Five ways to start. The crust is the same every time — 72-hour fermented, hand-stretched, par-baked. What goes on top is yours. These are just a starting point.
Before you start: bake straight from frozen, no thawing. For a crispier crust, 400–450°F for 12–14 minutes. For a chewier one, 450–550°F for 8–12 minutes.
01 — Margherita
The original. Nothing to hide behind.
Ingredients: 1 DOUZ crust · 3 tbsp crushed San Marzano tomatoes · 4 oz fresh mozzarella, torn · 6-8 fresh basil leaves · 1 tbsp olive oil · pinch of flaky salt
Method: Spread the crushed tomatoes evenly across the crust, leaving a bare half-inch border. Scatter the torn mozzarella evenly, leaving gaps — it'll spread as it melts. Drizzle with olive oil and salt. Bake to your preference. Add fresh basil after it comes out of the oven, not before — it burns otherwise.
02 — Mushroom
Earthy and simple. Let the crust do the talking.
Ingredients: 1 DOUZ crust · 8 oz mixed mushrooms, sliced · 2 tbsp olive oil, divided · 2 cloves garlic, thinly sliced · 4 oz fontina or low-moisture mozzarella, shredded · 1 tbsp fresh thyme · black pepper
Method: Saute mushrooms in 1 tbsp olive oil over medium-high heat until browned, about 6 minutes. Add garlic in the last minute. Brush the crust with the remaining olive oil in place of a sauce base. Scatter cheese, then the mushroom mixture, then thyme. Bake to your preference. Crack black pepper over the top before serving.
03 — Potato + Rosemary
No sauce needed.
Ingredients: 1 DOUZ crust · 2 small Yukon gold potatoes, sliced paper-thin · 3 tbsp olive oil, divided · 1 tbsp fresh rosemary, chopped · 4 oz fontina or mozzarella, shredded · flaky salt and black pepper
Method: Toss potato slices with 2 tbsp olive oil, salt, and half the rosemary. Brush the crust with remaining olive oil. Scatter cheese first, then layer the potato in a single overlapping layer. Bake to your preference — the higher-heat setting works well here to get the potato edges crisp. Finish with remaining rosemary and flaky salt.
04 — Mortadella
Folded on after the bake, so it stays soft.
Ingredients: 1 DOUZ crust · 3 tbsp tomato sauce · 4 oz fresh mozzarella, torn · 6-8 thin slices mortadella · 1 tbsp crushed pistachios (optional) · olive oil
Method: Spread tomato sauce thinly across the crust. Scatter mozzarella evenly. Bake to your preference. As soon as it's out of the oven, fold the mortadella loosely on top — don't bake it, the residual heat is enough. Drizzle with olive oil and pistachios if using.
05 — Spicy Vodka
Creamy, a little heat.
Ingredients: 1 DOUZ crust · 1/3 cup vodka sauce, warmed slightly · 4 oz fresh mozzarella, torn · 2 tbsp grated Parmesan · 1/2 tsp crushed red pepper flakes · fresh basil, torn
Method: Spread vodka sauce evenly. Scatter mozzarella and Parmesan. Sprinkle red pepper flakes before baking — it mellows and infuses as it cooks. Bake to your preference. Tear fresh basil over the top right before serving.
ONE CRUST. NO WRONG ANSWERS.
These five are just where we'd start. The crust is deliberately unfinished — what it becomes from here is yours to decide.
We make the crust. You make the pizza.