Calzone Pizza
Calzone Pizza
Serves: 2 Course: Main Difficulty: Easy Cuisine: Pizza
  • Pizza Dough
  • Pizza Sauce
  • 2-3 Tomatoes
  • 200 g Mozzarella Cheese (10 slices)
  • Salami / Ham
  • 1 Onion
  • A Handful of Olives
  • Chili (optional)
  • Egg wash (optional)

Divide the pizza dough into 4  portions. Knead each of them for about one minute. Then, flour the surface and place the dough onto it and let rest for about 5 minutes.

Roll it out into a thin circle. Prepare a baking paper and transfer the dough onto it. Cover the dough with tomato sauce but pay attention that, leaving about 1.5 cm/0.5 inches from the edge free from the sauce.

Use your desired toppings onto the dough, then cover with the other half and using your finger press down hard to seal the edges. Repeat these steps for other remaining doughs.

Brush the doughs with the egg and transfer into the oven (preheated oven to 220°C/425°F) and bake for 15 minutes, until golden brown. Your pizza is ready.

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Prep. Time: 15 min
Cook Time: 15 min
Total Time: 30 min
Za’atar Manakish Recipe
Za’atar Manakish Recipe
Serves: 2 Course: Main Difficulty: Hard Cuisine: Pizza
  • 1 cup lukewarm water
  • 1/2 tsp sugar
  • 2 1/4 tsp active dry yeast (one package active dry yeast)
  • 3 cups unbleached all-purpose flour, more for dusting
  • 1 tsp salt
  • 2 tbsp Private Reserveextra virgin olive oil
  • 7 to 8 tbsp quality Za’atar spice
  • 1/2 cup Private Reserveextra virgin olive oil
  • Fresh garden vegetables (tomato, cucumbers, radish)
  • Olives
  • Homemade labneh or feta cheese (omit if vegan)

Blend water, sugar, and yeast. Set aside for 10 minutes until double.

For making the dough, pour the flour in a bowl then add salt and olive oil.  Knead the mixture. Then, pour the yeast and water into the mixture. Stir well until the dough becomes soft.

Transfer it onto a floured surface and knead for 10 minutes or until dough is smooth, not sticky. If your dough is sticky, use flour.

Form the dough into a ball and put it into a bowl which oiled before. Cover with a damp cloth and place in a warm spot (inside a turned-off oven is a good place). Let rest for 1 hour and 30 minutes.

Punch dough down and knead. Then, make 8 small balls. Place onto the floured surface, cover again and let rest for 30 minutes.

Prepare the za’atar topping. Meanwhile, mix the za’atar spice and olive oil in a bowl.

Preheat the oven to 400 degrees F. Prepare a baking sheet and transfer it into the oven while heating.

Form the za’atar manakish. Grease the heated baking sheet. Shape each dough into small discs about 5 inches in diameter. Make indentations in discs with your finger, add about 1 tbsp za’atar topping in the middle of each disc, and leave a narrow border around. Place discs in the prepared oiled baking sheet (use two sheets if needed).

Bake in 400 degrees F for 7 to 8 minutes, until the dough, browned on bottom and edges (za’atar topping will remain liquid in this step). Remove from the oven and let rest for 5 minutes and the topping will dry and settle into the dough.

You can use assorted vegetables, olives

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Prep. Time: 150 min
Cook Time: 10 min
Total Time: 160 min
White Pizza (Pizza Bianca)
White Pizza (Pizza Bianca)
Serves: 2 Course: Main Difficulty: Medium Cuisine: Pizza
  • 1 recipe Pizza Dough, refrigerated for at least 8 hours
  • Unbleached bread flour or semolina, for dusting
  • 1-1/3 cups whole-milk ricotta
  • 1-1/3 cups grated low-moisture mozzarella or provolone
  • 1/4 cup extra-virgin olive oil, plus extra for brushing
  • 2-1/2 Tbs. chopped fresh oregano or 1 tsp. dried oregano
  • 4 tsp. chopped fresh thyme
  • Kosher salt and freshly ground black pepper

Before starting, remove the dough from the refrigerator, and place it on an oiled surface, then divide it into 4 portions. Roll each piece into a ball. Prepare a baking sheet with parchment and oil it with olive oil, or you can use the cooking spray as well. Place them on the parchment. Brush the surface of balls with olive oil, after covering them with plastic wrap, let rest for 1-1/2 to 2 hours.

Use the middle rack of the oven for placing the baking stone. If you don’t have a baking stone, place a rimmed baking sheet upside and down on the middle rack as a baking platform. Heat the oven. Fill a bowl with bread flour or semolina, and flour the surface. Prepare a peel for transferring the pizzas to the oven by floured peel with bread flour or semolina. (If you don’t have a peel, use a rimless cookie sheet)

Shape the dough:

Transfer one of the dough balls onto the floured work surface. Sprinkle the dough with flour and form it into a circle. Flour your hands, lift the disk of dough and rest it on the back of your hands and knuckles. Stretch the outer edge to 10 to 12 inches in diameter. Only pressure the edges. The edges will be thicker than the inner section of the dough. If the dough begins to shrinking back into a smaller circle, transfer it on the floured surface and let it rest for 2 minutes, then shape it.

Top the pizza:

Combine the cheeses, olive oil, oregano, and thyme in a bowl and stir well. Add the salt and pepper.

Transfer the dough on the floured peel and spread some of the cheese mixtures over the dough, leaving 1/2 inch of the edges topping-free.

Bake the pizza:

Slide the pizza onto the baking stone. Spread a little flour under the dough to preventing sticky. Bake until the edge browned and crispy for about 5 to 7 minutes. Flip it after 3 minutes. Remove the pizza from the oven and use your desired toppings.

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Prep. Time: 30 min
Cook Time: 20 min
Total Time: 50 min
Capricciosa Pizza
Capricciosa Pizza
Serves: 2 Course: Main Difficulty: Medium Cuisine: Pizza
  • 4 cup flour (preferrably Italian white flour)
  • 3 tsp kosher salt
  • 2 tsp instant yeast
  • 2 cup water
  • Capricciosa Pizza
  • ½ cup San Marzano tomatoes, blended
  • ¾ cup fresh mozzarella (preferrably Fior Di Latte), chopped
  • 1-2 basil leaves, torn
  • 1-2 cremini mushrooms, sliced
  • 6 whole pitted black olives
  • 5 artichoke heats, quartered
  • 1 slices prosciutto cotto, torn into bite sized pieces
  • 6-7 slices mild salami, torn into bite sized pieces
  • sprinkle of Parmesan
  • drizzle olive oil

Pizza Dough

  1. Mix the flour, salt, and yeast.
  2. Add water then, knead ingredients with hands well.
  3. Cover bowl with plastic wrap and let the dough to rest at room temperature for 3-4 hours.
  4. In this step, flour the surface, divide dough into 4 balls. Cover each ball with plastic wrap and let rest for 3 hours more as well.

Capricciosa Pizza

  1. Preheat oven to 500 F.
  2. Spread blended San Marzano tomatoes over dough.
  3. And spread mozzarella and tomatoes over the dough as well.
  4. Use basil leaves, mushrooms, olives, artichoke hearts, proscuitto cotto, and salami for your toppings.
  5. Sprinkle parmesan over the pizza and drizzle with olive oil.
  6. Cook for 15 minutes. And the pizza is ready.
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Prep. Time: 30 min
Cook Time: 30 min
Total Time: 60 min
Caprese Pizza
Caprese Pizza
Serves: 2 Course: Main Difficulty: Easy Cuisine: Pizza
  • 1 recipe homemade pizza dough or store bought pizza dough
  • 1 tablespoon olive oil
  • 8 oz fresh mozzarella sliced
  • 2 large ripe tomatoes sliced
  • alt and black pepper to taste
  • Handful fresh basil chopped
  • DeLallo’s Balsamic Glaze you can also make a balsamic reduction

Preheat oven to 450 F. Removes your pizza dough from the refrigerator and set it aside.

Place the dough on a floured surface. Roll the dough out into a circle. Oil the surface of the dough. Add mozzarella slices over the dough and use the sliced tomatoes for toppings. Then, add salt and pepper. Spread basil over the pizza. Place it into the oven and bake for 10-12 minutes until the crust browned and cheese melted.

Remove pizza from the oven and drizzle with balsamic glaze. Your pizza is ready.

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Prep. Time: 15 min
Cook Time: 30 min
Total Time: 45 min
New York-Style Pizza Recipe
New York-Style Pizza Recipe
Serves: 2 Course: Main Difficulty: Medium Cuisine: Pizza
  • 22 1/2 ounces (about 4 1/2 cups) bread flour, plus more for dusting
  • 1 1/2 tablespoons sugar
  • .35 ounces’ kosher salt (about 3 teaspoons)
  • 2 teaspoons instant yeast
  • 3 tablespoons extra-virgin olive oil
  • 15 ounces’ lukewarm water
  • 1 batch New York Style Pizza Sauce
  • 1 pound grated full-fat dry mozzarella cheese (about 4 cups), placed in freezer for at least 15 minutes
  1. First, mix flour, sugar, salt, and yeast in the bowl and pulse until completely combined. Add olive oil and water. Knead the mixture of dough well and form it into a ball.
  2. Transfer dough ball onto a floured surface and stretch it over the surface. It should pass the windowpane test. Divide dough into three even parts and place each in a zipper-lock freezer bag. Place in refrigerator and let rest for one day.
  3. before baking you should remove dough from refrigerator for 1 or 2 hours and then make it like balls. Flour and place each one in a separate mixing bowl. Cover them with plastic wrap and let rest at room temperature until doubled in volume.
  4. preheat the oven to 500°F, 1 hour before baking. Place the single dough ball out onto lightly flour surface. Make the dough into a rough 8-inch circle, leaving outer 1-inch higher than the rest. Stretch the dough into a 12 to 14-inch circle about 1/4-inch thick. Then, transfer to the pizza peel.
  5. Spread about 2/3 cup of sauce over the surface of the crust, leaving 1/2 to the 1-inch border along the edge. Spread 1/3 of cheese over the sauce. Slide pizza onto the baking stone and bake until cheese melted and crust golden brown and puffed for 12 to 15 minutes. Remove it and serve after slicing. Repeat with the remaining two dough balls, sauce, and cheese.
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Prep. Time: 30 min
Cook Time: 30 min
Total Time: 60 min
Chicago-Style Deep-Dish Pizza
Chicago-Style Deep-Dish Pizza
Serves: 2 Course: Main Difficulty: Medium Cuisine: Pizza
  • 4 cups (482g) King Arthur Unbleached All-Purpose Flour
  • 3 tablespoons (35g) yellow cornmeal
  • 1 3/4 teaspoons salt
  • 2 3/4 teaspoons instant yeast
  • 2 tablespoons (25g) olive oil
  • 4 tablespoons (57g) butter, melted
  • 2 tablespoons (25g) vegetable oil or salad oil
  • 1 cup + 2 tablespoons (255g) lukewarm water
  • 3/4 lb. mozzarella cheese, sliced
  • 1 pound Italian sweet or hot sausage, cooked and sliced; or about 3 cups of the sautéed vegetables of your choice
  • 28-ounce can plum tomatoes, lightly crushed; or 28-ounce can dice or chopped tomatoes
  • 2 to 4 garlic cloves, peeled and minced, optional
  • 1 tablespoon sugar, optional
  • 1 to 2 teaspoons Pizza Seasoning or mixed dried Italian herbs (oregano, basil, rosemary), to taste
  • 1 cup (113g) freshly grated Parmesan or Asiago cheese
  • 2 tablespoons (25g) olive oil, to drizzle on top

Making the crust: Combine the dough ingredients and knead to make a smooth crust.  Oil the bowl and place the dough in, then cover the bowl and let rest about 60 minutes.

Then, prepare a 14″ deep-dish pizza pan. Grease it. Pour in 3 to 4 tablespoons olive oil until all surfaces of the pan oiled.

Roll the dough to make a circle and next place the dough in the pan. Again cover it, and let it rest for 15 minutes. Meanwhile, preheat the oven to 425°F.

Bake the crust for 10 minutes, until it browned.

Drain the tomatoes and combine them with the Pizza Seasoning or herbs, and the garlic and sugar (if you like). Add salt as well.

Cover the bottom of the crust with the sliced mozzarella. Add the sausage or sautéed vegetables, and the tomato mixture.

Spread the grated Parmesan, and drizzle with the olive oil.

Bake the pizza for about 25 minutes, until the topping golden brown. Remove it from the oven. Let the pizza cool for about 15 minutes. Now, serve it.

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Prep. Time: 30 min
Cook Time: 35 min
Total Time: 65 min
Pizza Marinara
Pizza Marinara
Serves: 2 Course: Main Difficulty: Medium Cuisine: Pizza
  • 1 ball Best Pizza Dough (or Food Processor Dough or Thin Crust Dough)
  • 1/2 cup Easy Pizza Sauce
  • 1 garlic clove
  • 1 handful fresh oregano
  • Semolina flour or cornmeal, for dusting the pizza peel
  • Kosher salt
  • Extra virgin olive oil, for drizzling

First, make the pizza dough: You need about 15 minutes to make and 45 minutes to rest.

Preheat the oven to 500°F.

prepare the pizza sauce.

Prepare the toppings:  The garlic slices and chop the oregano leaves.

Bake the pizza: Floured a pizza peel with cornmeal or semolina flour.  Shape the dough into a circle. Then gently place the dough onto the peel. Spread the pizza sauce over the dough. Use sliced garlic for topping. In this step, place the pizza onto the preheated oven. Bake the pizza until the cheese and crust browned for about 1 minute in a pizza oven.

Remove from the oven. Add olive oil, a few pinches of kosher salt, and the fresh oreagno. Serve it.

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Prep. Time: 60 min
Cook Time: 10 min
Total Time: 70 min
Classic Pepperoni Pizza
Classic Pepperoni Pizza
Serves: 2 Course: Main Difficulty: Medium Cuisine: Pizza
  • 2 1/4 tsp active dry yeast
  • 2 tsp granulated sugar
  • 1 1/2 cups warm water, 110 degrees, divided
  • 3 Tbsp olive oil, plus more for brushing
  • 1 1/2 tsp salt
  • 1 tsp white vinegar
  • 3 1/2 – 4 cups bread flour
  • 2 (8 oz) cans tomato sauce
  • 1/4 cup tomato paste
  • 1 1/2 Tbsp extra virgin olive oil
  • 1 1/2 tsp honey
  • 2 tsp chopped fresh oregano
  • 2 tsp chopped fresh basil
  • 1/4 tsp dried thyme (or 3/4 tsp fresh)
  • 1 clove garlic, finely minced
  • Salt and freshly ground black pepper, to taste
  • 1 Tbsp olive oil
  • 1 clove garlic, finely minced
  • 2 cups shredded mozzarella cheese (8 oz)
  • 1/4 cup finely shredded parmesan cheese (1 oz)
  • 20 slices pepperoni (I recommend turkey, it’s just as good as the regular)
  • 2 Tbsp fresh oregano (chopped if using larger leaves)
  • Red pepper flakes, for serving (optional)

For the pizza dough:

Mix yeast, sugar and warm water in a bowl and stir well. Let rest 5 minutes. Add in the bowl 1 cup warm water, olive oil, salt, and vinegar. Mix and stir again. Then add in 1 3/4 cups of the flour and mix until combined. add in remaining 1 3/4 cups flour, then knead mixture about 5 – 7 minutes, then add in an additional 1/2 cup flour if needed, until dough is smooth and slightly sticky but should not stick to your hand). Cover the bowl with plastic wrap and let rest in a warm place until doubled about 1 1/2 hours.

For the pizza sauce:

Combine all ingredients in a bowl. let rest 30 minutes.

For pizza:

First, place a pizza stone in the oven and preheat oven to 450 degrees. Meanwhile, set a sheet of parchment paper over a pizza peel, then flour the parchment paper. Roll and stretch the dough on the pizza peel to a 13-inch round while making rim around the edge.

Using a fork and make holes over the surface. Combine 1 Tbsp. olive oil with 1 clove garlic and drizzle over top and edges of pizza, then spread about 2/3 cup of the pizza sauce over pizza (leaving rim uncovered).

Use cheeses (again leaving rim uncovered) and pepperoni slices (if using turkey pepperoni, I recommend adding halfway through baking) as toppings. Slide the pizza to the preheated pizza stone in the oven and bake 12 – 15 minutes until the crust is golden. Remove from the oven, and use oregano and optional red pepper flakes for toppings.

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Prep. Time: 35 min
Cook Time: 15 min
Total Time: 50 min
Classic Margherita Pizza
Classic Margherita Pizza
Serves: 2 Course: Main Difficulty: Hard Cuisine: Pizza
  • 1/2 recipe homemade pizza dough
  • 1 Tablespoon olive oil
  • 2 cloves roasted garlic, finely chopped
  • 1/4 cup your favorite pizza or tomato sauce
  • 8 ounces mozzarella cheese, sliced into 1/2 inch thick pieces
  • 2 plum tomatoes, sliced (or any tomato you like)
  • handful of fresh basil
  • fresh ground black pepper, to taste

Preheat the oven to 475°F or (246°C). Meanwhile, cover your dough with plastic wrap and let rest.

Combine the olive oil and chopped garlic in a small dish. Grease the surface of the dough with olive oil. Rolling out the dough until making a circle. Use pizza sauce, the mozzarella cheese slices, and the tomato slices as toppings.

Bake for 14-16 minutes, until the crust browned and the cheese melted.

Remove from the oven, then spread fresh basil and pepper over the pizza.

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Prep. Time: 135 min
Cook Time: 15 min
Total Time: 150 min



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