Chef Sam Spiva's Pizza Recipe

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Pizza Dough - Makes 2 - 11 inch pizza dough

1 3/4 Cups "00" Flour (or sub with AP if not available)

3/4 cups cool water

1 tsp Spiva Cooking Sel Gris (or some sea salt)

1/2 tsp dry active yeast

drizzle of olive oil for bowl



  1. Mix the yeast and water together in a bowl to thoroughly combine. Add the flour and mix in until a dough starts to form. 
  2. Sprinkle the salt onto the dough as it is forming and fold the dough continuously until the salt dissolves into the dough.
  3. Place the dough on a floured work surface. Gently fold the dough in half and rotate the dough 90 degrees. Do this folding process 5 times. 
  4. Place the dough in a metal bowl covered with plastic wrap and allow it to sit for 15 minutes.
  5. After 15 minutes fold the dough 5 times using the same process outlined in the previous step. Rest for another 15 minutes.
  6. Repeat this process one more time and after the 3rd fold place the dough in a metal bowl covered with plastic and place in the refrigerator for 18-36 hours.
  7. Pull the dough out of the refrigerator, cut in half, and form two dough balls using the same folding method as earlier in the process. 
  8. Let the dough rise for 3-5 hours at room temperature while covered with plastic. Ideally do this process in a bowl covered with plastic wrap. 


The Sauce


1 can (14.5 oz) San Marzano Tomatoes 

1 TB Spiva Cooking Spud Rub (sub with garlic and herbs)

3 TB Extra Virgin Olive Oil.

TT Salt



  1. Heat a small saucepan over medium low heat with the olive oil and spud rub. 
  2. Run the tomatoes through a food mill or blend them until a puree forms.
  3. After the spices from the Spud Rub have toasted and become a light golden brown, add the tomato.
  4. Turn the heat to a medium high and allow the sauce to simmer until it becomes slightly thicker and the flavor has time to develop (approximately 40 minutes)
  5.  Finish it with salt to taste.


Balsamic Reduction


1 bottle balsamic vinegar (16 ounces)



  1. Place the balsamic vinegar in a small saucepan over medium high heat and bring it to a simmer. 
  2. Allow to reduce until it becomes thick, syrupy, and concentrated in flavor. 
  3. The consistency should be thick enough to coat the back of a spoon.


The Pizzas 


Bacon Margherita

1 Pizza Dough - See Recipe

Tomato Sauce to coat the bottom of dough (see recipe)

5 slices fresh mozzarella cheese

8 slices fresh tomato

1/4 bacon, cooked and chopped

12 leaves of basil to garnish.



  1. Preheat the oven or grill to 500 preferably with a pizza stone or pizza steel in the oven. If using a pizza stone allow it to preheat for 45 minutes in the oven before cooking the pizza.
  2. Press the dough down in the center taking care to leave a thicker ridge around the outside of the dough to act as the thicker crust. Stretch the pizza dough into a round, thin crust. Place it on a pizza peel the bottom side of a sheet tray dusted with cornmeal to prevent it from sticking.
  3. Spread the sauce over the dough.
  4. Top evenly with toppings (except for the basil)
  5. Place the pizza on the pizza stone and bake for 12 minutes or until the toppings and dough are cooked and the dough begins to get crispy on the bottom and the outer edges.
  6. Remove from the oven or grill and garnish with fresh basil.


Cauliflower Prosciutto Pizza

1 Cauliflower crust 

2 TB Extra Virgin Olive Oil

1 TB Spud Rub

1/4 cup shiitake mushrooms, chopped and sauteed

1/4 cup artichoke hearts, chopped

3 slices prosciutto, rolled and sliced into 1" pinwheels

5 slices fresh tomato

1/4 cup goat cheese, crumbled

Balsamic reduction (see recipe)

1/2 cup arugula

  1. Preheat the oven and pre-bake the cauliflower crust according to the instructions of your crust. 
  2. Remove from the oven and top with olive oil and Spud rub as the sauce base and then add all toppings except for arugula and balsamic.
  3. Preheat the oven to "broil"
  4. Return the pizza to the oven and broil until the cheese melts and the toppings begin to crisp.
  5. Remove from the oven and top with arugula and balsamic reduction.