Cooks this dish for paying guests · Verified chef · Answers buyers directly
1 h 30 min total35 min hands-onServes 3Medium
47 more verified cooks and this recipe costs $2.99
RISING → POPULARMozzarella, gouda and gorgonzola on a white base with a handful of rocket after the bake, four cheeses counting the base.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Wheat flour000 gSourdough starter000 g
Oil000 g
Cream sauce000 g
Mozzarella000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Flour protein, and why the bag matters more than the brand
Stretching a cold base by hand without tearing
Baking steel versus stone in a domestic oven
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 13 of the 16 carry a photo of what it should look like at that moment, and 5 carry a short clip for the parts a still cannot show.
Hardest step: sliding the pizza off the peel in one movement — step 10 of 16.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Mykola Verbytskyi watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Preheating the steel a full hour
Mozzarella torn, drained and dried first
Topping right to the edge, sauce stopping short
The hydration and the 48-hour cold rise, and how the oven gets hotter than its dial says.
Written by Mykola Verbytskyi. Visible only to people who bought this recipe.
Read it — $0.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
3 people cooked it, 85% got it right, and that is the entire reason it costs $0.99 rather than nothing. In 47 more cooks the price becomes $2.99. Your copy never does.
One payment · Yours for good · No subscription
