We're back... and we brought Pizza

Everyone… I’m sorry it took so long to get back. But Silently Cooking is back, and we’ve got big plans to come back strong (and consistently) in 2026. But for now, enjoy the longest Silently Cooking video to date.

The Dough:

600g Flour
390g Water (65% Hydration)
6g Sugar
12g Salt
12g Sugar
18g Olive Oil

The Sauces:

Red Sauce

28oz Can of Tamatos
2tsp Sugar
2tsp Salt
1tsp Oregano (dry)
1tsp Garlic Powder
1tsp Onion Powder

White Sauce

Crushed Garlic
Lemon Zest
Thyme
Olive Oil

Caramalized Onions

Onions
Salt
Wine

The Combos:

New York Cheese

Red Sauce
Low Moisture Mozz
Parm

Broccoli Mushroom White

Steamed Broccoli
Sauteed Mushrooms
White Sauce
Parm

Margarita

Raw Tomato Sauce
Fresh Basil
Fresh Mozz

Bacon, Gorg, Fig

Bacon
Gorgonzola
Fig
Caramelized Onions

Some Notes:

• Higher hydration dough always tastes better. But can be a pain to work with. I like a 55% hydration dough if I’m working out in my outdoor Pizza Oven. And I like a 65% hydration dough if I’m working with my indoor oven.
  I find that the outdoor pizza oven can still make a lower hydration dough taste great. BUT, I still thought that my dough in this video was a little too dry. But… that’s how it goes sometimes. It still came out tasting great.

• I made my Raw Tomato Sauce with tomatoes from my garden. I just cut them in half, roast them cut-side down, peeled off the skin and blended. If you don’t want to use fresh tomatoes, you can also just blend up a can of plum tomatoes. I like to wait to season a raw sauce until after I lay it down on the dough.

• It’s good to be back!