Pizza Knowledge
Explore our collection of articles about pizza styles, techniques, and what makes Sometimes Pizza special.
Latest Articles
22 articles
Caputo Focaccia Recipe (00 Flour, Poolish, Light & Airy)
Overnight poolish · ~83% hydration · huge open crumb · one 9×13 pan
A Caputo 00 focaccia recipe with an overnight poolish — the most aromatic, open, and airy crumb you can make. High hydration, long cold ferment, one 9×13 pan.
Perry Pizza in Spokane: A Guide to the Perry District
Looking for South Perry Pizza? Here's who we are, who we aren't, and where to find the place you meant.
Searching for South Perry pizza in Spokane? What the Perry District is, what we are, what we aren't, and how to find the restaurant you're looking for.
Best Flour for Focaccia: Caputo Aria, 00, Bread Flour
Caputo 00, Caputo Aria, Caputo Cuoco, bread flour and all-purpose, compared on what Caputo and the sellers actually publish.
Best flour for focaccia, compared: Caputo Aria vs Caputo 00, Cuoco, bread flour and all-purpose. Protein, strength, hydration, and which to pick.
What Spokane Grows, and When It Lands on a Pizza
155 frost-free days, four market days a week, and a menu that has to keep up.
Spokane's growing season runs about 155 days. What the Inland Northwest produces month by month, the market days behind it, and what reaches a pizza.
Pizza Basics: The Four Things That Decide Whether It's Good
Dough, heat, restraint, and the fifteen minutes after it comes out.
What actually makes pizza good: hydration and fermentation, why heat from underneath matters most, and how Spokane's dry air changes your dough.
The Green Bluff
Brown butter and sage · mozzarella · fontina · fennel sausage · apple · hot honey
An autumn pie on a brown butter and sage base, with fennel sausage, thin-sliced apple and a hot honey on the side. Named for the orchards it comes out of.
The Uncle Teddy
Red sauce · mozzarella · house-made meatballs
A meatball pie with meatballs we make ourselves. Red sauce, mozzarella, nothing clever. The whole thing rests on getting one component genuinely right.
The Porky Pie
BBQ sauce base · light mozzarella · pulled pork · peaches
BBQ pulled pork and peaches on a barbecue sauce base. Smoke, sweetness and a stone fruit that behaves like it was meant to go on a pizza all along.
Fig, Prosciutto and Gorgonzola
Garlic olive oil · light mozzarella · black mission figs · prosciutto · gorgonzola crumbles
A white pie built on garlic olive oil, with black mission figs, prosciutto and gorgonzola. Sweet, salty and funky, and the three of them need each other.
Why We Keep It Small
Enough time to make every pizza properly, for people we mostly know by name.
We cap the night on purpose. Staying small buys the time to make each pizza properly, and keeps the whole thing personal for the neighbors we cook for.