Form the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature until doubled, about 1.5–2 hours (or refrigerate overnight for improved flavor).

Punch down the dough and divide into 2 equal portions for two 10–12 inch pizzas (or keep whole for one large). Shape each portion into a tight ball, cover, and rest for 30 minutes to relax the gluten before stretching.

Divide & Rest

Wash, hull, and thinly slice strawberries. Thinly slice the red onion into half-moons. If raw onion is too sharp, soak the slices in cold water for 10 minutes, then drain and pat dry to mellow flavor.

Prepare strawberries and onion

If using a wood-fired oven, heat to approximately 700–800°F (370–425°C) for a quick blistered crust. If using a home oven, preheat a pizza stone or steel to 500–550°F (260–290°C) for at least 45 minutes.

Preheat oven or wood-fired oven

On a lightly floured surface, flatten a rested dough ball with your fingertips and stretch into a 10–12 inch round, leaving a slightly thicker edge for the crust. Transfer to a lightly floured peel or parchment paper for the oven.

Stretch the dough

Tear or slice the 8 oz stracchino into pieces and distribute evenly over the stretched dough, leaving the rim bare. Stracchino melts into a creamy layer—use enough to cover the surface thinly but completely.

Add stracchino

Slide the pizza into the hot oven/onto the stone. In a wood-fired oven, bake 60–90 seconds, rotating frequently for even charring; in a home oven at 500–550°F, bake 7–9 minutes until crust is golden and cheese is melted and bubbling. Remove from oven.

First bake (melt cheese)

Immediately after baking, scatter the thinly sliced strawberries (1 cup) and the drained/thinly sliced red onion (1/4 cup) evenly over the hot melted cheese. Tuck fresh basil leaves (about 12 leaves) across the pizza so they wilt slightly from residual heat.

Top with strawberries, onion & basil

Drizzle 1 tbsp extra-virgin olive oil over the pizza, then lightly season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Finish with 2 tbsp balsamic reduction in a zig-zag or dot pattern across the pizza. Cut and serve immediately.

Finish & season

00 flour (or all-purpose)

Water

Instant yeast

Salt

Extra-virgin olive oil

Fresh strawberries, hulled and thinly sliced

Stracchino cheese (or crescenza)

Red onion, very thinly sliced

Fresh basil leaves

Balsamic reduction (or good aged balsamic)

Extra-virgin olive oil (for finishing)

Kosher salt

Freshly ground black pepper

Chill a wine glass or large rocks glass in the freezer for 5–10 minutes, or fill it with a handful of ice to cool while assembling ingredients.

Glass prep

Fill the chilled glass three-quarters full with ice cubes (about 4–6 large cubes).

Add 4 oz chilled Prosecco slowly; pour over the back of a spoon or down the side of the glass to preserve bubbles.

Top with 1 oz chilled soda water. Adjust soda to taste if you want a lighter drink.

Stir gently once with a bar spoon — three slow turns — to combine without flattening the bubbles.

Garnish with one orange slice placed on the rim or floated in the glass.

Serve immediately with a straw or stirrer.

Chill a wine glass or large rocks glass for 5–10 minutes, or fill it with ice to cool while preparing ingredients.

Add 0.75 oz elderflower syrup or St-Germain.

Top with 4 oz chilled Prosecco, pouring slowly to keep effervescence.

Add 1 oz chilled soda water to lighten and lengthen the drink; adjust to taste.

Gently stir once or twice with a bar spoon to combine without losing too many bubbles.

Slap together two mint sprigs between your palms and tuck them into the glass for aroma; float a lemon wheel on top or place on the rim.

Serve immediately with a short straw or stirrer.

Aperol

Prosecco (chilled)

Soda water (chilled)

Orange slice (garnish)

Limoncello

Elderflower syrup or St-Germain

Fresh mint sprigs (garnish)

Lemon wheel (garnish)

In a small bowl combine warm water (1.5 cups) and sugar or honey (0.5 tsp). Sprinkle the active dry yeast (1 tsp) on top and let sit 5–7 minutes until foamy.

Bloom the yeast

In a large mixing bowl whisk the flour (3.5 cups) with salt (2 tsp). Make a well, pour in the yeast mixture and olive oil (1 tbs). Stir with a wooden spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. (Alternatively use a stand mixer with dough hook on medium-low for 6–8 minutes.)

Mix and knead

Lightly oil a clean bowl, place the dough ball inside, cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 1–1.5 hours depending on temperature.

Punch down the dough, divide into two equal pieces. Shape each into a tight ball, place on a floured tray, cover and let rest 20–30 minutes to relax the gluten before stretching.

Combine the crushed San Marzano tomatoes (14 oz) with olive oil (1 tsp), minced garlic (1 clove, optional), dried oregano (0.5 tsp), salt (0.5 tsp) and black pepper (0.25 tsp) in a bowl. Taste and adjust seasoning. Do not overcook – for a bright fresh pizza sauce keep it raw or simmer 5–10 minutes to meld flavors and cool before using.

If using a wood-fired oven, heat until the floor is about 700–900°F (370–480°C) for classic blistered crust. If you don’t have a wood-fired oven, preheat a pizza stone in a domestic oven at the highest temperature for at least 45 minutes (500–550°F / 260–290°C).

Preheat wood-fired oven

On a well-floured surface, gently press one dough ball from center outward to form a 12-inch disk with a slightly thicker rim. Avoid overworking to keep airy crust. Leave some flour on the peel or transfer surface to prevent sticking.

Lightly spoon 1/2 of the tomato sauce onto the stretched dough, leaving a 1/2–1 inch border for the crust. Tear the fresh mozzarella (10 oz divided between two pies) into bite-size pieces or slice into 1/4-inch rounds and distribute evenly over the sauce. Scatter 5 basil leaves per pizza (reserve some for finishing if desired). Drizzle each pie with a light teaspoon of olive oil and sprinkle a pinch (about 1/8–1/4 tsp) of coarse sea salt. Add red pepper flakes if using.

Assemble the pizza

Transfer the pizza to the oven on a peel or onto the preheated stone. In a wood-fired oven bake 90 seconds to 3 minutes, rotating as needed until crust is blistered and charred in spots and cheese is melted and bubbling. In a home oven at highest heat bake 6–10 minutes until crust is golden and cheese bubbling; you may need to broil 30–60 seconds at the end for extra char on the top.

Bake

Remove pizza from oven, scatter remaining fresh basil leaves if any, drizzle with a little more olive oil (about 1/2 tsp per pie if desired) and finish with a light pinch of finishing salt. Let rest 1–2 minutes, slice and serve immediately.

Finish and serve

00 pizza flour (or all-purpose)

Warm water (about 105–110°F / 40–43°C)

Active dry yeast

Fine sea salt

Sugar or honey (optional, to help yeast)

Canned San Marzano tomatoes (crushed by hand)

Garlic clove, minced (optional)

Dried oregano

Fresh whole-milk mozzarella

Extra-virgin olive oil (for drizzling)

Coarse sea salt or finishing salt

Crushed red pepper flakes (optional)

About 45–60 minutes before baking, bring pizza dough to room temperature if refrigerated. Lightly flour a work surface and stretch or roll the dough to a roughly 12-inch round, leaving a slightly thicker edge for the crust.

Shape and rest

Preheat your wood-fired oven to a surface temperature appropriate for Neapolitan-style pizza (typically 700–900°F / 370–480°C). If using a home oven with a pizza stone, preheat to the highest temperature (500–550°F / 260–290°C) for at least 45 minutes.

Lightly dust a pizza peel with cornmeal or semolina to prevent sticking. Transfer the stretched dough to the peel.

Spread the tomato sauce evenly over the dough, leaving a 1-inch border for the crust. Sprinkle the minced garlic lightly over the sauce.

Distribute torn fresh mozzarella evenly across the sauced surface. Drizzle 1 tablespoon olive oil over the cheese and brush the exposed crust edge with a little olive oil.

Slide the pizza into the wood-fired oven and cook until the crust is blistered and leopard-spotted and the cheese is melted and slightly bubbling. In a very hot wood-fired oven this will take about 60–90 seconds; in a home oven with a stone expect 6–9 minutes. Rotate the pizza as needed for even cooking.

When cooked, remove the pizza from the oven and place on a cutting board. Allow to rest 1–2 minutes.

While pizza rests, assemble the carpaccio components. In a medium bowl combine arugula, the juice of 1 lemon, 3 tablespoons extra-virgin olive oil, sea salt, and freshly ground black pepper. Toss lightly to dress—arugula should be well-coated but not soggy.

Arrange the thin slices of bresaola over the hot pizza in a single overlapping layer or folded decoratively. The residual heat will warm the bresaola slightly without cooking it.

Top the bresaola with the dressed arugula. Scatter the shaved Parmesan over the greens and meat so it melts slightly from the pizza heat and sits on top.

Finish with a light drizzle of aged balsamic or balsamic reduction and, if using, a pinch of chili flakes for heat.

Slice the pizza into 6–8 slices and serve immediately so the contrast between the hot wood-fired crust, warm cheese, and cool silky bresaola is preserved.

Classic Straciatella

Cafona

Coke

Fragola

Spritz

Mozzarella

Bresaola Al Carpaccio

Tuscan Hummus

Greca

Agata

Pickles

Kubaneh

Moroccan Breakfast

Angela's Banana Bread

Chocolate Chip Cookie

Sufganya

Babka

Borekas

Pita

Falafel

Pickles And Olives

Thick Cut Fries

Shawarma-spiced Chicken Pita

Falafel Pita