Fire & Flour

Pizza recipe guide

A reusable collection for 12-inch pizzas, arranged from simple starters to composed desserts.

Starter · simple

Brown-butter garlic bread

Quantities for one 12-inch pizza

Crisp-edged, soft-centred bread with nutty butter, raw garlic perfume and rosemary.

Ingredients

Pre-bake

  • Unsalted butter15 g
  • Extra-virgin olive oil1 tbsp

After-bake

  • Unsalted butter, browned30 g
  • Garlic, finely grated1 clove
  • Parmesan, finely grated20 g
  • Rosemary leaves1 tsp
  • Flaky saltto finish

Order of toppings

  1. Brown 30 g of the butter in a small pan until nutty and amber; reserve it for finishing.
  2. Stretch slightly thicker than a normal pizza and dimple the centre.
  3. Brush with the remaining 15 g melted butter mixed with the olive oil, leaving a narrow rim.

Bake

At 380-420°C, bake for 70-100 seconds. Turn every 20-25 seconds until blistered and cooked through.

After-bake toppings

  1. Brush immediately with the remaining browned butter.
  2. Add grated garlic sparingly while the bread is hot.
  3. Finish with Parmesan, rosemary and flaky salt.

Starter · composed

Whipped-ricotta garlic bread

Quantities for one 12-inch pizza

Hot garlic bread and cool ricotta, sharpened with lemon and black pepper.

Ingredients

Pre-bake

  • Soft butter25 g
  • Garlic, finely grated1 clove

After-bake

  • Ricotta, well drained120 g
  • Extra-virgin olive oil1½ tbsp
  • Lemon½
  • Black pepper and saltto taste

Order of toppings

  1. Whip ricotta with 1 tablespoon olive oil and a pinch of salt; transfer to a piping bag and chill.
  2. Stretch the dough slightly thick and dimple the centre.
  3. Mix butter with garlic and brush over the dough.

Bake

At 380-420°C, bake for 70-100 seconds, turning frequently until the underside is crisp and the centre is cooked.

After-bake toppings

  1. Pipe small ricotta mounds across the hot bread.
  2. Add lemon zest and plenty of black pepper.
  3. Finish with the remaining olive oil and a pinch of salt.

Main · simple

Margherita

Quantities for one 12-inch pizza

A restrained classic: seasoned tomato, dry mozzarella, basil and excellent olive oil.

Ingredients

Pre-bake

  • Crushed tomato, salted85 g
  • Fior di latte, well drained90 g
  • Parmesan, finely grated10 g
  • Extra-virgin olive oil1 tsp

After-bake

  • Fresh basil5-6 leaves
  • Extra-virgin olive oil1 tsp

Order of toppings

  1. Spread tomato thinly from the centre outward.
  2. Scatter mozzarella with clear spaces between the pieces.
  3. Add Parmesan and half the olive oil.

Bake

At 430-450°C, bake for 60-90 seconds. Turn every 15-20 seconds until the rim is spotted and the cheese has melted.

After-bake toppings

  1. Tear over the basil leaves.
  2. Finish with the remaining olive oil.

Main · simple

Pepperoni hot honey

Quantities for one 12-inch pizza

Familiar, crisp-edged pepperoni with a controlled sweet heat.

Ingredients

Pre-bake

  • Crushed tomato, salted85 g
  • Fior di latte, well drained90 g
  • Pepperoni or salami55 g
  • Parmesan10 g

After-bake

  • Hot honey2 tsp
  • Fresh basil4 leaves

Order of toppings

  1. Spread the tomato in a thin layer.
  2. Scatter mozzarella, then Parmesan.
  3. Arrange pepperoni evenly, keeping the centre light.

Bake

At 430-450°C, bake for 60-90 seconds, turning frequently until the pepperoni cups and the crust is blistered.

After-bake toppings

  1. Drizzle hot honey in a thin spiral.
  2. Add torn basil.

Main · moderate

Mushroom bianca

Quantities for one 12-inch pizza

Earthy mushrooms over a light ricotta base with thyme and Parmesan.

Ingredients

Pre-bake

  • Ricotta, well drained70 g
  • Fior di latte75 g
  • Mushrooms, thinly sliced70 g
  • Garlic, finely grated¼ clove
  • Fresh thyme½ tsp
  • Olive oil1 tsp

After-bake

  • Parmesan15 g
  • Fresh thyme½ tsp
  • Olive oil and black pepperto finish

Order of toppings

  1. Loosen ricotta with 1 teaspoon olive oil, garlic and a pinch of salt; spread thinly.
  2. Add mozzarella.
  3. Fan the mushrooms in one loose layer and add half the thyme.

Bake

At 420-440°C, bake for 70-95 seconds. Turn frequently and allow the mushroom edges to colour.

After-bake toppings

  1. Add Parmesan and the remaining thyme.
  2. Finish with black pepper and a little olive oil.

Main · moderate

Chicken garlic bianca

Quantities for one 12-inch pizza

Creamy garlic ricotta, juicy cooked chicken, parsley and bright lemon.

Ingredients

Pre-bake

  • Ricotta, well drained70 g
  • Fior di latte75 g
  • Cooked chicken strips80 g
  • Garlic, finely grated½ clove
  • Extra-virgin olive oil1 tsp

After-bake

  • Flat-leaf parsley1 tbsp
  • Lemon½
  • Chilli oil1 tsp

Order of toppings

  1. Mix ricotta with garlic, salt and 1 teaspoon olive oil; spread thinly.
  2. Add mozzarella.
  3. Scatter the fully cooked chicken strips evenly.

Bake

At 420-440°C, bake for 70-95 seconds, turning often. The chicken should be piping hot and the crust well coloured.

After-bake toppings

  1. Add chopped parsley.
  2. Grate over a little lemon zest.
  3. Finish with chilli oil.

Main · moderate

Carbonara bianca

Quantities for one 12-inch pizza

A peppery white pizza with crisp bacon and a rich Parmesan finish.

Ingredients

Pre-bake

  • Ricotta, well drained60 g
  • Fior di latte80 g
  • Cooked crisp bacon65 g
  • Parmesan, finely grated12 g
  • Black pepper¼ tsp

After-bake

  • Parmesan, finely grated13 g
  • Black pepper¼ tsp
  • Pasteurised egg yolk, optional1

Order of toppings

  1. Spread ricotta lightly over the dough.
  2. Add mozzarella and half the Parmesan.
  3. Scatter the cooked bacon and half the black pepper.

Bake

At 420-440°C, bake for 70-95 seconds, turning frequently until the cheese bubbles and bacon edges crisp.

After-bake toppings

  1. Add the remaining Parmesan and black pepper.
  2. If using, spoon pasteurised yolk onto the centre and spread it through the hot cheese just before serving.

Main · moderate

Potato rosemary

Quantities for one 12-inch pizza

Paper-thin potato, rosemary and Parmesan on a restrained white base.

Ingredients

Pre-bake

  • Waxy potato100 g
  • Fior di latte75 g
  • Parmesan10 g
  • Fresh rosemary, finely chopped½ tsp
  • Extra-virgin olive oil2 tsp

After-bake

  • Parmesan10 g
  • Fresh rosemary, finely chopped½ tsp
  • Extra-virgin olive oil1 tsp
  • Flaky saltto finish

Order of toppings

  1. Slice potato paper-thin with a mandoline; dry well and toss with olive oil, half the rosemary and a pinch of salt.
  2. Add mozzarella sparingly.
  3. Overlap potato slices in one thin layer, then add half the Parmesan.

Bake

At 400-420°C, bake for 90-120 seconds, turning frequently. Use a slightly lower flame so the potato cooks before the rim scorches.

After-bake toppings

  1. Add the remaining Parmesan and rosemary.
  2. Finish with flaky salt and a thin drizzle of olive oil.

Main · bold

Chicken hot honey

Quantities for one 12-inch pizza

Tomato, cooked chicken and red onion balanced by chilli and hot honey.

Ingredients

Pre-bake

  • Crushed tomato, salted80 g
  • Fior di latte85 g
  • Cooked chicken strips80 g
  • Red onion, very thinly sliced25 g
  • Pickled chilli15 g

After-bake

  • Hot honey2 tsp
  • Parsley or basilsmall handful

Order of toppings

  1. Spread tomato thinly.
  2. Add mozzarella and fully cooked chicken.
  3. Scatter red onion and pickled chilli, keeping the centre light.

Bake

At 420-440°C, bake for 70-95 seconds. Turn often until the onion softens at the edges and the chicken is piping hot.

After-bake toppings

  1. Drizzle with hot honey.
  2. Add parsley or torn basil.

Main · bold

Spicy salami with ricotta

Quantities for one 12-inch pizza

A hot red pizza cooled by clean, piped ricotta after the bake.

Ingredients

Pre-bake

  • Crushed tomato, salted80 g
  • Fior di latte85 g
  • Spicy salami or pepperoni55 g
  • Fresh or pickled chillito taste
  • Parmesan10 g

After-bake

  • Ricotta, whipped60 g
  • Olive oil1 tsp

Order of toppings

  1. Spread tomato in a thin layer.
  2. Add mozzarella and Parmesan.
  3. Arrange salami, then scatter chilli.

Bake

At 430-450°C, bake for 60-90 seconds, turning frequently until the salami edges crisp.

After-bake toppings

  1. Pipe small ricotta mounds between the salami slices.
  2. Finish with olive oil.

Main · composed

Bacon and peach

Quantities for one 12-inch pizza

Salty bacon, blistered peach and creamy ricotta with basil and hot honey.

Ingredients

Pre-bake

  • Ricotta, well drained60 g
  • Fior di latte75 g
  • Cooked bacon, roughly torn60 g
  • Ripe but firm peach½ large

After-bake

  • Hot honey2 tsp
  • Fresh basil6 leaves
  • Lemon and black pepperto finish

Order of toppings

  1. Spread ricotta thinly and add mozzarella.
  2. Add cooked bacon.
  3. Arrange thin peach wedges in one loose layer.

Bake

At 410-430°C, bake for 75-100 seconds, rotating frequently until the peach edges char and the crust is cooked.

After-bake toppings

  1. Drizzle with hot honey.
  2. Add torn basil and black pepper.
  3. Finish with a very light grating of lemon zest.

Main · composed

Peach, ricotta and pistachio

Quantities for one 12-inch pizza

A lighter peach pizza with rosemary, cool ricotta and toasted pistachio.

Ingredients

Pre-bake

  • Fior di latte75 g
  • Ripe but firm peach½ large
  • Fresh rosemary, finely chopped¼ tsp
  • Olive oil½ tsp

After-bake

  • Whipped ricotta75 g
  • Toasted pistachios, chopped20 g
  • Fresh rosemary, finely chopped¼ tsp
  • Honey1 tsp
  • Olive oil and flaky saltto finish

Order of toppings

  1. Add mozzarella sparingly.
  2. Arrange thin peach wedges with space between them.
  3. Add half the rosemary and a light drizzle of olive oil.

Bake

At 410-430°C, bake for 75-100 seconds, turning frequently until the peach blisters and the mozzarella melts.

After-bake toppings

  1. Pipe whipped ricotta between the peach wedges.
  2. Add pistachios and the remaining rosemary.
  3. Finish with honey, olive oil and a few flakes of salt.

Dessert · simple

Tiramisu

Quantities for one 12-inch pizza

A buttered base with espresso, cool mascarpone, Nutella and dark cocoa.

Ingredients

Pre-bake

  • Melted butter20 g

After-bake

  • Mascarpone120 g
  • Icing sugar12 g
  • Vanilla extract¼ tsp
  • Fresh espresso, cooled25 ml
  • Nutella50 g
  • Dark cocoa and flaky saltto finish

Order of toppings

  1. Whip mascarpone briefly with icing sugar and vanilla; chill in a piping bag.
  2. Stretch the dough slightly smaller and thicker than a savoury pizza.
  3. Dimple the centre and brush lightly with melted butter.

Bake

At 320-360°C with a low flame, bake for 100-150 seconds, turning frequently. Cook the centre fully without scorching the butter.

After-bake toppings

  1. Brush the hot base lightly with espresso; avoid soaking it.
  2. Cool for 2 minutes, then pipe mascarpone mounds.
  3. Drizzle warmed Nutella in thin lines.
  4. Dust with cocoa and add a tiny pinch of flaky salt.

Dessert · composed

Peach Melba

Quantities for one 12-inch pizza

Warm charred peach, cold mascarpone and bright raspberry with pistachio.

Ingredients

Pre-bake

  • Melted butter20 g

After-bake

  • Mascarpone110 g
  • Icing sugar10 g
  • Ripe but firm peach1
  • Raspberry sauce45 g
  • Toasted pistachios20 g
  • Honey, basil and lemonto finish

Order of toppings

  1. Whip mascarpone briefly with icing sugar and chill.
  2. Char peach wedges separately in a small ovenproof pan with a little butter and honey; reserve.
  3. Stretch the dough slightly smaller and thicker, dimple it, then brush with melted butter.

Bake

At 320-360°C with a low flame, bake the base for 100-150 seconds, turning often until golden and cooked through.

After-bake toppings

  1. Cool the base for 2 minutes, then pipe mascarpone.
  2. Arrange the warm charred peach.
  3. Spoon over raspberry sauce.
  4. Finish with pistachios, a little honey, torn basil and lemon zest.

Dessert · composed

Red-fruit cheesecake

Quantities for one 12-inch pizza

Cool lemon-vanilla cream, tart fruit and crisp speculoos over a buttered base.

Ingredients

Pre-bake

  • Melted butter20 g

After-bake

  • Mascarpone80 g
  • Ricotta, well drained60 g
  • Icing sugar15 g
  • Vanilla extract¼ tsp
  • Mixed red fruit120 g
  • Berry sauce35 g
  • Speculoos biscuits35 g
  • Lemon and mintto finish

Order of toppings

  1. Whip mascarpone, ricotta, icing sugar and vanilla briefly; chill in a piping bag.
  2. Crush the biscuits and keep dry until serving.
  3. Stretch the dough slightly smaller and thicker, dimple it, then brush with melted butter.

Bake

At 320-360°C with a low flame, bake for 100-150 seconds, turning often until the centre is cooked and the base is golden.

After-bake toppings

  1. Cool the base for 2 minutes, then pipe the mascarpone-ricotta cream.
  2. Scatter over the red fruit.
  3. Drizzle berry sauce.
  4. Finish with speculoos crumbs, lemon zest and small mint leaves.