AMATRICIANA PIZZA

Pepperoni, soppressata, hot cherry peppers, mozzarella

PICCANTE PIZZA

WHITE PEPPERONI PIZZA

Flatbread, EVOO, sea salt, rosemary, house ricotta

FOCACCIA E RICOTTA

CAPPUCCINO

AFFOGATO

ADD LIMONCELLO SHOT

WITH MEAT SAUCE

WITH ONE MEATBALL

WITH BUTTER

KID'S CHEESE PIZZA

Frittata Pizza

PANNA COTTA

Lettuce, tomato, hollandaise sauce, side roasted potatoes

Hangover Burger

CLASSIC TIRAMISU

Hot Honey e Soppressata

Tomato sauce, meatballs topped with ricotta

PAPPARDELLE E POLPETTE

SCAMPI

FRIZZANTE

PESTO

with your choice of House Salad or Caesar Salad

Minestrone Soup

Bucatini Amatriciana

Mozzarella E Prosciutto Hero

Strozzapreti Bolognese

Position a pizza stone or heavy baking sheet on the middle rack and preheat the oven to 500°F (260°C) for at least 45 minutes. If using a pizza oven, follow manufacturer's instructions to reach high temp (around 700–800°F).

Preheat

Divide 700 g pizza dough into two equal portions (~350 g each). Lightly dust your work surface with 1–2 tablespoons flour. Flatten one portion with your fingers, then use your hands to gently stretch and rotate the dough into an 11" (28 cm) round, leaving a slightly thicker edge for the crust. Repeat with the second portion. Place shaped rounds on lightly oiled parchment or a floured peel.

Divide & Shape

Brush the dough edges with 1 tablespoon olive oil to help browning and flavor.

Brush

Make the sauce while the oven preheats. Heat 2 tablespoons extra-virgin olive oil in a medium saucepan over medium heat. Add 2 crushed garlic cloves and 1 finely chopped shallot. Sauté about 2–3 minutes until fragrant and translucent but not browned.

Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor. Add 400 g crushed canned San Marzano tomatoes, 1/2 teaspoon red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Simmer gently, uncovered, 10–12 minutes to concentrate and slightly thicken. Taste and adjust salt/pepper. Remove and discard the garlic if desired for a smoother sauce (optional). Let cool briefly before spreading on dough.

Pre-cook the pancetta: In a skillet over medium heat, add the diced 150 g pancetta (no extra oil). Cook 5–7 minutes, stirring occasionally, until fat renders and pieces are golden and slightly crisp. Remove with a slotted spoon to drain on paper towel, reserving 1 tablespoon of rendered fat in the pan.

Sauté red onion (optional step for mellower onion): If you prefer a softer onion, add the thinly sliced half red onion to the skillet with the reserved pancetta fat and cook 2–3 minutes until softened but not fully caramelized. Remove and set aside. If you prefer raw-sharp onion on the pizza, skip this sauté and use raw slices.

Shred 200 g low-moisture mozzarella and have 60 g finely grated pecorino romano ready. Preheat oven and pizza surface remain hot.

Spread about 3–4 tablespoons (approx. 45–60 g) of the prepared marinara sauce evenly over each stretched dough round, leaving the rim bare.

Scatter approximately 100 g shredded mozzarella evenly over each pizza (divide the 200 g between the two). Distribute cooked pancetta pieces evenly across each pizza (divide 150 g between the two). Arrange thin red onion slices (raw or sautéed) evenly on top (use half an onion between both pizzas).

Slide the pizza (on parchment or peel) onto the preheated stone or baking sheet. Bake for 7–10 minutes at 500°F (260°C), or until crust is blistered and golden and cheese is melted and bubbling. Rotate halfway if your oven has hot spots. If using a hotter pizza oven, bake for 90 seconds–3 minutes depending on temperature.

Remove pizza from oven and immediately sprinkle each pizza with about 30 g grated pecorino romano (divide 60 g between two). Grind fresh black pepper over each pizza (about 1/2 teaspoon each, using total 1 tsp). Add optional fresh basil leaves torn over the top.

Let rest 2 minutes, slice into 6–8 slices and serve hot.

pizza dough (store-bought or homemade)

all-purpose flour (for dusting)

olive oil (for brushing dough)

extra-virgin olive oil

garlic cloves, crushed

shallot, finely chopped (or small yellow onion)

canned San Marzano tomatoes, crushed by hand

tomato paste

red pepper flakes

salt

black pepper

pancetta, diced (or guanciale if available)

red onion, thinly sliced

mozzarella, low-moisture, shredded

pecorino romano, finely grated

fresh cracked black pepper

fresh basil leaves (optional, for finishing)

Preheat your oven to 500°F (260°C). If using a pizza stone, place it on the middle rack while preheating. Lightly dust a pizza peel or work surface with the all-purpose flour (2 tbs) to prevent sticking.

Preheat and prepare pan

If dough is refrigerated, let it rest at room temperature for 20–30 minutes so it's easier to stretch. On the floured surface, shape the dough into a 12-inch round by pressing from the center outward, leaving a slightly thicker rim for the crust. Transfer the shaped dough to a lightly floured pizza peel or an oiled sheet pan. Brush the outer 1/2-inch of the rim with 1 tbs olive oil to help it brown.

In a small bowl, mix the pizza sauce (3 oz) with crushed red pepper flakes (1 tsp) and garlic powder (1 tsp). Taste and adjust heat if desired. Spread the seasoned sauce evenly over the stretched dough, leaving the oiled rim exposed (about 1/2 inch).

Distribute the mozzarella (8 oz) evenly over the sauced dough in an even layer, allowing some coverage to the edges but not overhanging.

Arrange the pepperoni (40 g) and soppressata (40 g) slices across the cheese in an overlapping pattern so each slice receives some meat. For extra crispiness, place a few pepperoni slices directly on top of the cheese and tuck others slightly under.

Remove stems from the hot cherry peppers (3 each), slice into rings or strips, and scatter evenly across the pizza. Use fewer or more peppers to control heat. If peppers are raw and very hot, roast them briefly under the broiler or in a hot skillet for 2–3 minutes before adding to mellow and develop flavor.

Slide the pizza onto the preheated stone or place the sheet pan in the oven. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through, until the crust is deeply golden and charred in spots and the cheese is melted and bubbling.

If you prefer a slightly charred top, switch to broil for the last 30–60 seconds while watching closely to avoid burning.

Remove the pizza from the oven. Let rest 2 minutes, then brush the crust lightly with extra-virgin olive oil (1 tsp) and sprinkle with grated Pecorino Romano or Parmesan (1 tsp) and cracked black pepper (1 tsp). Tear fresh basil leaves (6 each) and scatter on top if using.

Slice into 8 pieces and serve hot. Estimated hold: best eaten immediately while the crust is crisp and toppings are hot.

pizza dough (store-bought or homemade, 12-inch round)

olive oil (for brushing crust)

pizza sauce (classic tomato, smooth)

crushed red pepper flakes

garlic powder

fresh whole-milk mozzarella, thinly sliced or shredded

pepperoni, thinly sliced

soppressata, thinly sliced

hot cherry peppers, roasted and sliced (or jarred hot cherry peppers, drained)

grated Pecorino Romano or Parmesan (optional, for finishing)

fresh basil leaves (optional, for garnish)

extra-virgin olive oil (to finish)

cracked black pepper

In a large bowl or the bowl of a stand mixer, combine warm water, sugar and yeast. Let sit 5 minutes until foamy. Add flour and salt, then olive oil. Mix with a dough hook on low for 2 minutes, then increase to medium and knead 5–6 minutes until smooth and elastic. If kneading by hand, turn onto a floured surface and knead 8–10 minutes.

Mix and knead

Form dough into a ball, lightly oil the bowl, place dough back in bowl and cover with plastic wrap or a damp towel. Let rise in a warm place for 60–75 minutes, or until doubled in size.

First rise

Punch the dough down, divide into two equal portions (about 10–11 ounces each). Form into tight balls, place on a lightly floured tray, cover, and rest 20–30 minutes before shaping. For a crisper crust, refrigerate covered for up to 24 hours and bring to room temperature 30–60 minutes before shaping.

Divide and rest

In a small saucepan over medium heat, melt the butter. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Sprinkle in the flour and whisk constantly for 1–1.5 minutes to cook the raw flour taste. Gradually whisk in the milk until smooth. Continue to cook, whisking, until the sauce thickens and coats the back of a spoon (3–5 minutes).

Make béchamel-style white sauce

Remove from heat and whisk in the grated Parmesan, white pepper, salt and a pinch of nutmeg. Taste and adjust seasoning. Sauce should be fairly thick but still pourable — if too thick, whisk in up to 2 tbs additional milk. Let cool slightly while shaping pizzas.

Finish sauce

Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 45 minutes. If you have a convection setting, use it. Lightly dust a pizza peel or an inverted baking sheet with semolina or flour to prevent sticking.

Preheat oven and prepare surfaces

On a lightly floured surface, press one dough ball into a flat disc, then stretch or roll to a 12-inch circle, leaving a slightly thicker rim (about 1/2 inch). Transfer the shaped dough to the prepared, floured pizza peel or inverted baking sheet.

Shape crusts

Spread about 1/3 to 1/2 cup of the white sauce over the dough, leaving the rim bare. Sprinkle 1.5 cups shredded mozzarella evenly over the sauce, then follow with 3/4 cup shredded fontina. The two cheeses melt well together and create a creamy, slightly nutty base.

Sauce and cheese

Arrange 12 pepperoni slices evenly over the cheese on each pizza (about half the package per pizza). If you like a curl/edge crisp on the pepperoni, slightly overlap some slices. Drizzle or brush a little olive oil over the crust edge and sprinkle a light pinch of the crushed red pepper flakes over the pepperoni if desired.

Add pepperoni and finish

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through, until the crust is golden and blistered and the cheeses are bubbling and lightly browned. Baking time will vary by oven and thickness of dough.

Bake

Remove pizza to a cooling rack or cutting board. Immediately grate a little Pecorino or Parmesan over the top if using, and sprinkle with chopped parsley. Let rest 3–4 minutes for the cheese to set, then slice and serve.

Finish and rest

all-purpose flour

instant dry yeast

fine sea salt

warm water (105–115°F / 40–46°C)

sugar

unsalted butter

whole milk

garlic (minced)

freshly grated Parmesan cheese

white pepper

freshly grated nutmeg

low-moisture mozzarella (shredded)

fontina (shredded)

pepperoni (regular or slightly thick-cut)

grated Pecorino Romano or extra Parmesan (optional, for finishing)

freshly chopped parsley (optional)

olive oil (for brushing)

In a small bowl combine the warm water, sugar and active dry yeast. Stir gently and let sit 5–7 minutes until foamy and fragrant.

Proof yeast

In a large mixing bowl combine the flour and salt. Make a well in the center.

Pour the foamy yeast mixture and 2 tablespoons EVOO into the well. Using a wooden spoon or rubber spatula, mix until a shaggy dough forms. If dough seems very dry, add up to 1–2 tablespoons extra warm water; if very sticky, dust with up to 1 tablespoon flour.

Turn the dough onto a lightly floured surface and knead by hand for 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook on medium for 4–5 minutes). The dough should be soft and slightly tacky but not sticky.

Lightly oil a bowl with 1 tablespoon EVOO, place the dough in it, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot for 60–75 minutes, until roughly doubled in size.

Generously oil a 12x17-inch (or similar) rimmed baking sheet with remaining 1/2 tablespoon EVOO (reserve some for finishing). Transfer the risen dough to the sheet and stretch it gently into a rectangle roughly the size of the pan. If the dough resists, let rest 10 minutes then continue.

Cover loosely with plastic wrap or a damp towel and allow to proof for a second rise 20–30 minutes until puffy.

Preheat your oven to 450°F (230°C) with a rack in the center.

Using your fingertips, press deep dimples all over the dough to create the characteristic focaccia texture. Pour 1 tablespoon EVOO over the surface and spread lightly with your fingers so oil pools in the dimples.

Sprinkle the chopped rosemary evenly across the top and lightly press some sprigs into the dough so they adhere.

Sprinkle coarse sea salt evenly over the top (about 1 tsp) and add a light grind of black pepper.

Bake in the preheated oven for 15–20 minutes, rotating the pan halfway if your oven bakes unevenly, until the focaccia is deeply golden on top and the interior registers about 200°F (93°C) if using an instant-read thermometer.

Remove from oven and immediately brush with remaining 1/2 tablespoon EVOO. Let cool 8–10 minutes on the pan so it firms slightly but remains warm for topping.

In a medium saucepan combine whole milk and heavy cream and bring to a gentle simmer over medium heat, stirring occasionally to prevent scorching.

Once simmering, remove from heat and stir in the vinegar or lemon juice. Let sit undisturbed for 5–10 minutes until curds form and whey separates (a yellowish liquid).

Line a fine-mesh sieve with cheesecloth and place over a bowl. Carefully ladle the curds into the lined sieve and allow to drain 30–60 minutes depending on desired thickness. For a spreadable ricotta, drain about 30 minutes; longer for thicker ricotta.

Transfer drained ricotta to a bowl, stir in 1/4 tsp salt and optional 1/2 tsp lemon zest to brighten. Chill until ready to use.

When focaccia is slightly cooled but still warm, dollop spoonfuls of house ricotta across the surface (about 1 cup total). Use the back of the spoon to gently spread small patches — keep some peaks for texture.

Finish with an additional drizzle of EVOO if desired, a final pinch of flaky sea salt, a light grind of black pepper, and a few extra rosemary leaves for aroma.

Cut into squares or long strips and serve warm as a happy-hour flatbread with extra ricotta on the side for spreading.

warm water (about 100–110°F / 38–43°C)

active dry yeast

granulated sugar

extra-virgin olive oil (EVOO)

house ricotta (see note if making from scratch)

extra-virgin olive oil (for brushing and finishing)

fresh rosemary leaves, lightly chopped

coarse sea salt or flaky Maldon

freshly ground black pepper

lemon zest (optional, for ricotta brightness)

heavy cream

white wine vinegar or lemon juice

fine salt (for curds)

Preheat your espresso machine and cup by running hot water through the group head and into the serving cup. Wipe and dry the portafilter, then lock it into the group head briefly to heat it.

Prepare machine and portafilter

Dose 18 g of freshly ground fine espresso into the portafilter basket. Distribute evenly, then tamp firmly and level with about 15–20 kg of pressure to create a smooth puck.

Dose and tamp

Lock the portafilter into the machine and start extraction. Aim for ~40 ml of espresso in 25–30 seconds (start timing when the pump engages). Adjust grind or dose if extraction time is outside that range. Pour the espresso into the warmed cup.

Pull the shot

Pour 150 ml of cold whole milk into a stainless-steel steaming pitcher (use a pitcher sized for ~250–350 ml). Purge the steam wand briefly to remove condensate and wipe it clean.

Prepare milk and steam wand

Submerge the steam tip just below the surface and open the steam to introduce air for 2–4 seconds to create microfoam (you should hear a light paper-tearing sound). Then fully submerge the tip and position the pitcher to create a whirlpool, heating until the pitcher feels just below hand-hot (60–65°C / 140–149°F). Total steaming time ~20–30 seconds.

Texturize the milk

Turn off steam, wipe and purge the wand. Tap the pitcher on the counter once and swirl the milk to remove large bubbles and integrate foam—milk should be glossy, with fine microfoam and velvety texture.

Polish the milk

If you need more foam or want to practice latte art, steam the additional 50 ml of cold milk the same way and keep it ready.

Optional: Prepare extra milk

Hold the cup with the espresso at a slight angle. Begin pouring milk from about 3–4 cm above the cup to integrate milk and espresso. As the cup fills and crema begins to rise, lower the pitcher spout to skim the velvety foam into the cup. Aim for roughly equal parts espresso, steamed milk, and foam (approx. 40 ml espresso : 75 ml steamed milk : 35 ml foam).

Pour and combine

For a traditional cappuccino, allow a thick foam cap (~1–2 cm) to form on top. If desired, practice simple latte art (heart or rosette) by controlled movements while pouring and finishing with a small wiggle or lift.

Create classic cappuccino surface

Lightly dust the foam with 1 tsp cocoa powder or ground cinnamon. Offer sugar or simple syrup on the side if required. Serve immediately while hot.

Garnish and serve

freshly ground dark roast coffee (fine grind for espresso)

filtered water (for pulling espresso)

whole milk (cold)

optional: extra cold whole milk (for latte art practice / refill)

cocoa powder or ground cinnamon (for dusting)

optional: sugar or simple syrup

Place serving glasses or small bowls in the freezer for 5–10 minutes if you prefer the ice cream to melt more slowly when the hot espresso is poured.

Chill serving vessels (optional)

Scoop two generous scoops of vanilla gelato or ice cream and have them ready on a chilled plate or spoon so you can assemble quickly.

Pull two shots (approx. 60 ml) of hot espresso using an espresso machine. If using a Moka pot or very strong brewed coffee, brew about 60 ml of concentrated coffee. If you prefer sweeter, stir 1 tsp sugar into the hot espresso until dissolved.

Brew espresso

If using optional coffee liqueur, add 10 ml to the hot espresso and stir briefly.

Put 2 scoops of vanilla gelato or ice cream into each chilled serving glass or small bowl. Leave a little room above the scoops so the espresso can be poured without overflowing.

Place ice cream

Immediately after brewing, pour the hot espresso evenly over the ice cream scoops. Pour slowly to allow the espresso to warm and melt the surface slightly and create a creamy pool.

Pour espresso

If using, sprinkle 1 tsp dark chocolate shavings and/or 1 tsp toasted chopped hazelnuts or almonds over the top, and dust lightly with 1/2 tsp cocoa powder.

Serve immediately with a small spoon so guests can enjoy the contrast between hot espresso and cold ice cream.

For a boozy affogato, add the coffee liqueur either to the espresso before pouring or drizzle over the ice cream after pouring. For a more intense coffee flavor, use espresso and a slightly denser gelato.

To make multiple servings, scale espresso and ice cream by number of servings and brew espresso just before assembly to keep it hot.

Amatriciana Pizza

Piccante Pizza

White Pepperoni Pizza

Focaccia E Ricotta

Cappuccino

Affogato

Add Limoncello Shot

With Meat Sauce

With One Meatball

With Butter

Kid's Cheese Pizza

Frittata Pizza

Panna Cotta

Hangover Burger

Classic Tiramisu

Hot Honey E Soppressata

Pappardelle E Polpette

Scampi

Frizzante

Pesto

Minestrone Soup

Bucatini Amatriciana

Mozzarella E Prosciutto Hero

Strozzapreti Bolognese