Pizza Knowledge
Explore our collection of articles about pizza styles, techniques, and what makes Sometimes Pizza special.
Latest Articles
10 articles
High-Hydration Focaccia Recipe: Bread Flour Poolish for the Chewiest Crumb
Overnight poolish · 85% hydration · 36–42 hour cold ferment · one 9×13 pan
A high-hydration focaccia recipe using bread flour and an overnight poolish for the chewiest, most open crumb. 85% hydration, long cold ferment, one 9×13 pan.
Sugar in Bread Dough: How Honey, White Sugar, Brown Sugar, and Maple Syrup Each Change Your Bake
How honey, white sugar, brown sugar, and maple syrup affect fermentation, browning, moisture, crust, and crumb.
A practical guide to how common sweeteners change pizza & bread dough, from yeast activity and browning to moisture retention and tenderness.
Airy 00 Focaccia with a Custard-Soft Crumb (Poolish + Bassinage)
Overnight poolish · ~90% hydration · Custardy open crumb · one 9×13 pan
A high-hydration Caputo 00 poolish dough with bassinage, a 24-hour cold ferment, and a custardy, wide-open crumb.
Whie Pie with Kale & Meyer Lemon
Sometimes the best pizza isnt red.
A bright late-winter white pizza built on a creamy cauliflower cream sauce. Topped with whole-milk mozzarella, a touch of gorgonzola, thin Meyer lemon, tender spring kale, with a finish of pecorino and pine nuts.
28-Hour Caputo 00 Pizza Dough (Crispy, Wood-Fired Style)
Long cold ferment · four 14–16" pizzas · leopard-spotted crust
A 28-hour Caputo 00 pizza dough recipe for a crispy, blistered, wood-fired-style crust. Long cold ferment, easy timeline, makes four 14–16" pizzas.
Easy Overnight Pizza Dough (New York Style)
Mix today, bake tomorrow · one ball or scale up · foldable NY-style slice
An easy overnight pizza dough recipe for thin, foldable New York-style slices with a crisp-chewy crust. Just one ball or scale up — only a pinch of yeast.
Bánh Mì Style Baguettes (Light, Airy, Shattering Crust)
Rice flour + overnight ferment · four 12" loaves · perforated pan
A bánh mì baguette recipe with a thin, shattering crust and a light, airy crumb. Overnight ferment, baked in a perforated pan. Makes four 12-inch loaves.
Caputo 00 Focaccia with Poolish (Light & Airy Showpiece)
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.
Crust Matters
How We Think About Pizza Dough at Sometimes Pizza
At Sometimes Pizza, crust is not an afterthought. It is the foundation of everything we do. You can have great toppings and great cheese, but if the crust is off, the pizza never quite works. Our approach to crust is simple. It should support the pizza, not steal the show, and definitely not disappear under it.
Sometimes Pizza’s Garlic Olive Oil Pizza
A Local Favorite in Spokane, WA
Garlic olive oil base, low-moisture mozzarella, creamy ricotta dollops, prosciutto, green onion, and green olives come together in this balanced, flavorful pizza from Sometimes Pizza in Spokane, Washington. Lighter than a red-sauce pie but rich and satisfying, it’s a year-round favorite; perfect for cozy winter nights, spring afternoons, or summer evenings with friends. Thoughtfully crafted, easy to crave, and always worth a slice.