If you're making pizza with Rach's Same-Day Dough, you don't need a lot of time — or a pizza oven.

"[Using a pizza oven] is the same principle as preheating your oven with slate or pizza stones for at least an hour before you cook," Rach says. "Turn the oven as high as it goes and get the stones hot."

Rach loves her homemade pies! For an extra-special crust, check out Rach's Naples-Style 3-Day Dough. And for topping ideas made for every kind of pizza lover, here's Rach's Pizza Party Menu and her Easy No-Cook Pizza Sauce. For the ultimate twist on it all using the same ingredients, try Rach's Sausage Calzone. As for John, he crafted this Basilica Cocktail to be enjoyed on pizza night!


  • 2 ¼ teaspoons or 1 envelope active dry yeast
  • ¾ cup hot water (115˚F) from tap
  • 2 tablespoons extra-virgin olive oil (EVOO), plus more to oil bowl
  • 1 ½ cups "00" flour, plus some to dust
  • 1 cup AP flour
  • 1 ½ teaspoons sugar
  • 1 ½ teaspoons kosher salt


Serves: Makes four 10-inch pizzas or small calzones


In a stand mixer with dough hook or food processor, combine the yeast, hot water, and oil, let stand 10 minutes. Combine flours with sugar and salt and, with machine on, add slowly to mixer or processor to combine and form dough.

Oil a bowl and add dough, cover with towel and let stand 1 hour. Cut dough into 4 pieces and knead each round a few times on lightly floured work surface. Wrap and store, or roll into rounds.