Better pizza at home.
Without making it complicated.

There are plenty of excellent pizza guides on the internet. The problem is that many of them assume you’re trying to recreate a very specific style of pizza under very specific conditions.

Your kitchen probably has other ideas.

Maybe your oven only reaches 250°C. Maybe you don’t own a pizza stone. Maybe this is the first dough you’ve ever made. Or maybe you’ve been making pizza for years and just want a simpler way to get consistently good results when friends come over.

That’s where this guide starts. Instead of telling you there’s only one correct way to make pizza, I’ll help you make the best pizza you can with what you have.

Your oven. Your kitchen. Your level of experience.

And if a small upgrade will make your pizza better, I’ll tell you that too.

The base is the part worth getting right. Once you have a good dough, everything else becomes much easier.

I’ve kept the recipes deliberately simple, with clear proportions so you can make exactly as much dough as you need, whether you’re making two pizzas for dinner or ten for a table full of friends.

Choose your style and how many pizzas you’re making, and you’ll get the right quantities of flour, water, salt and yeast, plus oil and sugar when the style calls for them.

No mental arithmetic. No enormous leftover ball of dough quietly expanding in the fridge.

The step-by-step guide is coming soon. It will take you through the whole process:

1. Mixing the dough
2. Kneading it
3. Letting it rise
4. Dividing it into portions
5. Shaping the base
6. Getting it into the oven without turning dinner into an emergency

As I add more guides, I’ll explain why each step matters, but only as much as you actually need to know.

You can make very good pizza with surprisingly little equipment. You don’t need to fill your kitchen with specialist gadgets before you’ve made your first pizza.

As the site grows, I’ll show you what you can improvise, what is useful, and which tools make enough of a difference that they’re worth buying.

Some upgrades really do help. A decent digital scale makes dough more consistent. A pizza stone or steel can help you get more out of your home oven. A proper peel makes getting pizzas in and out of the oven considerably less dramatic.

But there are affordable versions of all of these things. The goal isn’t to build a professional pizzeria in your kitchen.

It’s to spend money where it actually improves the pizza.

Once you’ve got the base sorted, the fun part begins.

You can keep things beautifully simple with tomato, mozzarella and basil, go for something spicy, make a white pizza, pile on roasted vegetables or use whatever happens to be in the fridge.

I’ll share combinations I love, a few classic styles worth trying, and some useful rules for toppings, including the very important lesson that more toppings do not necessarily mean more pizza.

Think of them as starting points rather than commandments.

Pizza is supposed to be fun.