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.
RECIPES
Written for a hot plate
Four starter doughs, the bake times at a glance, and longer guides on getting the most out of carbon steel. Every recipe starts the same way: a fully preheated plate.
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 |
RECIPES & GUIDES
From the kitchen
Longer pieces: seasoning, choosing a thickness, and doughs timed for a plate rather than a tray.
RECIPE4 min read
Pita that puffs, on a steel plate
Two and a half minutes, a full pocket every time. Why pita puffs, the dough that does it, and the one mistake that keeps it flat.
RECIPE6 min read
Sourdough with a real bottom crust
No Dutch oven, no stone. A steel plate and a tray of steam give a loaf that rises tall and crackles underneath.
RECIPE5 min read
Fatayer: spinach, cheese and meat
One soft dough, three fillings, and a base that browns in eight minutes instead of staying pale and doughy.
RECIPE4 min read
Steak, seared hard in a home oven
A deep crust from below, heat from the grill above, and no smoke-filled kitchen from a pan on the hob.
RECIPE3 min read
Crisp-skinned salmon, no flipping
Skin side down on a hot plate, seven minutes, and the skin comes out crackling while the flesh stays just cooked.
RECIPE4 min read
Chocolate chip cookies, crisp edge and chewy middle
Steel bakes the bottom fast and evenly, so the edges set crisp while the middle stays soft. The one change from a tray recipe: a lower oven.
GUIDE6 min read
How to season a steel baking plate
Your plate arrives seasoned and ready to bake. Here is what seasoning actually is, how to add to it, and how to bring a neglected plate back.
GUIDE7 min read
Buying a pizza steel in Saudi Arabia
Thickness, size, price and delivery. What to look for in a baking steel if you are buying one in the Kingdom, and the trade-offs nobody explains.
RECIPE5 min read
Manakeesh on a steel plate
Four minutes, a blistered edge and a base that holds up under the oil. The dough, the timing and the two mistakes that produce a soft manoushe.
RECIPE6 min read
Pizza dough for a home oven
A cold-fermented dough built around the one thing a home oven can do well: a screaming hot steel plate and a six minute bake.
The five care rules, at a glance
Everything here assumes a well-kept plate. The care guide is the short version.