Pizza dough
BAKES IN 6 MINMix: 500g flour · 325g water · 10g salt · 3g instant yeast.
Rest: knead 5 min, cover, 24h in the fridge (or 2h on the counter).
Bake: stretch, top lightly, slide onto the plate. 6 minutes on the top rack with the grill on.
CARE & RECIPES
Care for it like cast iron
Treat it right and it only gets better: darker, slicker and more non-stick with every bake. Five simple rules and it outlives your oven.
- 01Hand wash only, never the dishwasher
- 02Skip the soap: hot water and a brush
- 03Dry immediately after washing
- 04Re-oil lightly after every wash
- 05No cold water on a hot plate: avoid thermal shock
Simple doughs to get you started
Every recipe: mix, rest, bake on a fully preheated plate (45 min at max heat). That’s it.
Manakeesh
BAKES IN 4 MINMix: 500g flour · 300g water · 8g salt · 5g yeast · 30g olive oil · 10g sugar.
Rest: 1 hour, until doubled.
Bake: flatten into rounds, spread zaatar & oil (or cheese), 4 minutes until the edges blister.
Naan & flatbread
BAKES IN 2 MINMix: 400g flour · 220g yogurt · 6g salt · 5g yeast · 15g oil.
Rest: 1 hour.
Bake: roll thin, slap onto the plate. 2 minutes, flip once, brush with butter.
Everyday sourdough
BAKES IN 35 MINMix: 500g flour · 350g water · 10g salt · 100g active starter.
Rest: fold 3 times over 4 hours, shape, overnight in the fridge.
Bake: straight from the fridge onto the plate, cover with a metal bowl for 20 min, uncover for 15.
ALSO GREAT FOR
FocacciaCookiesSearing steakRoasted vegReheating leftovers
THE CHEAT SHEET
Pin this to the fridge
Every bake starts the same way: a fully preheated plate. Here's the rest, at a glance.
| PREHEAT | BAKE | RACK | HEAT | |
|---|---|---|---|---|
| Pizza | 45 min | 6 min | Top + grill | Max |
| Manakeesh | 45 min | 4 min | Top rack | Max |
| Naan & flatbread | 30 min | 2 min | Middle | High |
| Sourdough | 45 min | 35 min | Middle, covered | High → Med |
| Cookies | 20 min | 9 min | Middle | Medium |
THE FIXES
If something's off
Base still pale?
Preheat longer: 45 minutes minimum. Bake on the top rack with the grill on to brown the top too.
Dough sticking?
The plate wasn’t hot enough, or wants a touch more oil. A properly preheated plate releases clean.
Surface going patchy?
Totally normal: that's the seasoning building. Re-oil, keep baking, and it turns a deep even black.